Paella (The Best) | RICARDO

Ingredients

• 4 cups (1 litre) chicken broth
• 3 tbsp (45 ml) tomato paste
• ½ tsp mild smoked paprika
• 2 fresh artichoke bottoms, cut into thin wedges
• 1 pinch saffron
• ¾ lb (340 g) boneless, skinless chicken thighs, cubed
• 3 tbsp (45 ml) olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, seeded and cut into strips
• 2 squid without tentacles, trimmed and cut into thin strips
• 5 oz (150 g) chorizo sausage, cut into rounds
• 1 ½ cups (330 g) paella rice
• ½ cup (125 ml) white wine
• ¾ lb (340 g) large shrimp (16-20), shelled and deveined with tails intact
• 20 mussels, trimmed and washed
• ½ cup (75 g) frozen green peas, thawed
• Lemon wedges, to taste