Spanish Saffron Seafood Paella with Charred Artichokes & Crispy Chickpeas

Ingredients

• 8 oz Large prawns, peeled, deveined
• 1 cup Bomba or short-grain rice, uncooked
• 0.5 cup Canned chickpeas, drained, patted dry
• 1.5 cups Frozen artichoke hearts, thawed, halved
• 2 cups Seafood stock, warmed
• 0.5 medium Yellow onion, finely diced
• 3 cloves Garlic, minced
• 0.25 teaspoon Saffron threads
• 1 teaspoon Spanish smoked paprika
• 3 tablespoons Extra virgin olive oil, divided
• 0.5 large Roasted red pepper, jarred, sliced
• 1 whole Fresh lemon, cut into wedges
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Steep saffron threads in 2 cups warm stock for 5 minutes; set aside.

2. 2

   Toss chickpeas with 1 tbsp olive oil, 0.25 tsp paprika, salt, and pepper. Roast at 425°F for 12-14 minutes until crispy; set aside.