Artichoke Crab Paella

Artichoke Crab Paella
Makes 6 Servings

3 tbsp olive oil
2 c white arborio (or pearl -rice)
2 c red onions, chopped
1 c red bell pepper, chopped
1 tbsp garlic, minced
1 c dry white wine
1 qt fat-skimmed chicken broth
2 marinated artichokes,(6 oz. -each)
1/4 c parsley, chopped
1 c shelled, (1/2 lb.) cooked crab
1/2 c 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°F oven until liquid is absorbed, 20 to 30 minutes. Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.