Tuesday, October 28, 2008

Black Rice Paella

I'm going try and make this..wish me luck :)

2 cups black rice (pirurutong)
6 tbsp. olive oil
1 small onion, diced
1 carrot, diced
4 cups water
2 pandan leaves
1 lemongrass, minced
3 cloves of garlic, minced
3 shallots, minced
2 green chilies, chopped
1 inch ginger, minced
2 leeks, sliced 1/4 lb. fresh shiitake mushrooms
2 plum tomatoes, diced
1 lb. large shrimps with heads
3 blue crabs, cleaned and cut in half
1 1/2 doz manila clams
2 lbs sea scallops
1 cup coconut milk
2 tbsp fish sauce
Juice of 1/2 lemon
2 Chinese eggplants, cubed
5 longbeans (sitao) in 2-in. pcs

1. Rinse the black rice in cold water. Sauté the onion and carrot with 3 tbsp olive oil in a small pot over medium heat. Stir in rice, add the water and bring to a boil. Add the pandan leaves and 1 tbsp salt, reduce the heat to low, and cover. Simmer for about 20 minutes, or until the water has been absorbed and the rice is almost cooked. Transfer the rice to two claypots (palayok).

2. Sauté in 3 tbsps of olive oil the lemongrass, garlic, shallots, chilies, leeks, mushrooms, tomatoes, eggplant and longbeans in a wok or skillet over medium heat. Add the shrimps, crabs, clams, scallops, and coconut milk and stir well. Season with fish sauce and lemon juice.

3. Add the seafood to the rice in the claypots and place over medium heat. Simmer and cook for 5-10 minutes until the clams open.