Spices – Saffron
Saffron is one of the most expensive spices in the world. The flower has only three stigmas. These stigmas are what we use as condiment.
Saffron is originally from Persia. In antiquity saffron was used as medicine, for food and as a dye.
We can buy saffron from any gourmet store and we should store it in a cool dark place. If it is stored properly saffron can resist more than 3 years.
The golden rule for saffron is: Do not use too much, because it overpowers your meal.
Recipes with Saffron
1. Saffron Rice: Can be used as a side of the any dish and it takes 30 -40 minutes to cook.
Ingredients (four 4 persons)
-2 cups of brown or white jasmine rice
-4cups chicken stock
-1/2 tsp sea salt, 1/2tsp turmeric, ½ dried chillis
-2 garlic clove, minced, and squeeze of a lemon juice
-1/4 tsp saffron
Preparation
Pour stock into a medium-size pot. Place pot on the stove over high heat.
While stock is coming to a boil, add the turmeric, saffron, garlic, chilli, and a squeeze of lemon juice. Stir well.
Add the rice, and stir. Bring to a boil, and then reduce heat to low and cover with a lid. Cook for 20 minutes until liquid is absorbed.
Turn off the heat and allow the pot to stay on the burner for 10 minutes.
2. Paella: Paella is the traditional and the most known Spanish rice recipe.
Ingredients (for 4 persons)
Spanish Paella
-One chicken
-A fool hand langoustines
-200g green beans
-150g large white lima beans
-1 tsp saffron
-4 cups Spanish rice
-9 cups stock vegetable
-Olive oil to cover the bottom of the pan
-2big ripe chopped tomatoes
-Sea salt, and 1 tsp sweet paprika
Preparation
For the beginning heat the oil add the chicken, lightly salted, and fry until is browned.
Then add the green and white beans and cook together with the chicken.
While they are cooking, make a little space in the middle of the pan and fry the tomatoes quickly add paprika, add more stock almost to the top of the pan.
You have to cook all the ingredients for 20 or 30 minutes over a high fire.
After that add the rice making sure is covered with liquid.
Add the langoustines and saffron.
Don’t stir the rice; all the stock should be absorbed when is finished.
Take the paella pan off, and let stand for 10 or12 minutes.
For a great presentation decorate the edge of the pan with aromatic herbs or lemon
Bone appetite!
