These are the ingredients.

Once all the ingredients are ready, pour a generous splash of olive oil into a skillet. Cut the artichoke into quarters, fry it, and set aside. In a pressure cooker, add 2 cups water (about 1/2 liter), cook the pork ribs and squid for 10 minutes, then set aside.

In the same oil used for the artichoke, add the fava beans with pieces of their pods and sauté for 3 minutes. Next, add the peas and sauté for 2 more minutes. Transfer everything to the paella pan with the rice.

Start making the sofrito by sautéing all the chopped vegetables. Once the sofrito is ready, add the paprika.

The pork and squid should now be cooked, and the broth strained and hot. Add all these ingredients to the paella pan, along with the food coloring and salt. When the rice is cooked, the paella is ready to serve.

For paella broth, I use 3 cups of liquid for every 1 cup of rice.