Hawaiian Shrimp And Clam Paella With Island Spices

• 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

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.

shrimp, achiote paste, olive oil, onions, chicken stock, yellow tomatoes, yellow bell pepper, manila clams, basil, cilantro leaf, salt

Taken from www.food.com/recipe/hawaiian-shrimp-and-clam-paella-with-island-spices-498563 (may not work)