Method

1 Heat butter and olive oil in a large heavy-based pan. When butter is melted, add chicken pieces and brown on all sides; remove chicken and set aside.
2 Add onion and capsicum to pan and cook until onion is golden. Add garlic, tomato and sweet paprika, stir to combine, and cook on low for 3-4 minutes. Add chicken stock, saffron threads and salt flakes, stir to combine, and simmer for 3-4 minutes. Return chicken to pan and simmer for 2-3 minutes.
3 Put rice around edges of pan, then push into centre, cover, and cook for 15-20 minutes. Uncover pan, add artichoke hearts and more water or chicken stock, if required. Re-cover pan and cook for 10-12 minutes or until rice is just tender. Remove paella from heat and stand, covered, for 10 minutes, before serving.