Low Oxalate Rice Paella with Crab and Fish

Ingredients

• 2 cups cooked long grain rice
• 0.5 teaspoon saffron threads
• 2.5 cups fish stock
• 2 tablespoons light olive oil
• 0.5 medium white onion
• 1 teaspoon granulated garlic
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 0.5 medium orange bell pepper
• 0.5 cup fresh corn kernels
• 8 oz lump crab
• 2 tablespoons parsley flakes
• 8 oz fish
• 0.25 cup white wine

Instructions

1. 1Finely chop cooked long grain rice to mimic the texture of cauliflower rice.
2. 2In a small bowl, gently crush the saffron threads and steep them in 2 tablespoons of warm fish stock for at least 15 minutes.
3. 3Heat light olive oil in a large paella pan or wide skillet over medium heat. Add finely chopped white onion and sauté until softened, about 5 minutes. Add granulated garlic and cook for another minute until fragrant.
4. 4Add the finely chopped cooked long grain rice to the pan and stir to coat it evenly with the oil and aromatics. Cook for 2-3 minutes.
5. 5Pour the saffron-infused fish stock, white wine and the remaining fish stock into the pan. Season with salt and white pepper to taste. Bring the mixture to a simmer.
6. 6Add diced orange bell pepper and fresh corn kernels to the pan. Stir to combine.
7. 7Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the "rice" has absorbed most of the liquid and is tender.
8. 8Arrange the lump crab and fish evenly over the "rice". Cover the pan and cook for another 5-7 minutes, or until the shellfish is cooked through.
9. 9Garnish with fresh parsley flakes and serve immediately.