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  • Sawa-San

Ep. 01 - Arroz en cazuela (Paella cooked in earthenware)

Updated: Jun 6, 2021

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 chorizo

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)

Serves 4

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 -

Kumiko Sawa

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