Hawaiian Shrimp and Clam Paella With Island Spices

The first time I tasted anything remotely like this paella, it wasn’t in Spain, but on a food truck parked near a black sand beach on Maui. The air was thick with the scent of plumeria and grilling seafood, and the vibrant achiote-stained shrimp against the backdrop of the dark sand and turquoise ocean…it was a memory seared into my senses. That simple plate, bursting with island flavors, sparked a lifelong obsession with adapting global classics to reflect the unique bounty of the Pacific. This Hawaiian paella, inspired by Alan Wong, is my attempt to recapture that moment.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Pescatarian

Ingredients

• 12 large shrimp, peeled and deveined
• Achiote paste (enough to coat shrimp)
• 1 tablespoon olive oil
• 4 tablespoons onions, small dice
• ½ 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 to taste

Equipment Needed

• Small bowl
• Dutch oven
• Measuring spoons and cups

Instructions

1. Place the peeled shrimp in a small bowl and generously coat with achiote paste. Ensure each shrimp is evenly covered to infuse it with the rich, earthy flavor and vibrant color of the achiote. Let the shrimp marinate for 20 minutes, allowing the flavors to meld.

2. Heat the olive oil in a Dutch oven over medium heat. The Dutch oven’s even heat distribution will be key to perfectly cooking the paella.

3. Add the diced onions to the heated oil and cook until translucent. Stir frequently to prevent browning and ensure even cooking. This step builds the aromatic foundation of the dish.

4. Pour in the chicken stock, cover the Dutch oven, and bring to a boil. The boiling chicken stock will create a flavorful base for the paella.

5. Stir in the chopped yellow tomatoes and aji amarillo (yellow bell pepper). The combination of these vibrant ingredients adds sweetness and a mild, fruity heat that is characteristic of island cuisine.

6. Add the washed manila clams to the pot, cover, and cook until they open, approximately 7 minutes. Discard any clams that do not open, as they are not safe to eat. The steam created within the Dutch oven will gently cook the clams, releasing their briny liquor into the broth.

7. Gently stir in the marinated shrimp, cover, and cook until they turn pink and opaque, indicating they are fully cooked. This should only take a few minutes, as overcooked shrimp can become rubbery.

8. Garnish generously with torn basil and cilantro leaves. These fresh herbs add a bright, aromatic finish to the paella, complementing the seafood and spices.

9. Season with salt to taste. Be mindful of the saltiness of the chicken stock and clams when adjusting the seasoning.

Expert Tips & Tricks

• Achiote Paste Perfection: If you can’t find achiote paste, you can make your own by grinding achiote seeds with garlic, oregano, cumin, and a little vinegar.
• Tomato Choice Matters: Using high-quality, ripe yellow tomatoes like Hamakua Springs tomatoes will significantly enhance the flavor and sweetness of the dish. If unavailable, substitute with other sweet, low-acid yellow tomatoes.
• Clam Confidence: To ensure your clams are fresh, tap them lightly before cooking. If they don’t close, discard them. Soaking the clams in cold, salted water for 20 minutes before cooking can help them purge any sand.
• Shrimp Savvy: Don’t overcrowd the pot when cooking the shrimp. If necessary, cook them in batches to ensure they cook evenly and retain their tenderness.
• Spice it Up: For an extra kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

Serving & Storage Suggestions

Serve the Hawaiian Shrimp and Clam Paella immediately after cooking to enjoy its peak flavor and texture. Spoon the paella into bowls, ensuring each serving has a generous portion of shrimp, clams, and broth. Garnish with extra basil and cilantro for a visually appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the paella in a saucepan over low heat, adding a splash of chicken stock or water to prevent it from drying out. Avoid microwaving, as this can make the seafood rubbery. Freezing is not recommended, as it can significantly alter the texture of the clams and shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	301.2 kcal	N/A
Calories from Fat	91 g	30%
Total Fat	10.2 g	15%
Saturated Fat	1.6 g	7%
Cholesterol	99.4 mg	33%
Sodium	1388.9 mg	57%
Total Carbohydrate	17.6 g	5%
Dietary Fiber	2.1 g	8%
Sugars	1.8 g	N/A
Protein	34.7 g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Rice Alternative: While this recipe doesn’t traditionally include rice, you can serve it over a bed of cooked rice or pasta, as suggested by Alan Wong.
• Seafood Swap: Feel free to substitute other seafood, such as mussels, scallops, or lobster, based on your preference and availability.
• Vegetarian Option: For a vegetarian version, replace the chicken stock with vegetable broth and add firm tofu or tempeh marinated in achiote paste. Omit the shrimp and clams.
• Spice Level Adjustment: Adjust the amount of aji amarillo (yellow bell pepper) or add a pinch of chili flakes to control the heat level.
• Tomato Variety: If yellow tomatoes are unavailable, use red tomatoes, but consider adding a touch of sugar to balance the acidity.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and clams?
A: While fresh seafood is always preferred, frozen shrimp and clams can be used if thawed completely and patted dry before cooking. Be sure to adjust cooking times accordingly.

Q: How do I prevent the shrimp from overcooking?
A: The key is to add the shrimp towards the end of the cooking process and cook them just until they turn pink and opaque. Overcooked shrimp can become tough and rubbery.

Q: What if I can’t find achiote paste?
A: If achiote paste is unavailable, you can substitute it with a mixture of paprika, cumin, garlic powder, and a touch of vinegar. This will mimic the flavor and color of achiote.

Q: Can I prepare this paella ahead of time?
A: While it’s best enjoyed fresh, you can prepare the base (onions, tomatoes, stock) ahead of time and add the seafood just before serving.

Q: How can I tell if the clams are cooked properly?
A: The clams are cooked properly when their shells have opened. Discard any clams that do not open after cooking.

Final Thoughts

This Hawaiian Shrimp and Clam Paella is more than just a recipe; it’s a culinary journey to the islands, capturing the essence of sunshine, seafood, and vibrant flavors. I encourage you to try this recipe and adapt it to your own preferences, using locally sourced ingredients and experimenting with different spices. Share your creations and feedback – I’m always eager to hear how you’ve made this dish your own. Pair it with a crisp white wine or a refreshing tropical cocktail for the ultimate island-inspired dining experience.