Asturian Pork and Bean Stew - Fresh-Pressed Olive Oil

Ingredients

• 1/2 pound meaty pancetta
• 1/2 pound dry Spanish chorizo
• 1 meaty ham hock (about 1 pound)
• 2 quarts plus 2 cups chicken stock or low-sodium broth
• 1 pound dried Asturian fabada or cannellini beans, soaked in water overnight and drained
• Bouquet garni: 1 small halved onion, 8 garlic cloves, 2 parsley sprigs, and 1 bay leaf, wrapped in cheesecloth and tied
• Large pinch of saffron, finely ground in a mortar
• 1/4 cup boiling water
• 1 medium tomato, halved crosswise
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium onion, peeled and finely chopped
• Salt (kosher or sea) and freshly ground black pepper
• 1 1/2 teaspoons pimentón (smoked Spanish paprika)