A classic Chilean coastal stew of plump shrimp simmered in a golden sofrito-based broth with potato, corn and squash — hearty, fragrant and full of the sea.
Cazuela is the mother of Chilean cooking — an ancient stew format that pre-dates Spanish colonization, adapted across centuries to incorporate whatever the landscape provides. The coastal cazuela de camarones is one of its most celebrated forms: large Pacific shrimp (camarones del norte from the Atacama coastline are prized) simmered gently in a saffron-gold broth enriched with a slow-cooked sofrito of onion, tomato and ají de color, surrounded by rounds of potato, wedges of zapallo (Chilean winter squash) and cob-sections of corn. The dish follows the structure of all Chilean cazuelas: a clear, clean broth with distinct pieces of protein and vegetable floating in it, served in deep individual bowls with the integrity of each ingredient preserved. This is not a thick stew — the broth should be amber and aromatic, tasting of shrimp and saffron and the gentle sweetness of long-cooked onion. The shrimp should be just cooked, still succulent and tender, added at the very end so they do not overcook in the residual heat. Chilean cazuela is always served with a lemon wedge, a bunch of fresh cilantro, and merkén (smoked Mapuche chile spice) on the side for those who want heat. Rice or crusty bread accompanies to absorb the fragrant broth.
Serves 4
Heat olive oil in a large pot over medium heat. Cook onion 10 minutes until soft and golden. Add garlic, cook 2 minutes. Add diced tomato and ají de color, cook 5 minutes until the tomato breaks down.
Pour in the stock and saffron (with its soaking water). Season with salt and pepper. Bring to a gentle boil.
Add potato chunks and squash. Simmer 10 minutes. Add corn rounds and continue simmering 8–10 minutes until potatoes are tender when pierced.
Reduce heat to low. Add shrimp and simmer very gently 3–4 minutes until they are pink and just curled. Do not boil — shrimp overcook instantly.
The shrimp continue cooking from residual heat after you turn off the flame, so remove from heat when they are just barely opaque.
Scatter fresh cilantro over the cazuela. Ladle into deep bowls, ensuring each bowl receives shrimp, potato, squash and corn. Serve with lemon wedges.
The shrimp should be added last, never simmered with the vegetables from the start — 3 minutes in hot broth is all they need.
Merkén (smoked Mapuche chile) on the table is the authentic accompaniment — a pinch transforms the dish.
Cazuela de mariscos: use a mix of clams, mussels, shrimp and squid.
Cazuela de pollo: substitute chicken thighs for the shrimp — simmer 25 minutes instead.
Store broth and shrimp separately in the refrigerator. Reheat broth with vegetables and add raw shrimp on reheating — already-cooked shrimp turn rubbery when reheated. Consume within 2 days.
Cazuela derives from the Spanish 'cazuela' (earthenware pot), but the cooking method reflects indigenous Andean techniques of simmering protein and vegetables together in large communal vessels. Chilean cazuela in its current form was documented in the 1830s Santiago cooking manuals, always structured with a clear broth and distinct unpuréed ingredients — a contrast to the thick Spanish potajes. The shrimp version celebrates the Atacama desert coast, where large freshwater and marine shrimp have been harvested since pre-Columbian times.
Yes — thaw completely and pat dry before adding. Frozen shrimp release water into the broth; patting them dry helps maintain the broth's concentration.
Zapallo is a large, dense-fleshed Chilean squash similar to kabocha or hubbard squash. Butternut squash or acorn squash are good substitutes — they hold their shape in the broth without turning mushy. Avoid zucchini, which disintegrates.
Per serving (480g / 16.9 oz) · 4 servings total
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