1️⃣ Fry the pork ribs in a pot with olive oil until they are well browned. Season with salt and pepper to taste.

2️⃣ Peel and clean the artichokes. If you must set the artichokes aside, put them in water with a squeeze of lemon. Cut them into quarters and add to the ribs.

3️⃣ Add the paprika and sauté for a few seconds. Then add the grated tomatoes. Season with salt and pepper and sauté.⁠

4️⃣ As soon as sautéed vegetables are ready, add a few strands of saffron. Stir briefly and add the stock.⁠

5️⃣ Peel and wash the potato. Cut and break off chunks and add them to the pot with the stock.⁠

6️⃣ As soon as the stock starts to boil, add the rice and let it cook over high heat for about 10 minutes, stirring from time to time.

7️⃣ After 10 minutes, add the cooked chickpeas and lower the heat to a minimum. Let it cook for 3 or 4 more minutes. Adjust the salt to taste and check to see if the rice is tender enough.

8️⃣ Remove from heat and let it rest for a few minutes.⁠