Artichoke Crab Paella

recipe courtesy Sunset Magazine

Artichoke Crab Paella

3 tablespoons olive oil

2 cups white arborio or pearl rice

2 cups chopped red onions

1 cup chopped red bell pepper 

1 tablespoon minced garlic

1 cup dry white wine 

1 quart fat-skimmed chicken broth 

2 jars (6 oz. each) marinated artichokes 

1/4 cup chopped parsley

1 cup (1/2 lb.) shelled, cooked crab 

1/2 cup pitted, chopped oil-cured olives

Pepper

In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper. Serves 6.