For over 25 years, I have been cooking and working on creating the very best paella experience to cook for friends and family. Though out these years, I have experimented with ingredients that would create the most authentic paella available to the Nashville area and ….NOW I can say that My Paella Travels will bring to you the most authentic paella experience available from Texas to Tennessee and every state in between.
My paellas are customized for you while maintaining authenticity and quality. I use only the freshest ingredients available.
Oh! Did I mention that my paellas are Nashville-inspired?
I use fresh local sausages made for my paellas as well as fresh southern shrimp, clams, mussels and local Tennessee pork?
Not a seafood fan?
That’s okay, too! My Paella Travels will customize a paella to your palate.
Up to 60 guests…My Customized Paella Experiences will Travel to You!
Before I began cooking paella professionally, there were many weekends that I enjoyed practicing and perfecting my paella cooking skills to create the best authentic Spanish paellas around. My friends enjoyed it too. When I moved to Nashville over 25 years ago, I quickly found out that it was a challenge to get the ingredients and fresh seafood needed. Well, Nashville has come a long way with a burgeoning culinary scene and I now have the freshest ingredients and spices to create an authentic Spanish paella that will keep you craving for more.
Recently, Lodge Cast Iron, a product from Tennessee, sent me a paella pan and I am now creating authentic paellas with a Nashville culinary spirit. Creating any meal from local ingredients means that you will have the freshest ingredients that reflects the local culinary scene. Why not create your masterpiece from the local Tennessee product that has proven its quality and durability since 1910.
Cooking your paella is best when you have the time to leisurely cook and enjoy the experience from beginning to end, which usually takes about 45 minutes. My Lodge Carbon Steel 15 inch Paella Pan is perfect for generous portions for about 6 people. This version of My Paella Travels paella is loaded with Seared Scallops, Jumbo Shrimp, Chicken, Mussels atop tender and crusty bomba rice layered with asparagus, squash, broth, saffron and a touch of smoked paprika.
Socarrat is the crusty rice formed at the bottom of the paella pan, if the paella is cooked properly. Luckily, the Lodge Cast Iron paella pan is great at creating the most prized part of the paella.
Be sure to pop open a bottle of Cava (Spain’s bubbly wine) for a perfect weekend pairing.
I love paella! Paella is my passion. Let me share my paella with you!
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.
Enjoy the photos from Saturday night’s cooking class. WARNING! PREPARE FOR HUNGER!
photo of someone taking a photo of the cooking paella by @laylamays
Hollie Rollins, owner of Savory Spice Shop and My Paella Travels (Lisa Mays) are about to serve the finished product!
This was a lovely group of paella enthusiasts! I just loved interacting with each person!
Paella cooking instructions
My paellas are as intensely colorful as flavorful, just try it and see!
The class took many photos that night!
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!
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!
There were lots of smiles and happiness Saturday night. I think they really enjoyed the paella!