Arroz de carrilleras recipe: beef cheek, carrot and chickpea paella

Ingredients

• 100 ml olive oil
• 800 g beef cheeks
• 3 carrots, cut into small batons
• 1 medium onion, chopped
• 1 celery stick, finely chopped
• 6 garlic cloves, chopped
• 2 tomatoes, chopped
• 2 bay leaves
• 0.2 cinnamon stick
• 2 cloves
• 1 tsp sweet smoked paprika
• 5 black peppercorns
• 175 ml red wine
• 3 l water
• 100 g dried chickpeas, soaked in water for 24 hours
• 400 g Spanish paella rice
• 1 pinch salt, to taste