Ep. 01 - Arroz en cazuela (Paella cooked in earthenware)
Updated: Apr 28
written by Kumiko SAWA
My late husband & I favourite destination was Spain, famous for their food + red wine.
I often cook Spanish food including tapas, but one of our favourite is a
country style Paella which is inspired from a Japanese chef who lives in Spain.
Here is the recipe for a country style Paella.
3 Tablespoons Olive oil
100g Chicken (thigh)
1 medium sized onion - cut finely
1-2 green capsicum - sliced in thin stripes
1-2 red capsicum - sliced in thin stripes (or use roast capsicum)
50 grams green beans
2 tablespoons frozen peas
1 clove of garlic - cut finely
200g medium white rice or Spanish paella rice- Arroz ”CALASPARRA “
500ml/cc chicken stock
Salt, Pepper, Pimenton (smoked sweet paprika — PAPRIKA DOUX)
For frying I use a 28 cm Cazuela (Pan)
1. Preheat oven to 250 degrees °C (230 degrees °C if fan forced)
2. Heat 3 tablespoons of olive oil to Cazuela, add garlic, onion, then green and red capsicums. Fry until well softened.
3. Add chicken, then chorizo, green beans, green peas. Fry lightly.
4. Add rice, stirring, then adding the chicken stock. Heat until boiling point. Add salt, pepper and pimenton.
5. Cook in the oven for 20 minutes
Note: In Spain, rice dish are often eaten with soup. They are many varied ways to cook Paella in different regions using Cazuela. Using a dedicated Paella pan is more special.
This recipe is by Japanese chef, Mr. Koji Fukaya who lived and worked at Restaurant Gurutze- Berri in San Sebastian (Northern Spain- Basque Country) where my husband and I travelled a few times.
Here is the YouTube link to mum's country style Paella video - https://youtu.be/Xkrx6fRYa6U