Gwen Fowler



Recipe for Lazy Paella from Greenville's The Lazy Goat

Posted 12/13/2010 2:11:00 PM

This paella is one of the signature dishes of Chef Victoria Moore of The Lazy Goat, one of the stops on a new culinary tour in Greenville.

See Greenville, experience dining at some of the city’s finest restaurants and meet the chefs on a new culinary tour.

“At the Chef’s Table” began in October, and stops includes Devereaux’s, Soby’s New South Cuisine, Soby’s on the Side, the Loft at Soby’s, and The Lazy Goat. All five are part of Table 301 restaurant group, which has teamed up the Greenville Convention Bureau for the tours.

Tours run on Saturday afternoons and Tuesday evenings and last about three hours. The cost is $39 per person.

Here is the food you can expect to indulge in along the way:

First stop is The Loft at Soby’s where chef Rodney Freidank will serve you a drink and then demonstrate as he prepares the first dish of the tour. The Loft is an apartment available for private dinners and cocktail parties.

Next, participants get to go behind the scenes at Soby’s on the Side, to see the deli, bakery and catering hub of Table 301 and for a tasting.

Then guests take a walking tour across the Reedy River before meeting Chef Victoria Moore at The Lazy Goat for appetizers and tapas and for a drink-making demonstration.

At Soby’s New South Cuisine, participants will be served a drink, and Chef Shaun Garcia will present farm-to-table Southern dishes.

The last stop is at Devereaux’s for a dessert by Chef Spencer Thompson.

For more information or to schedule a tour, visit

Below is a recipe for Lazy Paella, one of the signature dishes of Chef Moore at The Lazy Goat.

Lazy Paella
Executive Chef, Victoria Moore
Serves 4
Sofrito Broth:

1 medium size red onion; diced
6 cloves of garlic; smashed
1 medium size red bell pepper; seeds removed and diced
1 medium size yellow bell pepper; seeds removed and diced
1 serrano chile; roughly chopped with seeds
6 medium roma tomatoes; roughly chopped with seeds
¼ cup white wine
¼ cup sherry
¼ cup cream
½ bunch cilantro; torn in half
pinch saffron
2 quarts vegetable or chicken stock


3 tbsp. olive oil
2 cups Arborio Rice
8 oz. Pamplona Spanish Chorizo; sliced thin
¼ cup shallots; finely minced
½ cup roasted peppers; diced
1 cup cherry tomatoes; halved
8 asparagus spears; trimmed and blanched
12 snow peas; trimmed and blanched
8 large prawns; deveined
12 calamari tubes and tentacles

For the Broth:

1. Heat a large sauté pan until smoking hot. Very carefully add 3 tbsp. of olive oil.
2. Add the red onion and crushed garlic, stirring constantly until slightly charred for two minutes.
3. To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes.
4. Add the chopped roma tomatoes and allow to cook for 7 minutes or until all of the liquid has evaporated. Season generously with salt and pepper.
5. Once the tomatoes have cooked down, add the white wine and sherry and reduce by half.
6. Add the heavy cream and saffron bringing to a boil. Once boiling, turn off the heat and add the torn cilantro.
7. Allow the mixture to cool. Once cool, transfer to a blender and blend.
8. In a large pot heat the stock to boiling and reduce to a simmer. Slowly add the sofito to the stock whisking constantly. Allow to simmer while you prepare the rest of the paella.

For the Paella:

1. Heat a large sauté pan over medium heat.
2. Add 3 tbsp. olive oil to the pan and sauté the shallots.
3. Once the shallots are translucent, add the Arborio rice and chorizo to the pan stirring constantly as in the preparation of risotto.
4. Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender.
5. Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus, and snow peas. Season with salt and pepper.
6. Season the calamari and prawns with salt and pepper and grill or sauté in a separate pan.
7. Transfer the paella to a large serving dish and top with the grilled seafood.
8. Serve with toasted baguettes.