Plant-based mushroom paella

Mince the shallots small.

Chop the heirloom tomatoes.

Steep the saffron in fresh lemon juice; the acidity extracts its flavour and the colour changes.

Cut king oyster mushroom with a round cutter into rings to stand in for calamari.

Cut other pieces to stand in for scallops and score them; sear the calamari and scallops in the pan before they go into the paella.