In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.;
In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
PLATING: Serve the paella in the skillet drizzled with the slaw on top.