Roasted Vegetable Paella
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Roasted Vegetable Paella

Roasted Vegetable Paella

with Garlic Aioli

Want to take your taste buds on a trip to Spain, no passport required? We’ve got just the thing. This iconic dish has warm and smoky flavors guaranteed to spice up dinnertime. In it, you’ll find tender strips of bell pepper, roasted tomato rounds, sweet peas, and tons of aromatics. For a dynamic finish, the dish is topped with lemony garlic aioli and chopped fresh parsley. No need to build a fire in the backyard or run out to buy any fancy one-use pans for this one: pure paella bliss is just 45 minutes away. Now all you need is a pitcher of Sangria...


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

1 unit

Bell Pepper

1 unit


2 clove


1 unit

Roma Tomato

1 teaspoon

Smoked Paprika

¾ cup

Arborio Rice

1 teaspoon


2 unit

Veggie Stock Concentrate

¼ ounce


1 unit


2 tablespoon


(Contains Eggs)

6 ounce


Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber10 g
Protein13 g
Cholesterol10 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Small Bowl



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips; mince a few strips until you have 2 TBSP (4 TBSP for 4 servings). Halve, peel, and mince shallot. Mince or grate garlic. Slice tomato into ¼-inch-thick rounds.

Roast Veggies

Toss sliced bell pepper on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Toss tomato on empty side of same sheet with a drizzle of olive oil, salt, pepper, and ¼ tsp paprika (½ tsp for 4 servings; you’ll use the rest later). Roast on top rack until browned and tender, 15-18 minutes.

Cook Aromatics

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add minced bell pepper, shallot, and half the garlic. Cook, stirring, until softened and fragrant, 1-2 minutes.

Cook Rice

Stir rice, remaining paprika, and half the turmeric (use all for 4 servings) into same pan; cook until fragrant, 1 minute. Stir in 3 cups water (6 cups for 4), stock concentrates, and a large pinch of salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash of water if liquid evaporates before rice is fully cooked.

Chop Parlsey and Make Aioli

Meanwhile, discard any large stems from parsley; roughly chop leaves and tender stems. Quarter lemon. In a small bowl, combine mayonnaise, a squeeze of lemon juice, and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish and Serve

Once rice is tender, turn off heat and stir in peas. Taste and season with salt and pepper. Top with roasted bell pepper and tomato. Drizzle with garlic aioli and sprinkle with chopped parsley. Divide between plates. Serve with remaining lemon wedges on the side.

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