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 arborio rice; 2 cups chopped red onions; 1 cup chopped red bell pepper; 1 tablespoon minced garlic; 1 cup dry white wine; 1 liter chicken stock; 2 (180 g) jar marinated artichokes; ¼ cup chopped parsley; 1 cup cooked crabmeat; ½ cup olive, pitted, chopped, oil-cured; pepper

Servings: persons

3 tablespoons olive oil
2 cups arborio rice
2 cups chopped red onions
1 cup chopped red bell pepper
1 tablespoon minced garlic
1 cup dry white wine
1 liter chicken stock
2 (180 g) jar marinated artichokes
¼ cup chopped parsley
1 cup cooked crabmeat
½ cup olive, pitted, chopped, oil-cured
pepper

1
Heat the oil in a large, oven-proof frying pan over medium heat, add the rice and stir frequently 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.
4
Bring to a boil over high heat, stirring occasionally.
5
Cover tightly with lid or foil and bake in a 350 oven until liquid is absorbed, 20 to 30 minutes.
6
Stir in parsley.
7
Arrange crab and olives over rice.
8
Season to taste with pepper.

1188

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 arborio 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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