Multi-Vegetable Paella & Avo Aioli

Name: Multi-Vegetable Paella & Avo Aioli
Yield: Serves 4–6
Cuisine: Spanish
Ingredients: ½ teaspoon saffron; 1 tomato, chopped; 4 sundried tomatoes, chopped; 1 bunch of cherry tomatoes on the vine; 1 small sweet potato, sliced; ½ red (bell) pepper, sliced; (200 g / 7 oz) green beans or asparagus; 1 teaspoon sweet paprika; 1 onion, chopped; olive oil, for cooking; 1 garlic clove, peeled and finely grated; 750 ml (25 fl oz / 3 cups) boiling water, slightly more if needed; pink Himalayan salt and black pepper, to taste; 2 avocados, peeled and stoned; juice of 1 lemon; lemon or lime wedges; chopped parsley and basil; 250 g (9 oz / 1 cup) aborio rice or other risotto rice; 1 tablespoon parsley, chopped; 150 g (5 oz / 1 cup) frozen peas

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

After living in Spain for the last 11 years, this is my veggie contribution to Spain’s beloved national dish. It’s a jam-packed delicious version that converts the weary.

Ingredients

For the topping

(200 g / 7 oz) green beans or asparagus
1 small sweet potato

Europe
Spain
Main course
Vegan
Mediterranean
Gluten-free

Method

Preheat the oven to 220°C (430°F/Gas 7).

Topping

Coat all the topping vegetables with oil, then scatter over a baking tray (baking sheet) lined with greaseproof paper (wax paper) and