Artichoke Crab Paella

Name: Artichoke Crab Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 227 grams cup shelled, cooked crab; 237 milliliters dry white wine; 946 milliliters fat-skimmed chicken broth; 1 Tbsp minced garlic; 340 grams jars each) marinated artichokes; 118 milliliters pitted, chopped oil-cured olives; 3 Tbsps olive oil; 59 milliliters chopped parsley; 6 servings Pepper; 237 milliliters chopped red bell pepper; 473 milliliters chopped red onions; 473 milliliters white arborio or pearl rice

Artichoke Crab Paellan is a gluten free and dairy free main course. One portion of this dish contains around 13g of protein, 15g of fat, and a total of 449 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pearl rice, garlic, fat-skimmed chicken broth, and a few other ingredients on hand, you can make it. To use up the rice you could follow this main course with the Rice Pudding as a dessert. This recipe is typical of European cuisine.

Instructions

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.

Ingredients you will need

Rice

Cooking Oil

Equipment you will use

Frying Pan

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Ingredients you will need

Artichoke

Marinade

Broth

Wine

Cover tightly with lid or foil and bake in a 350 oven until liquid is absorbed, 20 to 30 minutes.

Equipment you will use

Oven

Aluminum Foil

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.

Ingredients you will need

Parsley

Olives

Pepper

Crab

Equipment

Frying Pan

Oven

Aluminum Foil

Ingredients

Servings:

227grams

cup shelled, cooked crab 237milliliters

dry white wine 946milliliters

fat-skimmed chicken broth 1Tbsp

minced garlic 340grams

jars each) marinated artichokes 118milliliters

pitted, chopped oil-cured olives 3Tbsps

olive oil 59milliliters

chopped parsley 6servings

Pepper 237milliliters

chopped red bell pepper 473milliliters

chopped red onions 473milliliters

white arborio or pearl rice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.