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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 34%
  • Protein: 20g
  • Fat: 17g
  • Saturated fat: 2g
  • Carbohydrate: 56g
  • Fiber: 7.5g
  • Sodium: 851mg
  • Cholesterol: 38mg


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