Artichoke Crab Paella Recipe – Sunset Magazine
Artichoke and crab-filled paella with a creamy texture and flavorful ingredients—perfect for a special dinner.
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Cooking tools:
- Paella pan
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Measuring cup
- Wooden spoon
- Spoon
- Mixing bowl
- Serving platter
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
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