The Spanish kitchen is renowned for its baked specialties, prepared and served in ceramic cazuelas and baking dishes.

Whether it’s Pollo al Chilindrón (chicken in pepper-tomato sauce), Bacalao al Horno (oven-baked cod), or hearty Cazuelas de Verduras (vegetable casseroles) – each dish is not only perfectly cooked in hand-painted Polish pottery but also beautifully presented at the table.

Benefits of Polish pottery:

• Ovenproof & durable – perfect for traditional recipes

• Hand-painted – each piece is unique

• From oven to table – authentic Spanish dining at home

 Three Spanish Dishes in a Cazuela

1. Pollo al Chilindrón (Chicken in Pepper-Tomato Sauce) – Serves 4

Ingredients (all organic)

• 1 organic chicken (1.2 kg, cut into pieces)

• 2 red organic bell peppers

• 1 green organic bell pepper

• 1 large organic onion

• 3 organic garlic cloves

• 400 g organic tomatoes (fresh or puréed)

• 150 ml dry organic white wine

• 4 tbsp extra virgin olive oil

• Salt, pepper, 1 bay leaf

Preparation

1. Brown chicken pieces in olive oil, set aside.

2. Sauté peppers, onion, and garlic.

3. Add tomatoes and wine, season with salt, pepper, and bay leaf.

4. Return chicken to the cazuela, bake at 180°C for 45 minutes.

5. Serve in a Polish pottery baking dish.

Wine Pairing

An elegant Rioja Crianza (Tempranillo).

2. Bacalao al Horno (Oven-Baked Cod) – Serves 4

Ingredients (all organic)

• 4 cod fillets (about 180 g each, fresh)

• 3 organic potatoes

• 1 large organic onion

• 2 organic peppers (red & green)

• 3 organic tomatoes

• 100 ml organic extra virgin olive oil

• A splash of organic white wine

• Parsley, salt, pepper

Preparation

1. Slice potatoes, parboil, layer in the baking dish.

2. Add sliced onions, peppers, and tomatoes.

3. Season cod fillets, place on top of vegetables.

4. Drizzle with olive oil and wine, bake at 180°C for 25 minutes.

5. Serve directly in the Polish pottery cazuela.

Wine Pairing

A fresh Albariño from Rías Baixas.

3. Cazuela de Verduras (Vegetable Casserole) – Serves 4

 Ingredients (all organic)

• 1 eggplant

• 1 zucchini

• 2 peppers (red & yellow)

• 2 potatoes

• 1 red onion

• 3 tomatoes

• 3 tbsp extra virgin olive oil

• 1 tsp thyme, 1 tsp rosemary

• Salt & pepper

Preparation

1. Slice all vegetables.

2. Layer them alternately in the cazuela.

3. Drizzle with olive oil, sprinkle with herbs.

4. Bake at 180°C for 40 minutes.

5. Serve directly in the Polish pottery baking dish.

Wine Pairing

A smooth Garnacha from Navarra.