Spanish Saffron Seafood Paella with Charred Artichokes & Crispy Chickpeas

Ingredients

• 8 oz large prawns, peeled, deveined
• 1 cup bomba or short-grain rice, uncooked
• 1/2 cup canned chickpeas, drained, patted dry
• 1 1/2 cups frozen artichoke hearts, thawed, halved
• 2 cups seafood stock, warmed
• 1/2 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 teaspoon saffron threads
• 1 teaspoon Spanish smoked paprika
• 3 tablespoons extra virgin olive oil, divided
• 1/2 large roasted red pepper, jarred, sliced
• 1 whole fresh lemon, cut into wedges
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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, 1/4 tsp paprika, salt, and pepper. Roast at 425°F for 12-14 minutes until crispy; set aside.