Sous Vide Paella

This dish has many components, but each one is simple to put together. Finish this dish in a hot oven to make sure everything is at the perfect temperature —serve it straight from the skillet. If you want to prep the chicken and chorizo one day in advance, it will make the final assembly very easy.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 01:00

Recipe Time: 01:00

Temperature : 112F / 44.4C

Ingredients

• 1 pound boneless, skinless chicken breasts seasoned to taste with Salt and Pepper
• ½ pound chorizo, sliced into rounds
• 2 tablespoons (30 mL) olive oil
• 3 cups (675 grams) rice
• ½ large onion, finely chopped
• 1 bay leaf
• ½ teaspoon (2.4 grams) smoked paprika
• 1 pinch saffron threads
• ¼ cup (59 mL) wine
• 5 ¼ cups (1.2 L) chicken stock
• 1 pound shrimp, shelled and deveined
• 1 cup (225 grams) frozen peas, thawed
• 8 frozen artichoke hearts, thawed and chopped
• 24 small mussels, cleaned
• 6 strips roasted red pepper

Directions

1. Heat water using Anova Precision Cooker to 145ºF/62.7ºC.
2. Place chicken breast and sliced chorizo into zip-close bag with salt and pepper. Seal using water immersion method to create vacuum. Place in water and cook 45 minutes. Remove from water, and cool in ice bath. Set aside. Cut or shred chicken into bite-sized pieces.
3. Set Anova Precision Cooker to 131ºF/55ºC.
4. Heat oil in large skillet over medium-high heat. Add rice, onion, bay leaf, smoked paprika, and saffron. Cook, stirring until rice becomes opaque. Add wine, then add chicken stock. Stir well. Stir in cooked chorizo rounds. Reduce heat, cover and cook until rice is done, about 20 minutes.Heat oven to 450ºF. 5 minutes before shrimp is done, stir chicken, peas, and artichoke hearts into rice. Press mussels into rice, hinge side down. Arrange strips of red pepper on top of rice.
5. While rice cooks, place shrimp into zip-close bag. Seal using water immersion method. Place into hot water and cook 15 minutes. Heat oven to 450ºF/232ºC

Finish Step: Oven

1. When shrimp are done, remove them from cooking bag and arrange on top of rice in skillet. Place everything into hot oven for 5 minutes. Remove from oven. Discard any unopened mussels. Serve immediately.