This traditional Spanish-style shellfish stew comes from Northeastern Spain in the region of Cataluña, where seafood is fresh and abundant. A tangle of shellfish, including clams, mussels, shrimp and scallops, season the broth along with the distinctive earthy flavor of saffron (thanks to Sazón GOYA® with Saffron) and white wine, while silky tomato sauce and a sprinkle of ground almonds add body. Traditionally cooked in a terracotta pot (cazuela), this Spanish-Style Shellfish Stew makes an elegant entrée you’ll be proud to serve at the center of your table.
Ingredients
- 12 large shrimp (16-20 per pound)
- ½ large onion, finely chopped, divided
- 1 bay leaf
- 2 cups water
- 2tbsp. salt (for soaking shellfish), plus more to taste
- 1packet Sazón GOYA® with Saffron
- 18 little neck clams
- 18 mussels
- ¼cup GOYA® Extra Virgin Olive Oil, divided
- 12 large sea scallops (about 10 per pound), patted dry
- 2tbsp. GOYA® Sofrito
- 2tsp. GOYA® Minced Garlic
- 2tbsp. brandy or cognac
- ½cup GOYA® Tomato Sauce
- 1cup dry white wine
- 1tbsp. almond flour
- Finely chopped fresh parsley (optional)
See Goya.com for directions
