Saffron is not a commonly used ingredient, probably because it is so expensive and not that easy to get hold of. It’s one of those ingredients that you wait for a very special occasion to use or if you want to impress your guests.
The one dish I would go out of my way to use saffron in is paella. If you don’t use saffron in this dish then it’s just a pilaf and not quite authentic.
Fortunately, a little goes a long way and you usually need only a pinch.
The flavour of saffron is subtle and quite earthy and it is most often used in rice dishes where it infuses the entire dish with a wonderful yellow tinge and a light perfume.
I tried it in a cheesecake and it gave the cream cheese an aromatic flavour and streaks of golden yellow. Pairing it with pistachio nuts complemented the flavour.
Don’t be fooled by cheap saffron – it won’t give you the same result and you often use twice as much to achieve the same effect. The flavour can often be medicinal, especially if you use too much.
If you visit Spain or the Middle East, saffron is readily available at quite reasonable prices, but here it is not that easy to find in regular supermarkets. Try specialty or spice shops and be prepared to pay a small fortune for a few strands.
SEAFOOD PAELLA
Serves 8-10
45ml olive oil
500g chicken thigh fillets, sliced into 3
1 chorizo sausage, sliced
3 cloves of garlic, finely chopped
1 onion, finely diced
5ml smoked paprika
375ml arborio rice
4 tomatoes, skinned and chopped
a pinch of saffron soaked in 15ml boiling water
60ml white wine
650ml fish stock
250ml frozen peas
300g seafood mix
500g mussels in shells, scrubbed
300g whole prawns with shells
60ml chopped parsley
½ a lemon, cut into wedges
Heat the olive oil in a large pan and add the chicken. Fry until slightly browned, then remove and set aside. Add the chorizo and fry for 5 minutes. Add the onion and garlic and cook until softened.
Stir in the paprika and cook for 1 minute. Add the rice and coat well. Tip in the tomatoes and wine and simmer for 5 minutes. Add the fish stock and the saffron with soaking water.
Simmer vigorously for 10-15 minutes then add the peas, seafood mix, mussels and prawns. Cook for about 8-10 minutes until the mussels have opened and the prawns are cooked.
Cover the dish with foil and remove from heat. Allow to rest for 10 minutes, then garnish with parsley and lemon wedges. Remove and discard any unopened mussels.
Weekend Argus