1
Preheat the oven to 425°F.
2
Heat the oil in a large saucepan and sauté the garlic, saffron and paprika until fragrant, about 1 minute. Stir in the rice and toast in the oil, stirring, until opaque.
3
Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20 to 25 minutes, until tender.
4
Toss the artichoke hearts on a baking sheet with 1 tablespoon of oil and a pinch of salt and pepper. Roast for 10 to 15 minutes, until crisp.
5
Stir the peas, roasted artichokes and piquillo peppers into the rice in the last 3 minutes of cooking.
6
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
7
Heat a large ovenproof or other skillet over high heat. Add the branzino and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 10 minutes, until cooked through.
8
To make the chimichurri, add all ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the rice and branzino between plates. Top with chimichurri and serve with a lemon wedge on the side.