Sous Vide Paella

Sous Vide Water Bath; Skillet; Sous Vide Bag; Vacuum Sealer (optional)

10 minutes

1 hour 40 minutes

Spanish

Sous Vide, Paella, Spanish, Seafood

Main Course

Sous Vide

Gluten Free

1

2 tablespoons olive oil

1/2 cup diced onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

2 cloves garlic, minced

1 teaspoon smoked paprika

1/4 teaspoon saffron threads, crushed

1/2 cup short

grain rice (such as arborio or bomba)

3/4 cup chicken broth or vegetable broth

2 tablespoons white wine

8 ounces seafood mix (shrimp, mussels, squid)

Preheat your sous vide water bath to 140°F (60°C).

Heat the olive oil in a skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the smoked paprika and saffron threads and cook for another minute. Remove from heat and set aside.

Place the rice in a sous vide bag along with the cooked vegetables, chicken broth, white wine, and seafood mix. Seal the bag using the water displacement method or a vacuum sealer. Place the bag in the preheated water bath and cook for 1 hour 30 minutes.

Remove the bag from the water bath and carefully open it to release any steam before serving. Serve hot with your favorite accompaniments such as lemon wedges or aioli sauce. Enjoy!

Calories – 500; Fat – 15g; Carbohydrates – 60g; Protein – 25g

This easy sous vide paella recipe is perfect for a flavorful Spanish-style meal that can be prepared quickly with minimal effort! The combination of vegetables, seafood mix, rice, broth, white wine and spices make this dish truly delicious!

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