Iberian secret paella with artichokes and tender garlic

De-fat and slice the Iberian secret

Cut the garlic, the artichokes and grate the tomatoes. I recommend putting the artichokes in water with a little lemon juice to prevent them from oxidizing.

In the cauldron we put the aove and fry the secret. Once browned we remove it

Add the artichokes until they are well browned.

Add the garlic, fry a little and add the grated tomato.

Once the tomato is well sautéed, add the rice and stir it for a few minutes to sauté a little.

Add the chicken broth, saffron and paprika and heat until it starts to boil. Taste and add salt.

Control the intensity of the fire so that the broth lasts about 15 minutes.

Let stand for about 10 minutes and enjoy 😊.