Artichoke Crab Paella

• 3 tablespoons olive oil
• 2 cups arborio rice
• 2 cups chopped red onions
• 1 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 1 cup dry white wine
• 1 liter chicken stock
• 2 (180 g) jar marinated artichokes
• 14 cup chopped parsley
• 1 cup cooked crabmeat
• 12 cup olive, pitted, chopped, oil-cured
• pepper

1. Heat the oil in a large, oven-proof frying pan over medium heat, add the rice and stir frequently 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.
4. Bring to a boil over high heat, stirring occasionally.
5. Cover tightly with lid or foil and bake in a 350 oven until liquid is absorbed, 20 to 30 minutes.
6. Stir in parsley.
7. Arrange crab and olives over rice.
8. Season to taste with pepper.

olive oil, arborio rice, red onions, red bell pepper, garlic, white wine, chicken stock, artichokes, parsley, cooked crabmeat, olive, pepper

Taken from www.food.com/recipe/artichoke-crab-paella-467796 (may not work)