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 1/4-inch-thick rounds.

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 1/4 tsp paprika (1/2 tsp for 4 servings; you’ll use the rest later). Roast on top rack until browned and tender, 15-18 minutes.

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.

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.

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.

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.