What saffron is
Saffron is the dried stigmas of the saffron crocus, picked by hand. It takes a lot of flowers to make a small amount, which is why it’s expensive. Spain, especially La Mancha, has a long tradition of growing it.
What it adds
Saffron gives paella its golden colour, a honeyed, slightly floral aroma and a subtle bitterness. A little goes a long way.
How to use it
Crumble the threads and steep them in a little warm stock before adding them to the pan, so the colour and flavour spread evenly through the rice.
Buying saffron
Saffron is sold as threads or powder. Threads are easier to judge for quality. Look for deep red threads with a strong aroma, and buy from a reliable source.
Storing saffron
Keep saffron in an airtight container away from light and heat. It loses aroma over time, so buy small amounts.
Other spices in paella
Sweet smoked paprika (pimentón) is the other key spice, added to the sofrito before the stock. Rosemary is sometimes added to paella Valenciana.
How much saffron?
Only a pinch is needed for a family-sized paella, and a few pinches for a large pan. Too much saffron can make the dish taste bitter or medicinal. Steep it in warm stock first to get the most from it, and add it with the rest of the stock so the colour spreads evenly.
Saffron is expensive, so it’s worth buying from a reliable source and storing it well.
Saffron at events
At events, paella is cooked in large pans, so the cook needs to get the saffron evenly through a lot of rice. Steeping it in hot stock first and adding it with the stock helps. The result is the golden colour and gentle aroma that people expect from a good paella. If saffron matters to you, ask your caterer how they use it.
Saffron or colouring?
Some recipes use food colouring or a saffron-style seasoning for colour. It looks similar but doesn’t taste the same. Ask your caterer what they use if it matters to you.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote.