Roasted Vegetable Paella

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2 pounds Holland bell peppers (red, yellow, and orange), cored, seeded, and cut into 1/2-inch-wide strips

2 pounds fennel bulbs, tops and cores removed, sliced 1/4 inch thick

1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick

1 large red onion, 3/4-inch-diced

Good olive oil

Kosher salt and freshly ground black pepper

2 cups (3/4-inch-diced) yellow onions (2 onions)

2 tablespoons minced garlic (6 cloves)

1 teaspoon saffron threads

1 1/2 cups Spanish paella rice, such as Calasparra

1 (12-ounce) jar roasted red peppers, undrained, such as Mancini

1 teaspoon smoked paprika (not regular paprika)

5 to 6 cups simmering chicken stock, preferably homemade

3 ounces freshly grated aged Manchego cheese

1/2 cup pitted Manzanilla or Cerignola olives, halved

1/2 cup thinly sliced scallions, white and green parts