Multi-Vegetable Paella & Avo Aioli

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

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
Gluten-free
Vegan
Mediterranean

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