Posts Tagged ‘#mypaellatravels’

Put an Egg on It! Enjoy a Sunday Paella Brunch with My Paella Travels and Lodge Cast Iron Paella Pan

Paella is my passion and so is brunch! 

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all photos are by my daughter @laylamays photography www.laylamays.com

First, I want to thank Lodge Cast Iron for supplying this awesome 15 inch seasoned carbon steel paella pan! WOW! It is the very best paella pan that I have used so far. I am a Paella Chef in Nashville, TN called MY PAELLA TRAVELS. I expertly create succulent, intensely flavored authentic Spanish paellas with a Nashville-inspired twist. I have cooked for many in the Nashville and surrounding area and even won FIRST PLACE in a paella contest last September. I won the popular vote. Everyone loved my Nashville-inspired paella!

I recently received this great pan from the Lodge Cast Iron Company. I was delighted to find that it is already seasoned and cooks the paella evenly which creates the most flavorful and uniform socarrat (crispy bottom crust) ever! It’s small enough to finish in the oven to get the crispy, caramelized rice crust and large enough to feed 6 to 8 people!

Put an egg on it!

Brunch seems to be very popular here in Nashville and we now have many great brunch places to choose from. But the only place you will find this is with My Paella Travels! Most brunches include several dishes with eggs or topped with a poached or fried egg. Soooo, I was thinking…..

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There is always a plate or two of paella leftover from the events I host. I always tell the group to warm it up for brunch the next day, put a fried egg on it and serve with a side of tangy and smokey Romesco sauce. Well, it’s about time for me to do that too. But why wait until the next day. Why not have a Paella Brunch today!

IMG_9109-webSaveur Magazine has great Paella articles and recipes. I found this Paella Mixta recipe and thought this would be just perfect for today’s Sunday Paella Brunch. I was very inspired by the recipe but I did modify the recipe to fit my own flavor profiles. This recipe worked great for the 15-inch paella pan but I did use 2 cups of Bomba rice instead of 2 1/2.

The Romesco Sauce (modified) is the perfect accompaniment with the fried egg and paella. Spanish Romesco sauce is a tangy, smoky blend of roasted red peppers, smoked paprika, garlic, olive oil and the freshness is enhanced by the sherry vinegar. It is often served with tapas of grilled seafood or even with a paella.

All seasonings and spices used in the recipe can be purchased at Savory Spice Shop in Franklin,TN or online. The Palacios dried mild chorizo can be ordered from www.latienda.com. 

Let me know if you have any questions about how to host a Sunday Paella Brunch. MY PAELLA TRAVELS may just travel to you!

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RECIPES!

Paella Mixta with Spanish Romesco Sauce for a Sunday Brunch
Author: 
Recipe type: Brunch
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
My Paella Travels Paella Brunch! While the Paella Mixta was cooking, I made a Romesco Sauce. Both recipes inspired by Savuer
Ingredients
  • Pinch of saffron threads
  • 2 chicken breasts,diced, marinated in olive oil, smoked paprika, lemon & seasoning, sherry vinegar
  • 10 large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 cup extra-virgin olive oil
  • 4 oz. dry-cured Spanish chorizo, cut into 1⁄4"-thick coins
  • 1 tbsp. smoked paprika
  • 3 cloves garlic, minced
  • 3 dried bay leaves
  • Pinch of dried thyme and oregano leaves
  • 3 medium tomatoes, minced
  • 1 small onion, minced
  • 7 cups chicken broth
  • Juice from 1 medium lemon
  • 2 cups short-grain rice, BOMBA RICE
  • 8 oz. fresh or frozen peas
  • 3 jarred roasted red peppers, torn into 1⁄2"-thick strips
  • 12 mussels, cleaned and debearded
  • 1 (9-oz.) box frozen artichoke hearts, thawed
  • 1 egg per person
  • For the Romesco Sauce:
  • 2 large bell peppers or 2 jarred and drained roasted red peppers in a jar
  • 3 large cloves garlic cloves, crushed or fine minced
  • 1 cup blanched white almonds (I used Marcona almonds)
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. tomato paste
  • 1 tbsp. sherry vinegar
  • 1⁄4 tsp. crushed red chile flakes
  • 1⁄4 tsp. smoked paprika
Instructions
  1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
  2. Season chicken and shrimp with salt and pepper.
  3. Heat oil in a 15 inch Lodge Cast Iron Carbon Steel seasoned paella pan over medium-high heat. Add marinated chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes.
  4. Transfer shrimp to a plate, leaving meats in pan.
  5. Add paprika, garlic, bay leaves,thyme, oregano, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes.
  6. Add reserved saffron mixture, lemon juice and broth, season with salt, and bring to a boil over high heat.
  7. Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers.
  8. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes.
  9. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
  10. Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more.
  11. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
  12. Fry one egg per person for each serving of paella.
  13. Make Romesco Sauce while Paella is cooking:
  14. Place the drained red bell peppers and garlic in a blender along with the almonds, olive oil, tomato paste,sherry vinegar, chile flakes, paprika, and 1⁄2 cup water, and purée until smooth. Scrape into a bowl, season with salt and pepper, and refrigerate until ready to use.

 

 

 

 

 

26

06 2016

My Paella Travels to Savory Spice Shop located in Historic Downtown Franklin, TN for a Paella and Tapas Party!

I love paella! Paella is my passion. Let me share my paella with you!

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Teaching the art of cooking paella has been a skill that I have been cultivating for many years. From the time when I first moved to Nashville in 1989 (wow) and then when  I lived in Austin, Texas, I cooked paella for many friends and hosted a paella dinner at a near by olive oil farm. Paella is one of Spain’s most popular dishes. This art has been perfected for centuries in Spain from the workers in the rice fields of Valencia to today’s tables all around the world.

