Creamy rice with shrimp and artichokes

Put 1200 ml fish broth in a saucepan, add 0.17 g saffron threads and heat over medium heat.

Remove the outer leaves of 2 large artichokes down to the pale yellow inner leaves. Peel the stem and the tough leaves near it with a potato peeler.

Rub with lemon so they do not brown. Cut about 1 inch (2.5 cm) off the top and a little off the stem.

Quarter each artichoke into 8 pieces in all, scrape out the inner fibers with a spoon and rub again with lemon. Keep the scraps for vegetable broth.

Finely chop 1 small onion, roughly chop 4 cloves garlic and finely grate 2 tomatoes.

Heat a large fry pan over medium heat with 30 ml extra virgin olive oil for a couple of minutes. Add the garlic and onion and saute 2 to 3 minutes until translucent.

Add 1/2 tsp sweet smoked Spanish paprika and mix to coat.

Add the grated tomato, season with sea salt and black pepper, mix, then simmer without stirring about 3 minutes until slightly thickened.

Add 1 cup Spanish round rice and cook it lightly 1 to 2 minutes.

Gently add the saffron broth and the artichoke pieces. Cook about 15 minutes until the rice is cooked through, stirring every 1 to 2 minutes to release the starch for a creamy texture.

Pat 16 peeled, deveined raw jumbo shrimp dry on paper towels and season with sea salt and black pepper.

With plenty of liquid still in the pan, mix in the shrimp.

Cover, take off the heat and let sit 3 to 4 minutes so the trapped steam finishes the shrimp and rice.

Transfer to a serving dish and sprinkle with finely chopped fresh parsley.