Saffron Paella

Rinse and dry the tomatoes and bell pepper. Trim, deseed, and thinly slice the bell pepper. Peel and chop the onion. Slice the garlic. Drain the artichoke hearts and cut in half lengthwise.

Heat the oven to 450°F. Place a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Add the pepper, onion, garlic, and sprinkle with salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the rice and continue to cook, stirring occasionally, until shiny, 1 to 2 minutes.

Stir in the saffron, paprika, and cumin and cook, stirring frequently, until the spices are fragrant, about 1 more minute. Add 2¼ cups water and 1 tsp salt to the skillet. Bring rice to a boil. Add the tomatoes and artichokes on top of the rice. Place paella in the oven and roast, undisturbed, until rice is tender and pan is dry, about 22 to 25 minutes.

In a food processor, combine the walnuts, chorizo chili spice, taco spice, and 1 tsp olive oil. Pulse until well mixed and walnuts are coarsely ground. Season with salt. Rinse, dry, and chop the parsley leaves.

Place a medium pot of water over high heat and season with salt. Remove the favas from their large outer pot. Once the water is boiling add the favas to the pot. Cook for 2 to 3 minutes, drain, and rinse under cold water. Remove the bean from the smaller shell by squeezing from one side of the pod. Discard the shell and set the favas aside.

Rinse and halve the lemon. Once the paella is finished, top with the juice from half of the lemon, favas, walnut chorizo, and garnish with parsley. Serve with extra lemon.