Paella for Four; A Wonderful Spanish Mixed Seafood Stew | Made by Meaghan Moineau

Last Tuesday was one of those days where everything felt a little off-kilter. You know, the kind where your morning coffee just doesn’t hit right, and your afternoon is a blur of tasks that never seem to end? By the time dinner rolled around, I was craving something that would transport me far from the daily grind—something warm, comforting, and just a tad exotic. Enter: paella. Not only is it a dish that sounds fancy enough to impress, but it’s surprisingly simple to whip up. It’s got this amazing way of bringing a little Spanish sunshine to your table, even on the dreariest of evenings. Plus, it’s a one-pan wonder, so less time spent cleaning up means more time for Netflix or a good book. Trust me, once you’ve tasted this, you’ll see what all the fuss is about. Jump to Recipe

What You’ll Need

If your pantry’s got some basics and your local grocery store has a seafood section, you’re pretty much set. I love that this recipe starts with stuff you likely already have on hand!

  • Smoky paprika
  • Dried oregano
  • Kosher salt
  • Black pepper
  • Chicken wings
  • Littleneck clams
  • Solid chorizo sausage
  • Shrimp
  • Extra virgin olive oil
  • White diced onion
  • Diced garlic
  • Italian parsley leaves
  • Whole .5 oz tomatoes
  • Canned Spanish short grain rice
  • Water
  • Saffron
  • Salt and pepper
  • Green peas
  • Lemon wedges

How to Make Paella for Four; A Wonderful Spanish Mixed Seafood Stew

  1. Start by mixing the smoky paprika, dried oregano, kosher salt, and black pepper. Rub this spice mix all over the chicken wings and let them chill in the fridge for an hour. This is where the magic begins—infusing the chicken with all those bold, earthy flavors.
  2. Take the chicken out of the fridge about 30 minutes before you’re ready to cook. They should be close to room temp, which helps them cook evenly.
  3. Heat half of the olive oil in your trusty 12-inch All-Clad stainless steel pan over medium-high heat. Toss in the chorizo rounds and let them sizzle away until they’re browned and fragrant. Remove them from the pan and set aside.
  4. Add the rest of the oil to the pan, then brown the chicken on all sides, savoring that sizzling sound. Once they’re golden brown, take them out and keep them with the chorizo.
  5. Turn the heat down to medium and add the onions, garlic, and parsley. This is your sofrito—a flavor-packed base that’s the heart of the dish. Cook until the onions are translucent and everything smells irresistible, about 2-3 minutes.
  6. Next, add the crushed and drained tomatoes. Give everything a good stir and let it cook for about 3 minutes until the flavors meld together.
  7. Stir in the rice, making sure it’s all cozy with the sofrito, for about 2 minutes. You want each grain to be coated with that delicious base.
  8. Return the sausage and chicken to the pan. Pour in the hot water and bring the mixture to a gentle simmer, cooking for about 5 minutes. Give it a stir now and then to keep everything mingling nicely.
  9. Now, place the clams artfully atop the rice. Resist the urge to stir! You want them just so.
  10. Let the paella cook for another 5 minutes, then position the shrimp, tails up, so they can steal the show. Continue to cook for about 10 minutes, until the clams have popped open, the shrimp are a lovely pink, and the rice is fluffy yet moist.
  11. Finally, check for socarrat. With a fork, gently feel the bottom of the pan. If you detect that legendary crispy crust, you’re golden. If not, crank up the heat for 30-45 seconds to get that perfect crackling finish, then serve immediately.

Cook’s Notes

Here are a few little nuggets of wisdom to ensure your paella is perfecto:

  • If you’re short on time, you can season the chicken and let it sit while you prep the rest of the ingredients. It won’t be exactly the same, but life necessitates shortcuts sometimes!
  • Leftovers? Pop them in an airtight container and they’ll keep in the fridge for up to two days. Paella is one of those dishes that tastes even better the next day, I promise.
  • Be patient with the socarrat. It’s the best bit, but it requires a little trust in the process. If you don’t hear a slight crackle when you turn up the heat, give it a bit more time.

