Seasons & Occasions

Cazuela de Mariscos - Shellfish Stew

Cazuela means a variety show, which aptly describes this dish. It could win critical raves at your next dinner party.


8 mussels, scrubbed

18 small clams, scrubbed

1 small onion, finely chopped

1/4 cup GOYA® Olive Oil

2 cloves garlic, minced

1 tbsp. GOYA® Sofrito

1 bay leaf

1/2 can GOYA® Tomato Sauce (4 oz.)

1 oz. brandy or cognac

1 cup La Vina White Cooking Wine

1 lb. sea scallops

All purpose flour (for coating)

1/2 tbsp. ground almonds

1/2 tsp. GOYA® Adobo

12 large shrimp in shells

1 packet Sazón GOYA® con Azafrán

1 cup fish stock (or 1/2 water – 1/2 clam juice mixture)

Salt and pepper to taste


1. In a large saucepan, boil or steam mussels and clams until they open. Remove open mussels and clams from pot with slotted spoon and set aside.
2. In a large saucepan or soup pot, sauté onion in olive oil over low heat until golden brown. Add garlic and Sofrito and simmer, uncovered, for 10 minutes. Add bay leaf, tomato sauce and brandy (or Cognac). Raise heat to medium and cook, uncovered, for 2-3 minutes.
3. In a separate saucepan, heat fish stock. Set on a back burner over low heat to keep hot until needed.
4. Add 1/3 cup of white wine to tomato-vegetable mixture. Dust scallops with flour and stir into mixture with additional 1/3 cup wine. Add almonds, Adobo, shrimp and remaining wine; stir well, and cook uncovered, over medium heat for 2-3 minutes until wine is reduced.
5. Add Sazón, heated stock, opened clams and mussels to stew and heat through. Salt and pepper to taste.
Serves 6

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