Vegetarian paella

Ingredients:

• 2.5 cups short-grain paella rice
• 110 g green beans (if the pods are long, cut them in half)
• 1 large fennel bulb, cut into 8 pieces
• 8 small artichokes, peeled and halved
• 1 large Japanese eggplant, cut into 5 cm pieces
• 110 g shiitake mushrooms (stems removed)
• 8 ripe plum tomatoes
• Salt
• 1/4 cup olive oil, plus more
• 1 small onion, finely chopped
• 3 finely chopped cloves of garlic
• 1.5 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp. saffron stigma
• 2 cups dry white wine
• 1/4 cup capers (drain brine)
• 1/4 cup striped piquillo peppers or roasted red peppers
• Chopped fresh parsley for garnish (optional)

Preparation:

1. Preheat oven to 230°C.
   
   Core the tomatoes, cut them into wedges, and place them in a medium bowl. Season with salt, drizzle with a little olive oil, and toss to combine.
   
   In a 12-inch ovenproof skillet or paella pan, heat 1/4 cup olive oil over medium-high heat. Add the onion, garlic, paprika, cayenne pepper, saffron, and salt. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
2. Add the fennel pieces and cook until lightly browned on one side, about 5 minutes. Turn the fennel over, add the artichokes and eggplant to the pan, and cook until slightly softened, about 4 minutes more. Add the mushrooms and cook for 1-2 minutes. Pour in the wine and simmer until reduced by about 1/3.
3. Add the rice and 1 3/4 teaspoons of salt. Add enough water to completely cover the rice, about 2 1/2 to 3 cups. Increase the heat to high and cook for 2 to 3 minutes. Sprinkle the green beans and 2 tablespoons of capers over the rice. Remove the pan from the heat and arrange the tomatoes on top. Drizzle with any remaining tomato juice.
   
   Place the paella in the oven and bake, without stirring, for 20 minutes. Sprinkle with the remaining 2 tablespoons of capers and piquillo pepper. Turn off the oven heat, but leave the paella in until the rice is tender, another 15-20 minutes. Garnish with parsley, if desired.