Ingredients
- Fish stock – 1 quart (1 liter)
- Water – 13 1/2 fl. oz (400 ml)
- White onion (finely chopped) – 7 oz (200 g)
- Celery (finely chopped) – 3 1/2 oz (100 g)
- Red bell pepper (finely chopped) – 1/2 lb. (250 g)
- Paella rice – 1 lb. (450 g)
- White wine – 5 fl. oz (150 ml)
- White fish (diced) – 3/4 lb. (350 g)
- Shrimp (shelled) – 1/2 lb. (250 g)
- Squid (clean and chopped) – 7 oz (200 g)
- Parsley (chopped) – 2/3 oz (20 g)
- Lemon juice – 2/3 fl. oz (20 ml)
- Yellow natural food coloring – 1/60 fl. oz (0.5 ml)
- SalT – To taste
- Pepper – To taste
- Vermouth – 7 fl. oz (200 ml)
- Olive oil – 3 1/3 fl. oz (100 ml)
Directions
- Mix the quart (liter) of fish stock, water and yellow natural food coloring in a container.
- Put the yellow stock and all the ingredients in a Vesta V40 Vertical Vacuum Pouch, season and seal the pouch using the Vesta Vertical Vac Elite or other chamber vacuum sealer.
- Cook in a container filled with water using the Vesta Immersion Circulator or other sous vide cooker set to 203°F / 95°C for 35 minutes.
- Once time is up, remove the pouch, serve the food and enjoy.