Paella with Chorizo, Shrimp, and Baby Artichokes

1. 1

   Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones.

2. 2

   Cut off the top of each artichoke down to the yellow part.

3. 3

   Cut each artichoke in half lengthwise.

4. 4

   In a large saute pan, heat the 3 tablespoons oil over medium heat.

5. 5

   Add the artichokes and garlic and saute, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes.

6. 6

   Transfer to a plate and set aside in a warm place.

7. 7

   Add the shrimp, increase the heat to medium-high, and saute until just turning pink and curling up, about 5 minutes.

8. 8

   (Add more oil if necessary to keep them from burning.)

9. 9

   Transfer to the plate with the artichokes.

10. 10

    Add the sausage and saute, stirring from time to time to break it into large clumps, until firm, about 5 minutes.

11. 11

    Add the rice, stir to mix, and saute until it is opaque, 2 to 3 minutes.

12. 12

    Stir in the 6 cups water and the salt and bring to a boil.

13. 13

    Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes.

14. 14

    (Add more water if the dish starts to dry out before the rice is cooked.)

15. 15

    Stir in the saffron, then the artichokes and shrimp.

16. 16

    Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.