Artichoke Crab Paella

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.

Yield:

Makes 6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kristen Farrar, Davis California,

September 1998