
8 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 eggplant, cut into 2-inch pieces
120g shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
120g green beans
1/4 cup capers, drained
1/4 cup roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)