Carbs Mains Recipes

Vegetarian Paella

This impressive yet surprisingly simple dish is guaranteed a place at a Spanish-themed dinner.

Recipe by Vincent Lee, head chef at BCN.

Prep Time and Cook Time
15 mins; 20 mins

(2 servings)

For paella
Bomba rice (100g)
Portobello mushrooms (30g)
Yellow bell pepper (30g)
Orange bell pepper (30g)
Asparagus (30g)
Garlic (30g)
Red onion (30g)
Tomatoes (100g)
Vegetable stock (350ml)
Salt (6g)
Smoked paprika (3g)
Olive oil and saffron powder to taste

For aioli dressing
Milk (50ml)
Garlic (1/2 tsp)
Olive oil


  1. Prepare tomato purée
    Finely dice the vegetables.
    • Halve the tomatoes and grate into a purée.

  2. Sauté the vegetables
    In a paella pan on high heat, cook the garlic, olive oil and salt. Add the bell peppers, asparagus, onion and portobello mushrooms and sauté.

  3. Cook the rice
    When the vegetables are fragrant, stir in the tomato purée.
    • Add saffron powder, paprika and rice. When the rice is coloured, add the vegetable stock. Let the liquid reduce for about five minutes until it is level with the top of the rice, shaking the pan occasionally.

  4. Bake the paella
    Bake the paella in an oven at 188°C for eight minutes.

  5. Prepare the aioli dressing
    Using a hand blender, combine the cold milk, garlic and a pinch of salt until it starts to foam.
    • While blending, add olive oil from a piping bottle until the mixture achieves a mayonnaise-like consistency.

  6. Arrangement
    Serve the paella in the pan, topped with spoonfuls of aioli.

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