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Roasted Vegetable Paella - The Ruby Spoon Roasted Vegetable Paella

Ingredients

• 2 pounds bell peppers (red, yellow, and orange), cored, seeded, and cut into 1/2 inch-wide strips
• 2 pounds fennel bulbs, tops and cores removed, sliced 1/4 inch thick
• 1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick
• 1 large red onion, 3/4 inch-diced
• good olive oil
• kosher salt + freshly ground pepper
• 2 cups (3/4 inch diced) yellow onions (2 onions)
• 2 tablespoons minced garlic (about 6 cloves)
• 1 pinch to 1 teaspoon saffron threads
• 1 1/2 cups Spanish paella rice (I like Matiz Valenciano Bomba Rice)
• 1 (12 ounce jar) roasted red peppers, undrained, such as Mancini or Delallo
• 1 teaspoon smoked paprika (not regular! smoked paprika is essential here. I like Penzey’s Smoked Spanish Paprika)
• 5-6 cups simmering chicken (or vegetable) stock
• 3 ounces freshly grated aged Manchego cheese
• 1/2 cup pitted Manzanilla or Cerignola olives, halved
• 1/2 cup thinly sliced scallions, white and green parts

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