Drain the artichoke hearts and cut into halves.
Dice the red bell pepper into medium dice.
Peel and mince the garlic cloves.
Slice the Lemon (1) into wedges.
Season Jumbo Shrimp (15) with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
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.
Season the oil with sea salt and add the Artichoke Hearts (14 ounce). Cook for about 4 minutes, until they start to brown.
Make a well in the middle and add the Red Bell Pepper (1/2). Cook for 3 minutes.
Make another well in the middle and add the Garlic (4 clove). Cook for 30 seconds, then season with Smoked Paprika (1/2 teaspoon) and mix it all together.
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.
Add Water (2 1/2 cup) and Saffron Threads (1/4 teaspoon) 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.
Add shrimp and cook for 2 minutes.
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.
10 minutes after adding the rice, decrease the temperature to low and leave for 3 minutes, until there is very little water left.
Heat mixture back to a medium-high heat for 2 minutes to achieve the socarrat, then remove the pan from the heat.
Cover for 5 minutes.
Uncover the paella and garnish with Lemon (to taste) and Fresh Parsley (to taste). Serve and enjoy!