Surf and Turf Paella

Oh paella...have you ever had it?  It's a classic Spanish dish that's done about as many ways as there are cooks in Spain.  I lived in Spain for 6 weeks in college, and I'm dying to go back, sooner than later.  The culture, the food, the language, the people, the beaches...I love it all.  When I saw this healthy AND easy take on kind of a complicated, time-intensive classic, I had to try it.  It got rave reviews.

It seems kind of involved, but it's not bad, I promise.  I did this when I was both post- and pre-night shift, so I'm sure you can find the energy on a normal day.  Paella classically has saffron, a SUPER expensive spice that's actually the stamens of crocuses.  I wasn't about to spend $20 on a tiny vial, but if you are fortunate enough to find some in your spice cabinet, add a pinch in!!  You will taste a difference.

Surf and Turf Paella
Adapted from Food Network

1 cup brown rice, prepared according to package directions
1 (6 oz) boneless strip steak
1/2 tsp salt, pepper.
2 tsp olive oil
2 garlic cloves, minced
1 onion, sliced
1 bell pepper, seeded and chopped
1 can diced tomatoes, drained
1/4 cup broken whole wheat spaghetti
1 1/2 cups chicken broth
1 cup frozen peas
1/2 pound large shrimp, shelled and deveined, tails removed
1/4 cup chopped fresh cilantro leaves
6 black olives, coarsely chopped

Season each side of the steak with salt and pepper.  Preheat large nonstick skillet over med-high heat.  Add steak and cook until browned, about 5 minutes.  Flip and continue cooking until other side is browned.  Transfer cooked steak to a plate and rest.

Heat oil in the same skillet over med-high heat.  Add garlic, onion and bell pepper.  Cook, stirring occasionally until veggies are soft, about 10 minutes.  Stir in tomatoes, broken spaghetti, and chicken broth and cook until pasta is cooked through, about 8 minutes.  Add rice and peas to the pot.  Stir until warm.  Arrange shrimp on top and cover, letting shrimp steam until just cooked through and pink, about 4 minutes.  Stir in cilantro and olives.

While shrimp cooks, slice steak against the grain into 1/4 inch slices.  Lay over paella.  Remove from heat.  Serve!