saffron
The dried stigmas of a crocus, thin deep-red threads that turn food golden yellow and give it a bitter-sweet, floral, faintly honeyed aroma.
Saffron is sold in most larger supermarkets, usually in tiny packets kept near the checkout or in the spice aisle, and also in Middle Eastern or Persian shops and online. Buy whole threads rather than powder, which is often adulterated, and steep them in a little warm water or stock before use.
Substitute:
There is no true substitute: turmeric or safflower will match the yellow colour but not the aroma, and turmeric adds an earthy note of its own, so the dish will look right but taste different.
Used in
Paella MixtaSaffron rice with chicken, prawns and mussels, cooked in one pan for everyone75 minPaella de MariscoSeafood paella: saffron rice with prawns, squid and mussels60 minPaella de PolloSaffron rice with chicken, red bell peppers and peas, all cooked in one pan60 minPaella de verdurasSaffron rice from the wide pan with artichoke hearts, green beans, bell peppers and peas60 min