Valencian Paella with snow peas and artichokes

Elaboration

Sauté the extra ingredients, the snow peas and the artichoke in the 34cm diameter paella pan.

Pour the contents into the paella pan.

Distribute the content evenly.

Turn the heat to high until the broth begins to boil.

Pour the rice into the paella pan and spread it evenly. Do not stir it during the rest of the process.

Keep the heat on high for 10 minutes and adjust the salt to taste.

Reduce to medium heat for 7 minutes, maintaining a constant and even boil.

Turn up to maximum heat for 1 minute or until the broth has completely evaporated.

Turn off the heat and let it sit for three minutes.