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Manhattan Paella

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Potato Type: Yellow
Prep Method: Boiled


Main Dish

Prep Time

10 Mins

Cook Time

30 Mins


Serves 6


  • 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


  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.


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