Cazuelitas Recipe

Cazuelitas, a Spanish culinary treasure, is a mouthwatering dish that combines the vibrant flavors of the Mediterranean with a touch of elegance. This seafood-infused recipe is a symphony of saffron-kissed rice, tender shrimp, succulent mussels, and briny clams.

The magic unfolds in a large cazuela or skillet, where the saffron-infused broth combine the ingredients to perfection. Each bite is an explosion of rich, aromatic taste. Cazuelitas are a culinary masterpiece that transcends culinary expertise, making them accessible to both seasoned chefs and novice cooks.

This simple yet captivating dish promises to delight your taste buds and leave a lasting impression. Whether for a special occasion or a weeknight dinner, Cazuelitas is sure to become a cherished favorite.

How to Make Cazuelitas

Ingredients

• 1 pound of jumbo shrimp, peeled and deveined
• 1 pound of mussels, cleaned and debearded
• 1 pound of clams, scrubbed
• 1/2 cup of diced onion
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1/4 cup of tomato paste
• 1 teaspoon of saffron threads
• 2 cups of Arborio rice
• 4 cups of chicken or vegetable broth
• 1/2 cup of white wine
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Heat olive oil in the cazuela or skillet over medium-high heat. Add onions, garlic, and red bell pepper, sauté until softened.
2. Stir in tomato paste and saffron threads, allowing the flavors to meld for a few minutes.
3. Add Arborio rice and cook for another 2-3 minutes, stirring to coat the rice with the saffron-tomato mixture.
4. Pour in the white wine and simmer until it’s mostly evaporated.
5. Gradually add chicken or vegetable broth, one cup at a time, stirring frequently. Let the liquid be absorbed before adding more.
6. When the rice is almost tender, nestle the seafood (shrimp, mussels, and clams) into the rice.
7. Cover the cazuela and simmer until the seafood is cooked and the rice is creamy and slightly crispy on the bottom. Ensure the internal temperature of the shrimp reaches 145°F (63°C).
8. Season with salt and pepper to taste and garnish with fresh parsley. Serve hot with lemon wedges.

Recipe Tips

• Use high-quality saffron for the best flavor and color in your dish.
• Ensure the seafood is fresh and properly cleaned before adding it to the cazuela.
• Stir the rice gently to avoid breaking the grains and release starch for creaminess.
• Let the cazuela sit for a few minutes after cooking to allow the socarrat (crispy bottom) to develop.

What To Serve With Cazuelitas

1. Garlic Bread: A classic accompaniment to soak up the delicious saffron-infused broth.
2. Green Salad: A fresh, crisp salad with a citrus vinaigrette provides a refreshing contrast.
3. Spanish Tapas: Serve with an array of tapas like patatas bravas and chorizo for a Spanish feast.
4. Sangria: A pitcher of fruity sangria complements the meal perfectly.
5. Roasted Vegetables: Seasonal roasted vegetables provide a healthy side.
6. Gazpacho: A cold Spanish tomato soup is a great starter to the meal.

How can I devein shrimp?

Use a sharp knife or deveining tool to make a shallow cut along the back of the shrimp and remove the vein.

Conclusion

Cazuelitas are a flavorful Spanish dish that combines the richness of saffron, the freshness of seafood, and the earthiness of Arborio rice. It’s a delightful culinary journey that’s simple to make, yet will leave a lasting impression on your taste buds and those you serve it to.

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Print Recipe

Cazuelitas Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dinner

Cuisine: Spanish

Servings: 4

Calories: 400kcal

Ingredients

• 1 pound of jumbo shrimp, peeled and deveined
• 1 pound of mussels, cleaned and debearded
• 1 pound of clams, scrubbed
• 1/2 cup of diced onion
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1/4 cup of tomato paste
• 1 teaspoon of saffron threads
• 2 cups of Arborio rice
• 4 cups of chicken or vegetable broth
• 1/2 cup of white wine
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

• Heat olive oil in the cazuela or skillet over medium-high heat. Add onions, garlic, and red bell pepper, sauté until softened.
• Stir in tomato paste and saffron threads, allowing the flavors to meld for a few minutes.
• Add Arborio rice and cook for another 2-3 minutes, stirring to coat the rice with the saffron-tomato mixture.
• Pour in the white wine and simmer until it's mostly evaporated.
• Gradually add chicken or vegetable broth, one cup at a time, stirring frequently. Let the liquid be absorbed before adding more.
• When the rice is almost tender, nestle the seafood (shrimp, mussels, and clams) into the rice.
• Cover the cazuela and simmer until the seafood is cooked and the rice is creamy and slightly crispy on the bottom. Ensure the internal temperature of the shrimp reaches 145°F (63°C).
• Season with salt and pepper to taste and garnish with fresh parsley. Serve hot with lemon wedges.

Emma

Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.