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 Fresh Parsley, chopped
1 medium Lemon, sliced into wedges, for serving
Preparation
Prep Time: 10min | Cook Time: 30min
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.
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.
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.
Add the potatoes, tomatoes, broth, and 1 cup of water.
Using a slotted spoon, strain the slams over the pot so only the liquid from the can is added.
Increase the heat to high and bring to a boil.
Reduce the heat to medium and cook until the potatoes are just soft when tested with a fork, about 8 minutes.
Add the clams, shrimp, and peas.
Cook until the shrimp just turn pink, 2 to 4 minutes; don’t overcook.
Stir in the parsley and serve with the lemon wedge.
Nutrition
Calories315
Fat12g
Sodium866mg
Cholesterol89
Carbohydrates30g
Fiber6g
Protein23g
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