Paella with meat and shrimp

Ingredients:

• 1 1/4 cups rinsed uncooked brown basmati rice
• 1 boneless short sirloin steak (170 g)
• 225 g peeled and deveined large shrimp
• 1/4 cup whole wheat spaghetti, broken into pieces
• 1/2 tsp salt
• Ground black pepper
• Cooking spray
• 2 teaspoons olive oil
• 2 crushed cloves of garlic
• 1 onion, sliced ​​into half rings
• 1 bell pepper, seeded and chopped
• 2 plum tomatoes, coarsely chopped
• 1.5 cups chicken broth
• 1/2 tsp crushed saffron stigmas
• 1 cup frozen green peas
• 2 tablespoons chopped fresh cilantro leaves
• 6 coarsely chopped olives

Preparation:

1. In a large pot of well-salted boiling water, cook the rice as you would pasta until tender, about 30 minutes.
2. Meanwhile, season each side of the steak with 1/4 teaspoon of salt and ground black pepper to taste. Heat a large nonstick skillet over medium-high heat and spray the steak with cooking spray.
   
   Place the steak in the pan and sear for about 5 minutes. Flip and continue cooking on the other side until browned, another 5 minutes. Transfer the finished steak to a plate and let it rest.
3. In the same skillet, heat the oil over medium-high heat. Add the garlic, onion, and bell pepper.
   
   Cook, covered, over medium heat, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the tomatoes, broken into pieces of spaghetti, chicken broth, and saffron and cook until the pasta is tender, 8 minutes.
4. Strain the rice and add it to the pan along with the green peas. Stir until heated through. Place the shrimp on top of the rice, cover, and steam until cooked through and pink, about 3 minutes.
   
   While the shrimp are cooking, slice the steak across the grain into 0.5 cm thick slices. Arrange them on the paella. Remove the pan from the heat. Sprinkle with cilantro and olives and serve warm from the pan.