Cazuela for a dinner party — went down extremely well

I made Cazuela for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fresh from the sea profile was the main talking point — no one had quite experienced pebre herb salsa used that way before.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. I explained the a family asado context as I served it which helped people appreciate it fully. Carménère was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.