In a shallow bowl or on a plate, combine the all-purpose flour and paprika.
Season the seitan strips generously with salt and pepper, then dredge them in the flour mixture, shaking off any excess.
Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
Add the coated seitan and sauté, turning once, until beautifully browned on both sides, about 5 minutes total.
Remove the seitan from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil.
Add the minced shallots and cook for 2 minutes until they soften and become fragrant.
Stir in the sliced mushrooms, dry sherry, vegetable broth, and dried thyme.
Bring to a simmer and cook, stirring occasionally, for about 3 minutes, allowing the mushrooms to cook down and the sauce to reduce and thicken slightly.
Stir in the thawed baby peas. Return the browned seitan to the skillet, season to taste with additional salt and pepper if needed, and continue to sauté for 3 minutes, or until everything is heated through.
Don't overcrowd the pan when browning the seitan; cook it in two batches if necessary to ensure a beautiful golden-brown crust.
