Cazuela de Mariscos – Spanish-Style Shellfish Stew
<p>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 <a title="Sazón GOYA® with Saffron" href="/en/products/seasonings/sazon#sazon-with-saffron">Sazón GOYA® with Saffron</a>) and white wine, while silky tomato sauce and a sprinkle of ground almonds add body. Traditionally cooked in a terracotta pot (<em>cazuela</em>), this Spanish-Style Shellfish Stew makes an elegant entrée you’ll be proud to serve at the center of your table.</p>
Total Time
75m
Prep Time:15m
Yields:6 Servings
Ingredients
12
<p><span>large shrimp (16-20 per pound)</span></p>
½
<p><span> large onion, finely chopped, divided</span></p>
1
<p><span>bay leaf</span></p>
2
<p><span>cups water</span></p>
2 tbsp.
<p><span>salt (for soaking shellfish), plus more to taste</span></p>
1 packet
18
<p><span>little neck clams</span></p>
18
<p><span>mussels</span></p>
¼ cup
GOYA® Extra Virgin Olive Oil , divided
12
<p><span> large sea scallops (about 10 per pound), patted dry</span></p>
2 tbsp.
2 tsp.
2 tbsp.
<p><span>brandy or cognac</span></p>
½ cup
1 cup
<p><span>dry white wine</span></p>
1 tbsp.
<p><span>almond flour</span></p>
<p><span>Finely chopped fresh parsley (optional)</span></p>
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Directions
Step 1
<p>Peel and devein shrimp, discarding veins and transferring shells to medium saucepan. Reserve cleaned shrimp in refrigerator. To saucepan with shrimp shells, add ¼ cup chopped onion and bay leaf; cover with 2 cups water. Bring shell mixture to boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, until broth is flavorful and about 1 cup liquid remains, about 20 minutes. Strain shrimp into small saucepan, discarding solids. Stir in Sazón; season lightly with salt. Keep shrimp broth warm.</p>
Step 2
<p>As broth cooks, scrub clams and mussels, discarding any shellfish with cracked shells. Transfer clams and mussels to separate large bowls filled with very cold water; add 1 tbsp. salt to each bowl. Let clams and mussels soak about 20 minutes. Scoop out clams and mussels, discarding soaking liquid, and transfer to bowl; set aside.</p>
Step 3
<p>Heat olive oil in medium, heavy pot or <em>cazuela</em> over medium-high heat. Season scallops lightly with salt. Cook, flipping once, until light golden brown on both sides, about 4-5 minutes; transfer scallops to plate. Add reserved shrimp to same pot; cook, flipping once, until just pink, about 2 minutes; transfer shrimp to plate.</p>
Step 4
<p>Heat remaining oil in same pot over medium heat. Add remaining onions. Cook, stirring occasionally, until onions soften but do not brown, about 8 minutes. Stir in sofrito and garlic, cooking until garlic is fragrant, about 30 seconds. Add tomato sauce; bring to simmer. Stir in brandy or cognac; bring to boil and cook until liquid is evaporated, about 2 minutes. Pour in white wine; bring to boil. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until wine is reduced by half, about 7-8 minutes. Pour in reserved warm shrimp broth; bring to boil. Add reserved clams and mussels; return to boil and cover pot. Reduce heat to low. Simmer, stirring occasionally, until clams and mussels open, about 5-8 minutes; discard any clams or mussels that do not open.</p>
Step 5
<p>Stir in almond flour and reserved scallops and shrimp. Cook, stirring occasionally, until broth thickens slightly and scallops and shrimp are warmed through, about 3 minutes more. Evenly divide seafood among shallow bowls; ladle cooking broth over seafood to moisten and sprinkle with parsley, if desired.</p>
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Cazuela de Mariscos – Spanish-Style Shellfish Stew
Prep Time: 15m
Total time: 75m
Yields: 6 Servings
<p>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 <a title="Sazón GOYA® with Saffron" href="/en/products/seasonings/sazon#sazon-with-saffron">Sazón GOYA® with Saffron</a>) and white wine, while silky tomato sauce and a sprinkle of ground almonds add body. Traditionally cooked in a terracotta pot (<em>cazuela</em>), this Spanish-Style Shellfish Stew makes an elegant entrée you’ll be proud to serve at the center of your table.</p>
Ingredients
12
<p><span>large shrimp (16-20 per pound)</span></p>
½
<p><span> large onion, finely chopped, divided</span></p>
1
<p><span>bay leaf</span></p>
2
<p><span>cups water</span></p>
2 tbsp.
<p><span>salt (for soaking shellfish), plus more to taste</span></p>
1 packet
18
<p><span>little neck clams</span></p>
18
<p><span>mussels</span></p>
¼ cup
GOYA® Extra Virgin Olive Oil , divided
12
<p><span> large sea scallops (about 10 per pound), patted dry</span></p>
2 tbsp.
2 tsp.
2 tbsp.
<p><span>brandy or cognac</span></p>
½ cup
1 cup
<p><span>dry white wine</span></p>
1 tbsp.
<p><span>almond flour</span></p>
<p><span>Finely chopped fresh parsley (optional)</span></p>
Directions
Step 1
<p>Peel and devein shrimp, discarding veins and transferring shells to medium saucepan. Reserve cleaned shrimp in refrigerator. To saucepan with shrimp shells, add ¼ cup chopped onion and bay leaf; cover with 2 cups water. Bring shell mixture to boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, until broth is flavorful and about 1 cup liquid remains, about 20 minutes. Strain shrimp into small saucepan, discarding solids. Stir in Sazón; season lightly with salt. Keep shrimp broth warm.</p>
Step 2
<p>As broth cooks, scrub clams and mussels, discarding any shellfish with cracked shells. Transfer clams and mussels to separate large bowls filled with very cold water; add 1 tbsp. salt to each bowl. Let clams and mussels soak about 20 minutes. Scoop out clams and mussels, discarding soaking liquid, and transfer to bowl; set aside.</p>
Step 3
<p>Heat olive oil in medium, heavy pot or <em>cazuela</em> over medium-high heat. Season scallops lightly with salt. Cook, flipping once, until light golden brown on both sides, about 4-5 minutes; transfer scallops to plate. Add reserved shrimp to same pot; cook, flipping once, until just pink, about 2 minutes; transfer shrimp to plate.</p>
Step 4
<p>Heat remaining oil in same pot over medium heat. Add remaining onions. Cook, stirring occasionally, until onions soften but do not brown, about 8 minutes. Stir in sofrito and garlic, cooking until garlic is fragrant, about 30 seconds. Add tomato sauce; bring to simmer. Stir in brandy or cognac; bring to boil and cook until liquid is evaporated, about 2 minutes. Pour in white wine; bring to boil. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until wine is reduced by half, about 7-8 minutes. Pour in reserved warm shrimp broth; bring to boil. Add reserved clams and mussels; return to boil and cover pot. Reduce heat to low. Simmer, stirring occasionally, until clams and mussels open, about 5-8 minutes; discard any clams or mussels that do not open.</p>
Step 5
<p>Stir in almond flour and reserved scallops and shrimp. Cook, stirring occasionally, until broth thickens slightly and scallops and shrimp are warmed through, about 3 minutes more. Evenly divide seafood among shallow bowls; ladle cooking broth over seafood to moisten and sprinkle with parsley, if desired.</p>
