The recipe looks intimidating because of the long list of ingredients and the several steps on how to cook it.  Believe me, it is not that difficult.  This dish is well balanced, you do not need to cook anything else.  This is a complete meal, a meal all by itself.  And, yum, this is! 

Serves four (ideal for a 14-inch paella pan).

3 cups chicken stock; more if necessary
Pinch of saffron threads, toasted and steeped in 1/2 cup hot stock
Salt to taste
1/4 cup extra-virgin olive oil
4 skinless chicken thighs, chopped in halves and seasoned with salt and pepper
1 red pepper, cored, seeded, and cut in 1-inch wide strips
1 small whole head garlic; plus 6 medium garlic cloves, peeled
2 artichokes
3 oz. green beans, trimmed
1/2 medium onion, grated on the largest holes of a box grater
1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
1 1/2 cups Spanish or basmati rice
1/4 cup cooked (or canned) garbanzo beans, rinsed and drained (optional)
1 lemon, cut in wedges for garnish

Procedure:

• In a saucepan, bring the stock to a boil; lower to a simmer. Add the saffron-infused liquid. Taste; the stock should be well-seasoned, so add salt if necessary. Remove from heat until ready to add to the rice.
• Set a paella pan (14-inch diameter) over medium high heat with the olive oil, noticing if the pan sits level. If not, choose another burner or try to create a level surface. When the oil is hot, sauté the chicken pieces until golden and cooked through, 10 to 15 min. Transfer the chicken to a platter and set aside.
• Reduce the heat to medium low. In the paella pan, sauté the red pepper, head of garlic, and garlic cloves until the peppers are quite soft but not brown, 15 to 20 min. Meanwhile, prepare the artichokes. Slice off the upper two-thirds of the leaves and trim the stem. Pare away the tough outer leaves, scrape out the choke fibers and quarter the hearts. 
• Transfer the peppers and garlic cloves to a plate (the intact head always stays in the pan), cover with aluminum foil, and set aside to cool. Sauté the artichokes in the paella pan until they're tender, about 15 min. Transfer to a plate. Sauté the green beans in the pan until they're soft and wrinkly, 5 to 10 min. Meanwhile, finish preparing the red peppers. Peel them (discarding the skin), and set the garlic cloves apart from the peeled peppers. When the green beans are done, remove the pan from the heat and transfer green beans to a plate.
• If there is more than 1 Tbs. of olive oil in the pan, pour out the excess. Increase the heat to medium and sauté the onion until soft, about 5 min. Add the tomato and the reserved garlic to the pan.
• Season well with salt, and sauté until the water from the tomato has cooked out and the mixture has darkened to a burgundy color and is a very thick purée, 10 to 15 min. If not cooking the rice immediately, remove the paella pan from the heat. (This tomato-onion-garlic mixture, called the sofrito, is the flavor base for the paella.) You may make the paella several hours ahead up to this point.
• About a half hour before you're ready to eat, bring the stock back to a simmer and set the pan with the sofrito over your largest burner (or over two burners) on medium high heat. When the sofrito is hot, add the rice, stirring until it's translucent, 1 to 2 min.
• Stir or shake the pan to evenly distribute the rice, push the head of garlic to the center, and pour in the simmering stock.
• As the stock comes to a boil, lay the peppers and green beans in the pan, star-fashion. Add the artichokes and chicken pieces, and distribute the garbanzo beans, if using, on top. Do not stir the rice once the water is boiling. Cook on medium high, rotating and moving the pan over one and two burners to distribute the heat and cook the rice as evenly as possible. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low.
• Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit more hot stock or water to the pan and cook a few minutes more.)
• Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.

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