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1
Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
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2
Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste.
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3
Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray.
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4
Add the steak and cook until browned, about 5 minutes.
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5
Flip and continue cooking on the other side until browned, 5 minutes more.
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6
Transfer the cooked steak to a plate and let rest.
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7
Heat the oil in the same skillet over medium-high heat.
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8
Add the garlic, onion, and bell pepper.
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9
Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
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10
Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes.
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11
Drain the rice and add to the pot along with the peas.
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12
Stir until warm.
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13
Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
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14
While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices.
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15
Lay over the paella.
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16
Remove from the heat.
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17
Scatter cilantro and olives over the top and serve warm from the pan.
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18
Nutritional analysis per serving:
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19
Calories 370; Total Fat 8.5 g; (Sat Fat 1.7 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 28 g; Carb 47 g; Fiber 5 g; Cholesterol 110 mg; Sodium 860 mg
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20
Food Network Kitchens created this lightened-up recipe from a user submission.
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21
Click here to see the original recipe.
