I understand that saffron in rice will add color and a flavor that is
reputedly worth a King's ransom. But can a pinch of saffron really
affect a paella-like dish, especially one that's heavy with tomatoes?

stark wrote:
> I understand that saffron in rice will add color and a flavor that is
> reputedly worth a King's ransom. But can a pinch of saffron really
> affect a paella-like dish, especially one that's heavy with tomatoes?

Saffron can definately make the difference. You can buy Spanish
Saffron for less, that is of very good quality. You might just want to
make sure where ever you buy it, it is fresh. Indian Grocers sell it
for less than most stores.

"stark" > wrote in message
ups.com...
:I understand that saffron in rice will add color and a flavor that is
: reputedly worth a King's ransom. But can a pinch of saffron really
: affect a paella-like dish, especially one that's heavy with tomatoes?

In a Paella for 3-4 people it is not a pinch of saffron, but a good teaspoon full
or more. Macerate it in hot water before adding to the Paella.

Frenchy

Frenchy wrote:

> In a Paella for 3-4 people it is not a pinch of saffron, but a good
> teaspoon full or more. Macerate it in hot water before adding to the
> Paella.

Didn't they use "pimienton" in paella? It should be a powder with the color
of saffron but not the taste, since it comes from peppers. Someone
translates it into "sweet paprika".
--
Vilco
Think pink, drink rose'

Vilco > wrote:
>Didn't they use "pimienton" in paella? It should be a powder with the color
>of saffron but not the taste, since it comes from peppers. Someone
>translates it into "sweet paprika".

They use both.

They also use both chicken and rabbit.

--Blair