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

2 serv.

large shrimp, peeled and deveined↗12
achiote paste (enough to coat shrimp)
olive oil↗1 tablespoon
onions, small dice↗4 tablespoons
chicken stock↗1⁄2 cup
yellow tomatoes, chopped (Hamakua Springs tomato)↗1 lb
yellow bell pepper, chopped (aji amarillo)↗1 teaspoon
manila clams, washed↗24
large basil leaves, torn↗8
cilantro leaf, torn↗
salt↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App