It’s pretty magical what you can do with rice, olive oil, saffron, sausage and seafood. My paellas are filled with layers of amazing flavors, aromas, textures and enhanced with local ingredients. I often refer to my paella as a symphony of flavors that will make you swoon and come back for more. Together with my unique fusions of local flavors combined with the many years of traditions of authentic Spanish ingredients and techniques, you’ll not find another paella that matches mine anywhere around Nashville.

My Paella Travelled to Savory Spice Shop in Franklin, Tennessee for a Paella Cooking Class this June 2016. I cooked a paella mixta from scratch to a sold out crowd. Paella mixta is a flavorful combination of mussels, shrimp, chicken, chorizo and other sausages. My signature marinated chicken, green beans, zucchini, squash and other summer vegetables filled the paella pan to the brim.  While I was cooking and demonstrating, the class enjoyed Tapas and refreshing white Sangria made with Walker’s Feed Co White Sangria mix. SOOOO refreshing!

This is the second Paella Class that I have hosted at Savory Spice Shop in Franklin, Tennessee. I especially love hosting paella classes here  because of the lovely guests that show up and the authentic spices that are available for my paella. Every single spice and seasoning was available and truly was the key to the #bestpaellainnashville @mypaellatravels.

Enjoy the photos from Saturday night’s cooking class. WARNING! PREPARE FOR HUNGER!

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photo of someone taking a photo of the cooking paella by @laylamays

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Hollie Rollins, owner of Savory Spice Shop and My Paella Travels (Lisa Mays) are about to serve the finished product!

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This was a lovely group of paella enthusiasts! I just loved interacting with each person!

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Paella cooking instructions

 

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My paellas are as intensely colorful as flavorful, just try it and see!

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The class took many photos that night!

 

Presentation

Paella presentation is very important! This is a 32 inch paella pan filled to the brim with succulent rice, seafood, chicken and sausage which took two strong men to carry in!

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The tapas boards included seasoned marcona almonds, a variety of Spanish cheeses and meats and my speciality seasoned and smoked olives. And, the dessert, oh my! Hollie’s special recipe for flan! This was her mother’s recipe and it is fabulous!

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There were lots of smiles and happiness Saturday night. I think they really enjoyed the paella!

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Anticipation!

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25

06 2016

My Paella Travels and SimuLinen Host a Casual Yet Elegant Paella Brunch!

Dust off the paella pan, find your favorite Spanish recipes and put an egg on it! It’s a Paella Brunch!

Make it extra special with SimuLinen  products!

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Have you every hosted a brunch with SimuLinen ?

Several months ago, I hosted a Paella Brunch for friends with my special guest Jeannie Min, Chief Operating Officer from SimuLinen. Paella and tapas are brilliantly colored and intensely flavored dishes from Spain. My friends deserve the best and tastiest dishes and only the brightest and colorful table and setting will do.

I must admit that I am a casual entertainer who likes to have a themed table but somewhat conflicted about all of the washing, drying and dry cleaner visits that will take place. Jeannie introduced me to SimuLinen Premium Paper Linen products.

SimuLinen is proud to introduce a whole line of Premium Paper Linen that will change people’s perception of elegance and durability.  The Premium Paper Linen looks and feels like real linen and is twice as absorbent. The prices are reasonable and I believe it is worth it rather than paying for dry-cleaning later or washing/drying/folding/ironing later. I would rather use my time for something fun!

I wanted something that makes the food POP and it did! The colorful, durable gold and white napkins and bright red table runners made me feel glad that I found out about these amazing products. SimuLinen gave the table that extra fancy spark that I was looking for.

SimuLinen gave the whole event an extra bit of finesse; that bit of something that let my guests know that I was willing to go that extra mile to create the atmosphere and ambience for enjoying our event together.

This is what I found out about SimuLinen.

They are proud to introduce a whole line of Premium Paper Linen that will change people’s perception of elegance and durability. The Premium Paper Linen looks and feels like real linen and is twice as absorbent.

Their Premium Paper Linen’s thickness, absorbency rate and overall general appearance are second to none. It’s gorgeous, true to color and very durable throughout the whole event. You don’t sacrifice elegance for convenience! I love my SimuLinen products and so did my guests!

SimuLinen utilizes only the best in raw materials and utilizing the latest technology, SimuLinen offers a wide variety of tabletop products for your everyday use. We are redefining durability and elegance in our everyday products.

Spanish Paella Brunch with SimuLinen and Jeannie

Jeannie and I enjoyed Spanish Bloody Mary’s while I prepared the Paella Mixta topped with crispy kale. The paella was filled Roasted Chicken marinated with Spanish seasonings and spices, fresh gulf shrimp, mussels and flavorful local sausages. Roasted red and yellow peppers, saffron, lemon slices and bright green kale create a brilliantly colored mouth-watering paella for my guests.

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Gold embossed napkins and the bright red table runners were the perfect contrast for the colorful Spanish themed table. Isn’t it lovely? We enjoyed a tapas board of a section of Spanish cheeses, marinated olives and bread.

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Roasted Patatas Bravas smothered with warm Spanish romesco sauce was fabulous with a fried egg on top of it! I am so glad to have shared my passion for paella with my friends at brunch and at the same time, discover a fabulous product and new friend, Jeannie Min.

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Individual Spanish Flan is a cool and creamy finish to a lively Spanish Brunch. See how extra elegant each dish looks with the gorgeous rose napkins by SimuLinen?!?

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Here is what I made the table extra special! Thank you, Jeannie Min and SimuLinen!

Premium Gold Napkins

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Rose Napkins

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Red Table Runners  

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(not pictured)  Plum Table Runner 

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Find out more about SimuLinen products an see the difference!

www. SimuLinen.com
Customer Service: (800).745.6680

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06 2016