Make It Your Own

Feeling creative? Here are some twists to make this paella uniquely yours:

  • Swap out the chicken wings for crispy tofu to make a pescatarian version.
  • Substitute the clams with mussels if that’s what you’ve got on hand or prefer.
  • Feeling spicy? Use a hot chorizo for an extra kick.
  • Not a fan of saffron? Add a pinch of turmeric for a golden hue without the floral notes.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback keeps this kitchen creativity going. Enjoy the taste of Spain at your own table!

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Buc-ee’s Entry Could Reshape Indy Traffic | Analysis by Brian Moineau

TL;DR

  • Buc-ee’s filed plans for its first Indiana store in Greenwood, targeting the I-65/Worthsville Road interchange that the city has been positioning with DDI work since 2015 and TIF moves in 2025. [1][7][6]
  • The real story isn’t beaver nuggets; it’s how one mega travel center could redirect I-65 spend, test Greenwood’s Worthsville Road network, and push rivals Wally’s, Sheetz, and Wawa to adjust Greater Indy strategies in 2026–2028. [2][5]
  • If Greenwood nails a development agreement that shares costs for Worthsville/CR 250E upgrades, the site can turn net-fiscal positive fast, given comparable Buc-ee’s are engineered for millions of annual visits. [4][11]

What the source said

WTHR reported that Buc-ee’s submitted plans for a Greenwood location near the Worthsville Road/I-65 interchange in Johnson County, advancing the project from rumor to formal filings. The piece notes a standard local review path—plan commission followed by possible council action—before construction starts. The report frames the move as a Midwest expansion milestone for the Texas brand but does not specify pump counts, square footage, or incentives. The emphasis is the public act of “plans submitted” in the Indianapolis metro’s south side. [1]

Why it matters

Greenwood taxpayers along the I-65 corridor already see weekend surges, while small retailers on U.S. 31 face a likely spend shift if Buc-ee’s concentrates demand near Worthsville Road. City leaders have been building toward this moment with the Diverging Diamond Interchange that opened in 2015 and an expanded Worthsville allocation area in 2025—this filing pressure-tests a decade of positioning. [7][6]

Buc-ee’s bans 18-wheelers, which makes its sites high-volume passenger-car magnets that can jam peak-hour approaches without turn-lane and signal work at CR 250E and Worthsville. Comparable proposals in Oak Creek, Wisconsin show why cities tie approvals to off-site road fixes and traffic-impact analyses. [14][11]

Original analysis

The Buc-ee’s Greenwood play

Consensus says, “It’s just a big gas station that brings traffic.” Contrarian read: Buc-ee’s is an interstate capture machine that, paired with pre-funded approach-lane and signal upgrades, becomes a recurring sales-tax engine anchored to I-65 mileposts 95–99. [7]

  • Proven demand nearby. CSP Daily News reported an April 6 opening date for Huber Heights, Ohio, while Dayton Daily News detailed a proposed $46 million, 30-year TIF district for infrastructure around that site—municipalities see durable fiscal upside from these nodes. [10][13]
  • Greenwood has laid groundwork. INDOT opened the Worthsville DDI in 2015, and the city expanded the Worthsville allocation area via a 2025 resolution to support corridor build-out with TIF—exactly the toolkit a mega-format requires. [7][6]
  • Competitive context is peaking. Wally’s plans an 84-fuel-position, 54,000-square-foot site in Whitestown off I-65, while Sheetz and Wawa continue Indiana entries; a south-side Buc-ee’s counterbalances a north-side cluster. [5][2]

Back-of-envelope: what a Greenwood Buc-ee’s could throw off

Use an external benchmark for visit volume and standard industry basket math. Oak Creek planning materials cite around 5 million visitors per year at maturity for a comparable Buc-ee’s, and NACS pegs a 2023 average in-store basket at $7.80. Indiana’s statewide sales tax rate is 7%. [11][12][15]

  • Assumptions
    • Annual visits: 5,000,000 (Oak Creek benchmark). [11]
    • Average in-store basket: $7.80 (2023 NACS). [12]
    • Indiana sales tax: 7% statewide. [15]
  • Math
    • Gross in-store sales ≈ 5,000,000 × $7.80 = $39,000,000.
    • Annual sales tax ≈ $39,000,000 × 0.07 = $2,730,000.

