Artichoke Crab Paella Recipe

Name: Artichoke Crab Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 350u00b0 oven until liquid is absorbed, 20 to 30 minutes.
5
Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 cups white arborio or pearl rice, 2 cups chopped red onions, 1 cup chopped red bell pepper, and more.

Yes, Artichoke Crab Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Crab Paella

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