Paella originates from the Valencian region of Spain traditionally served with rabbit. A Valencian is very proud of their heritage and would argue that you cannot call it paella if it does not have rabbit, but nowadays there are so many variations of paella using all kinds of delicious ingredients from succulent chicken thighs, to pork ribs, Galician beef, seafood and even octopus and it has become a staple dish throughout the whole of Spain. It’s like the equivalent of the UK’s roast Sunday lunch. Paella for me sings out Sundays in Spain gathering as a family and sharing the cooking of this dish together over an open fire and watching the rice bubble away in the stock whilst sipping on a glass of rioja. I have kept this dish very close to its traditional routes only swapping out the rabbit for chicken thighs, the red pepper gives the dish a sweet succulent flavour and the artichokes cut through the richness.