Cazuela de Mariscos – Spanish-Style Shellfish Stew - Recipes | Goya Foods

Ingredients

• 12 large shrimp (16-20 per pound)
• ½ large onion, finely chopped, divided
• 1 bay leaf
• 2 cups water
• 2 tbsp. salt (for soaking shellfish), plus more to taste
• 1 packet Sazón GOYA® with Saffron
• 18 little neck clams
• 18 mussels
• ¼ cup GOYA® Extra Virgin Olive Oil, divided
• 12 large sea scallops (about 10 per pound), patted dry
• 2 tbsp. GOYA® Sofrito
• 2 tsp. GOYA® Minced Garlic
• 2 tbsp. brandy or cognac
• ½ cup GOYA® Tomato Sauce
• 1 cup dry white wine
• 1 tbsp. almond flour
• Finely chopped fresh parsley (optional)