Spanish Meat Paella with Saffron and Garlic Aioli

Method

1. Heat olive oil in a large paella pan over medium heat.
2. Add diced onion and garlic, sauté until translucent.
3. Stir in tomato paste and cook for 2 minutes.
4. Add the pork belly, chorizo, blood sausage, duck confit, and beef cheek, cooking until browned.
5. Sprinkle in the Bomba rice and stir to coat with the oil and meat juices.
6. Add saffron threads, paprika, and chicken stock, bringing to a boil.
7. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
8. Prepare garlic aioli by mixing minced garlic with olive oil and a pinch of salt.
9. Serve the paella with a side of garlic aioli.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.