Black Rice Paella

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Preparation info

  • for

    4-6

    or as a main course
    • Difficulty

      Medium

Appears in

New Wave Asian: A Guide to the Southeast Asian Food Revolution

New Wave Asian

By Sri Owen

Published 2002

  • About

This is another recipe from a restaurant, this time in New York City, where Romy Dorotan and his wife, Amy, own and run a Filipino restaurant called Cendrillon. They are a very enterprising couple who often invite food writers, and chefs too, to cook during Amy’s Asian cuisine promotions, and I was honoured when they invited me. Filipino cuisine, not surprisingly, has been much influenced by Spanish, but this paella is Romy’s creation, using black glutinous rice and various seafood. If you order this at Cendrillon it will come to table in a clay pot, piping hot, and on top of the rice and buried inside it you’ ll find crab on the shell, large prawns, mussels, clams, scallops and sometimes lobster as well. Here I am giving you a simpler version that you can make at home, but still capturing the aroma and the taste of the sea!

Ingredients

    Method