Artichoke-hater DH said, "give this 5 stars" - he wonders why I say he doesn't really know what he likes and dislikes. He said he wouldn't change a thing. I used the authentic ingredients: saffron threads, Calasparra rice, Chorizo espagnole, and small fresh mussels, as well as the green beans, artichoke hearts, roasted red bell pepper, peas. This may be the most involved recipe I have ever made, but it was delicious. I found directions on cleaning the mussels on Allrecipes. I used a huge paella pan that could span 2 burners, and more or less separated the saute ingredients to areas over the burners; for the rice, I rotated the pan so that I didn't end up with overdone rice in one section and raw rice in another. Given comments on other recipes, I was caution about the amount of saffron; next time I will be sure to use the full 1/2 teaspoon, not just a pinch. By the way, the chorizo espagnole was spicy sweet, not just hot; it was worth the investment. It was just the 2 of us, so I cut back on the chicken thighs and the shrimp; we ate all of the prepared shrimp and mussels. We have a lot of leftover paella rice with chorizo and vegetables for future meals. This was my first time to fix authentic paella, as one of The Wild Bunch for ZWT8 visit in Spain.