Posts Tagged ‘#paellachef’

My Paella Travels: It’s Not Just Paella, It’s a Paella Experience! Paella Chef & Caterer | Nashville, Tennessee

The BEST PAELLA EXPERIENCE in Nashville!

Where will My Paella Travel next?

My Paellas are a unique fusion of local ingredients such as locally made sausages, locally grown produce, southern seafood and authentic Spanish flavors, techniques and ingredients. Each paella is a work of art for the eyes, palate and soul.

Paella Love

We all have that common thread of yearning for something to feed our hearts and souls. Well, my paellas do just that. My paellas bring friends, family and the community together for a feast of Paella Love.

My Paella has traveled from Tennessee to Texas, Louisiana and to Georgia feeding the souls of friends, family and the community bringing people together through a celebratory feast of life and love through a plate of paella and a glass (or two) of wine.

Will My Paella Travel to you? Have Paella Pan:Will Travel!

WOW! I have been very busy for many months now riding the “paella wave.”  So many fun adventures have come my way and I can’t wait to see what else ahead.

 

Paella surprise birthday parties are always a fun way to celebrate!

 

Having it all with Lisa on Wine Antics!                                                            

In March, I was featured on the live talk show  (CLICK TO WATCH) Wine Antics and was thrilled to talk to Jenn and Stubb (Cork Envy) about “having it all!”

My Paella Travels makes people happy! You can see it in their smiles.

My journey; my mission is to keep spreading some of that awesome Paella Love from east to west, north to south and everywhere in between.

My Paella Travelled to Macon, Georgia at Travis Jean’s Cooking School and Event Center and fed over 50 hungry paella lovers 4 paellas: Paella Mixta with both seafood, chicken and sausage, Vegetarian Paella, Texas-Louisiana Style Paella with Andouille Sausage and Smoked Brisket and a Black Paella filled to the brim with seafood and colorful vegetables. Go big or go home! Only 32 and 36 inch paella pans allowed here!

Dueling with Chef Kevin and my 36 inch bad boy paella pan!

Over 50 guests wined and dined with My Paella Travels.

Thanks to Chef Kevin, I got to meet so many amazing people in Macon, Georgia who I now call my friends.

One of the stars of the event is my famous Paella Mixta which is loaded with seafood, sausage, shrimp, chicken and house made chicken saffron broth.

Sharing the paella experience with Scott and Bill was the best! LOVE YOU BOTH!

Even vegetarians love my paellas!

Seafood Paella made with Black Cuttlefish ink!

I channelled my Louisiana and Texas “culinary roots” with a Texas-style Smoked Brisket and Andouille Sausage Paella in Macon, Georgia.

In 2015, I won a local Paella Cook Off with my Gourmet Fusion Paella at Casa Azafran! It was a crowd-pleaser!  My winning paella was a Spanish Paella with Nashville Hot Chicken!

I love sharing my paella skills with Paella Cooking Classes at Savory Spice Shop in Franklin.

I enjoy hosting a Spanish wine and Paella Pairing at a local wine shop. My paella’s are works of art!

I host a paella cooking event every year for the University School Evening Class Events. This was a seafood paella made with Spanish fideua noodles instead of rice complete with tapas for a sold out class on Valentine’s night! This seafood paella originated from the fishing villages of Spain and there is nothing like rich flavored noodles with a crispy bottom crust.

Germantown Art Festival Paella

My Paella Travels: Austin, Texas. Bringing some of that Paella Love to my awesome Texas friends. Praise Paella!

I love to have a backyard paella dinner on a warm Sunday spring evening.

Surprise Birthday Party in East Nashville!

This will be the 3rd year that I’ll be cooking My Paella Love at the  2017 Nashville Wine and Food Festival! Stop by my table and experience the love!

In March 2017, I was asked to create and cater tapas for the USN (University School of Nashville) Spanish Wine and Tapas Pairing Fund Raising Event. This last yet biggest event of the series of yearly evening classes. There were around 80 guests, I worked by *** off and loved every single second. I cook big, live big and love big. Yep, that’s me. My Paella Travels Paella and Tapas Catering.

My famous Spanish Romesco Sauce (which everyone loves!) topped the charcoal grilled gulf shrimp and local Spanish Chorizo. This was a hit.

Here’s my take on traditional Spanish Meatballs, with a hint of Moroccan Spices, yet another hit!

Spanish cheese, meats, crispy seasoned bread and lots more.

Everyone loved my roasted heirloom tomatoes with eggplant and zucchini with Spanish spices.

 

Just sharing some of that Paella Love……

17

04 2017

My Paella Travels: Weekends Are Better with a Mixed Paella and Lodge Cast Iron Pans

Mixed Paella with Seafood and Sausage 

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photo by www.LaylaMaysphotography.com

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.

27

08 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!

Paella Collage

Anticipation!

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25

06 2016