Vegetable Paella Recipe

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Nutrition per serving    (USDA % daily values)
CAL
632
FAT
34%
CHOL
0%
SOD
29%

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Ingredients for 6 servings

2 cups dry white wine

Chopped fresh parsley, for garnish (optional)

1/4 cup piquillo or roasted red peppers, cut into strips

1 small onion, finely chopped

4 ounces haricots verts or string beans, halved if large

1 large Japanese eggplant, cut into 2-inch pieces

2 1/2 cups short-grain paella rice

1/4 cup capers, drained

8 baby artichokes, trimmed and halved (see below)

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large bulb fennel, cut into 8 wedges

4 ounces shiitake mushrooms, stemmed

1/4 teaspoon cayenne pepper

3 cloves garlic, finely chopped

1 1/2 teaspoons paprika

8 vine-ripened plum tomatoes

1 teaspoon saffron threads

Kosher salt

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