I don't know if this will work but it probably will.
The twist in this recipe is that I am using black rice (pirurutong) instead of glutinous rice. It
should be interesting.
Unlike the Arroz a la Valenciana, paella is a little bit complicated and involved. You need ingredients like vegetables and seafood.
For example, you might want to have carrots, musrhrooms, tomatoes, eggplant, string beans, green onions and green peppers as well as
clams, scallops, mussels, crabs and shrimps as well as chorizo or pepperoni.
You may also want to have coconut milk, ginger, lemongrass, leeks, more green onions, garlic, salt and pepper, patis, lemon, pandan leaves,
and olive oil, siyempre.
I like green or black olives in my paella so I also have some of those too.
And of course your rice (black or glutinous, let's say black, be adventurous).
Again, you cook the rice separately just like the Arroz a la Valenciana. I sometimes add sauteed
onions with the rice (ie heat oil, saute onions until transparent, then add
rice and water and a pinch of salt) - to make the rice more flavorful, although black rice in itself
is already flavorous (if that is a word). If you have pandan leaves, add the leaves by this time. Simmer until
the rice is cooked. Set aside.
Then, you prepare the 'lahok,' the goodies, by sauteing garlic and onion in olive oil until onion is transparent,
then add your pepperoni, sliced tomatoes,
leek, eggplant, string beans, and simmer in their own juice just for a 1-2 minutes. Then add whatever seafood you have (in my
example above, I only have mussels, so mussels it is) and coconut milk, and
simmer. You then season the mixture with salt and pepper, patis (if you have) and lemon juice.
Then you add your rice, mix, and simmer covered 4-5 minutes or so. Make sure that your mussels and clams have opened before serving.
