Saffron in Paella

It’s virtually the Spanish national dish: paella. The huge paella pan with seafood, vegetables and meat enjoys cult status amongst locals and tourists. Paella is typically found in Valencia and the Spanish east coast, because that’s where it was invented. Here, paella was enjoyed as far back as 1900. Originally, it was a meal for rather poor citizens.

Saffron plays an important role in the Valenciana Paella, found typically in the Valencia region: it gives it that special flavour and makes the rice glow a beautiful golden yellow. Because of course, the eyes “eat”, too!

It contains chicken, pork ribs and rabbit, possibly seafood (not suitable for vegetarians), grated tomatoes, peppers, green beans and white beans (from the pod). Saffron, salt and garlic provide the seasoning. Of course, it can also be prepared for vegetarians or vegans – just cook with vegetables, vegetable stock, saffron, salt and garlic. Tip: use about one sachet of saffron per 250g of rice.

To cook a vegetarian paella (quantities depend on the size of your paella): dice the garlic and sauté in oil. Then add the rice and let it glaze over. Add saffron and vegetable stock. Leave to simmer for about 20 minutes. Then steam the vegetables for about five minutes, and finish off with a dash of white wine gently stirred into the rice and continue to simmer for another 10 minutes. Season to taste. Bon Appétit!

Traditionally, Spanish paella is cooked in a huge frying pan outside over an open fire. It’s eaten with wooden spoons right out of the pan – a great social gathering with friends and family.

Tip: invite your loved ones to a Spanish dinner and enjoy cooking paella together, with MIASA Saffron! Serve with a good wine and a delicious dessert, and you’ve got yourself a Spanish Fiesta! You can find more saffron recipe ideas here. We hope you enjoy and relish this social cooking event!

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