The magic of the cazuela
Cazuelas are ancient, traditional Spanish cooking pots, as useful today as they were thousands of years ago.
Because of their unique method of firing, cazuelas are brick-like in density. And here's the magical part: dishes served on the table will continue to simmer for 5 - 10 minutes.
This lens will introduce you to the art of cooking with a cazuela, different types of cazuelas, where to buy cazuelas and how to care for them.
Because of their unique method of firing, cazuelas are brick-like in density. And here's the magical part: dishes served on the table will continue to simmer for 5 - 10 minutes.
This lens will introduce you to the art of cooking with a cazuela, different types of cazuelas, where to buy cazuelas and how to care for them.
Every home should have one
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.
By the way...
Any proceeds from sales on this lens will be donated to Cancer Research.
Cazuelas for sale in the market
Spanish recipes in my book
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 and is on sale Summer 2009.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.
If you'd like to know more about the book, or read some excerpts, click here
or... follow me on Twitter
List of recipes from the book
Click to be taken straight to the recipe
- Grumpy's Garlic Mushrooms Tapa
Tomato and Pepper Salad
Spicy Mediterranean Dip (below)
Bethina's Ham, Tomato and Garlic Toasts
Patatas Bravas - Crispy Potatoes in Spicy Tomato Sauce
Spanish Spinach
Vegetable Kebabs
Spanish Potato Salad
Summer Pork with Sherry
Paco's Sangria
Carmen-Bethina's Poor Man's Potatoes
Barbecued Sardines
Asparagus Salad
Chicken and Prawn Paella
Spicy Almonds with Paprika
Catalan Chicken and Chorizo Stew
Winning Rice Pudding Recipe
Paco's Rabbit Stew
Warming Winter Brunch
Chickpeas and Chorizo
Mediterranean Eggs
Beef in Fruit Sauce (Ecuadorian Recipe)
Colin's Spanish Omelette
Tuna with a Spicy Sauce
Spanish Cauliflower and Paprika
Tuna and Egg Salad
Marinated Anchovies
Gazpacho (Cold Tomato Soup)
Summer Baked Potatoes
Creamy Pork and Paprika
Baked Peppers
Spinach and Mackerel Toasts
Chicken with Tomato
Scrambled Eggs with Ham
Spanish Meatballs
Sticky Toffee Pudding
Spanish Liver Tapa
Cazuelas come in every colour...
Spicy Mediterranean Dip
A mildly spicy, smooth, light dip perfect for an aperitif or buffet.
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.
Cazuelas are rarely thrown away, even when chipped!
Serrano Ham and Peas
Ideal for lunch - but served up in smaller portions, also a popular tapas dish.
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.
Cazuelas for you...
Cazuelas to purchase in all sizes
Cazuela 16cmLarger 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. 
More Expensive than Gold!
Add a pinch to your paella!
Saffron comes from the crocus plant, grown in Spain and widely used for cooking.
A pound of dry saffron requires 50,000-75,000 flowers, the equivalent of a football field's area of cultivation. Some forty hours of labour are needed to pick 150,000 flowers.
A pound of dry saffron requires 50,000-75,000 flowers, the equivalent of a football field's area of cultivation. Some forty hours of labour are needed to pick 150,000 flowers.
Spanish Saffron Gift Chest with Mortar & Pestle
Amazon Price: (as of 12/31/2009)
A little ground saffron will give your dish a beautiful golden colour and spicy taste.
Caring for your cazuela
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.
Now, this is original!
Great if your eyesight isn't that good
A kitchen scale that not only weighs your stuff, but speaks to you in Spanish and English? I love it!
Reizen Talking Kitchen Scale - English/Spanish
Amazon Price: $49.95 (as of 12/31/2009)
I'd love to hear your comments - or follow me on Twitter
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- LaraineRose LaraineRose Sep 3, 2009 @ 1:26 am
- I enjoyed reading this lens. I'm sure that I would like reading your book also. The recipe for Serrano Ham and Peas looks like a winner. I'm going to try it. 5*s for you.
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- GramaBarb GramaBarb Jul 5, 2009 @ 10:19 am
- Thanks for the introduction to the cazuela. I had never heard of it before reading your lens. Great work.
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- bdkz bdkz Jun 19, 2009 @ 8:10 pm
- Very cool! I want one!
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- Treasures-By-Brenda Treasures-By-Brenda Jun 19, 2009 @ 5:17 pm
- I am pleased to meet you, Victoria, through RocketMoms and look forward to reading many more of your lenses! Your lens is beautiful & is blessed by a SquidAngel.
If you haven't already, I invite you to submit your lens to the Culinary Favorites From A to Z group. I am running behind so if you have already submitted it, I apologize!
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- Wysiwigs Wysiwigs Jun 19, 2009 @ 4:30 pm
- What a neat cooking lens! Some of those Cazuelas are beautiful :o) Thanks for sharing such interesting information.
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- Susan52 Susan52 Jun 19, 2009 @ 11:11 am
- I have never heard of a cazuela, but now I know I just have to have one! I'm always disappointed when food cools too quickly at the table. Now I know how to solve that problem. Very interesting, and a great job on the lens. Love the pictures - and the recipes of course! (Thanks so much for featuring my lens!)
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- KarateKatGraphics KarateKatGraphics Jun 19, 2009 @ 10:56 am
- I don't have one but would love one! 5* and nice work on this lens
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- annetteghallowell annetteghallowell Jun 19, 2009 @ 8:48 am
- I absolutely LOVE this lens! Now I will be looking for a cazuela here in Central Virginia! By the way, it is morning here and I am also really hungry now that I have finished reading this lens! 5* and a new favorite that I am also putting in my bookmarks on my toolbar so I can come back to check out some of these recipes!.
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- shajo shajo Jun 19, 2009 @ 8:06 am
- I've never used a cazuela, honestly, I've never heard of them! They seem to be very handy around the kitchen and look beautiful. That Serrano Ham and Peas recipe looks yummy! Great Lens!
P.S. This is a Rocketmoms lens
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Cazuela with lid
Cocotte Terra-Cotta Clay Pan with Lid - Medium
Amazon Price: (as of 12/31/2009)
Cazuelas are always reasonably priced and should last for ever. I particularly like this cazuela, as it also has a lid.
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