There are countless variations on paella, a Spanish dish that originates from the rice-producing region of Valencia. Inspired by a recipe from chef Katie Button of Cúrate in Asheville, North Carolina, we created this splendid spring paella. It’s an ideal party dish, traditionally cooked in a flat pan over a wood fire, and enjoyed straight from the pan. If you don’t have a paella pan, you can use a large skillet instead. You can also cook it on the stovetop instead of a grill. The rice-to-liquid ratio will depend on the type of rice you use. We used Calasparra rice with great results.

• 3 artichokes
• 1 lemon, quartered
• 2 to 3 teaspoons salt (divided use)
• Freshly ground black pepper
• ¼ cup extra virgin olive oil (divided use)
• 6 ounces Spanish-style chorizo, sliced
• 1 pound skin-on, bone-in chicken drumsticks and thighs
• 1 large red bell pepper, thinly sliced
• 1 small onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tablespoon Rancho Gordo Castillo Spanish Pimentón
• ¼ teaspoon saffron threads, soaked in ¼ cup water
• 1 cup canned crushed tomatoes
• 1 cup uncooked Calasparra, Arborio, or Bomba rice
• 31/2 to 4 cups chicken or vegetable broth
• 3 cups cooked, drained large white beans, such as Rancho Gordo Royal Corona, Cassoulet, or Large White Lima
• 2 rosemary sprigs

MAKES 6 TO 8 SERVINGS

To prepare the artichokes:

Fill a large bowl with water and add juice from half of a lemon. Trim the artichoke stems, leaving 2 to 3 inches attached. Working with one artichoke at a time, peel off the outer leaves until you get down to the fine, thin yellow leaves in the center. Using a paring knife, carefully trim the top and sides of the artichoke. Peel off the tough outer layer of the stem. Next, using a teaspoon, remove the furry choke in the center of the heart. Cut the artichoke lengthwise into quarters, then drop the pieces into the lemon water. Repeat with the remaining artichokes. Before cooking, remove from the water and pat dry with paper towels.

For stovetop paella:

Season the chicken generously with salt and pepper. Place a 15- to 17-inch paella pan (or a large cast-iron skillet) on a burner over medium-high heat and add half of the oil. Once the oil is hot, add the chorizo and cook, stirring, until lightly browned, about 3 minutes. Transfer to a large plate. 

Add the remaining oil to the pan, then add the chicken, skin side down. Cook, turning once, until golden brown, about 10 minutes. Transfer to the plate with the chorizo.

Add the artichoke quarters to the pan; cook, turning occasionally, until golden brown, about 5 minutes. Transfer to the plate. Add the bell peppers and onions to the pan; cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, pimentón, and saffron, and cook for another minute. Stir in the tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.  

Carefully stir in 31/2 cups broth and the beans. Taste and add additional salt if desired. Top with the reserved chorizo, chicken, and artichokes, along with any accumulated juices. Scatter the rosemary on top. Bring to a simmer. Reduce the heat to medium-low and cook, uncovered and undisturbed, rotating the pan occasionally to evenly distribute heat, until the rice is tender and liquid is almost fully absorbed, 20 to 30 minutes. Add more liquid if the paella is getting dry but the rice is not fully cooked. Tent with foil and let stand for 10 minutes. Serve hot.

To grill the paella: 

Prepare an outdoor grill that will fit a 15- to 17-inch paella pan (or a large cast-iron skillet). Heat enough wood or coals to completely cover the bottom of the grill until very hot. Follow the instructions for stovetop paella, wearing heavy-duty oven mitts to protect your hands from the heat of the grill. Once you’ve assembled the paella, cover the grill, leaving the vents open, and simmer until the rice is tender and the liquid evaporates, about 20 minutes. Add more liquid if the paella is getting dry but the rice is not fully cooked; the cooking time will depend on how hot your fire is at this point. The bottom of the rice should be browned and crusty, but not burned. Wearing oven mitts, transfer the pan to a heatproof surface or very large cooling rack. Tent with foil and let stand for 10 minutes. Serve hot.