INGREDIENTS
2 cups
(3/4-inch-diced) yellow onions
1 lb
Baby eggplants
2
lbs Fennel, bulbs
2 tbsp
Garlic
2
lbs Holland bell peppers, red
1
Red onion, large
1/2 cup
Scallions
5 cups
Simmering chicken stock
1/2 cup
Manzanilla or cerignola olives, pitted
1 1/2 cups
Spanish paella rice
1
Kosher salt and freshly ground black pepper
1 tsp
Paprika, smoked
1
jar Red peppers, roasted
1 tsp
Saffron threads
1
Olive oil, Good
3 oz
Manchego cheese, aged