Step 1

Preheat oven to 375 degrees.

Step 2

In a large stock pot, combine 4 cups of vegetable stock and 2 cups of white wine.

Step 3

Bring to a boil, and add rice. Cover and simmer for 15 minutes.

Step 4

In a paella pan (or deep oven-safe frying pan), heat a drizzle of olive oil over medium heat.

Step 5

Add bell peppers and onions, and cook for 5 minutes.

Step 6

Add shiitake mushrooms, and cook for 3 more minutes.

Step 7

Add artichoke hearts, piquillo peppers, garlic, capers, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.

Step 8

Add rice into paella pan. Season with salt and pepper to taste, and stir to combine.

Step 9

Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays juicy.

Step 10

Remove from oven. Serve with lime wedges.