Interpretation: Even with conservative inputs, a Greenwood Buc-ee’s could remit low- to mid-seven figures in annual sales tax at maturity, before fuel margins, property tax increment, and adjacent pad-site spillover add to the ledger. Prior Worthsville corridor investments—like the $17 million project celebrated in 2016—position the area to capture secondary spend. [8][11]

Named-stakeholder breakdown

  • City of Greenwood: Lock a development agreement that funds Worthsville/CR 250E turn lanes, signal timing, and signage before ribbon-cutting; the expanded Worthsville TIF is the mechanism. [4][6]
  • Buc-ee’s: Gains the Indianapolis metro’s south gateway with a passenger-car-only model that preserves throughput and restroom standards by excluding 18-wheelers. [14]
  • Wally’s/Sheetz/Wawa: Indiana shifts from beachhead to battleground; expect foodservice price signaling and site selection along I-65/I-69 to bookend Buc-ee’s. [5][2]
  • INDOT: The 2015 DDI reduces conflict points, but holiday peaks will likely require channelization tweaks or added storage near the ramps, not a full interchange rebuild. [7]
  • EV networks: Mercedes-Benz High-Power Charging (HPC) is co-locating hubs at Buc-ee’s sites; if Greenwood lands one, the node becomes a “charge-and-spend” anchor on I-65’s south side. [9]

A 2x2: “Format gravity” vs “Infrastructure readiness”

  • High gravity / High readiness: Greenwood (if its development agreement funds approach lanes and signals) → fastest ramp to net-positive tax flow.
  • High gravity / Low readiness: Oak Creek–style debates over cost sharing and traffic studies → delays and conditions. [11][16]
  • Low gravity / High readiness: Smaller c-stores along Worthsville that ride spillover without clogging the interchange.
  • Low gravity / Low readiness: Rural exits where gridlock sparks political backlash with limited fiscal return.

What others are missing

EV dwell economics will set the winner’s margin. Mercedes-Benz’s 2023 partnership indicates 350–400 kW-class HPC at Buc-ee’s sites, which shifts stop lengths from quick restroom breaks to multi-minute visits that lift baskets beyond NACS’s $7.80 average via hot food and merch. If Greenwood secures on-site HPC, the store converts charging time into taxable receipts rather than handing that spend to I-465 or downtown Indianapolis. [9][12]

What to watch next

  1. By December 2026, Greenwood advances a development agreement that includes defined funding for Worthsville Road/CR 250 East intersection improvements tied to Buc-ee’s traffic impacts. [4][6]
  2. By June 2027, Buc-ee’s or Mercedes-Benz HPC files permits for a fast-charging hub on or adjacent to the Greenwood site; absent filings by then, expect weaker non-fuel capture versus EV-enabled peers. [9]
  3. By Q4 2028, the Greenwood Buc-ee’s opens; if not, expect the delay to trace to off-site roadwork sequencing and TIA conditions rather than vertical construction, as seen in Oak Creek–type cases. [11][16]

My take

Build it—smartly. Greenwood should greenlight Buc-ee’s only with a tight infrastructure and signage package that protects the DDI’s peak-hour flow and bakes in EV charging upside. Tie approvals to phasing—turn lanes and signals before opening day, EV hubs early, and a holiday operations plan—and the city keeps I-65 dollars local while setting a 2026–2028 template that rivals on the north side must answer. The south side can turn one store into a clean fiscal engine if the agreement matches the format’s gravity. [7][9]

Sources

[1] Plans submitted to build first Buc-ee’s in Indiana — WTHR (https://www.wthr.com/article/news/local/bucees-travel-center-gas-station-shopping-greenwood-indiana-beaver-nuggets/531-837efe6f-8afc-4318-9825-8f34b676d39b) — Confirms filing for a Greenwood location near I-65/Worthsville.

