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For ham hock broth:
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Preheat a large sauce pot over medium-high heat.
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Add ham hocks and olive oil.
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Allow to caramelize, both sides, for about 10 to 20 minutes.
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Add carrots, onions and celery, stir in thoroughly.
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Slice 1/2 head of garlic in half.
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With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
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Place each side of the garlic into pot, garlic side down.
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Leave to caramelize for about 10 minutes.
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Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water.
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Allow to simmer for another 45 minutes.
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Skim off any fat that has formed and add saffron.
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Allow to simmer for another 30 minutes.
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Strain and refrigerate to cool.
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Can be made two days ahead.
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For Paella:
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In a large paella pan or large saute pan over medium heat, add olive oil and then fresh sausage.
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Saute for about 5 to 8 minutes, or until sausage is well browned.
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Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown.
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Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes.
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Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
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In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes.
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Add garlic and saute with vegetables for another 2 minutes.
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Add the risotto rice, stir and saute until the grains are a pearly white.
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Add white wine, and allow to cook down until almost completely gone.
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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.
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Stir meat and seafood back in to heat before serving.
