Spanish Style Paella

By norsegal8

Ingredients

• Ham Hock Broth:
• 1/2 cup olive oil
• 8 mild Italian sausages roughly chopped
• into 1" rounds
• 1 pound dried sausage roughly chopped
• 7 chicken breasts seasoned to taste
• with paprika, salt and pepper on both
• sides, and cut into 1 1/2" chunks
• 20 peeled iced uncooked shrimp seasoned to taste
• with paprika, salt and pepper
• 2 carrots finely minced
• 1 onion finely chopped
• 2 celery stalks finely minced
• 10 garlic cloves minced
• 6 cups arborrio rice/risotto
• 3 cups white wine
• Ham Hock Flavored Broth (see recipe)
• Grey sea salt to taste
• Freshly-ground black pepper to taste
• 6 ham hocks
• 2 roughly cut onions
• 1 1/2 cup olive oil
• 2 carrots, roughly chopped
• 2 celery stalks roughly chopped
• 1 bulb garlic
• 2 Tbsp. paprika
• 2 Tbsp. tomato paste
• 2 8-ounce cans tomato puree
• 64 ounces chicken stock
• 2 bay leaves
• 4 cups water
• 1 pinch saffron

Details

Servings 8

Preparation

Step 1

In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.

In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.

Stir meat and seafood back in before serving.

Han Hock-Flavored Broth
Preheat a large saucepot over medium-high heat. Add the ham hocks and olive oil. Allow to caramelize, both sides, for 10 to 20 minutes.

Add the onions, carrots and celery, stir in thoroughly. Slice the bulb of garlic in half. With a wooden spoon, puch the mixture in the pan to the side to form an open spot at the bottom center of the pan for caramelizing the garlic. Place the sliced sides of the garlic in the bottom of the pan and caramelize for about 10 minutes.

Mix in the paprika, tomato paste, tomato puree, chicken stock, bay leaves and water. Allow to simmer for 45 minutes.

Skim off the fat that has formed and add the saffron. Allow to simmer for 30 minutes.

Strain and refrigerate.