Spanish Cuisine

utensils

Cazuela (cassola)

Terra cotta cookware with straight sides, glazed inside which distributes the heat evenly and are often used for slow cooking in the oven and on top of the stove. Smaller versions are used for the classic garlic prawns.

Paella

The name for both the cooking pan and the well known dish which is cooked in it. Paella needs to be cooked on a large flat base as the food needs to be in a single layer to cook evenly.

Gas Burner

This is a free standing circular burner that you connect to a gas bottle. They are available in different sizes to suit your paella pan, the heat evenly distributed through the pan.