Artichoke Crab Paella

Ingredients

• 0.5 lb surimi crab sticks shelled cooked
• 1 cup cooking wine dry white
• 1 quart fat-skimmed chicken broth 
• 1 tablespoon garlic minced
• 12 oz marinated artichoke 
• 0.5 cup oil-cured olives pitted chopped
• 3 tablespoons olive oil 
• 0.3 cup parsley chopped
• 6 servings bell pepper 
• 1 cup bell pepper red chopped
• 2 cups onions red chopped
• 2 cups pearl rice white

Equipment

• frying pan
• oven
• aluminum foil

Directions

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