Though traditional paella centers on a variety of meat and seafood, this dish is a vegetable-
focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas. The artichokes and peppers have an extra flavor from roasting and then tossing them with a bright, lemony sauce. The sautéed fennel with chopped onion to gives the dish a rich caramelized flavor that gave the dish aromatic backbone. Chopped kalamata olives brought in a distinct pop of briny, contrasting flavor.