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, stirring, until opaque. Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20-25 minutes, until tender. Fold in the peas and piquillo peppers.
Preheat the oven to 400°F.
Toss the artichoke hearts with the oil on a baking sheet and roast for 10-15 minutes, until crisp.
Reduce the oven to 375°F
Toss the shrimp with oil, paprika and a pinch of salt and pepper on a baking sheet. Roast for 6 to 8 minutes, or until cooked through.
To make the aioli, combine all ingredients in a small bowl. Stir well with a whisk.
To serve, divide the rice between plates. Top with artichoke hearts, shrimp and drizzle with aioli.