Texas-Style Surf & Turf Paella

Ingredients

Steak

• 1 lb. Top Sirloin or Flat Iron Steak

• 1 tsp. garlic salt

• 1/2 tsp. ground black pepper

• 1 tsp. smoked sweet paprika

• 2 tsp. olive oil

Paella

• 1 lb. medium sized shrimp, peeled and deveined

• 2 Tbsp. plus 2 tsp. olive oil, divided

• ½ tsp. salt

• ½ tsp. pepper

• 1 tsp. smoked sweet paprika

• 1 cup yellow onion, diced

• 1 red pepper, seeded and diced, divided

• 1 yellow pepper seeded and diced, divided

• ½ cup sliced mushrooms

• 10 oz. fresh asparagus spears, trimmed and chopped

• 4 garlic cloves, chopped

• 1 cup Bomba rice (paella rice)*

• ½ cup fire-roasted diced tomatoes or 1 fresh tomato, diced

• 3 cups beef broth or water

• Generous pinch of saffron threads

• Juice from ½ lemon

• 1 cup frozen sweet peas, thawed

• 1 bunch flat-leaf parsley leaves, chopped

• Lemon and lime wedges, for serving

• Sea salt and freshly cracked pepper to taste

• 15-inch paella pan or large cast iron skillet