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Paella with Black Rice

Prep Time:20 Minutes
Cook Time:35 Minutes

Nutritional Information

A Filipino rendition of the Mexican style paella.


  • 3 tablespoons canola oil
  • 1/2 small onion, small dice
  • 1 small carrot, small dice
  • 1/2 stalk lemongrass, trimmed, thinly sliced
  • 2 cloved garlic, minced
  • 1 small shallot, small dice
  • 1 leek, white part only, cleaned, thinly sliced
  • 1 fresh green chile, cored, seeded, minced
  • 1/2 inch piece fresh ginger, peeled, minced
  • 1/4 pound fresh shiitake mushroom caps, trimmed, cleaned and thinly sliced
  • 1 medium plum tomato, quartered
  • 1 chinese eggplant, quartered lengthwise and cut into 2-inch pieces
  • 1 cup chinese long beans, cut into 2-inch pieces
  • 1 teaspoon fish sauce, or to taste
  • 1 teaspoon lemon juice, or to taste
  • 3/4 cup coconut milk
  • 1/2 pound scallops
  • 1/2 pound whole unpeeled large shrimp preferably with heads on, shells slit through the back and deveined (we used peeled and deveined shrimp for class)
  • 1 1/2 doz oysters


  • 1. Preheat EGG to 350 degrees F using direct heat and a cast iron grate.
  • 2. Preheat paella pan on EGG.
  • 3. Rinse the rice in cold water and drain. Warm canola oil in the paella pan. Add the onions, carrots, lemongrass, garlic, shallots, leeks, green chili, and ginger. Saute until just softened, about 3 - 5 minutes, stirring often.
  • 4. Stir in the rice and saute for 5 minutes. Spread the rice evenly in the paella pan. Check the doneness of the rice. It will be chewy, or al dente. If you want the rice
  • 5. Place the oyster in one layer in the paella pan. Let cook 5-7 minutes. Add the scallops and the shrimp. Cook 5 minutes more. Remove from the EGG and serve hot.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828