Paella

• 1 1/2 lb. mussels
• lemon juice and a little onion
• 1 large onion, chopped
• 4 large cloves garlic, diced
• olive oil
• 1 1/2 lb. small green shrimp (about 30 count/lb. with shells)
• 2 c. rice
• 4 c. water, reserved from boiling mussels
• 4 packets Sazon Goya con Azafran (Goya brand seasoning spices found in Spanish section of supermarket)
• 2 to 3 red pimentos, sliced into very thin strips
• 2 hard-boiled eggs, sliced
• green olives
• 2 to 3 lemons, cut into wedges

1. Rinse mussels well.
2. Place in a pot of boiling water to which a little lemon juice and onion has been added and boil about 5 minutes.
3. (Buy only mussels which are closed.
4. Store in refrigerator in open container.
5. Once they are boiled, they should be open; if not, throw away.)
6. Drain mussels, reserving 4 cups of the liquid.
7. Separate each mussel into 2 halves, discarding the half shell which has no meat. Meanwhile, saute onion and garlic until tender in plenty of olive oil in a paella pan or a very large skillet.
8. Rinse and drain shrimp, leaving on shells.
9. Add to pan and cook until pink, stirring frequently.
10. Then add the rice and saute a little.

mussels, lemon juice, onion, garlic, olive oil, green shrimp, rice, water, packets sazon, red pimentos, eggs, green olives, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479945 (may not work)