So, I am going to attempt paella for the first time next week. I've been wanting to do this for a while. What prompted my decision was the fact that today I found saffron for 50 cents at a garage sale.
No joke, good saffron (at least it appears to be good). From a woman whom said she was never interested in it. Sealed in a package, no way it could have been tampered with, new, expires in 2013 SAFFRON - for 50 cents. (It was a gift from her sister whom had just traveled to Greece.)
I have been tempted to buy saffron but have never been able to figure it into the budget rationaly.
So here's my chance to cook with it.
My question...is there anything I should know about how I handle saffron, how I cook with it? And of course, any paella tips? There are a gazillion recipes out there. I'm excited to make it, any methods I should know about? Any ingredients to stay away from?
I should add, I'm scared of screwing up this dish...I have an ingredient I normally can't buy so I don't want to waste it!
Thank you!
No joke, good saffron (at least it appears to be good). From a woman whom said she was never interested in it. Sealed in a package, no way it could have been tampered with, new, expires in 2013 SAFFRON - for 50 cents. (It was a gift from her sister whom had just traveled to Greece.)
I have been tempted to buy saffron but have never been able to figure it into the budget rationaly.
So here's my chance to cook with it.
My question...is there anything I should know about how I handle saffron, how I cook with it? And of course, any paella tips? There are a gazillion recipes out there. I'm excited to make it, any methods I should know about? Any ingredients to stay away from?
I should add, I'm scared of screwing up this dish...I have an ingredient I normally can't buy so I don't want to waste it!
Thank you!
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