Arroz con calamar y alcachofas | Spanish rice with squid and artichokes

Prepare the ingredients: cut the squid into rings or bite-sized pieces, leaving the tentacles whole. Cut the artichoke hearts into quarters and drain them well. Finely chop the yellow onion, red bell pepper, and garlic cloves. Heat the vegetable broth in a separate small pot and infuse the saffron in a few tablespoons of hot broth.

In a paella pan or a large, deep skillet, heat half of the olive oil over medium-high heat. Add the squid pieces and sauté quickly for 2-3 minutes until they change colour and lightly brown, then remove them to a plate so they remain tender. In the same pan, add the artichoke hearts and brown them for 2-3 minutes on each side, then remove them alongside the squid.

Reduce the heat to medium and add the rest of the olive oil to the pan. Sauté the onion and red bell pepper with a pinch of salt for 6-8 minutes, until soft and translucent. Add the minced garlic and smoked paprika, stirring constantly for 1 minute to release the aromas without burning the paprika. Add the tomato passata and cook for another 4-5 minutes until the liquid reduces and you get a thick, dark sofrito.