Drain a can of artichoke hearts and pat them dry, finely mince 4 cloves of garlic, finely dice ½ of a red bell pepper, pat dry 15 jumbo shrimp that have been peeled and deveined and season them with sea salt and freshly cracked black pepper and reserve 1 cup of Spanish bomba rice

Heat a paella pan with a medium-high heat and add a generous ¼ cup of extra virgin Spanish olive, 1 minute later season the oil with sea salt and add the artichoke hearts and cook for about 4 minutes until they start to brown, then make a well in the middle and add the diced bell peppers and cook for 3 minutes, make another well in the middle and add the minced garlic and cook for 30 seconds, season with a generous ½ teaspoon of smoked paprika and mix it all together, then add ½ cup of tomato puree, season with sea salt and freshly cracked black pepper and mix it all together until well combined

After cooking the tomato puree for 1 minute add 2 ½ cups of water, a ¼ teaspoon of saffron threads (pinch them into the water), season again with sea salt and give it a gentle mix, once it comes to a boil add the 1 cup of bomba rice and gently distribute the rice with a wooden spoon, then add the 15 jumbo shrimp, after 2 minutes flip the shrimp around, at this point do not mix the rice, you can give the pan a quick shake once in a while, 10 minutes after adding the rice lower the fire to a low heat, 3 minutes later and there is very little water left heat it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover for 5 minutes

After 5 minutes uncover the paella and garnish with lemon wedges and fresh parsley, enjoy!