A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)
Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cook for five minutes on low
Turn off heat and let sit for 5 minutes
Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing and if your chorizo isn't hot enough, sprinkle Paella with hot sauce! Enjoy.