1Preheat oven to 190°C (375°F). Brush portobello caps lightly with olive oil and season with salt and pepper. Place on a baking sheet, gill-side up.

2Heat 1 tbsp olive oil in a skillet over medium heat. Add chorizo and cook until crispy, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.

3Add red onion to the skillet and sauté until softened, about 3 minutes. Add garlic and cook for another minute until fragrant. Stir in roasted red peppers, spinach, and smoked paprika, cooking until spinach wilts.

4Return the cooked chorizo to the skillet. Mix in half of the grated Manchego cheese. Season the filling with salt and pepper to taste.

5Carefully spoon the chorizo mixture into each portobello cap, mounding it slightly. Sprinkle the remaining Manchego cheese over the top of each stuffed mushroom.

6Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

7While mushrooms bake, prepare the saffron aioli: In a small bowl, whisk the egg yolk with the steeped saffron (including the water) and lemon juice.

8Slowly drizzle in the 1/2 cup extra virgin olive oil, whisking continuously, until the mixture emulsifies into a thick, creamy aioli. Season with a pinch of salt and pepper.

9Once baked, remove the portobellos from the oven. Let rest for a few minutes.

10Serve warm, drizzled generously with the saffron aioli.