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Peter Charon on the Costa del Sol

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Peter Charons Paella Recipe
16 June 2015 @ 14:45

Everyone knows there are endless variations of Paella, but this is my take on the classic - from Valencia. It's a bit extravagant, but well worth it. Plus, it keeps for a couple of days in the fridge and I think the flavours improve after 24 hours...

ingredients for 4 - 6 people

1 x 1 1/2 lb cooked lobster, shell split, claws cracked and grey sac removed.

1 x 2lb chicken, cut into legs and thighs and breasts cut into mouth sized chunks

1 x chorizo sausage, sliced about 1/2 in thick

3 Tablespoons extra virgin olive oil

1 White onion, thinly sliced

2 garlic cloves

8oz tin canned, peeled tomatoes, drained

1 red pepper, seeded and pith removed, chopped

1 - 2 Large King Prawns per person

3/4 lb Shrimp

1 bag of mussels, cleaned

12 oz long grain rice, washed and soaked in cold water and drained

8oz green peas, frozen is fine

1/4 teaspoon saffron soaked in 4oz warm water 

salt and pepper

Lemon juice from 1 lemon

1 pint chicken stock, a cube is fine, but low salt if possible

Glass of dry white wine, preferably Rioja

Chopped parsley and lemon wedges

Secret ingredient - sachet of either Sazon Goya or El Unico Paellero!


Remove the lobster meat from the shell and claws and cut in approx 1-inch pieces. Put to one side.

Ideally in a large round paella pan, or failing that a large deep frying-pan, heat the olive oil. When it is hot, add the chorizo sausage and fry for a few minutes and remove using a slotted spoon. Set aside. Then fry the chicken in the same pan, turning regularly, until all of the sides are evenly browned and no more blood is oozing out. Add the chicken pieces to the chorizo. Keep warm.

Put the onion and garlic into the pan and stir fry on a gentle heat. When the onion is soft, add the tomatoes, red pepper, and seasoning, including a sachet of the secret ingredient! Cook over a moderate heat for about 10 minutes, and the mixture will thicken.

Now add the rice, fry for about 3 minutes, stirring frequently. Then add the chicken stock, white wine, saffron water and lemon juice so that the rice is completely covered. Bring to the boil. Turn down the heat to a simmer and add the peas. Then return the chicken pieces and chorizo and cook for about 15 minutes. Stir occasionally to make sure the mixture does not stick to the bottom of the pan. Finally, add the lobster meat, prawns, shrimp and mussels and cook for about 5 more minutes or until the chicken is completely cooked through and all of the cooking liquids have been absorbed by the rice.

Remove the pan from the heat. Sprinkle over the chopped parsley, and decorate with plenty of lemon wedges.

Serve at once...with some chilled white wine. Delicious!

Like 0


mac75 said:
18 June 2015 @ 11:32

Wow Peter, are you sure you didn't leave anything out? That's not a take on the classic but sacrilege my dear friend! :-) don't show that to a Valenciano, you'll be hung drawn and quartered, or at least don't call it Paella! You obviously find it really tasty but why would you mix chorizo with lobster and mussels? and also add white wine to a paella? It is impossible to retain the flavour of the lobster. I'm surprised you can still taste the 'secret ingredient' after all that has gone into it! Don't take offense please I'm just kidding. I am a hooked on the original recipe I am afraid. But keep cooking and keep them coming!

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