Paella is a fantastic party food. Although the dish itself requires preparation, it’s a one dish meal that requires just a few side dishes to make a feast fit for any celebration. And it’s festive and fun to make paella at the beginning of a party while your guests are snacking and having a glass of wine, and then set it out and let everyone help themselves. At a recent birthday celebration, I made a huge pan of artichoke paella, a pot of vegetable soup with kale, white beans and potatoes, and a big platter of roasted vegetables with Romesco sauce. The rest of the meal was easily purchased at the grocery store: little bowls of olives and Marcona almonds to munch on, crusty hearth baked bread to enjoy with the soup, and a big bowl of tiny tangerines and sweet olive oil tortas, which are a lovely fennel-scented, sugar-dusted, cracker-like cookie, for dessert.

Baby artichokes require a little work, but the nutritional benefits are extraordinary. Artichokes are high in fiber, low in calories, and have tremendous antioxidant content, as well as beneficial enzymes for the liver and digestive system. Studies have shown artichokes to improve liver function, reduce bad cholesterol, reduce the risk of certain cancers, and even cure hangovers!

Calasparra is a Spanish short-grained rice traditionally used for paella. If you can’t find it, Arborio rice is a fine substitute. Seek out the finest ingredients you can afford, and take the time to read the entire recipe and gather your ingredients in advance. Having everything ready to go is more than half the battle, and will ensure a perfect dish. Once you have prepared your “mise en place” (all ingredients measured, chopped and ready), you can make the recipe up to the addition of the rice, and then remove it from the heat and impress your guests by finishing it when they arrive.

This paella will serve about 8, with a little left over for lunch the next day.

Ingredients

• 16 baby artichokes, cleaned and halved*
• ½ teaspoon saffron threads
• 6 1/2 cups light vegetable stock
• ¼ cup extra-virgin olive oil
• 3 medium yellow onions, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 tablespoon Pimenton (smoked Spanish paprika)
• 1 bay leaf
• 2 tablespoons salt-packed capers, rinsed and drained
• ½ cup pimiento-stuffed Spanish green olives, sliced
• 3 cups Calasparra rice (or Arborio)
• 3/4 cup white wine
• Juice of 1 lemon
• 2 cups tiny green peas (fresh or frozen)
• ½ cup finely chopped flat-leaf parsley
• 4 piquillo peppers, sliced OR 2 bell peppers, roasted, peeled and sliced

Preparation

1. Clean your artichokes first: Have ready a bowl filled with cold water.
2. Add the juice of two lemons, and have a cut lemon half handy as well.
3. Using a paring knife, slice off the bottom part of the stem, leaving about ½”.
4. Slice off the top ½” of the artichoke.
5. Use your knife to quickly peel away the tough outer leaves. Baby artichokes are fairly tender, so don’t go too far.
6. Now slice the artichoke in half, scoop out any “choke” (the purple furry bit in the middle), and rub with the lemon.
7. Drop into the lemon water and repeat.
8. Keep your artichokes in the water until right before you use them to prevent discoloration.

Make the paella:

1. Pound the saffron threads in a mortar and pestle, or crush between your fingertips. Add to stock and bring to a simmer. Keep warm until needed.
2. Heat olive oil in a paella pan or a large sauté pan over medium-high heat. Add onions and cook until soft and translucent, stirring often, about 10 minutes.
3. Season well with salt and freshly ground pepper. Add garlic, oregano, paprika, bay leaf, capers and olives and cook for another 3 minutes or so.
4. Add rice and cook, stirring constantly, until grains are evenly covered with oil, about 3 more minutes. (If you are making the recipe ahead of time, this is where you will stop and remove the pan from the heat. When ready to continue cooking, reheat over a medium-high flame and continue.)
5. Add the wine and lemon juice, and stir briskly to deglaze the bottom of the pan.
6. Spread the rice evenly over the bottom of the pan, and then add the stock all at once.
7. Bring to a boil over high heat and cook WITHOUT STIRRING for about 5 minutes.
8. Gently add the artichokes to the pan, distributing evenly, cover with a tight-fitting lid and reduce heat to medium-low.
9. Cook for 20 minutes (again, no stirring).
10. Remove lid and add peas.
11. Cover and continue to cook for 1-2 minutes.
12. Remove from heat, sprinkle with parsley, and decorate with pepper strips. Serve immediately.