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Artichoke Crab Paella


      Yield: 6 Servings


      3 T  olive oil

      2 c  white arborio (or pearl


      2 c  red onions,Chopped

      1 c  red bell pepper,Chopped

      1 T  garlic,Minced

      1 c  dry white wine

      1 qt fat-skimmed chicken broth

      2    marinated artichokes,(6 oz.


    1/4 c  parsley,Chopped

      1 c  shelled,(1/2 lb.) cooked


    1/2 c  pitted,chopped oil-cured




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 [degrees] oven

until liquid is absorbed, 20 to 30 minutes.


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

with pepper.


Farrar is relatively new to cooking, and Sunset's cook-off was her

first recipe contest. Nonetheless, she was a finalist in two ingredient

categories, artichokes and chilies. Judges liked the juxtaposition of

flavors in Farrar's paella: tangy marinated artichokes, sweet crab, and

pungent olives.


PREP AND COOK TIME: About 50 minutes 

Sunset's Centennial cook-off.



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