Cooking Instructions
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Step 1
Drain the artichoke hearts and cut into halves.
Step 2
Dice the red bell pepper into medium dice.
Step 4
Peel and mince the garlic cloves.
Step 5
Slice the
Lemon (1)
into wedges.
Step 6
Season
Jumbo Shrimp (15)
with
Sea Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
.
Step 7
Place a paella pan over medium-high heat and add
Extra Virgin Spanish Olive Oil (1/4 cup)
. Allow to warm up for 1 minute.
Step 8
Season the oil with sea salt and add the
Artichoke Hearts (2 1/3 cups)
. Cook for about 4 minutes, until they start to brown.
Step 9
Make a well in the middle and add the
Red Bell Pepper (1/2)
. Cook for 3 minutes.
Step 10
Make another well in the middle and add the
Garlic (4 cloves)
. Cook for 30 seconds, then season with
Smoked Paprika (1/2 tsp)
and mix it all together.
Step 11
Add
Canned Tomato Purée (1/2 cup)
and season with additional sea salt and freshly cracked black pepper. Mix it all together until well combined. Cook for 1 minute.
Step 12
Add
Water (2 1/2 cups)
and
Saffron Threads (1/4 tsp)
and give it a gentle mix. Bring to a boil, then add
Bomba Rice (1 cup)
and gently distribute the rice with a wooden spoon.
Step 13
Add shrimp and cook for 2 minutes.
Step 14
Flip the shrimp around. At this point, do not mix the rice. You can just give the pan a quick shake once in a while.
Step 15
10 minutes after adding the rice, decrease the temperature to low and leave for 3 minutes, until there is very little water left.
Step 16
Heat mixture back to a medium-high heat for 2 minutes to achieve the socarrat, then remove the pan from the heat.
Step 17
Cover for 5 minutes.
Step 18
Uncover the paella and garnish with
Lemons (to taste)
and
Fresh Parsley (to taste)
. Serve and enjoy!
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