Saffron Recipes

Saffron, as spice, comes from the stigmas of these flowers together with its corresponding style, once they have been properly dried through a process of roasting heat, original and distinctive. The drying process with the specific properties of the material gives the characteristics of final product quality.

Saffron Rice

Ingredients:

• 2 tablespoons of butter
• 1 tablespoon of cumin in grains
• 1 stick of cinnamon
• 3 cardamoms, peeled and chopped
• 4 cloves
• 1 / 2 teaspoon of black pepper
• 2 bay leaves
• 1 / 2 cup of rice
• 1 cc of salt
• 1 / 2 cup of broth
• 1 / 4 cc of saffron

Preparation:

1. Heat the butter and fry the cumin, cinnamon, cardamom, cloves, pepper and bay leaf for 2'.
2. Add rice and fry. Pour the broth and saffron.
3. Cook covered 10'.

Seafood Paella

Ingredients:

• 400 gr of rice
• 4 nephrops
• 4 prawns
• 8 mussels
• olive oil
• 1 / 2 teaspoon paprika
• saffron
• 2 tomatoes for grating
• 2 cloves of garlic cut into slices
• 1 ¼ cup of fish broth

Preparation:

1. Calculate double volume of water for rice.
2. Gently fry seafood slowly until brown. Then once browned, remove and fry the garlic until brown, put the grated tomatoes and add the saffron.
3. Then add rice and cook slowly for 20 minutes. At the end add the seafood.

Fish Soup 

Ingredients:

• 1 / 2 kg of fish (monkfish, prawns, etc.).
• 1 / 4 kg of mussels
• 2 sheets of puff pastry
• 4 tomatoes
• 4 cloves of garlic
• 1 onion
• 1 egg
• 1 cup of white wine
• 30g of toasted almonds
• 2 slices of bread
• parsley
• saffron
• salt
• white pepper
• oil

Preparation:

1. In a deep saucepan sauté the grated onion in a little oil when it takes color, add 2 cloves of garlic and a sprig of chopped parsley and tomatoes, peeled and sliced; cook few minutes, add the fish and pour cold water to cover it.
2. Grind saffron, 2 cloves garlic, almonds, fried bread slices and a sprig of parsley in mortar. Put in preparation, season with salt and pepper and let cook covered for 20 minutes over low heat.
3. Steam open mussels, remove the shell and pass the juice that has evolved by a fine strainer. Add it to the soup a few minutes before the end of cooking.
4. Strain fish broth. Divide the fish and mussels in 4 individual bowls and pour broth. Unfold the thawed puff pastry sheets, roll and stretch to cut 4 discs diameter slightly larger than the bowl. Moisten edges with water and place the bowls on pressing with your fingers to stay firmly attached.
5. Paint the surface with egg and cook in hot oven until the pastry has risen and is golden.

Saffron Spaghetti

Ingredients:

• 300 grams of spaghetti
• 1 clove of garlic
• 4 tablespoons of olive oil
• 3 tablespoons of flour
• ½ liter of milk
• Some threads of saffron
• 2 egg yolks
• 100 grams of grated Emmental cheese
• Salt

Preparation:

1. Boil spaghetti in plenty of salted water until "al dente".
2. Refresh under running cold water, drain and reserve
   
   

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   About the author

   
   By Nayeli Reyes

   Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.