Paella Stock

The key to a great, rich paella stock is to start with a chicken carcass.

  • 1 chicken carcass
  • 1 lb. mussel shells
  • 36–48 shrimp shells
  • 3 lb. leeks
  • 1 lb. carrots
  • 1 lb. celery
  • A few bay leaves
  • 3 gallons water
  • 1 bottle (750 ml) Sauvignon Blanc
  • 1 cup (or about 2 medium) onions, chopped
  • 1 pound chopped tomatoes
  • 1 tsp. saffron
  • 1 Tbsp. Ras el Hanout

1. In a large pot without a lid, bring the first eight ingredients to a low boil and then simmer on low heat for two hours. After two hours strain out the solids. (If you leave the solids in too long, it becomes cloudy and bitter.)

2. Return the stock to the pot, add wine and simmer for another hour until the stock is reduced by one half.

3. In a pan with olive oil add chopped onions, peppers and garlic  and saute for 15 – 20 minutes. Add tomatoes, saffron, Raz el Hanout and stock.

THIS is the stock; now you’re ready for the paella.

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