6 to 8
Combine garlic salt, black pepper, and paprika in a small bowl. Lightly oil steak with 1 tsp. of olive oil on each side. Rub seasoning mixture evenly onto steak and set aside.
Toss shrimp with 2 tsp. olive oil, salt, pepper, and set aside.
Heat a grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from heat and keep warm.
Using the same pan on medium to medium-high heat, add shrimp to pan; cook 5 to 7 minutes or until instant-read thermometer inserted into thickest part of shrimp registers 140°F and is pink and firm. Remove shrimp mixture from skillet; keep warm.
Add 2 Tbsp. olive oil to already hot pan. Sauté the paprika, onions, one-half of diced red and yellow peppers, mushrooms, asparagus and sauté for 2 or 3 minutes or until just soft. Add garlic and sauté for 1 minute more.
To the vegetable mixture, add rice, fire-roasted tomatoes, broth, saffron, and lemon juice. Stir together and let simmer uncovered for 15 to 20 minutes.
While the paella is simmering, cut the steak into bite-sized pieces. Once the broth has almost evaporated and the rice is tender, start placing cooked shrimp on surface of paella and gently push into rice. Sprinkle peas evenly over rice along with the remaining red peppers and yellow peppers. Continue to simmer until the peppers are just tender and the peas turn bright green, 2 to 3 minutes. Top with steak. To form the socarrat (crusty rice on the bottom and edges of the pan) turn the heat up for 5 minutes and listen for the sizzle and crackling of the rice.
Remove from heat, sprinkle with parsley and serve with lemon wedges.
Nutrition information per serving (⅙ of recipe) : Calories 460; Total fat 18 g (Sat. fat 5 g; Trans fat 0g); Cholest. 150 mg; Sodium 1050 mg; Total Carb. 41 g; Fiber 6 g; Total Sugars 6 g; Protein 32 g; Vit D 0mcg ; Calcium 126 mg ; Iron 5 mg ; Potas. 690 mg