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1
Place the saffron and 1?4 cup hot water in a small bowl- let sit for 15 minutes. Season the chicken and shrimp with salt and pepper.
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2
Heat oil in a large paella pan or large shallow skillet over medium heat and add the chicken, shrimp and chorizo. Cook, turning occasionally, until browned, about 7 minutes.
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3
Be sure that the shrimp are not overcooked, remove them from the pan before they are completely cooked.
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4
Transfer the shrimp to a plate, leaving meats in the pan.
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5
Add the paprika, garlic, bay leaves, tomatoes and onions, cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine and broth, season with salt; bring to a boil over high heat.
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6
Reduce the heat to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. I simmer mine on low for at least an hour.
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7
Sprinkle in rice, distribute evenly, add the quartered artichokes, peas, green olives and peppers.
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8
Cook, without stirring, until rice has absorbed most of the liquid, 10-12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more.
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9
Remove pan from the heat, remove the bay leaves, cover with aluminum foil and let sit for 5 minutes before serving. Add the chopped cilantro over the top and serve.
