1 cup vegetable stock
500 g whole rice, cooked
1 red bell pepper
2 green paprika
2 yellow onions
1 red onion
2 cloves garlic peeled and minced
4 tbsp capers
1 tbsp turmeric
1 tsp cayenne pepper
1 tsp smoked paprika
olive oil
Preheat the oven to 190 degrees.
Cut all veggies in small pieces.
Heat a drizzle of olive oil in a big deep pan.
Add bell peppers and onions, and cook for 5 minutes.
Add peppers, garlic, capers, turmeric, paprika, and cayenne pepper. Stir and cook for 2 more minutes. Add rice. Season with salt and pepper to taste, and stir to combine.
Put the pan in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the vegetable stock each time so that the paella stays juicy. Meanwhile, fry the vegan shrimp in a frying pan.
Remove from the oven.
Top the paella, with fried vegan shrimps, seitan, padron peppers, herbs and lemon wedges.