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Soul Food

Make your Christmas dinner extra special with this Spanish style shellfish stew entrée

To help you with your Christmas dinner ideas for this year, we made a list of some delicious recipes for you to try at home and to share with your family and friends. What better way to start this Christmas recipe edition with a delicious shellfish stew as an entrée to impress your guests.

This dish originated in Spain where seafood is fresh and abundant. It is made with clams, mussels, shrimp and scallops and seasoned with saffron and white wine.


  • 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)


To start you have to peel and clean the shrimp. Put the cleaned shrimp in the refrigerator, we will add them later on. Add the shrimp shells to a saucepan together with ¼ cup chopped onion and bay leaf and cover with 2 cups water. Bring to boil over medium heat and then reduce to low and let it simmer until the broth is full of flavor. Strain into small saucepan discarding solids and add sazon and salt. Keep warm.

Clean clams and mussels and add to separate bowls with very cold water. Add 1 tbsp. of salt to each bowl. Let them soak for 20 minutes. Scoop clams and mussels out of the bowls and set aside in another bowl.

Heat olive oil in a medium heavy pot. Season scallops with salt and add to pot. Cook until light brown on both sides and transfer to plate. Add the shrimp to the same pot and cook until just pink and transfer to plate. In the same pot heat remaining oil and add onions. Cook until soft but not brown. Stir sofrito and garlic for about 30 seconds and add to tomato sauce. Bring to simmer. Stir in brandy/cognac until it’s evaporated, pour white wine and bring to boil. Cook until the wine is reduced to half and add the shrimp shell broth, the clams and the mussels. Bring to boil and cover pot. Reduce the heat to low stirring occasionally until the clams and the mussels open. Disregard any clams or mussels that do not open.

Last but not least, add the almond flour and the scallops and shrimp to the pot. Stir occasionally until broth thickens slightly and the scallops and shrimp are warm. You are done. You can sprinkle with parsley when serving. Enjoy!