Vermicular | Oven-Baked Paella Mixta

Oven-Baked Paella Mixta

Tailored for: Oven-Safe Skillet 28cm
Cooking Time
28 min

1 ½ cups short-grain white rice, uncooked
⅔ lb chicken thigh, skin-on, cut into 1" pieces

Dry Rub
1 clove garlic, grated
1 teaspoon kosher salt
1 teaspoon sweet paprika powder
1 pinch cayenne pepper

7 shrimp, head-on and shell-on, deveined
8–10 mussels, scrubbed and debearded
1 teaspoon kosher salt
1 pinch saffron threads

1 small squid, gutted and cleaned
1 oz prosciutto or Spanish chorizo, cut into bite-sized pieces
½ medium onion, coarsely chopped
1 ½ tablespoons tomato paste
3 tablespoons olive oil, divided

Italian parsley, coarsely chopped
1 lemon, cut into wedges

Stainless Steel Lid
*Do not use the Glass Lid in the oven.

  1. Combine Dry Rub ingredients. Coat chicken and set aside for 1 hour. Remove and toast heads of shrimp for 10 minutes.

  2. Add 300 ml of water and shrimp heads to a pot. Bring to boil over medium heat and skim foam. Reduce to low and simmer for 3 minutes. Add mussels and simmer for another minute. Once shells open, remove mussels and weigh out 330 ml of broth, adding water as needed. Add salt and saffron. Leave for 15 minutes. Preheat oven to 355ºF (180ºC).

  3. Preheat the skillet over medium-high heat for about 90 seconds. Add 1 tablespoon of olive oil and swirl to coat. When oil smokes, add squid and shrimp. Sauté for 30 seconds and set aside. Add in remaining olive oil and sear chicken over medium-high heat, about 1 minute. Reduce to medium, add prosciutto and onion, and sauté for 1 minute. Once onion is translucent, add rice and cook for 1 minute. Stir in tomato paste and cook for 30 seconds.

  4. Add broth from Step 2 and bring to a boil, stirring frequently. Flatten rice and arrange shrimp and squid evenly on top. Cover and cook over low heat for 3 minutes or until steam starts to escape. Transfer to oven, and bake, covered, for 10–12 minutes.

  5. Transfer back to stovetop, add mussels, and cover. Cook over medium heat for about 30 seconds to lightly scorch rice. Turn off heat and rest, covered, for 10 minutes. Serve with parsley and lemon.

  • You can skip Step 2 and substitute the broth with fish stock or chicken broth, if preferred.

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