Low-Oxalate Cauliflower Rice Paella with Crab and Fish

Ingredients

• 8 oz lump crab
• 12 oz fish
• 0.5 medium white onion
• 0.5 medium green bell pepper
• 0.5 cup fresh corn kernels
• 0.25 tsp saffron threads
• 1 tsp granulated garlic
• 0.5 tsp Thyme
• 0.5 tsp salt
• 0.5 cup white wine
• 1.5 cups fish stock
• 2 tablespoons light olive oil

Instructions

1. 1Finely rice the cauliflower using a food processor or grater.
2. 2Gently heat the fish stock in a saucepan. Add the saffron threads and allow them to steep for at least 15 minutes.
3. 3In a large paella pan or wide skillet, heat the light olive oil over medium heat. Add the chopped white onion and green bell pepper and sauté until softened, about 5-7 minutes. Add the granulated garlic and cook for another minute until fragrant.
4. 4Add the cauliflower rice 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 over the cauliflower rice. Season with salt and 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 the lump crab and 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 the fresh corn kernels. Taste and adjust seasoning as needed.
8. 8Serve immediately.