Overall, this was a hit with my family, and the preparation was easy. I hit a few snags and made a few changes. First, as I saw in the other comments, I used 2 1/4 c broth and I left the tomatoes in their liquid: the rice definitely needed the extra! Secondly, I, too, ended up with shrimp that really did not want to get done. After 18 minutes (instead of the specified 8) my shrimp were turning pink but were still translucent. I used another reviewer's idea of taking the shrimp off and finishing them in the microwave -- definitely not my preferred method. Next time I would toss the shrimp with a bit of smoked paprika or chorizo seasoning and saute them separately. Since not all my family likes shrimp or mussels, I skipped the mussels and made some chorizo-spiced chicken thighs. I cubed the chicken into bite-sized pieces and let them dry-marinate in a mix of salt, chorizo seasoning, and smoked paprika. Then, while the rice was baking, I pan-fried the chicken in batches until browned and about 80% cooked through. I added the partially-cooked chicken on top of the rice with the shrimp. Everyone loved the chicken! It was colorful, tasty, not too hard or messy, and easy enough to adjust so that it all worked. I will probably make this again.