1 cup pearl barley
3 cups water
3 tbsp. extra virgin olive oil
1 medium onion, chopped (1½ cups)
1 cup thin red pepper strips
1 cup thin yellow pepper strips
1 small fennel bulb, stalks removed and cut into strips (1½ cups)
3 cloves garlic, crushed
2 bay leaves
½ tsp. smoked paprika
½ tsp. ground turmeric
¼ tsp. cayenne pepper
¼ cup white wine vinegar
1 pinch saffron
2¼ cups hot vegetable stock
½ tsp. salt
¾ lb. shelled large shrimp (about 16 shrimp)
1 cup peas, fresh or frozen
1 cup grape or cherry tomatoes, halved
6 marinated artichokes, drained and quartered (1 cup)
15 pitted Kalamata olives, halved (¼ cup)