Julienne the leeks, carrots and onions. Confit the vegetables in the oil for 20 minutes over a low heat along with the garlic, lemon (peel and juice), pepper, cardamom, lemongrass, lime leaves, ginger and galangal. Once the vegetables are poached, pour in the wine and vinegar to stop the cooking process, and bring the whole mixture to a boil. After it boils, remove from heat and stir in the pimentón. Let the mixture rest overnight in the fridge.