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To start, this dish is pronounced pie-yay-ya. I work in a Spanish restaurant, and almost everyone gets the name wrong…drives me crazy.
Anyway, this is a traditional Spanish recipe, and is a little complicated to make, but I am sure that if you try it, you will love it.
After the rice has expanded enough, add 8 mussels, 8 clams, 6 jumbo shrimp, and 2 lobster tails split (so, 4 pieces). Now add 1/4 cup of green peas, and some red pimento. Let the dish cook until the lobster meat is firm to the touch.
During this entire process, if at any time, your dish gets too dry (not enough stock), your ingredients will burn. Add more stock as you progress, keeping everything well moistened.
Hope you enjoy it, and if you have any questions, let me know, or visit my website at www.tixxie.com
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...
by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...