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Originally Posted by Kreth;1126927
I'm pretty happy with the smoked paprika I can get locally, but what's your saffron source?
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I go for the largest tin from either La Tienda or Hot Paella; either are the big players in the Spanish imported foods. They rear-end on shipping so it's worth putting in a real order like getting the rice, a couple of other paprikas, perhaps a different size pan? The basic pan is the one to get; the steel mineral content just works the best.
I too like the smoked paprika. I usually mix 2/3's bittersweet smoked and 1/3 hot paprika. I also consider what kind of peppers I using.