Gala supports ocean education

Mark your calendars for Na Kama Kai’s sixth annual Pa‘akai Gala on Oct. 14 at the Royal Hawaiian hotel.

This year Na Kama Kai honors Hi‘ilei Kawelo and Hardy Spoehr for their support and leadership in educating keiki about the importance of ocean culture, safety and conservation.

The event includes entertainment by Kimie Miner and a silent auction. All auction proceeds will benefit Na Kama Kai. Tickets are $175, with tables of 10 starting from $2,500.

Visit nakamakai.org, call 864-9164 or email paakai@nakamakai.org.

This week, enjoy some local favorite seafood dishes.

EASY PAELLA

• 2 tablespoons olive oil, divided
• 3/4 pound medium shrimp, peeled and deveined
• 1 (12-ounce) package chicken sausage, cut in 1/2-inch rounds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-1/2 cups uncooked long-grain rice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes
• 2 (14.5-ounce) cans reduced- sodium chicken broth
• Coarse salt and ground pepper, to taste
• 1 cup frozen green peas, thawed

In a heavy 12-inch pan, heat 1 tablespoon oil over medium-high. Cook shrimp until just pink on both sides, 4-5 minutes. Transfer to a plate.

Add remaining tablespoon oil and sausage to pan; cook over medium-high until it begins to brown, about 2 minutes. Add onion and cook, stirring frequently, until translucent, 3-4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1-2 minutes. Stir in paprika, turmeric, tomatoes and broth, scraping up browned bits from bottom of pan. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover and cook until rice is tender and has absorbed almost all the liquid, 20-25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 360 calories, 11 g total fat, 2.5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein.

CHIPOTLE SHRIMP TOSTADAS

• 1 teaspoon vegetable oil, plus more for frying
• 4 (6-inch) corn tortillas
• Kosher salt, to taste
• 24 large shrimp (about 1 pound), shelled and deveined
• 1 teaspoon chipotle chili powder
• 4 cups shredded cabbage or coleslaw mix
• 1 medium tomato, seeded and cut into 1/4-inch dice
• 2 green onions, thinly sliced
• 1/4 cup sour cream
• 1-1/2 teaspoons lime juice
• 1 Hass avocado, thinly sliced
• 2 medium radishes, thinly sliced
• 1/4 cup Chinese parsley leaves
• Lime wedges, for serving

Pour oil into a deep skillet to 1/4-inch depth; heat. Fry 1 tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.

Preheat grill pan. In a medium bowl, toss shrimp with 1 teaspoon of vegetable oil and chipotle powder. Season with salt. Grill shrimp over medium-high heat, turning once, until browned in spots and cooked through, about 4 minutes.

In a medium bowl, toss cabbage with tomato, green onions, sour cream and lime juice; season with salt. Set tortillas on plates and top with cabbage mixture, shrimp, avocado, radishes and Chinese parsley. Serve with lime wedges. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 360 calories, 11 g total fat, 2.5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein.

OYSTER SAUCE-GLAZED SALMON

• 2 tablespoons oil
• 2 cloves garlic, crushed
• 1/4 cup brown sugar
• 3 green onions, sliced
• 1/4 cup oyster sauce
• 1 cup water
• 2 pounds salmon fillets
• 1 tablespoon cornstarch dissolved in 2 tablespoons warm water

Heat oil in a medium skillet over medium. Stir in garlic and brown sugar; cook until garlic is lightly browned. Stir in green onions and cook until tender. Mix in oyster sauce and water.

Place salmon fillets in skillet; reduce heat to medium-low. Spoon sauce mixture over fillets. Cook 10- 15 minutes, until fish flakes easily with a fork. Remove fish; set aside.

Add cornstarch mixture into remaining sauce in skillet. Stir until thickened to desired consistency. Pour over salmon. Serve with hot rice. Serves 6.

Approximate nutritional information, per serving: 400 calories, 25 g total fat, 5 g saturated fat, 80 mg cholesterol, 400 mg sodium, 13 g carbohydrate, no fiber, 9 g sugar, 31 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.