Seafood Paella Noir with Arctic Surf Clams, baby octopus, shrimps, Thai purple rice and a colourful array of vegetables and spices.

This post for Seafood Paella Noir with Arctic Surf Clams was created in partnership with Clearwater Seafoods LP.

Ok, ya'll had lots to say about these clams since I shared them on my Instagram story and feed. A couple of you even thought I was adding shark fin gummies to the pan. 🙂 And I totally get it, the colour isn't what you would normally associate with clams.

Prior to receiving these Arctic Surf Clams (a.k.a Hokkigai) from Clearwater, I'm a little ashamed to admit that I hadn't seen, heard of or eaten them. These clams are just one in Clearwater's lineup of premium quality, wild seafood that are sustainably harvested from the Canadian North Atlantic. They are then individually frozen within an hour of harvesting to lock in that ocean freshness.

If all that does not capture your interest, the vibrant, eye-catching pops of red they add to a dish - from sushi to salads to soups - most certainly will. With a uniquely tender, silky texture and slightly sweet taste, these tongues aren't just about looks, they are versatile, and quick and easy to prepare (about ten minutes, once thawed)!

For best results, I thawed the Arctic Surf Clams overnight in the refrigerator and gave them a quick rinse under cold, running water before cleaning. To clean, lay flat, trim the end, slice in half horizontally and scrape away any dark stuff. I wanted to keep them intact, so instead of slicing in half, I trimmed a little off the end, made a partial slit and cleaned the inside.

For other applications, like salads, they are perfect halved or julienne.

This dish is a take on Caribbean Paella, or what we sometimes refer to as cookup - basically a one-pot dish with rice, veggies and meat/seafood. Cookup was, and still is, one of my uncle's specialty. Like a number of other flavourful meals, it was prepared outdoors using a coalpot/claypot - a conical shaped planter-like bowl, made of clay, with an opening at the base.

Everything cooked this way was just so much more memorable. My grandmother used it to make conkie (oh how I love me some conkie - without raisin, of course), oh and peanut - the best roasted peanuts EVAH!

For my version of Seafood Paella, I used Thai purple rice, instead of Spanish red rice, to create a dramatic black backdrop. I'd forgotten how dark everything became once cooked, so I had to chop up a few extra vegetables to add colour to the finished dish.

These were added with the Arctic Surf Clams in the last two minutes of the cook. This ensured the clams were not overcooked and the veggies remained crisp and vibrant. You'll notice that I don't include amounts for some items, as I generally cook free-form, adding as much or little as my tastebuds demand.

If you are looking for a quick, colourful delicious meal for a weekday meal, or to feed a crowd for a weekend gathering, this Seafood Paella Noir with Arctic Surf Clams is a sure bet!