This paella recipe from Fresh from the Vegetarian Slow Cooker (page 122) was absolutely deelish! We used Field Roast Chipotle sausage links, which added a nice spiciness to this dish. For those who eschew seitan, you could definitely substitute your favorite mushrooms. We also added 2 teaspoons of saffron instead of 1/4 teaspoon as called for in the recipe because I’m just mad about saffron. We couldn’t find converted rice to use, so we used regular rice and it turned out just fine. This paella also had artichoke hearts, green beans, peas, and all sorts of other goodies in it.