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Saffron - How do i use it??
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Hi guys - a while ago i visited some family in Spain where they cooked a Paella however since i have been back i have wanted to try my own recipe - When in Spain they used a powder mix of saffron however the only saffron i have managed to get is the fresh pieces - how do i use them??
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Saffron(which is more expensive than solid gold,weight for weight!) can be used in two ways:~
1. Take a couple of strands of the saffron(I am assuming you have the strands?) and soak it in about one egg cup of hot water.Leave for approx 15 mins,throw away the strands and add the saffron water to your recipe.
2. Add the strands directly to your dish.This only works if the dish is a long, slow cooking one.Do not add too many saffron strands to any dish,as this can make the dish bitter.
I hope this helps.
BTW Did you realise that the Saffron strands are the stamens from a type of crocus?This is why the town of Saffron Walden got it's name,as they used to grow a type of Saffron crocus there;most Saffron comes from the middle east now.
Oh mystress, don't throw the saffron away! The bitterness is an essential part of the flavour!. If you discard the strands, you may as well just use yellow food colouring!
Anyway, Paella:
Get some paella rice (Sainsbury's sell it - small black bag with a picture of some paella on the front)
1. Slowly soften a finely chopped onion in some olive oil in a wide pan, add the rice (about half a pack serves four), and continue cooking for a minute or two, then add a small glass of white wine - savour that smell.
2. Heat up some chicken stock (about a pint for 4 people) and add a bit to a small bowl and soak (or grind, if you have a pestle and mortar) the saffron (half a schwartz jar for 4). Add the saffron mixture and the hot stock to the rice and onion, together with the following:
<ul><li>
some diced chorizo (spanish sausage)<li>
one chopped red pepper<li>
some chicken thighs and legs<li>
some raw prawns<li>
some white fish pieces<li>
some mussels</ul>
cook slowly until the chicken is done (about 20 - 30 mins).
Serve garnished with lemon wedges and chopped parsley.
Enjoy.
Anyway, Paella:
Get some paella rice (Sainsbury's sell it - small black bag with a picture of some paella on the front)
1. Slowly soften a finely chopped onion in some olive oil in a wide pan, add the rice (about half a pack serves four), and continue cooking for a minute or two, then add a small glass of white wine - savour that smell.
2. Heat up some chicken stock (about a pint for 4 people) and add a bit to a small bowl and soak (or grind, if you have a pestle and mortar) the saffron (half a schwartz jar for 4). Add the saffron mixture and the hot stock to the rice and onion, together with the following:
<ul><li>
some diced chorizo (spanish sausage)<li>
one chopped red pepper<li>
some chicken thighs and legs<li>
some raw prawns<li>
some white fish pieces<li>
some mussels</ul>
cook slowly until the chicken is done (about 20 - 30 mins).
Serve garnished with lemon wedges and chopped parsley.
Enjoy.
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