Full Flavored Paella Stock
Recipe type: Stock
Prep time: 
Cook time: 
Total time: 
How to make stock for paella from scratch.
  • 40 cups of water
  • 2 Medium onions halved
  • 2 Whole heads of garlic
  • 4 Celery stalks halved
  • 2 Bay leaves
  • 1 Ginger, piece about 1 inch long split in half
  • 1 Yellow lemon cut in half
  • 1 Chicken Leg Quarter or 4-6 chicken backs
  • 1 Pork Trotter cut into thirds
  • 1 Fish head or ½ lb prawns
  • 2 Tbls of anchovy paste
  • 3 Tbls of Paella Seasoning
  • 2 cups of white wine
  • 1 gram of saffron ($10-$15)
  1. Combine all ingredients except the saffron in a large stock pot and bring to a boil. After reaching boil, turn heat down to maintain a gentle simmer for 2-3 hrs. If necessary simmer longer until the pork trotter is super soft and has released its gelatin and the stock has a silky almost creamy texture. Usually I will prepare the stock a day in advance and finish it off the day of the paella.
  2. Once ready, remove all the solids, strain if necessary, and add your saffron. Make sure to grind saffron into a fine powder prior to adding to stock. I prefer this method because all the chemicals ( crocin, picrocin & saffranal) that give saffron its color and aroma will render more freely. After simmering 4-6 minutes, stock is reading to be used on your paella.
  3. Enjoy!!!
Recipe by Paella Guy at https://paellaguy.com/2011/07/27/how-to-make-a-better-paella/