Saffron for me is a very dangerous spice, to much and you get a terrible metal taste and my wallet expires.
Saffron Buerre Blanc with pan fried fillet of Seabass is to die for.
Paella, when I first lived in Spain I could not understand how the people could afford to make a Paella for six people frequently because of the amount needed to color the rice, the answer is they use a tastless powder called "colorante" which you fry in a little oil in the Paella(the name of the pan not the rice dish) then carry on as normal, just before serving they scatter a pinch of the real thing on top.
My fav rice dish cooked in a paella pan is from inland Spain and uses Rabbit, Snails, Pork and Chorizo Picante, no need for saffron or colorante as the oil released from frying the chorizo does the trick.
I was married by a judge, I should have asked for a jury.