Ep. 01 - Arroz en cazuela (Paella cooked in earthenware)
Updated: Jun 6
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 favourites
was a country-style paella inspired by a Japanese chef who lives in Spain.
3 tbsp olive oil
100g chicken (thigh)
1 medium sized onion - cut finely
1-2 green capsicum - sliced in thin strips
1-2 red capsicum - sliced in thin strips (or
use roast capsicum)
50g green beans
2 tbsp 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°C (230°C for fan-forced).
2. Heat 3 tbsp of olive oil to Cazuela pan, 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 (uncovered).
In Spain, rice dishes are often eaten with soup. There are various ways to cook
Paella in different regions using the Cazuela, a dedicated Paella pan. This recipe is by a
Japanese chef, Mr Koji Fukaya, who lived and worked at Restaurant Gurutze- Berri
in San Sebastian (Northern Spain- Basque Country), where my late husband and I
travelled a few times.
Recipe was inspired from the book La Cocina Espanola by Koji Fukaya
Here is the YouTube link to mum's country style Paella video - https://youtu.be/Xkrx6fRYa6U