| Black Rice Paella |
|
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 |
|
- 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).
- 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.
- 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.
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| NOTE:
Black rice or pirurutong is the traditional main ingredient for the
puto bumbong. Pirurutong is mainly used for making native desserts. |
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