Traditional Spanish Seafood Paella with Saffron-Kissed Bomba Rice & Charred Artichoke Hearts

Ingredients

• 8 oz Mixed seafood (mussels, clams, shrimp), cleaned and deveined
• 1 cup Bomba rice, Spanish short-grain, uncooked
• 0.5 cup Green beans, trimmed and cut into 2-inch pieces
• 0.25 tsp Saffron threads, steeped in warm broth
• 2 cups Fish broth, warm
• 1.5 cups Fresh artichoke hearts, halved
• 0.5 medium Yellow onion, diced
• 3 whole Garlic cloves, minced
• 0.5 large Red bell pepper, diced
• 3 tbsp Extra virgin olive oil, divided
• 1 tsp Smoked paprika
• 0.25 cup Dry white wine
• 1 whole Fresh lemon, for zest and juice