how do you spell...?

Question

the name of a famous spanish/madrid dish that consists of rice fried with different types of meat in it such as shrimp, sausage, or oysters, and is flavored with saffron. it's supposed to take 30 min. to prepare. i thought you would spell it payaya but i don't think that's right.

also if you could give me some sites where i can find easy recipes for that, it'd be awesome

Answer 1

Paella

Answer 2

I'm a translator and proofreader but I don't correct people on the net unless asked to because people that are not linguistically minded just don't care, it's a waste of time, and it just gets on their nerves. That said, poor grammar, spelling, and punctuation is disturbingly prevalent throughout the net, other people see it, and, knowing no better, copy it; and so the vicious circle goes on until poor English is the norm (if it's not already). I would have to quit my job to correct all the mistakes I see in a day's browsing: this page is full of mistakes (not including the intentional ones), as many from the preachers of good grammar as from the defenders of illiteracy; the lack or overuse of the apostrophe being the worst (Two Weeks' Notice or Two Weeks Notice? Yes, even Warner Bros get it wrong, so what hope for the rest of us?). And what can we do when even respected websites like the BBC are rife with mistakes? By the way, the spell check is useful but not perfect. I almost put "quite my job" because my fingers are always racing ahead typing common words before my brain reaches them to tell them what they should actually be typing. The spell check wouldn't have picked that up. It probably wouldn't pick up all poor punctuation either, e.g. the difference between it's and its. This site is actually not that bad compared to many forums I've seen, so perhaps some tolerance should be exercised.

Answer 3

Spelled: Paella

This is a really lovely recipe from one of my books (Williams-Sonoma). . . If you don't care for squid (I know some people are squeemish about it ;), it can be easily replaced with any one of the three fish options.

Paella

Ingredients:

2 tablespoons olive oil
2 thick slices bacon, diced
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, seeded and chopped
2 cups rice for paella (Arborio is readily available, but Bomba and Calasparra are also appropriate)
1 teaspoon dried oregano
1 teaspoon ground coriander
4 cups bottled clam juice or water
2 Spanish chorizo sausages, sliced to 1/4 inch thick
4 canned whole tomatoes, chopped
1 teaspoon saffron threads
3/4 lb shrimp
3/4 lb cleaned quid
3/4 lb monkfish, cod, or bass filets, skin and pin bones removed
1 1/2 lb mussels, scrubbed and debearded if necessary
3/4 cup dry white wine or vermouth
course salt and pepper
1 cup thawed frozen baby peas

Method:

In a heavy flameproof casserole dish, heat the oil over med-high heat. Add the bacon and cook until crisp (about 2 minutes). Reduce the heat to Medium. Add the onion and cook until soft (about 4 minutes). Add the garlic and the bell pepper and cook until soft (about 5 minutes longer). Stir in the rice., oregano and coriander. Stir until the rice is slightly translucent (about 2 minutes). Heat the clam juice and add it to the pot along with the chorizo, tomatoes and saffron. Mix well, cover and cook over low heat until most of the liquid is absorbed and the rice is almost tender (about 25 minutes). Stir occasionally as the rice cooks and add a splash of water if it becomes dry.

As the rice is cooking, prepare the seafood. Peel and devein the shrimp. Cut the squid into 1/4 inch rings. Cut the fish filets into 1-inch cubes. Set aside.

Meanwhile, put the mussels and wine into a covered pot, discarding any mussels that do not close to the touch. Steam the mussels until the shells open (about 5 minutes). Discard any that do not open. Remove the mussels and set aside. Strain the broth through cheesecloth or a fine sieve placed over a bowl. Add salt and pepper to taste. Add the shrimp, squid, fish, peas, and mussel broth to the paella and cook for 5 minutes.

To serve, garnish the paella with the mussels. Capers and roasted red bell peppers make wonder additional garnishes, if you like.

Really easy versions courtesy of Google:

http://www.recipezaar.com/111564

http://www.therecipebox.com/members/box/seafood/sea0142.htm

http://www.cdkitchen.com/recipes/recs/476/BahamaBreezesPaella62435.shtml

Answer 4

Paella


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On this site below you will find the original recipe for paella
www.alicante-spain.com/spain-tips/paella.html

Happy paella eating

Answer 5

the dish is called paella. pronunciation depends which part of spain you're from either (pa-e-ya or pa-el-ya)

there are a lot of variations to this.
you can have the basic paella which have chicken and meat and shrimpsclams, mussels, and crabs

there's also a pella negra (black paella) which is cooked in squid ink (that's the reason why it's black)

there's a variation called paella valenciana too.

oh, by the way, don't' forget your paellera! that's where you cook your paella.

Answer 6

PAELLA: this is an easy but delicious recipe

serves 6

Ingredients:
4 tablespoons extra-virgin olive oil
1/4 pound smoked ham
3 1/2 pounds cooked chicken, cut into bite-sized pieces
3 cloves garlic
1 tablespoon red wine vinegar
1 teaspoon dried oregano
2 bunches scallions
1 teaspoon saffron
1 teaspoon salt
1/2 teaspoon white pepper
3 cups converted rice
4 cups chicken broth
1 1/2 cup reserved shrimp broth
1 red bell pepper
1 green bell pepper
1 cup sm. pimento-stuffed olive
1/4 cup fresh cilantro or parsley
3/4 pound snow peas, stem removed
1 1/2 pound lg. shrimp
4 limes, cut into wedges

Directions:

Place cooked chicken in a large bowl and toss with 2 tablespoons olive oil, vinegar, finely mined garlic, oregano, salt and white pepper. Let rest at room temperature for 1 hour. Cook clean and devein shrimp, boiling them in 2 cups of water for 1-2 minutes (reserve 1 1/2 cups shrimp broth). In a large saucepan heat 2 tablespoons olive oil, saute diced smoked ham. Add scallions 1 minute longer. Add rice to saucepan and cook, stirring for 2 minutes. Adding both broths 5 1/2 cups. Bring to a simmer, cover and cook over low heat for 20-25 minutes until liquids is absorbed. After cooking time toss in diced peppers, olive and parsley.

Season with salt. Blanch peas in boiling water, until bright green. Pat dry add to rice. Garnish paella with lime wedges. Then drizzle 2 tablespoons of olive oil over teaspoons. Add cooked shrimp.

Answer 7

You have the pronunciation right. It's spelled paella.

Answer 8

PAELLA (pronounced pie-ay-uh)