Paella with White Beans, Chicken, and Artichokes

Name: Paella with White Beans, Chicken, and Artichokes
Ingredients: 3 artichokes; 1 lemon, quartered; 2 to 3 teaspoons salt (divided use); Freshly ground black pepper; ¼ cup extra virgin olive oil (divided use); 6 ounces Spanish-style chorizo, sliced; 1 pound skin-on, bone-in chicken drumsticks and thighs; 1 large red bell pepper, thinly sliced; 1 small onion, finely chopped; 4 garlic cloves, thinly sliced; 1 tablespoon Rancho Gordo Castillo Spanish Pimentón; ¼ teaspoon saffron threads, soaked in ¼ cup water; 1 cup canned crushed tomatoes; 1 cup uncooked Calasparra, Arborio, or Bomba rice; 31/2 to 4 cups chicken or vegetable broth; 3 cups cooked, drained large white beans, such as Rancho Gordo Royal Corona, Cassoulet, or Large White Lima; 2 rosemary sprigs

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There are countless variations on paella, a Spanish dish that originates from the rice-producing region of Valencia. Inspired by a recipe from chef Katie Button of Cúrate in Asheville, North...

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Ingredients

3 artichokes
1 lemon, quartered
2 to 3 teaspoons salt (divided use)
Freshly ground black pepper
¼ cup extra virgin olive oil (divided use)
6 ounces Spanish-style chorizo, sliced
1 pound skin-on, bone-in chicken drumsticks and thighs
1 large red bell pepper, thinly sliced
1 small onion, finely chopped
4 garlic cloves, thinly sliced
1 tablespoon Rancho Gordo Castillo Spanish Pimentón
¼ teaspoon saffron threads, soaked in ¼ cup water
1 cup canned crushed tomatoes
1 cup uncooked Calasparra, Arborio, or Bomba rice
31/2 to 4 cups chicken or vegetable broth
3 cups cooked, drained large white beans, such as Rancho Gordo Royal Corona, Cassoulet, or Large White Lima
2 rosemary sprigs