Vermicular | Seafood Paella

Seafood Paella

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
54 min
Cooking Steps

[LOW] 3 min

[MED] 3 min

[LOW] 20 min

[MED] 1 min + 1 min + 3 min

[EXT LOW] 10 min

REST 13 min


1 chicken thigh, cut into 1" pieces
100 g prosciutto, cut into 1" pieces
4 shrimp, shell-on, legs removed
8 mussels, scrubbed and debearded
1 whole squid, cleaned—body cut into ¼" rings and tentacles cut into small clusters
1 clove garlic, minced
½ medium onion, finely chopped
½ medium red bell pepper, cut into ½" pieces
1 medium tomato, cut into ½" pieces
50 ml white wine
1 bay leaf
½ teaspoon (0.3 g) saffron threads
1 teaspoon kosher salt

2 rice cups (360 ml) plain white rice, unrinsed
2 tablespoons olive oil, divided

½ lemon, juiced
Chopped fresh parsley

  1. Add 1 tablespoon of olive oil and garlic into the pot and heat over [LOW] heat for about 3 minutes. Once fragrant, add in onion, chicken thigh and prosciutto and sauté over [MED] heat for about 3 minutes or until the onion is translucent.

  2. Add in shrimp, mussels, bell pepper, tomato, white wine and bay leaf. Cover and simmer over [LOW] heat for 20 minutes. Once mussels open up, transfer ingredients to a sieve and separate ingredients from the soup. With the soup, make a 360 ml broth by adding water, saffron and salt. Set aside.

  3. Without rinsing the pot, heat 1 tablespoon of olive oil over [MED] heat for a minute and add rice. Continue to sauté rice over [MED] heat for another minute or until the rice is translucent.

  4. Add in the broth from Step 2 and bring to a boil. Level the rice and add squid on top. Cover and boil over [MED] heat for about 3 minutes.

  5. Once steam starts to escape, switch to [EXT LOW] and continue to simmer for another 10 minutes. Add back ingredients from Step 2 and cover. Turn off heat and let it steam over residual heat for 13 minutes. Squeeze lemon to taste, garnish with chopped parsley and serve.

  • Let the rice cook in the flavorful broth of chicken, prosciutto and seafood, with added saffron for even greater flavor.

  • Prosciutto can be substituted with Spanish chorizo.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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