At his restaurant Amada, Jose tops his paella with a salad of parsley, cherry tomatoes and artichoke hearts tossed with olive oil, salt and pepper.

"Smoked paprika brings a unique smoky flavor to this paella," Jose says. "Sometimes people mistake it for bacon!"

Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes.

Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.)