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how to cook Paella with Chicken, Artichokes and Olorosa

This paella is a richly flavoured dish and incorporates the fine oloroso sherry

Ingredients (serves 6 as a starter or will serve 4 as a main course)
6 tablespoons of olive oil (Spanish for a better flavour)
350g skinned and boned chicken cut into about 2cm cubes
2 large Spanish onions (as they are slightly sweeter), finely chopped
3 large globe artichokes
6 garlic cloves, finely chopped
250g of paella rice (or risotto rice at a push)
150ml meduim dry oloroso sherry
800ml hot chicken stock
a small bunch of flat leaf parsley rougly chopped
4 gratings of fresh nutmeg
1 lemon cut into wedges
sea salt and black pepper

Now for the fun bit, the cooking process.

If you have a paella pan then use one that is about 30cm to 40cm or if not then an equivalently sized frying pan. Place the pan over a medium to high heat and add 2 tablespoons of the olive oil. When the oil is hot add the chicken and fry for around 2 minutes until just over rare in the centre. Remove with a slotted spoon and set aside. Now add the remainder of the olive oil and onions and cook until soft over a low to medium heat for about 20 minutes, stirring occasionally so as not to burn them. While they are cooking prepare the artichokes by cutting the stalks off 5cm from the base. With a potato peeler peel the rough exterior of the remaining stalk. Now carefully pull off enough of the tough green outer leaves until you reach the ones that are mainly yellow. Cut the tips of these leaves and peel the base. Scrape away any furry choke with a teaspoon and cut each prepared artichoke in half lengthways and then each half into sixths. Now add the artichoke sections to the softening onion along with the garlic and cook for another 10 minutes or until they have some colour and sweetness. Stir in the rice and coat with the oil and vegetables for about 1 minute. All of this can be done in advance but the next stage should be started about 20 minutes before you wish to sit down and eat.

Set the heat to meduim high and add the sherry to the pan of rice and vegetables and cook off some of the alcohol for about a minute. Then add the stock to the pan. Bring everything to a gentle boil and then season with salt and pepper before adding half the chopped parsley and nutmeg. Simmer for 10 minutes until there is just enough liquid to cover the rice. Spread the chicken evenly over the rice and then push each piece under the juice. Gently shake the pan to help stop it from sticking and turn the heat down to medium low. Cook for another 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn off the heat, cover very tightly with foil and let the rice dish sit for 3 to 5 minutes. Now serve with the rest of the parsley sprinkled over the top and decorated with the lemon wedges.