Rinse the beef or chicken pieces under cold water and pat dry. In a large pot, heat the vegetable oil over medium heat. Add the meat and sear lightly on all sides until golden. This enhances the flavour of the broth.

Add the chopped onion and minced garlic to the pot. Cook for about 3 minutes until the onion softens and turns translucent. Sprinkle in the paprika, cumin, and oregano, stirring to coat the meat evenly with spices.

Pour in the water and bring it to a gentle boil. Skim off any foam that rises to the surface for a clearer broth. Lower the heat and let it simmer uncovered for about 30 minutes, allowing the meat to release its rich flavour.

Place the potatoes and carrots into the simmering broth. Cook for 10 minutes, then add the pumpkin cubes. These vegetables create the traditional thickness and sweetness characteristic of Cazuela.

Add the rice directly to the pot and stir gently. The rice will absorb the broth, giving the soup body. Avoid stirring too often afterward to keep the vegetables intact.

Slide in the corn pieces, ensuring they are submerged in the broth. Let the soup simmer for another 20 minutes, or until the meat and vegetables are fully tender.

Taste the broth and adjust the seasoning with salt and freshly ground pepper. A well balanced Cazuela should taste savoury with subtle sweetness from the vegetables.

Ensure the rice is tender but not mushy, and the pumpkin holds its shape. If the broth has reduced too much, add a little hot water to reach the desired consistency.

Turn off the heat and let the Cazuela rest for 5 minutes before serving. This helps the flavours settle and deepen.

Ladle into deep bowls, ensuring each portion has a piece of meat, potato, pumpkin, and corn. Sprinkle freshly chopped parsley or coriander on top. Serve with crusty bread and a drizzle of fresh lemon juice for brightness.