Lake Effect Paella with Shrimp, Octopus & Chicken Sous Vide Recipe


For the Lake Effect & Chipotle "Salmorra" ...

- 1 tablespoon garlic oil, see recipe or similar

- 1/4 cup garlic puree, roasted, see recipe

- 2-3 large chipotle chiles in adobo, seeded and diced

- 16 ounces plum tomatoes, crushed

- 1/4 teaspoon smoked paprika, high quality Spanish

- 2 tablespoons Lake Effect seasoning blend

- 1 teaspoon maple sugar

- kosher salt

For the Paella ...

- 3-4 tablespoons Lake Effect seasoning

- 8 large shrimp SV, see recipe, peeled and deveined

- 6-8 ounces octopus SV, see recipe, cut into ½-inch cubes

- 4-6 each chicken thighs SV, see recipe, skin on, bone in

- 1-2 cups Bomba rice, or similar

- roasted garlic oil, see recipe, or similar

2-3 - 3 tablespoons garlic puree, see recipe

- 1/4-1/2 cup Lake Effect & Chipotle Salmorra, see above

- 1-2 pinch(s) saffron threads, pure

- 3 cups reserved cooking liquid from the SV shrimp, octopus & chicken, or poulty broth as needed

- 3-6 cups chicken broth, hight quality, unsalted


For the Lake Effect & Chipotle "Salmorra"…

  1. Heat the garlic oil in a medium sauce pan over medium heat.
  2. Add the garlic puree and the diced chipotle and cook 1 minute or so.
  3. Add the tomatoes, Lake Effect, maple sugar and smoked paprika.
  4. Cook for 20 -45 minutes or until the tomato liquid evaporates and a rich paste forms.
  5. Transfer the mixture to a blender and purée (optional)
  6. Pour into a bowl, and season to taste with salt, reserve.

For the Paella …

  1. Heat 2 tablespoons of the garlic oil in a 15-inch paella pan, or similar, over high heat. 
  2. In a large bowl add one tablespoon or so of the Lake Effect and toss the shrimp SV until well seasoned. 
  3. Add the shrimp SV and sear  for about 1 minute on each side, transfer shrimp to a plate and reserve.
  4. Pour 2 more tablespoons of the garlic oil into the paella pan and repeat with the seasoning and searing with the octopus SV and chicken thighs SV, reserve.
  5. Stir in the garlic puree and cook for 1 minute along with the salmorra and rice and cook for 1 minute more, stirring to coat and toast the rice with the sauce for about 5 minutes or so.
  6. Increase the heat to high and add the chicken /SV stock.  
  7. Bring to a boil, add the saffron and season with Lake Effect.
  8. Stir the rice during the first 5-6 minutes while boiling, then lower the heat and simmer for an additional 11-15 minutes.
  9. Do not stir the rice again as it may cause it to cook unevenly.
  10. After about10-15 minutes, lay the reserved shrimp, octopus and chicken on top of the paella to finish heating for last few minutes.
  11. The paella is finished when the rice has absorbed all of the liquid.   
  12. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. 

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