Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
- 8 jumbo shrimp, peeled and de-veined
- 2 roasted piquillo peppers, divided use
- 3-1/4 teaspoon (16.25 ml) sea salt, divided
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) smoked sweet paprika
- ¾ teaspoon (3.5 ml) freshly ground black pepper
- 4 chicken thighs, with bone and skin
- 2 links Spanish chorizo, thickly sliced
- 1 small yellow onion, peeled and diced
- 2 large garlic cloves, peeled and minced
- 1 small red bell pepper, stemmed, seeded, and diced
- 7 ounces (207 ml) canned peeled and crushed tomatoes
- 1 cup (211 g) paella rice
- ½ teaspoon (2.5 ml) saffron threads
- 3 cups (720 ml) homemade chicken stock (be sure to adjust your salt if using canned stock)
- ½ bunch parsley, chopped
- 1 lemon, cut into wedges
For re-warming chicken, chorizo and shrimp:
- ½ cup (118 ml) dry white wine
- ½ cup (118 ml) chicken stock
- Pinch of saffron threads
- Fill and preheat the SousVide Supreme to 140F/60C.
- Put the shrimp, 1 diced piquillo pepper and 1/4 teaspoon (ml) of the salt into a 1-quart (0.9 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 30 minutes.
- When the shrimp have finished cooking, quick chill in the pouch by submerging in an ice bath for 20 minutes, then refrigerate until ready to use (this can be done up to 1 day in advance, if desired).
- Raise the temperature of the water oven to 170F/77C to cook the chicken.
- In a small bowl mix together the oregano, paprika, 1 teaspoon of the salt and black pepper; rub this mixture onto the chicken thighs.
- On the traditional stove top in a skillet over medium-high heat warm the olive oil and cook each side of the chicken thighs until golden brown, about 2 minutes per side. Turn off the heat, but keep the skillet and oil for later use.
- Put the chicken thighs in a single layer with the sliced chorizo into a small (quart/0.9 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 1½ hours.
- When the chicken has finished cooking, quick chill in the pouch, submerged in an ice water bath for 20 minutes, then refrigerate until ready to use (this can be done up to 2 days in advance, if desired).
- Raise the temperature of the water oven to 183F/84C for the rice.
- Meanwhile, on the stove top in the same skillet used to brown the chicken, heat over medium-high heat to warm the olive oil and sauté the onion, bell pepper and garlic until translucent and tender, about 2 to 3 minutes.
- Add the tomatoes and cook for 30 seconds to 1 minute or until thick and caramelized. Add the rice and 2 teaspoons of the salt and cook for about 1 minute, until well coated with the tomato sauce.
- Put the rice mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the saffron, and pour in the chicken stock. Use the displacement method (Archimedes’ Principal) to remove all of the air and zip the seal.
- Submerge the cooking pouch in the water oven and cook for 45 minutes, then raise the temperature to 195F/90C, all the while keeping the rice in the water oven. Once the oven reaches 195F/90C, set the timer for 15 minutes.
- Meanwhile, re-warm the chicken, chorizo and shrimp:
- bring the remaining chicken stock, white wine and saffron threads to a boil on the stove top in a medium saucepan
- lower the heat to a gentle simmer and add the chicken and chorizo.
- Simmer for about 2 to 3 minutes, then add the shrimp and cover the pan with a lid, shut off the heat and keep the lid on until ready to serve.
- Pour the rice into a serving bowl and arrange the chicken, chorizo and shrimp over the rice.
- Garnish the paella with remaining sliced piquillo peppers, minced parsley and lemon wedges.