Please watch the video to see exactly how we make this paella!!!!

Bring the Vegan No Fish Broth to a boil and keep on a low simmer the entire time until you add it to the paella.

Heat a large paella pan (the exact one we have is linked above) over medium heat. Carefully pour the ¾ cup of extra virgin olive oil.

Stir in the vegan shrimp, sea salt, and freshly ground black pepper to taste. Fry the shrimp until they are golden on both sides. Take them out and set aside.

The empty paella will still have some oil left. Add the green and red bell peppers inside and let them cook for a minute.

Stir in the onion and sauté for a few minutes before adding the garlic, while stirring.

Add the garlic while you continue stirring.

Stir in the smoked paprika and sweet paprika being very careful so the spices do not burn!!

Stir in the tomatoes and let cook for a few minutes more.

Add the tomato paste and continue stirring.

Take 1 cup of the simmering broth and combine it in a glass with the saffron threads.

Add the paella rice to the pan and stir to mix well with the veggies. Stir in the white wine and let it be absorbed for a minute.

Stir in the saffron and broth mixture and the remaining broth (12 cups). Stir well to combine.

Lower the heat to low heat and let simmer for 10 minutes.

Stir in the frozen green peas and add the previously fried vegan shrimp back into the pan. Let simmer at low heat for an additional 10 minutes.

Now we are going to create THE SOCARRAT (caramelized burnt rice underneath): Cover the paella well with aluminium foil and increase the heat to medium-high for 60 to 90 seconds. It's very important that you set a timer so the paella does not burn by mistake!!!!

Turn off the heat and uncover the paella.

Top the paella with lemon wedges and chopped canned roasted red peppers. Serve immediately and enjoy this super delicious dish!!!