I spent a semester in Spain in college. On special occasions, families and friends would gather around large pans of paella cooking over an outdoor flame, similar to the way Americans get together to cook hotdogs and hamburgers on the grill.
The Spanish versions of paella always started with rice, but often included a variety of shell fish and chicken. My version is vegan, and I also give the option to use orzo, which is a rice-shaped pasta, instead of rice.
A large pan of paella is the perfect dish for Easter dinner!
Veggie Paella
½ onion, chopped
½ red pepper, chopped
1 large clove garlic, sliced thin
½ cup frozen peas
½ cup red pinto beans
1 tbsp. capers
¼ cup green olives, sliced
½ cup tomato sauce
2/3 cup reduced sodium vegetable broth
1 package of sliced seitan
1 cup orzo or short grain rice (uncooked)(brown or white rice –whichever you prefer)
Extra virgin olive oil
Spices
½ tbsp. Paprika
1 tsp turmeric
½ tbsp. parsley
¼ tsp. ground cayenne pepper
pinch of saffron (optional)
Seitan marinade
juice of ½ lemon
3 cloves minced garlic
1 tbsp. olive oil
½ tbsp parsley
¼ tsp lemon peel
- Mix together seitan marinade. Pour over seitan and let sit about 30 minutes.
- Saute onion and red pepper in olive oil on medium heat until softened. Add in the garlic and saute a minute more.
- Add remaining ingredients and spices, except orzo and seitan. Stir together. Bring to a quick boil, then immediately reduce to a simmer. Simmer about 20 minutes.
- While dish is simmering, cook orzo or rice.
- Stir the marinated seitan in with the veggie mixture. Simmer about another 10 minutes.
- Serve over orzo or rice.
Makes about 4 servings.
Vegetarian Light 
Sounds delicious, thanks!