Sauté the extra ingredients, snow peas and artichoke in a 34 cm diameter pan.
Pour the content into the paella.
Distribute content evenly.
Put the fire to the maximum until the broth begins to boil.
Pour the rice and distribute it evenly throughout the paella. Do not stir it during the rest of the process.
Keep the heat at maximum for 10 minutes and add salt to taste.
Lower the heat to medium for 7 minutes, maintaining a constant and homogeneous boil.
Increase the heat to maximum for 1 minute or until the broth has completely evaporated.
Turn off the heat and let it rest for three minutes.