ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Artichoke Crab Paella

Yield Makes 6 servings
Notes: For a creamier texture, add up to 1 cup more chicken broth to cooked risotto and stir over high heat until steaming. Garnish with chopped parsley and lemon wedges.

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

Nutrition Information

  • calories 447
  • caloriesfromfat 34 %
  • protein 20 g
  • fat 17 g
  • satfat 2 g
  • carbohydrate 56 g
  • fiber 7.5 g
  • sodium 851 mg
  • cholesterol 38 mg

How to Make It

  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° oven until liquid is absorbed, 20 to 30 minutes.

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