Paella - cooking recipe

Ingredients

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

Preparation

Rinse mussels well.
Place in a pot of boiling water to which a little lemon juice and onion has been added and boil about 5 minutes.
(Buy only mussels which are closed.
Store in refrigerator in open container.
Once they are boiled, they should be open; if not, throw away.)
Drain mussels, reserving 4 cups of the liquid.
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.
Rinse and drain shrimp, leaving on shells.
Add to pan and cook until pink, stirring frequently.
Then add the rice and saute a little.