MY “FAKE PAELLITA” for 2 IN A HURRY, with WHAT I HAD in the FREEZER! BOOM!

I had been out all day, got home around 7:00PM then what should I cook in no time, when I had a craving for seafood and did not want to go back out of my home. Well, a “Fake Paellita” with the seafood that I had in the freezer (just shrimp and mussels). YESSS! It was soo Yuummmyy! See the ingredients ↓.
 
Category:  Entrée 
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $10.40 or $5.20 per serving
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free   
Servings: 2 +
 
Ingredients
1 pk. of shelled Mussels meat ($5.00)
7 extra-large shrimp, tails off ($2.00)
5 Cachucha red/green ajicitos dulces, seeded, chopped ($0, from my garden)
1 frozen disc of my flat leave Italian parsley in olive oil (.25)
½ c. basil leaves, chopped ($0, from my garden)
5 dried Shitake mushrooms (.75)
2+ c. of my homemade rotisserie chicken stock ($1.00)
1 tbsp. Angie’s basting olive oil (for the Orzotto) (.40)
1 c. Orzo (.50)
1 tsp. Roasted garlic and herbs seasoning for the shrimp (.10)
1 tbsp. Angie’s dry seasoning for the Orzotto (.40)
 
Directions
Prep the ingredients by following the direction I give you in the Ingredients.
Season the shrimp with the Roasted garlic and herbs seasoning, refrigerate.
Sauté the red/green peppers in the basting olive oil.
Add the frozen disc of my flat leave Italian parsley in olive oil, the Orzo, the dry mushrooms, the dry seasoning and stir to combine.
Add the chicken stock, bring to a boil, reduce the heat to low and cook for 15 minutes.
In a small skillet, briefly sauté the shrimp, when pink, add the mussels with their juice stir and when warm, turn the heat off. By now the Orzotto is done, add some more of the broth to make it totally smooth and start plating. Done!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil