Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas. We gave the artichokes and peppers extra flavor by roasting and then tossing them with a bright, lemony sauce. We sauteed the fennel with chopped onion to give it a rich caramelized flavor that gave the dish aromatic backbone. Chopped kalamata olives brought in a distinct pop of briny, contrasting flavor. To infuse the rice with complex, authentic flavor, we bloomed the paprika with the garlic and ...