The Magic Cooking Pot - the cazuela

Before I moved to Spain, I didn't even know what a cazuela was. Now I'm accustomed to seeing shop shelves bowed down with piles of them. A cazuela, (pronounced ka'swela) is a Spanish version of a casserole dish, made from clay and instantly recognisable. Some are authentic and hand-thrown, others are mass-produced. Whether hand or factory-made, the terracotta dish is slowly fired in a kiln which ensures strength and density in the finished article. Then it is glazed, but only in the interior, and fired again.

Most cazuelas have no lid, but that's not a problem. Just use a sheet of aluminium foil to cover.

Cazuelas are exceptionally sturdy and most are safe to use in the oven, on the stovetop, barbecue or in the microwave. Every Spanish household has cazuelas in its kitchen, often passed down from mother to daughter.

When Joe and I moved to a tiny mountain village in Andalucía, our lives changed dramatically. Gone was our former 9 to 5 existence. Instead, we became (reluctantly at first) chicken farmers and enchanted by Spanish village life. Inspired by this, I wrote my first book which was awarded the HarperCollins Gold Star. It's on sale at Amazon, Barnes and Noble, Powells, WH Smith and most other bookstores.

As well as a humorous take on our new life, the book contains many Spanish recipes. Most are perfectly suited for cooking in a cazuela, or serving up in cazuelas.

The main thing I discovered about cazuelas is their versatility. Whenever you would normally reach for a plain old casserole dish, use a cazuela instead. Not only does it cook the food beautifully, but you can serve it straight to the table, still in the cazuela. And it carries on cooking, staying hot for ages. How useful is that? Or use the little ones to serve tapas, either hot or cold.

You will need:
1 large jar of chickpeas (not dried)
175 ml olive oil
Salt
1 teaspoon pepper
2 tablespoons cumin
2 teaspoons hot paprika

Method
Place the chickpeas and the olive oil into a large bowl and blend into a smooth puree.
Add the salt and pepper and the cumin and blend again.
It is important to taste as you go, adding more cumin as necessary.
Pour into a traditional Spanish cazuela, sprinkling the top with a little more cumin and the hot paprika. Then place in the freezer for about 10 minutes to set slightly.
Serve with slices of raw carrot, cucumber, peppers and celery.

You will need:

200g Serrano ham, cut into bite sized cubes
1 medium onion
3 cloves garlic
300g fresh peas (fresh frozen are also good here)
2 tablespoons olive oil
Ground black pepper

Method:

Peel the onion and garlic, chop the onion roughly and finely slice the garlic.
Heat the olive oil in a frying pan or large cazuela and add the onion and garlic. Cook for a few minutes until they begin to soften.
Add the Serrano ham to the pan and cook for a couple of minutes, then add the peas a little water and a generous amount of black pepper.
Reduce the heat to its lowest, cover and cook for 15 - 20 minutes, stirring from time to time.

Cazuela 16cm
Larger style cazuela for cooking, ideal on the barbeque or for serving hot foods such as potatoes or garlic mushrooms.

Set of 3 Medium Cazuelas
Three-pack of highly functional terracotta cazuelas. The 14cm size is ideal for indoors or out. Alternatively, use them to serve up hot or cold tapas and raciones.

Set of 3 Mini Cazuelas
Enjoy this trio of Spanish miniature terracotta, ideal for functions and tapas parties. Make the table complete and fill with small tapas portions of dips, salsas, garlic prawns or paella!

For a large choice of cazuelas and kitchenware, Spanish foods, plus heaps of recipe ideas - click on the banner. It will take you directly to my favourite website.

In my village in the mountains of Andalucía, the village ladies use cazuelas all the time. They taught me the proper way to care for cazuelas, a method used since the Middle Ages.

How to 'cure' your cazuela:
Soak the entire dish in water and leave for 12 hours.
Drain and wipe dry.
Rub the unglazed bottom with a clove of garlic.
Fill the dish with water to half an inch below the rim, and add half a cup of vinegar.
Slowly bring the water to boiling on a low heat.
Allow the liquid to boil until just half a cup remains.
Cool slowly and wash.
Your cazuela is now ready for use - the garlic has created a seal. This method seasons the pot, kills bacteria and hardens the unglazed parts.

If you are going to use the cazuela to cook strong flavoured fish or seafood, after soaking, rub the inside of the base and lid with olive oil. Then put it into a preheated 300 degree oven for 1.5 hours. Turn off the heat and let cool. Either method will strengthen your cazuela. To clean, soak in warm soapy water and scrub with a soft brush to remove any hard food particles.

Note: You only need to carry out these procedures occasionally, not every time.