Vegetable Paella

Ingredients

• 1 teaspoon saffron threads
• 1/4 cup hot water
• 1/3 cup virgin olive oil
• 1 large onion (diced)
• 4 ounces shitake mushrooms (destemmed, cleaned and torn)
• 3 - 4 cloves garlic (finely chopped)
• 2 small zucchini (sliced)
• 2 teaspoons paprika
• 1 teaspoon hot smoked paprika
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon dried thyme leaves
• 2 bay leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon 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 ounce can artichoke hearts, halved
• 14.5 ounce 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
• drizzle extra virgin olive oil

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