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.
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.