Spanish Paella with Shrimp and Artichoke Hearts Recipe | SideChef

Ingredients

• 1/4 cup Extra Virgin Spanish Olive Oil
• 14 ounce Artichoke Hearts
• 1/2 Red Bell Pepper
• 4 clove Garlic
• 1/2 teaspoon Smoked Paprika
• 1/2 cup Canned Tomato Purée
• 2 1/2 cup Water
• 1/4 teaspoon Saffron Threads
• 1 cup Bomba Rice
• 15 Jumbo Shrimp
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• to taste Fresh Parsley
• 1 Lemon