Hawaiian Shrimp and Clam Paella With Island Spices

Name: Hawaiian Shrimp and Clam Paella With Island Spices
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 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; salt

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Recipe by threeovens

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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READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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
salt

DIRECTIONS

Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
Add in the chicken stock, cover, and bring to a boil.
Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
Stir in the shrimp, cover, and cook through.
Garnish with basil and cilantro; season with salt if needed.

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Hawaiian Shrimp and Clam Paella With Island Spices

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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