Adjust an oven rack to the lower-middle position, place a rimmed baking sheet on the rack, and preheat the oven to 450°F. In a large bowl, toss the artichokes, peppers, olives, and whole garlic cloves with oil, salt, and pepper. Spread the vegetables onto the hot baking sheet and roast until the artichokes are browned around the edges and the peppers are tender, 20 to 25 minutes.

Remove the vegetables from the oven and let them cool slightly. Mince the roasted garlic cloves. In a large bowl, whisk together oil, parsley, lemon juice, and the minced roasted garlic, then fold in the roasted vegetables and set aside.

Reduce the oven temperature to 350°F. Heat oil in a Dutch oven over medium heat until shimmering. Add the onion and fennel and cook until softened and translucent, 10 to 15 minutes.

Stir in the remaining minced garlic and paprika and cook until fragrant. Add the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes. Stir in the rice and cook until the grains are well coated and the edges become translucent, about 1 minute.

Stir in the broth, wine, saffron, and salt. Increase the heat to medium-high and bring to a boil, stirring occasionally. Cover the pot, transfer to the oven, and cook until the liquid is absorbed and the rice is tender, 25 to 35 minutes.

To create the optional soccarat, return the uncovered pot to the stovetop over medium-high heat. Cook for about 5 minutes, rotating the pot as needed, until the bottom layer of rice smells nutty and sounds crackling, indicating it is well browned and crisp.

Sprinkle the roasted vegetables and peas over the top of the rice, cover, and let the paella sit to heat through, about 5 minutes. Sprinkle with the remaining parsley and serve hot.