Cazuela: Clay pot used for cooking stews and other dishes.

Original Cazuela Recipe: Mediterranean Medley

Prep time: 30 minutes Cook time: 1.5 – 2 hours Difficulty: Medium Serves: 4-6

Ingredients:

  • Proteins:
    • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
    • 1/2 lb chorizo sausage, sliced
    • 1/2 lb firm white fish (cod, halibut), cut into 1-inch chunks
    • 1/2 cup cooked chickpeas (or 1 can, drained and rinsed)
  • Vegetables:
    • 1 large onion, chopped
    • 2 bell peppers (any color), chopped
    • 2 zucchini, chopped
    • 1 cup cherry tomatoes, halved
    • 4 cloves garlic, minced
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
  • Liquids & Flavorings:
    • 1 cup chicken broth
    • 1/2 cup dry white wine
    • 1/4 cup olive oil
    • 1 tbsp smoked paprika
    • 1 tsp dried oregano
    • 1/2 tsp saffron threads
    • Salt and pepper to taste

Substitutions:

  • Proteins:
    • Swap chicken for lamb or beef
    • Replace chorizo with Italian sausage or omit for a milder flavor
    • Use any type of firm fish or shellfish
    • Substitute chickpeas with white beans or lentils
  • Vegetables:
    • Use any combination of vegetables you like (e.g., eggplant, mushrooms, potatoes)
  • Liquids:
    • Replace white wine with vegetable broth or additional chicken broth

Things to avoid:

  • Overcrowding the cazuela: This will prevent the ingredients from browning properly.
  • Adding too much liquid: The stew should be thick and flavorful, not soupy.
  • Overcooking the fish: Fish cooks quickly, so add it towards the end of cooking.

Instructions:

  1. Prep the cazuela: If using an unglazed clay pot, soak it in water for 30 minutes before using.
  2. Brown the proteins: Heat olive oil in the cazuela over medium-high heat. Add chorizo and cook until browned, then remove and set aside. Add chicken and cook until browned on all sides. Remove and set aside.
  3. Sauté the vegetables: Add onion and bell peppers to the cazuela and cook until softened. Add zucchini and garlic, cook for a few more minutes.
  4. Combine ingredients: Return chorizo and chicken to the cazuela. Add chickpeas, tomatoes, herbs, broth, wine, paprika, oregano, saffron, salt, and pepper. Bring to a simmer.
  5. Cook low and slow: Cover and cook over low heat for 1.5-2 hours, or until the chicken is cooked through and the vegetables are tender.
  6. Add the fish: Add the fish to the cazuela and cook for 5-7 minutes, or until cooked through.

Serving suggestions:

  • Serve with crusty bread for dipping.
  • Garnish with additional fresh herbs.
  • Pair with a side salad or roasted vegetables.