[2] UPDATE: Buc-ee’s eyes Indianapolis area for first Indiana location — Indianapolis Business Journal (https://www.ibj.com/articles/buc-ees-plans-first-indiana-location-in-greenwood) — Adds market context and competitor posture (Sheetz/Wawa) in Central Indiana.

[3] Buc-ee’s is eyeing Indiana — CSP Daily News (https://www.cspdailynews.com/company-news/buc-ees-eyeing-indiana) — Trade press corroboration that Buc-ee’s circled Greenwood/Johnson County.

[4] Buc-ee’s eyes Greenwood area for first Indiana location — The Republic (Columbus, Ind.) (https://www.therepublic.com/2025/11/06/buc-ees-eyes-greenwood-area-for-first-indiana-location/) — Notes anticipated development agreement scope, including Worthsville/CR 250E design.

[5] Wally’s eyes June debut for first Indiana site — C-Store Dive (https://www.cstoredive.com/news/wallys-eyeing-mid-june-debut-for-first-indiana-site/817373/) — Details Whitestown site scale: 84 fueling positions and a 54,000-square-foot building on I-65.

[6] Resolution 2025-07 enlarging Worthsville Road allocation area — City of Greenwood (https://www.greenwood.in.gov/egov/apps/document/center.egov?id=10271&view=detail) — Shows Greenwood expanding TIF coverage for the Worthsville corridor in 2025.

[7] I-65 at Worthsville Road Diverging Diamond Interchange — INDOT (https://www.in.gov/indot/about-indot/central-office/welcome-to-the-seymour-district/i-65-at-worthsville-road/) — Confirms the DDI and its 2015 opening.

[8] City of Greenwood celebrates completion of $17M Worthsville Road project — Indy Chamber (https://indychamber.com/2016/09/20/city-greenwood-celebrates-completion-17-million-worthsville-road-project/) — Documents prior corridor investment that underpins current development.

[9] Mercedes-Benz announces EV charging partnership with Buc-ee’s — Business Wire (https://www.businesswire.com/news/home/20231107930689/en/Mercedes-Benz-Announces-Strategic-Agreement-with-Buc-ees-to-Join-Forces-to-Deliver-Premium-EV-Charging-Experience-at-Buc-ees-Locations-Nationwide) — Establishes HPC co-location strategy at Buc-ee’s sites and charging capabilities.

[10] Ohio’s first Buc-ee’s to open April 6 in Huber Heights — CSP Daily News (https://www.cspdailynews.com/company-news/buc-ees-sets-opening-date-its-first-ohio-travel-center) — Verifies a reported April 6 opening date for the Huber Heights, Ohio store.

[11] Oak Creek Plan Commission report (Buc-ee’s tourism volumes and conditions) — City of Oak Creek (https://www.oakcreekwi.gov/home/showpublisheddocument/20209/638938786958070000) — Provides benchmark annual and peak daily visit counts and site plan conditions.

[12] U.S. convenience in-store sales top $340B; average basket $7.80 in 2023 — NACS (https://www.convenience.org/Media/Daily/2024/April/4/1-US-C-Store-Sales-Hit-860-Billion_Research) — Supplies industry basket size used in the revenue estimate.

[13] Buc-ee’s TIF district could generate $46M for infrastructure — Dayton Daily News (https://www.daytondailynews.com/local/buc-ees-proposed-tif-district-could-generate-46m-over-30-years-for-infrastructure-work/KTELRRTXBZFX5CFX4CXG6TEQUQ/) — Details a proposed 30-year, $46 million TIF for Huber Heights infrastructure.

