Rice with ribs

Chop the garlic and onion into small squares and fry in a frying pan or paella pan over medium heat until the onion is poached.

While the onion is frying, we cut the tomato into small squares. Then, we add it to the paella pan.

Chop the ribs and add them to the pan to start frying.

When the ribs are done, add the rice and sauté. If we wanted to, we could stop at this point and have sofrito ready to add the broth later. In this way, the rest of the preparation will take only 30 minutes.

Add the water and saffron. Stir and wait for it to boil over high heat. Once it starts to boil, we will have it 10 minutes with the same power and then another 10 minutes at medium/low heat. The salt level should be checked when the rice starts to boil. If necessary, it could be added to taste. Instead of water, you can use any broth you like.

Once the fire is lowered, put the artichokes and peppers as decoration, since they are already cooked.

After 10 minutes over medium heat, remove the paella pan from the heat and cover with a kitchen towel or lid to rest for 5 minutes. In our case, we use two large wooden spoons so that the cloth does not touch the rice.

Serve and you're done!