how do you make the dish called pieyeahya (HOW do you spell it anyhow)?

Question

sausage ,clams, rice I think it is a spanish dish or cuban and I am dying to know how to spell it and make it

Answer 1

Paella!! Great stuff!

Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.

A paella is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar. Getting fresh shellfish can be a problem, but you can always use frozen fish and use fish stock instead of water to increase the flavour.

There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s mine (it will serve 6 people depending on how hungry you are):

INGREDIENTS:

1 small onion, finely chopped
1 green pepper, finely chopped

½ red pepper, boiled until soft and then cut into long thin strips

2 medium-sized tomatoes, skinned and finely chopped

2 carrots, finely chopped

100g peas, cooked

200g prawns (if using cooked prawns substitute fish stock for the water)

200g small clams

200g squid

12 mussels

350g rice (traditionally short grain rice is used but I prefer to use long grain)

2 cloves of garlic, coarsely chopped

a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)

a sprig of parsley, finely chopped

olive oil

about 800ml water

PREPARATION:
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.

FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.

CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.

PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.

GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

RECIPE:

Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

¡Qué aproveche!

Answer 2

paella (my specialty)
Ingredients:
Yellow Spanish rice (4-6 small packets)
chopped onions (2?)
chopped tomatoes (2 small)
chopped red pepper (1)
shrimp (1 pound in the shells!)
small clams (12-15)
green mussels (12)
cubed swordfish (1/2 pound)
slightly spicy sausage pieces (optional)
butter

Make up the yellow rice according to the instructions.
Wash and scrub clean all the shellfish. Do not use any clams or mussels that are open. They are not fresh. Smell each shrimp and discard any that has gone bad.
Cook your sausage if it is not "fully cooked.

Add the chopped tomatoes, peppers and onions to the rice and mix thoroughly. Put it in a large flat baking dish.

Push the shrim, clams, mussels, swordfish and sausage gently into the rice mix artistically. Dot butter on the top.

Bake covered at 350 for 1 hour.
It should last for 3 days for reheating, if everyone doesn't gobble it up! Enjoy!

Answer 3

paella is a Spanish dish made with rice, meat, vegetables, and saffron as the primary seasoning. There are almost as many different recipes for paella as there are families that cook it. One of the keys to get the proper taste is to use saffron threads, not saffron powder, most companies adulterate the powder. To make it properly you will need a paella pan, it is wide and shallow and has no lid.

Answer 4

Paella...It's kinda the spanish equivalent of gumbo I think. Traditionally it's made with the regions abundant meats and ofcourse the rice and saffron threads...there's a whole bunch of diferent styles on the food network site...just search: Paella

Answer 5

Paella..spanish seafood and rice..You need mussels, clams, lobster meat (REAL lobster), shrimp, chicken and chorizo (spanish sausage)..it's not that hard to make..but getting all the stuff, and preparing the ingredients can be..go to foodtv.com and get a receipe...good luck!

Answer 6

paella? Heres a recipie http://www.therecipebox.com/members/box/seafood/sea0026.htm

Answer 7

papiya. is it that a spaiard or mexican dish. i think it had squid or fish in it or am i thinking muenudo

Answer 8

http://en.wikibooks.org/wiki/Cookbook:Paella