Soak the brown rice for 30 minutes.

Clean and chop the vegetables. Heat the paella pan with a drizzle of oil and a pinch of salt. Sauté the vegetables, add the crushed tomatoes, garlic, choricero pepper paste, black pepper, and smoked paprika, and cook a little longer.

Add the wild mushrooms, lima beans, and plant-based chicken pieces. Cook briefly.

Drain the rice and add it to the pan, sauté briefly, then add the broth and paella seasoning. Cook for 18-20 minutes, adding the peas with 8 minutes remaining. Adjust salt to taste.

Turn off the heat and let it rest for 10 minutes. Meanwhile, prepare some appetizers and enjoy a delicious and healthy vegan Valencian paella with good company. Enjoy!