Cut the red bell peppers into small cubes or strings, then longer strings for garnishing later; cut the artichokes in half, and finely mince the garlic.
Add the olive oil to a flat bottom skillet or a paella pan, add the mushrooms, saute until golden, add the garlic, saute for 40 seconds then add the rest of the vegetables and the crushed tomatoes. Stir delicately for 2 minutes.
Add the vegetable broth, the saffron, salt, and pepper, gently distribute the rice around the pan, mix it gently or shake the pan, then turn the heat to high and let it cook for 10 minutes.
After 10 minutes, lower the heat to medium-low for 3 minutes, then back to high again for 2 minutes, in order to develop the sokarrat, that crispy caramelized bottom.
Turn off the heat, cover the paella with aluminum foil and kitchen towels and let it rest for 5 minutes. Remove the foil and towels, garnish with parsley, lemons and red bell peppers and serve it with a lemon wedge and a drizzle of extra virgin olive oil.
For making the perfect paella you will need a few important ingredients such as saffron and proper rice. A good saffron is a little bit more expensive but it will make the whole difference in this dish, choose a good quality Spanish saffron! Also, the rice plays a crucial role in the paella, you have the use round grain round rice, the perfect one would be Spanish rice called Bomba, Senia, Bahia, and Calasparra but if you cannot find them you can use risotto rice such as the arborio or canaroli.