Vegetable Paella

Ingredients:

• 1 tsp saffron threads
• 1/4 cup hot water
• 1/3 cup virgin olive oil
• 1 large onion, diced
• 4 ounces shiitake mushrooms, destemmed, cleaned, and torn
• 3-4 cloves garlic, finely chopped
• 2 small zucchini, sliced
• 2 tsp paprika
• 1 tsp hot smoked paprika
• 1/8 tsp ground cayenne pepper
• 1/4 tsp dried thyme leaves
• 2 bay leaves
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 2 1/2 cups short-grain Calasparra rice (or other short-grain rice)
• 2 cups dry white wine
• 2 3/4 cups vegetable broth
• 14 oz can artichoke hearts, halved
• 14.5 oz can diced fire-roasted tomatoes
• 1 cup frozen green peas
• 1/4 cup capers, drained
• 1/4 cup Castelvetrano olives, pitted and halved
• Handful fresh parsley, chopped
• Extra virgin olive oil, for drizzling

Instructions:

1. Prepare the Saffron:

   • Pour hot water over the saffron in a small bowl and set aside for at least 15 minutes.

2. Preheat the Oven:

   • Preheat your oven to 450°F (230°C) and move a rack to the bottom third of the oven.

3. Cook the Vegetables:

   • Heat olive oil in a large paella pan or oven-safe skillet over medium-high heat.
   • Add the diced onion and cook for 2 minutes.
   • Add shiitake mushrooms and cook undisturbed for about 2 minutes, then stir and cook for another 2 minutes until they start to brown.
   • Add garlic and cook for 1 minute, then add zucchini slices and cook for 3 minutes.

4. Add Spices and Rice:

   • Stir in paprika, smoked paprika, cayenne, thyme, bay leaves, salt, and pepper, cooking briefly to release their flavors.
   • Add the rice, stirring to coat it in the oil and spices.
   • Pour in the white wine and simmer until reduced by about half.

5. Add Liquids and Bake:

   • Stir in the vegetable broth and saffron (along with its soaking water). Bring the pan to a simmer.
   • Arrange the halved artichokes around the perimeter of the pan and scatter the fire-roasted tomatoes on top.
   • Transfer the pan to the oven’s bottom third and bake for 15 minutes.

6. Finish the Paella:

   • After 15 minutes, scatter the peas, capers, and olives over the top of the paella.
   • Continue baking for another 10 minutes or until the rice is tender.
   • Remove the bay leaves, garnish with fresh parsley, and drizzle with extra virgin olive oil before serving.