Arroz con Pollo in the Cazuela

Finally buying a covered cazuela (a terra cotta casserole pot) has been my dream come true. Well not really but I've been wanting one for a long, long time. My mother in law had a huge cazuela that I one day hoped to own, until it cracked when she was cooking with it. We were all devastated. She had to resort to a Mexican, some kind of metal one. Last night I made Arroz con Pollo modified from this recipe in it. I always modify. I don't love peppers, or green peppers, thought I had bacon and didn't, wanted to use my new bittersweet paprika I got at La Espanola, so did and added some El Pato for spice. Plus my husband can't eat cumin, so eliminated that. It was a hit. I told my hubby not to compare it to his moms or any one elses for that matter, just tell me if he liked it or didn't. He absolutely did. Phew!

Back to the Cazuela that I got. It was purchased at my new favorite store La Espanola Meats in Harbor City where they make their own Spanish chorizo, jamon serrano, and much more as well as import many Spanish products. It's a gem!

Here's the market area where they sell wine, sweets, crackers, olives, olive oil, nuts, spices and so much more
The meat counter with their products packaged.
The dairy case with imported Spanish cheeses filled to the brim. The Jamon Serrano is hanging. I saw one that was $100. So that's pretty inexpensive I'm told. Jamon in Spain can be $1000 for a whole one or more.

I'm so excited with my cazuela. There are a few things that are important about them. Before you use one, you must immerse it in water for 6 hours so that when you use it for the first time, it doesn't crack. If you live in a dry area, soak it periodically. Also, you can use it on the stovetop, in the microwave and in the oven but don't use it on the stovetop any higher than med-high or it will crack and elevate your temp slowly.