Because if I called it paella the Spanish inquisition would descend upon me with a swiftness that would rival a hasted tabaxi monk. This was actually slightly inspired by kimchi fried rice, so I took some leftover sauce from the pulled pork, pickling liquid from the kimchi and used that as a flavor base to cook the rice in. Served with some roasted zucchini. Much to my dismay I undercooked the rice, but the basic idea of cooking rice paella style is worth exploring further, because the bits that were right were really tasty.