Hawaiian Shrimp and Clam Paella With Island Spices

“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.”
READY IN:
40mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

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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