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Old 08-28-2006, 12:58 AM   #11
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You cannot substitue any ingredient for saffron. Also, stay away from the powdered saffron because it may not be pure.
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Old 08-28-2006, 03:58 AM   #12
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Quote:
Originally Posted by Pimpim
Hey y'all...:) isn't saffron kinda expensive? Is there any alternative I could use for a paella?
As to the first part - yes, saffron is the most expensive spice in the world. But, it doesn't take much ... so in the long run ... it's not always that cost prohibitive. (it takes over 200,000 stigmas from crocus sativa flowers to make a pound and they have to be harvested and processed by hand - I think there are only 2-3 sitma per flower - ... usually you only need a few threads).

Can you sub something else? No - not if you want it to taste like a true authentic paella. You can use subs to make it "look" the same (yellow) but it will not have the same flavor.
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Old 08-28-2006, 05:10 AM   #13
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I`ve heard of Marigold petals being sold as a poor-mans-safron abroad, never tried it myself although I have some from Turkey, personaly you can`t beat the real thing IMO.
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Old 08-28-2006, 06:49 AM   #14
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if your just making a seafood rice dish and its for friends family etc. then ya use tumeric for the colour.. but if its on a menu you really should use saffron as thats what people expect :)
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