Hawaiian Shrimp And Clam Paella With Island Spices - cooking recipe

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

Preparation

Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
Add in the chicken stock, cover, and bring to a boil.
Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
Stir in the shrimp, cover, and cook through.
Garnish with basil and cilantro; season with salt if needed.