2 cups converted rice 1 cup tomato paste ½ cup dice onion ½ cup bell pepper (red, yellow, green) 1 tsp saffron
Cooking rice: Place peppers and onions in large pan and sauté until onions become translucent. Add saffron and tomato paste. When everything is in a large pan you may add chicken stock or clam juice and stir continuously. You might have to repeat this method until rice is cooked.
In a large skillet, sear seafood on both sides then add in cooked paella rice with a little chicken stock or clam juice so the rice doesn't dry out and mix together until the clams have all opened. Take all ingredients and add to serving dish and garnish with pipikaula, lomi tomato and pitted kalamata olives.