3.5K Views 7 years ago

Multi-Vegetable Paella and Avo Aioli
[Vegan]

HB By: Happy Food by Bettina Campolucci Bordi

Author Bio

In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Multi-Vegetable Paella and Avo Aioli [Vegan]

4-6

Dairy Free

This is a veggie contribution to Spain’s beloved national dish. It’s a jam-packed delicious version that converts the weary.

Ingredients You Need for Multi-Vegetable Paella and Avo Aioli [Vegan]

For the topping:

7 ounces green beans or asparagus
1 small sweet potato, sliced
1/2 red (bell) pepper, sliced
1 bunch of cherry tomatoes on the vine
olive oil, for cooking

For the paella:

1 onion, chopped
1 teaspoon sweet paprika
1/2 teaspoon saffron
1 tomato, chopped
4 sundried tomatoes, chopped
1 cup arborio rice or other risotto rice
1 cup frozen peas
3 cups boiling water, slightly more if needed
pink Himalayan salt and black pepper, to taste

For the avo aioli:

2 avocados, peeled and stoned
1 garlic clove, peeled and
finely grated
juice of 1 lemon
1 tablespoon parsley, chopped

To serve:

lemon or lime wedges
chopped parsley and basil

Order with Instacart Download Our App

How to Prepare Multi-Vegetable Paella and Avo Aioli [Vegan]

Preheat the oven to 430ºF.
Topping: Coat all the topping vegetables with oil, then scatter over a baking tray (baking sheet) lined with greaseproof paper (wax paper) and cook for 15 minutes in the oven. After 15 minutes, lower the oven temperature to 400ºF and cook for another 15–20 minutes until the vegetables are soft on the inside and crispy on the outside.
Paella: In the meantime, in a big, deep pan start frying the onion with a good amount of olive oil. Add all the spices along with the fresh and sundried tomatoes and give it a good stir for 5–10 minutes.
Add the rice and gently fry for 5 minutes until it is well coated with all the spices. Add the frozen peas and boiling water to the pan. Put the heat on medium to low, cover with a lid and cook for 20 minutes. If you see that the water evaporates quickly and the rice is still not cooked, just add a bit more water. Go steady.
Avo aioli: To make the avo aioli, add all the ingredients except for the parsley into a blender and blitz until you have a nice smooth, creamy texture.
Finally add the parsley and give it a good mix. Add more salt and pepper if needed.
After 20 minutes check on the paella. Make sure that the rice is cooked and there is no liquid left. Arrange the roasted veggies on top in a beautiful pattern.
Serve straight from the pan with lime or lemon wedges, sprinkles of parsley and basil with dollops of avo aioli.

Notes

Tip: This dish can definitely be pre-prepared and just heated in the oven before serving. It’s a showstopper and an amazing dish to serve to friends on a weekend.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!