Artichoke Crab Paella Recipe – Sunset Magazine

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