Paella a la Alicantina

• 7 tablespoons olive oil
• 3 medium green bell peppers
• 3 Cloves garlic peeled and minced
• 3 Tomatoes, tomatoes peeled and chopped
• 8 each artichokes tender, young, and chopped
• 1 pound rice
• 1 x saffron threads
• 1 x paprika
• 1 Quart water
• 1 pound pork diced
• 1 x salt to taste

1. Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them.
2. Set them aside.
3. In the same oil, fry the rice.
4. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished.
5. This rice should be cooked, dry and have the grains separate (rather than stuck together).

olive oil, green bell peppers, garlic, tomatoes, artichokes tender, rice, saffron threads, paprika, water, pork, salt

Taken from recipeland.com/recipe/v/paella-alicantina-36441 (may not work)