Preheat the oven to 425 degrees. Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from red bell pepper and finely dice. Mince garlic. Dice onion. Coarsely chop parsley Halve (or quarter) shiitake mushrooms. Drain capers and reserve juice. Drain artichokes and reserve juice.

Bring a large pot with 2 cups of water to a boil. Whisk in both bouillon cubes until dissolved and reduce heat, about 2 minutes. Remove from heat and reserve.

Heat 2 Tbsp. olive oil in a large oven-safe pan over medium-high heat. Add onion, garlic, red bell pepper, shiitake mushrooms, smoked paprika, saffron, and salt and pepper to taste. Cook, stirring occasionally, until the onion softens, spices become aromatic, and other vegetables caramelize slightly, about 5 minutes.

In the same pan, add rice and coat with vegetable mixture to toast, about 2 minutes. Then add 1½ cups of the broth, just enough to cover the rice and vegetables (you'll still have a remaining ~½ cup) and bring to a roaring boil. Once boiling, reduce to a simmer, about 2-3 minutes. Remove pan from stovetop.

On top of the paella (don't mix) add canned tomatoes (including juice), artichoke hearts, green beans, and capers. Bake in oven for 18-20 minutes, or until rice is tender. If rice is not completely cooked, add remaining broth and bake for another 5-7 minutes.

Remove paella from oven, stir, and taste. If more tartness is desired, stir in a small amount of the reserved caper and artichoke juices, a tablespoon at a time. Add salt and pepper to taste. Garnish skillet with fresh parsley and a crack of fresh black pepper, and serve family-style.