[14] Buc-ee’s truck policy excludes 18-wheelers — Houston Chronicle (https://www.chron.com/texas/article/bucees-truckers-parking-texas-22218226.php) — Confirms the passenger-car focus and no-semis rule.

[15] Indiana Sales Tax Rate — SalesTaxAPI (https://www.salestaxapi.io/sales-tax-by-state/indiana) — Confirms the statewide 7% sales tax rate used in the calculation.

[16] Oak Creek plan approvals and conditions — Citizen Portal (https://citizenportal.ai/articles/6465174/Oak-Creek/Milwaukee-County/Wisconsin/Plan-Commission-approves-final-site-plans-for-Buc-ees-travel-center-with-conditions) — Summarizes plan commission actions and conditions relevant to infrastructure readiness.

My Drunken Fish Fillet | Made by Meaghan Moineau

Picture this: it’s a rainy Wednesday evening, and I’m staring at my fridge like it’s going to magically suggest what I should make for dinner. Ever have those moments when nothing feels right, but takeout seems too tragic? That’s when I stumbled upon the perfect antidote — My Drunken Fish Fillet. It’s this crispy, golden, comforting dish that feels like a hug on a plate, without the takeout guilt. The beer in the batter makes everything delightfully light and airy, and honestly, it’s low-key impressive when you pull it off. Plus, who doesn’t love cooking with wine and beer? The kitchen smells divine, and it’s as much fun to make as it is to devour.

Jump to Recipe

What You’ll Need

Okay, so let’s talk about the magic ingredient list. The cool part? You probably have a bunch of this stuff hanging out in your pantry already. Here’s the breakdown:

  • Fish – whatever fillet you’ve got; think tilapia or cod.
  • Salt – to season the fish and the batter.
  • White ground pepper – trust me, it adds just the right kick.
  • Rice wine – this is where the magic (and the name) starts.
  • Beer – pick something light, like a lager.
  • White eggs – you’ll need both the yolk and the whites, separately.
  • All-purpose flour – plus a little more for dusting if you’re feeling fancy.
  • Oil – for frying, of course.

How to Make My Drunken Fish Fillet

Let’s break this down step-by-step so you can nail it every time:

  1. Start by combining your beer, egg yolk, flour, and half a teaspoon of salt. Whisk it well until you’ve got a thick, smooth batter. Pop this into the fridge for a good hour. This rest is crucial for texture!
  2. Meanwhile, sprinkle your fish fillets with salt and white ground pepper. Give them a pat so they’re nicely coated. Then, splash on the rice wine and let them marinate for about 15 to 20 minutes. The fragrance alone will brighten your day!
  3. When you’re ready to fry, beat the egg whites until they’re soft and foamy. Gently fold these into your chilled batter. This is where the light, airy magic happens.
  4. Heat up your oil until it’s shimmering. Dip your marinated fish fillets into the batter, ensuring they’re fully enveloped in that luscious mix. Fry them three pieces at a time, so they’re not overcrowded. Cook until they’re a beautiful golden brown and oh-so-crispy.
  5. For a quick dip, mix Yamasa soy sauce with a bit of wasabi from the tube and a squeeze of lemon juice. Simple but absolute perfection.

Cook’s Notes

Here’s the tea on making this dish truly sing. First off, make sure your oil is hot enough before you start frying. You want that sizzle! If it’s too cool, the batter soaks up oil and gets greasy. You can make the batter ahead (up to a day), just keep it covered in the fridge because that chill time is key. Leftover fillets (if you have any!) can be reheated in an oven to crisp them back up — avoid the microwave unless you love soggy regrets.

