Vegetable Paella

Name: Vegetable Paella
Ingredients: 1 1/2 teaspoons paprika; 1 large bulb fennel, cut into 8 wedges; 1 large Japanese eggplant, cut into 2 inch pieces; 1 small onion, finely chopped; 1 teaspoon saffron threads; 1/4 cup capers, drained; 1/4 cup extra virgin olive oil, plus more for drizzling; 1/4 teaspoon cayenne pepper; 2 1/2 cups short grain paella rice; 2 cups dry white wine; 3 cloves garlic, finely chopped; 4 ounces haricots verts or string beans, halved if large; 4 ounces shiitake mushrooms, stemmed; 8 baby artichokes, trimmed and halved (see below); 8 vine ripened plum tomatoes; Chopped fresh parsley, for garnish (optional); Kosher salt