Bring 5 cups water (8 cups for 4 servings) to a boil in a medium pot. Once boiling, reduce heat to low to keep warm. (TIP: Start with hot water to speed things up!) Wash and dry produce.

Using your hands, roughly break spaghetti in its bag into 1- to 2-inch pieces.

Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and finely dice onion. Quarter lemon. Roughly chop parsley.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until veggies are browned and softened, 4-6 minutes. Season with salt and pepper.

Add spaghetti and another drizzle of olive oil to pan with veggies. Cook, stirring occasionally, until noodles are golden, 1-2 minutes.

Reduce heat to medium; add tomato paste, paprika, and half the garlic powder (you’ll use the rest later). Cook, stirring constantly, until fragrant, 30-60 seconds.

Stir in stock concentrates and 1 cup hot water (2 cups for 4 servings) from pot. Bring to a simmer; cook, stirring occasionally, until water has absorbed. Repeat process with remaining hot water, adding ½ cup at a time, until water has absorbed and pasta is al dente, 10-15 minutes. TIP: It’s OK if you don’t use all the hot water.

While fideuà cooks, in a small bowl, combine mayonnaise, remaining garlic powder, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.

Set aside until ready to serve.

Rinse shrimp* under cold water, then pat dry with paper towels.

When fideuà has 5 minutes left, add shrimp to pan; cook, stirring occasionally, until shrimp are opaque and fully cooked through.

Turn off heat; stir in half the parsley. Taste and season with salt and pepper. TIP: Fideuà should be a similar consistency to risotto. If too thick, add a splash of hot water.

Divide fideuà between shallow bowls. Top with small dollops of garlic aioli and sprinkle with remaining parsley. Serve with remaining lemon wedges on the side. TIP: Finish with a squeeze of lemon juice over top!