Make It Your Own

Want to switch things up? Here are some variations that keep things exciting:

  • Swap the fish for crispy tofu. Just be sure to press the tofu well before marinating.
  • Go gluten-free by using a gluten-free flour blend in place of all-purpose flour.
  • Add a spicy twist by mixing a pinch of cayenne into the batter for a bit of heat.
  • Try an Asian twist with panko breadcrumbs mixed into the batter for extra crunch.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always here for your kitchen triumphs and even the occasional mishap. Happy frying!

Related update: My Drunken Fish Fillet

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Moroccan Carrot Soup | Made by Meaghan Moineau

It was one of those chilly Tuesday evenings when the sun decided to call it quits early, and the only way to combat the creeping cold was with something warm and comforting. As I rummaged through my pantry, I stumbled upon a bag of carrots that had been waiting patiently for their turn to shine. It struck me right then — Moroccan Carrot Soup! A bowlful of this would feel like a cozy hug, yet it’s surprisingly easy to whip up on a weeknight when you’re not in the mood for fussing over a stove. This soup is perfect for those nights when you want something hearty but can’t be bothered with a long list of ingredients or complicated steps. Stick with me here, and you’ll be ladling this aromatic beauty in no time.

Jump to Recipe

What You’ll Need

Chances are, you already have most of this. It’s all about letting just a few ingredients shine.

  • 2 tablespoons of butter
  • 1 yellow onion, chopped
  • 6 cups of carrots, peeled and chopped
  • 4 cups of low sodium chicken stock
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of honey
  • 1 tablespoon of fresh lemon juice
  • 1/4 teaspoon of allspice
  • Salt and pepper to taste
  • 1/2 cup of sour plain yogurt

How to Make Moroccan Carrot Soup

  1. In a large saucepan, melt the butter over medium-high heat. Once it’s bubbly and aromatic, toss in the chopped onion. Sauté for about 2 minutes until the onion starts turning translucent and your kitchen smells heavenly.
  2. Add the carrots and pour in the chicken stock. Bring this orange-hued mixture to a boil. Then, reduce the heat to low, cover the pot, and let it simmer. In about 20 minutes, the carrots should be tender enough to yield to a fork.
  3. Meanwhile, grab a small skillet and toast the cumin seeds over medium-high heat. Keep an eye on them, stirring occasionally, until they are golden and releasing their nutty aroma — about 4 to 5 minutes.
  4. Once toasted, finely grind the cumin seeds in a spice mill or with a mortar and pestle. The fresh grind makes a world of difference, trust me!
  5. Remove the soup from the heat. Carefully, in batches, purée it in a blender until it’s silky smooth. Return the blended soup to the saucepan.
  6. Whisk in the honey, lemon juice, and allspice, stirring until everything is well combined. Give it a taste and season with salt and pepper to your liking.
  7. To serve, ladle the soup into bowls. You can either sprinkle the ground cumin on top or, for an extra creamy finish, mix the cumin with sour cream and dollop that goodness right in the center of the soup. Enjoy!

Cook’s Notes

Let’s talk storage first: This soup keeps like a champ. Store it in an airtight container in the fridge, and you’ve got a delicious lunch or dinner for up to 4 days. If you’re meal prepping or just want to savor the flavors later, it freezes beautifully for up to 3 months. Just thaw and reheat gently on the stove.

Avoid the temptation to add the honey and lemon while it’s still boiling — you don’t want to lose those delicate flavors. And when blending the hot soup, please be cautious; do not overfill the blender as the steam can cause it to splatter. Patience is key here!

Make It Your Own

  • Spice it up: Add a pinch of cayenne pepper or a swirl of harissa for a bit of heat.
  • Veggie twist: Swap half of the carrots for sweet potatoes. It gives the soup an even richer texture.
  • Herbaceous hit: Stir in some fresh chopped cilantro or mint just before serving for a fresh burst of flavor.
  • Vegan swap: Use coconut oil instead of butter and vegetable broth in place of chicken stock. Skip the yogurt or use a plant-based alternative.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your kitchen be filled with the warmth of this delightful Moroccan Carrot Soup.

Related update: Moroccan Carrot Soup

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