We watched this being made on PBS this morning and it looked so good I have to make this soon. This recipe is from Alan Wong. He says it goes well with rice or pasta. It is my understanding that paella is a rice dish, the seafood is secondary.
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- 12 large shrimp, peeled and deveined
- achiote paste (enough to coat shrimp)
- 1 tablespoon olive oil
- 4 tablespoons onions, small dice
- 1/2 cup chicken stock
- 1 lb yellow tomatoes, chopped (Hamakua Springs tomato)
- 1 teaspoon yellow bell pepper, chopped (aji amarillo)
- 24 manila clams, washed
- 8 large basil leaves, torn
- cilantro leaf, torn
- 1Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
- 2Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
- 3Add in the chicken stock, cover, and bring to a boil.
- 4Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
- 5Stir in the shrimp, cover, and cook through.
- 6Garnish with basil and cilantro; season with salt if needed.
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Nutritional Facts for Hawaiian Shrimp and Clam Paella With Island Spices
Serving Size: 1 (535 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 301.2
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 1.5 g
- Cholesterol 99.3 mg
- Sodium 1388.8 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 2.1 g
- Sugars 1.8 g
- Protein 34.7 g