Quote:
Originally Posted by Kreth
Is paella just not paella without saffron? I'd like to give it a try, but I'd also rather not drop $20 at the local spice shop for a tiny tin of saffron.
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I've made paella before without saffron. It does taste different, but then I don't normally use a lot of saffron to begin with. While not the best quality, you can sometimes find saffron at the supermarket from the more generic brands of spices. That should suffice if you really want the flavor.
Quote:
Originally Posted by mosesbotbol
The rice is expensive too. Look for Valencia, Calaspara or Bomba rice. I put them in order from least to most expensive. The more expensive ones are more "sure fire" and can really suck in some liquid and take longer to become mushy.
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Same for me on the rice suggestions. I've used the Boomba myself as i can't find the Valencia or Calaspara local. I'd have to go mail order.