Vegetable Paella | Recipe Cart | Recipe Cart

Ingredients

• 8 vine-ripened plum tomatoes
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon saffron threads
• 1 large bulb fennel, cut into 8 wedges
• 8 baby artichokes, trimmed and halved (see Cook's Note)
• 1 large Japanese eggplant, cut into 2-inch pieces
• 4 ounces shiitake mushrooms, stemmed
• 2 cups dry white wine
• 2 1/2 cups short-grain paella rice
• 4 ounces haricots verts or string beans, halved if large
• 1/4 cup capers, drained
• 1/4 cup piquillo or roasted red peppers, cut into strips
• Chopped fresh parsley, for garnish (optional)