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

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

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

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Multi-Vegetable Paella & Avo Aioli

Ingredients

For the topping

Method

Topping

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