Roasted Vegetable Paella

Ingredients

• 12 bell peppers
• 10 shallots
• 15-20 roma tomatoes
• 2 bag peas
• 2 Soyrizo
• 12 clove garlic
• 10 teaspoon Smoked Paprika
• 4 cup Arborio Rice
• 5 teaspoon Turmeric
• Appropriate amount of better than bullion for 6 cups water
• 2 Lemon
• 1 bowl each vegan Mayonnaise and sour cream
• Olive Oil
• Salt
• Pepper

Instructions

1. Preheat oven to 425 degrees.
2. Thinly slice bell pepper into strips. Mince shallot. Mince garlic. Slice tomato into ¼-inch-thick rounds.
3. Toss sliced bell pepper on a baking sheet with a drizzle of olive oil, salt, and pepper. Toss tomato on a second sheet with a drizzle of olive oil, salt, pepper, and 1/2 tsp paprika. Roast on top rack until browned and tender, 15-18 minutes.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add shallot and half the garlic. Cook, stirring, until softened and fragrant, 1-2 minutes.
5. Stir rice, remaining paprika, and turmeric into the same pan; cook until fragrant, 1 minute. Stir in 6 cups water, bullion, 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.
6. 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.
7. 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. Divide between plates. Serve with remaining lemon wedges on the side.

https://www.hellofresh.com/recipes/roasted-vegetable-paella-5dd837815fda530e5a11e0c4?week=2020-W02