This plant-based version of the classic Spanish dish will not disappoint!
Heat a large saute pan over medium-high heat. The pan should have straight, tall edges, and a lid.
Cut the Beyond Sausage into coins on a bias, about 10 slices per sausage. Add olive oil to the hot saute pan, and sear the sausage on both sides, about 2 minutes per side. Remove to a plate, and reserve.
Reduce heat to medium on the pan, and add the onions. Stir, and cook until translucent, about 5 minutes. Add the garlic, salt, and pepper, and cook 1 minute more.
Add in the Enjoya pepper, tomatoes, and millet. Stir, toasting the millet and vegetables for 3 minutes. Add in the vegetable stock, scraping the bottom of the pan with a wooden spoon to get up all of the good bits.
Turn the heat up to high, then add in the smoked paprika, saffron, olives, peas, and cooked sausage. Stir to distribute evenly, and bring to a boil.
Once boiling, turn the heat down to low, cover, and simmer for 20 minutes until the millet is tender.
To serve, garnish with chopped almonds, parsley, and lemon wedges.