A pared-down version of paella, this lovely one-pot wonder is impressive enough to serve to guests. Adding the shrimp at the end allows them to steam gently along with the rice; be sure to cook them until they're just pink, as they'll end up tough and dry if you overcook them. Adding chopped olives at the end imparts a salty brininess to the dish that's essential.
- In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring frequently, for 1 minute.
- Add the tomatoes and their juices, wine, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is nearly cooked but still slightly al dente, about 15 minutes.
- Stir in the peas. Place the shrimp on top of the rice, cover, and continue to cook until the shrimp is pink and cooked through and the rice is tender, about 5 minutes more. Stir in the olives and the parsley.
- Taste for seasoning and serve garnished with more parsley, if desired.