Cauliflower Rice Paella with Saffron and Shellfish

Ingredients

• 1 large head cauliflower
• 8 oz lump crab
• 8 oz fish
• 1 medium white onion
• 1 medium green bell pepper
• 0.5 cup fresh corn kernels
• 0.25 teaspoon saffron threads
• 1 teaspoon granulated garlic
• 0.5 teaspoon thyme
• 0.5 teaspoon salt
• 0.25 cup white wine
• 1.5 cup fish stock
• 2 tablespoons light olive oil
• 2 wedges lime wedges

Instructions

1. 1Finely rice 1 large head of cauliflower using a food processor or grater.
2. 2Gently heat 1.5 cups of fish stock in a small saucepan. Add 0.25 teaspoon of saffron threads and allow them to steep for at least 15 minutes to infuse the stock with color and flavor.
3. 3In a large paella pan or wide skillet, heat 2 tablespoons of light olive oil over medium heat. Add 1 chopped medium white onion and 1 chopped medium green bell pepper and sauté until softened, about 5-7 minutes. Add 1 teaspoon of granulated garlic and cook for another minute until fragrant.
4. 4Add the riced cauliflower to the pan and stir to coat it with the sautéed vegetables and oil. Cook for about 5 minutes, stirring occasionally, until the cauliflower rice begins to soften slightly.
5. 5Pour the saffron-infused fish stock and 0.25 cup of white wine over the cauliflower rice. Season with 0.5 teaspoon of salt and 0.5 teaspoon of Thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for about 10-12 minutes, or until the cauliflower rice is tender and most of the liquid has been absorbed.
6. 6Gently fold in 8 oz of lump crab and 8 oz of fish (cut into bite-sized pieces) into the cauliflower rice. Cook for another 3-5 minutes, or until the shellfish is heated through and the fish is cooked.
7. 7Stir in 0.5 cup of fresh corn kernels. Taste and adjust seasoning as needed.
8. 8Garnish with 2 lime wedges. Serve immediately.