Spanish Style Paella

Recipe by Jellyqueen
READY IN: 3hrs 30mins




  • For ham hock broth:
  • Preheat a large sauce pot over medium-high heat.
  • Add ham hocks and olive oil.
  • Allow to caramelize, both sides, for about 10 to 20 minutes.
  • Add carrots, onions and celery, stir in thoroughly.
  • Slice 1/2 head of garlic in half.
  • With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
  • Place each side of the garlic into pot, garlic side down.
  • Leave to caramelize for about 10 minutes.
  • Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water.
  • Allow to simmer for another 45 minutes.
  • Skim off any fat that has formed and add saffron.
  • Allow to simmer for another 30 minutes.
  • Strain and refrigerate to cool.
  • Can be made two days ahead.
  • Yield: 5-6 cups.
  • For Paella:
  • In a large paella pan or large saute 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 to heat before serving.