Another big hit is this shrimp-and-rice recipe adapted from a classic, arroz con pollo (chicken and rice). I find this dish has the most impact visually when it’s served in small portions in espresso ­cups.

You can create several interesting variations of this recipe: Try adding mussels, clams, and cut­-­up fish fillets to make a paella. Substitute cubes of lean chicken breast for the shrimp. Or remove the bacon and do a vegetarian version. There is also an alternate method of preparation: The instructions below call for baking the ingredients, paella­-­style, but you might choose to cook the rice and other ingredients well in advance without the shrimp. Then, just before serving, fry the shrimp separately in 2 tablespoons of oil over medium­-­high heat for 1 to 2 minutes, and combine them with the rice ­mixture.

Ingredients

• 1/4 pound diced applewood-smoked bacon
• 1 medium yellow onion, ­diced
• 1 red bell pepper, ­diced
• 1 yellow bell pepper, ­diced
• 1 orange bell pepper, diced (if available; if not, add another red or yellow, but not ­green)
• 3 garlic cloves, ­minced (about 2 tablespoons)
• 2 cups converted short­-­grain ­rice
• 1 Tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup white ­wine
• 1/2 cup tomato ­purée
• 2 cups Chicken Stock or vegetable ­stock
• 1/2 teaspoon dried ­oregano
• 1/2 teaspoon ground ­cumin
• 1/4 teaspoon crushed hot red pepper ­flakes
• 2 bay ­leaves
• 1/2 teaspoon saffron ­threads
• 2 pounds medium shrimp (18 to 20 per pound), shelled and ­deveined
• Chopped flat-leaf parsley, for ­garnish

Instructions

1. Preheat the oven to 400 ­F.

2. Heat a large sauté pan, skillet, paella pan, or other wide shallow pan over medium flame. Add the bacon, onion, and peppers, and sauté for about 5 minutes, or until soft. Add the garlic and rice. Stir until the rice is well coated. Add the remaining ingredients except for the shrimp and parsley. Bring to a boil, then cover the pan and place in the oven to bake for 20 minutes.

3. While the rice bakes, bring a medium pot of water to a boil. Add the shrimp and cook until just done, about 3 minutes. Drain and run under cold water to halt cooking.

4. Remove the rice from the oven, stir in the shrimp, garnish with parsley, and ­serve.