Hawaiian Shrimp and Clam Paella With Island Spices |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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 |
Directions:
1. Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
2. Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
3. Add in the chicken stock, cover, and bring to a boil.
4. Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
5. Stir in the shrimp, cover, and cook through.
6. Garnish with basil and cilantro; season with salt if needed.
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