However, the Spanish also refer to cooking a 'Cazuela', which is a dish that is halfway between a Spanish soup and a casserole. A cazuela is made by cooking a mixture of meats and/or fish and vegetables together forming a rich flavoured stock. Served with chunky portions of bread or, occasionally, rice, it is a particularly popular menu item during the cooler weather, and indeed when there is a group of people eating, since either one big or two smaller cazuelas can be made and be kept simmering for an extended period.

Adaptable in that a cazuela can be cooked either indoors in the oven or on a hob, or outside on a gas fired heating element, it is a socialable dish to prepare and serve, in that many diners from the gathering assist in its preparation by peeling vegetables and garlic.