Name: Black Rice Paella
Yield: for 4-6 or as a main course or 8-12 as a first course
Cuisine: Asia
Ingredients: 2 plum tomatoes, skinned and roughly chopped; 3 shallots, finely chopped; 2 tbsp fish sauce (nam pla); 125 g/ 4 oz fresh shiitake mushrooms, sliced; 8 large scallops, each cut across into 2 discs; 1 carrot, diced; 1 tbsp chopped soft inner parts of a lemon grass stalk; 1 tsp finely chopped ginger; 1 small onion, finely chopped; 6 clams; 2 green chillies, deseeded and chopped; 2 leeks, sliced; 225 ml/ 8 fl oz coconut milk; 2 slender aubergines, cubed; 6 yard-long beans, cut into 2 cm/ ¾ in lengths; juice of ½ lemon; 2 pandan leaves (optional); 450 g/1 lb black rice; 1 cooked crab, cleaned and cut into quarters (optional); 4 tbsp olive oil; 450 g/ 1 lb large raw prawns in the shell and with heads; 3 garlic cloves, finely chopped; 1 tsp salt

Preparation info

for
4-6
or as a main course

Difficulty
Medium

Appears in

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 p