Artichoke Crab Paella

Artichoke Crab Paella
Yield: 6 Servings
3 T olive oil
2 c white arborio (or pearl-rice)
2 c red onions,Chopped
1 c red bell pepper,Chopped
1 T 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

1. 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.
2. Add onions, bell pepper, and garlic; stir often until onions are
limp, 5 to 8 minutes.
3. Add wine, broth, and artichokes with marinade. Bring to a boil over
high heat, stirring occasionally.
4. Cover tightly with lid or foil and bake in a 350 [degrees] oven
until liquid is absorbed, 20 to 30 minutes.
5. Stir in parsley. Arrange crab and olives on risotto. Season to taste
with pepper.

PREP AND COOK TIME: About 50 minutes