Cazuela de mariscos

14:52 Dec 5, 2009 

To some extent you're right. It's very typical in Spain to cook this in a glazed earthenware casserole dish. However, it's also slowly cooked, especially before the seafood/shellfish is added. It is also often covered with a lid, which actually speads up the cooking due to the lack of loss of steam - this depends on personal tastes when cooking. Either way, covered or not, it's still a casserole.

14:15 Dec 5, 2009 

Yes, cazuela is often translated as "casserole". But is it really a casserole dish? Casseroles are things with lids used for slow cooking in the oven. 'Cazuela' dishes are normally cooked on the stove in an open pan - typically made of clay.