Add the fish broth into a sauce pan, along with the saffron and heat with a medium heat

Meanwhile, remove the outer leaves from the artichokes until you reach the pale yellow colored ones, then using a potato peeler peel the stem and the tough outer leaves near the stem, rub the artichokes with lemon, then cut off 1 inch (2.5 cm) from the top and a little from the stem, cut each artichoke into 4 evenly sized pieces (for a total of 8 pieces) and using a spoon remove the inner fibers, once again rub the artichokes with lemon (to prevent browing)

Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

Once the grated tomato has slightly thickened, about 3 minutes, add in the rice, mix continuously and cook the rice for 2 minutes, then gently pour in the saffron infused fish broth and add in the artichokes, mix together, then mix every 2 minutes to help release the starch from the rice

After about 15 minutes and the rice is almost cooked through (check rice package instructions, mine was 18 minutes) and there is still plenty of broth, add in the shrimp (patted dry and seasoned with salt & pepper), mix the shrimp into the rice, then place a lid and remove from the heat

After 4 to 5 minutes remove the lid, transfer the rice into serving dishes and sprinkle with finely chopped fresh parsley, serve at once, enjoy!