Courtesy of Chef Jonathan Waxman for Montecito.
In a 2 quarts (1.8 L) pot, heat water to a rolling simmer with a pinch of salt. Par cook the vegetables in the order above, saving the beets for last; cook until al dente.
Strain and reserve 4 cups of the cooking water.
In a 12-inch paella pan or cast iron skillet that is enameled, heat 2 tablespoons olive oil. Sauté the cooked vegetables with the mushrooms for 2 minutes or until golden, then add the chili, onions and garlic; cook for 5 minutes. Remove the vegetables.
Add the remaining olive oil and rice and season with sea salt. Cook until golden.
Stir the vegetables into the rice add the saffron. Pour in 3 cups of the cooking water, bring to a boil, then let simmer uncovered over a medium flame for 15 minutes or until all the liquid has evaporated (do not stir; add more water if necessary.
Let cool slightly and serve warm with grilled toast and the aioli. Garnish with parsley.