Texas-Style Surf & Turf Paella | Beef Loving Texans | Beef Loving Texans is your one-stop informatio

Ingredients

• 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
• 1 lb. medium sized shrimp, peeled and deveined
• 2 Tbsp. plus 2 tsp. olive oil, divided
• ½ tsp. salt
• ½ tsp. pepper
• 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