Rinse the millet in a sieve under hot water and let it drain. Finely chop the onion and garlic.

Heat the olive oil in a large pan over medium heat and sauté the onion and garlic until translucent. Add both paprika powders, saffron, and millet, stirring well. Mix in the tomato paste, then pour in the vegetable broth. Season with salt and pepper, bring to a boil, and let simmer on low heat for 15 minutes, stirring occasionally.

Meanwhile, thaw the peas. Quarter, clean, and slice the bell peppers into thin strips. Rinse the white beans in a sieve and let them drain.

After 15 minutes, add the bell peppers, peas, and beans to the millet mixture. Stir well and let cook for another 10 minutes, adding more water if necessary.

Wash and halve the cherry tomatoes, then mix into the paella. Toast the sunflower seeds in a pan without oil until golden, then remove and let cool.

For serving, wash and dry the parsley, then chop coarsely. Sprinkle the paella with parsley and toasted sunflower seeds before serving.