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
Food Network Invites You To Try This Vegetable Paella Recipe From Food Network Magazine.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter