Ana de la Hoz González
Paella

How to get a tastier paella with the trick of adding saffron?


  • Saffron is as old as civilization; It was already included in rice in Iran and was brought to our country by the Arabs between the 8th and 10th centuries.


  • Paella is not a paella without strings of this natural spice, for which you need to be sure of its quality before purchasing.


  • Experts explain how to prepare saffron and when to add it to paella for a perfect result.

Paella Sunday has almost become a ritual at home. Recipes change, evolve and evolve, passing from grandmothers to fathers, mother-in-laws and grooms. The truth is that the cook and guests are getting demanding because the list of paellas behind them is endless. A sentence crowns the meal: “The best paella I’ve ever had” thanks to some basic ingredients like saffron, sofrito, good rice and juicy broth or incense. above we blew up When to add saffron to make paella even tastier?

Every cook knows this Saffron may not be included at any time or in any form.. He also knows that these “magical” threads with which they cooked and traded before Christ were an ingredient. expensive, however, a few threads are enough. When its price in a store is very low compared to the normal price, it is because it is not real saffron, it does not have the corresponding seals of quality certificates or the Name of Origin; it may belong to a harvest from other years, so it will not be fresh, and the strands will already be quite dry.

saffron does not expirebut you should look for nearby manufacture and expiration dates. The older the saffron, the less it adds flavor, aroma, and color to the dish. and may even leave a stinky color. These faux saffrons will in no way bring the characteristic density to a paella or any other stew. After saffron is seized the cook should know how to treat it as it is a delicate product..

saffron It is obtained from the stigmas of the flower of Crocus Sativus L.. When harvested, the wires are stripped and roasted in dense mesh sieves between 60ºC and 80ºC. It is then stored after cooling and packaged for sale.

How to use saffron correctly

While using in the preparation of paellaWhat experts recommend Take 6 to 8 strings per person and crush them in a natural stone mortar with a mallet. If you don’t have this traditional baking basic, you can wrap the strands in a piece of parchment paper and crush them with your fingers.

Next, add a glass of hot water to the mortar At a temperature not exceeding 60ºC or pour ground saffron from paper into the same glass. next step Cover the mixture with a cloth and let it cool. At room temperature. moment add it to paella this immediately after frying the rice. Moreover include at the same time as broth or fumet. Therefore, it is appropriate to have the saffron infusion prepared in advance.

In cases where the strings are already very dry or from old harvests, it is possible to roast them, being careful not to burn them to try to extract any aroma they may still have. In every situation, Saffron is an essential seasoning in paella, but a good sauce and consistent broth are also essential.

an ancient spice

All civilizations from those living in Mesopotamia and Iran cultivated it and traded with saffron. It was used not only as a spice, but also to dye textiles, to make medicine, perfume and aphrodisiac. Combining it with rice was originally made in Iran and later spread to China and India. It came to our country with the Arabs between the 8th and 10th centuries. and was indispensable for Hispano-Arabic cuisine. already then It began to be cultivated in Castile, a tradition that continues to this day. and Castilla-La Mancha is the Spanish region with the highest production. It came into use in France and Germany from Spain, and came to England much later in the 14th century.


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