Vegetable Paella

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 below) 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)

Description

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