Serving amount:
  • 1 parmesan piece
  • 1 ATLAS vegetable stock
  • 1 ATLAS paella spice mix
  • 1 Japanese rice sachet
  • 1 lemon
  • 1 eggplant
  • 1 brown onion
  • 1 zucchini
  • 2 garlic cloves*
  • 1 parsley bunch*
  • 1 thyme bunch*

Pantry staples Salt, olive oil 

Allergens: Garlic, onion, dairy

Specialised equipment: Char grill pan or barbecue (optional) 

Chef's note: Hailing from the Catalonia region of Spain, romesco sauce is typically made from roasted tomatoes, roasted garlic, toasted almonds, olive oil and capsicum. There are many variations that use different ingredients and have different consistencies. 

* Garlic, thyme, spring onion and parsley are to 


1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat a char grill pan or barbecue (optional) over medium-high heat. Cut the eggplant into thin slices. Cut the zucchini in half lengthwise and score by slicing several 5mm deep lines into the flesh. 

2. Prepare the ingredients cont...

Finely dice the onion. Pick 1 teaspoon per person of the thyme leaves*. Thinly slice 2 teaspoons per person of the parsley leaves*. Mince 1 clove of garlic* per 2 people. Finely grate a third of the parmesan and thinly slice the remaining. Juice the lemon. 

3. Cook the onion, garlic and rice 

Heat a splash of oil in a saucepan over medium heat. Add the onion, garlic and thyme and cook for 2 minutes, stirring often, or until the onion is translucent but not browned. Add the rice and cook for 1 minute, stirring often, to lightly heat the rice. 

4. Add the spice mix and stock 

Mix the stock with 250ml of water per person and most of the paella spice mix. Add about a quarter of the stock mixture to the rice and cook, stirring often, until the liquid is mostly absorbed and you can start to see the rice grains. You want to maintain an oozy consistency. 

5. Continue adding the stock 

Add another quarter of the stock mixture and repeat the process again. Continue until all the stock has been used up. Each quarter should take about 5-7 minutes to absorb into the rice. The rice should be al dente - cooked, yet firm to the bite. 

6. Cook the zucchini and eggplant slices 

Meanwhile, lightly oil the eggplant slices and the scored side of the zucchini. Place the zucchini, cut side down, on the char grill pan or barbecue (or frying pan) and cook for 4 minutes or until charred and cooked to your liking. Add the eggplant pieces and cook for about 1 minute on each side or until charred and cooked to your liking. Cut the vegetables into small pieces. 

7. Finish the rice 

Combine the grated parmesan and parsley with the rice. Taste and adjust the seasoning with lemon juice, salt and olive oil. 

8. To serve 

Divide the spiced rice between serving plates. Top with the charred vegetables, sliced parmesan and the remaining paella spice mix.