topic Re: Saffron? in Recipes

Saffron?

denisemb — Mon, 10 Feb 2020 12:52:43 GMT

Does anyone cook with or has a tried and true recipe with saffron?

My DH had a mother and grandmother born in Spain and he fondly recalls their chicken, rice with saffron dishes. He also recalls pimento in the mix.

I've searched the internet with those ingredients and either discover vastly different additional ingredients, or no true "ratings" on the recipes. I've bought the naughty expensive threads, so I'm eager to use it before they lose their special powers or go stale. (Plus I've never used/tasted saffron, so there's that. LOL)

Thanks!

Re: Saffron?

Boehm Collector — Mon, 10 Feb 2020 13:39:25 GMT

@denisemb I use Saffron to make Risotto alla Milanese. There are lots of recipes online.

Re: Saffron?

Misplaced Parisian — Mon, 10 Feb 2020 14:31:44 GMT

@denisemb I used to make this recipe and it was delish.

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

YIELD

Makes 4 servings

ACTIVE TIME

30 min

TOTAL TIME

1 hr

INGREDIENTS

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped

Garnish: chopped fresh flat-leaf parsley

PREPARATION

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

Re: Saffron?

CelticCrafter — Mon, 10 Feb 2020 16:57:33 GMT

Paella uses pimento, but only one big piece as a garnish across the top.

I store my saffron in the freezer in a small air tight container.

Re: Saffron?

Spacrazy — Mon, 10 Feb 2020 17:25:12 GMT

Love, love, love saffron. Try it - you’ll like it!!!

Re: Saffron?

Zhills — Mon, 10 Feb 2020 17:48:49 GMT

An easier version of...

Cuban chicken and rice (Arroz con Pollo) comes in many variations; however, it always starts with sofrito, a sautéed mixture of onion, bell pepper, and garlic. Use saffron or turmeric to color the rice yellow.

INGREDIENTS:
1 1/2 tablespoon olive oil
1/4 cup onion, diced
1/4 cup bell pepper
1/2 teaspoon garlic, minced
1 cup white rice
1 1/2 cup chicken broth
1/2 teaspoon saffron

PREPARATION:
Heat the oil in a heavy saucepan. Add the onion, bell pepper and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low.

Cook for 20-25 minutes or until the liquid is absorbed.

Yellow rice is often mixed with chicken, pork, seafood (Paella) or black beans.

Re: Saffron?

tobes — Mon, 10 Feb 2020 18:05:08 GMT

@denisemb Saffron is very expensive. I have used it in Risotto many times. Years ago, my brother's tailor told my brother about a woman who used to sell saffron out of her apartment in the Italian section of town. My brother bought it from her through the years until she passed away and the neighborhood changed.

Re: Saffron?

SugarPuff — Mon, 10 Feb 2020 19:56:50 GMT

Paella if you like seafood. I think the best recipe is from the New York Times cookbook.

Re: Saffron?

denisemb — Mon, 10 Feb 2020 22:43:26 GMT

Thank you to all - you are the best!

Re: Saffron?

LilLadyNJ — Mon, 10 Feb 2020 22:50:26 GMT

I've used it and it can't be beat. It's quite pricy but you only need a pinch of it so it's worth it.

I believe that the Spanish saffron is much more affortable than the Afghan saffron.

Re: Saffron?

Nonametoday — Wed, 12 Feb 2020 07:11:02 GMT

@LilLadyNJ wrote:
I've used it and it can't be beat. It's quite pricy but you only need a pinch of it so it's worth it.

I believe that the Spanish saffron is much more affortable than the Afghan saffron.

@LilLadyNJ Yes, a teaspoon as one poster described might cost you up to $20.00. You only use a "dab."

I make chicken and rice with saffron, white rice, chicken, pepper, onion and mushroom soup. It's something my whole family likes. I don't know that I measure it. I cook my chicken near off the bone,and then remove from the bone. Set aside. I make the rice with saffron. When rice is cooked al dente but not mushy, I use the broth mixed with one can condensed mushroom soup, 1 medium onion chopped added to the rice. Then I add the chicken that I have removed from the bone, add any water as needed or broth. I stir it up like a casserole. You want it moist and a tiny little bit soupy but not a lot. Add some butter pats across the top. At this point, I add black pepper to the mix and have used pepper flakes in the mix but if I do, I omit the black pepper atop it. Put it in oven, bake at 350 until it bubbles and is moist but not soupy or juicey at all. Remove. Eat while hot or warm. You can easily warm it up by adding chicken broth.