1. First, assemble your ingredients: chopped red pepper, garlic, extra-virgin olive oil, saffron and peas. [Frozen are fine.]
2. Measure 2 cups of arborio rice.
3. Pull out the soy chorizo. Or use 1 cup of beans, crumbled tempeh or seitan, and 1 tsp red pepper flakes. Trader Joe's soy chorizo is excellent and muy picante. Be sure to take their advice, though, and remove the casing, because the casing is plastic. [Wish they would come up with a greener casing!]
4. Roughly chop two ripe tomatoes.
5. Saute the garlic and peppers in the oil until they soften. Then add the chorizo....
6. Stir in the rice and cook for about a minute. It should take on a reddish tint.
7. Add the peas, 4 cups of vegetable stock, and a healthy teaspoon of saffron. Bring to a boil, then cover. Lower heat and simmer for about 15-20 minutes, or until most of the liquid is absorbed. It should be just slightly wetter than risotto.
Finish with a squeeze of lemon juice, and enjoy with a glass of white rioja.
http://urbanvegan.blogspot.com/2008/10/vegan-mofo-paella-in-7-easy-steps.html