Main Dish

Manhattan Paella

  • Ready Time: 40min
    No Reviews
  • Prep Time: 10min
    Cook Time: 30min
  • Potato Type: Yellow
  • Serves: 6
    Prep Method: Boiled
Share on Print

Description

Recipe by: Teaspoon of Spice

This comforting dish is chock-full of tantalizing ingredients found in both Manhattan clam chowder and Spanish paella, without the rice, but with the spicy chorizo sausage!

Excerpted from Easy Everyday Mediterranean Cookbook © 2020 by Deanna Segrave-Daly and Serena Ball. Photography © by Linda Xiao. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 cup Chopped Onion (About ½ Medium Onion)
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Sweet Paprika
  • 2 Links Spanish Chorizo Sausage (About 8 ounces) or Kielbasa, Cut Into ¼-inch pieces
  • 3 Garlic Cloves, Minced
  • 6 Small Yellow Potatoes (About 1 lb.), cut into ¼-inch pieces
  • 1 (15-ounce) Can Low-Sodium Diced Tomatoes
  • 2 cups Low-Sodium Chicken Broth
  • 1 (10-ounce) Can Baby Clams
  • ½ lb. Frozen Uncooked Medium Shrimp, Thawed, Peeled, and Tails Removed
  • 1 cup Frozen Green Peas
  • 1 cup Chopped Fresh Parsley
  • 1 Medium Lemon, Sliced into Wedges, For Serving

Preparation
Prep Time: 10min | Cook Time: 30min

  1. In a large stockpot over medium-high heat, heat the olive oil. Add the onion, green pepper, turmeric, and paprika and cook, stirring occasionally, for 8 minutes.
  2. Using a long spoon, push the onion mixture to the sides of the pot, add the sausage and cook, stirring occasionally, until the sausage is browned, about 3 minutes.
  3. Push the sausage to the side of the pot and add the garlic; cook, stirring constantly, for 1 minute. Add the potatoes, tomatoes, broth, and 1 cup of water.
  4. Add the potatoes, tomatoes, broth, and 1 cup of water.
  5. Using a slotted spoon, strain the slams over the pot so only the liquid from the can is added.
  6. Increase the heat to high and bring to a boil.
  7. Reduce the heat to medium and cook until the potatoes are just soft when tested with a fork, about 8 minutes.
  8. Add the clams, shrimp, and peas.
  9. Cook until the shrimp just turn pink, 2 to 4 minutes; don’t overcook.
  10. Stir in the parsley and serve with the lemon wedge.

Nutrition

Calories315
Fat12g
Sodium866mg
Cholesterol89
Carbohydrates30g
Fiber6g
Protein23g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel