Paella Recipe; Help!!!

Parent Cafe
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<p>For the first time in a long while, I tried my hand at making Paella [chicken and shrimp]. It wasn’t genuine Valencian Paella because I didn’t use saffron. In these lean economic times saffron is definitely a luxury and I’d rather continue to be able to afford to eat a meal every day, LOL.</p>

<p>In any event, I wasn’t happy with the results and I’m certain that the lack of saffron was the difference. I thought that using an extra dose of good quality Hungarian paprika would do the trick. Nope. I made stock using shrimp shells, which helped but still didn’t give me that wonderful Spaniard restaurant flavor of Paella.</p>

<p>Anyone have a good substitute for saffron, or do I just have to bite the bullet and take out a bank loan whenever I make authentic Paella?</p>

2

<p>There is no substitute for saffron, sadly. But it’s not that expensive–just leave out a few shrimp and put in more chicken instead.</p>

3

<p>I think you have to bite the bullet; there is no substitute for saffron. Penzey’s has what look like reasonable prices, comparatively.</p>

4

<p>I found a pound of saffron on amazon.com for only $1,282.95!</p>

<p>(In some parts of the country, you could almost buy a house for that amount…)</p>

<p>But you can get a gram for $10 at [Merchants</a> of Exquisite Spices, Herbs and Seasonings | Chicago | Milwaukee | Evanston | Geneva](<a href=“http://www.thespicehouse.com%5DMerchants”>http://www.thespicehouse.com).</p>

<p>I find that you only need a few threads to make the difference.</p>

5

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<p>^^^True. I’ve had a small vial of saffron threads for a couple of years now and can’t seem to go through it. </p>

<p>I’ve collected a number of paella recipes but have never gotten around to making any. I ordered it on Valentines Day at a Portuguese restaurant and it was delicious–very delicate flavor. Made with shrimp, mussels and clams, no chicken or meat.</p>

6

<p>Lake Washington,</p>

<p>As others have said, there really is no sub for saffron. Around here it’s kept in a safe in customer service and one needs to request it there and pay for it there. However, a little goes a loooong way.</p>

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<p>My daughter picked me up some saffron at Trader Joe’s that wasn’t very costly ( $7 as opposed to $20 from WS ) Not sure how good it is because it’s been awhile since I had a craving for saffron…I think saffron is the most expensive spice …but cardomom is up there too</p>

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<p>DH is a great cook and he makes Paella often. What kind of rice did you use? It really makes a difference. Did you actually use Valencia Rice? Also he said to tell you that Hungarian paprika will not give the same taste as Spanish Smoked Paprika.</p>

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<p>Lake: visit some Indian Grocery store and you can pick up saffron at very good price. Saffron is Saffron.</p>

<p>While you are there pick up some Basmati Rice (your meals will be delicious).</p>

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<p>Reminds me of a college story. I knew some guys rooming together, and one was a good cook. He wanted to buy a jar of bay leaf. His frugal roommate was outraged by the price. He opened the jar and took out one leaf and put it in his wallet. Yikes, he was lucky to not get arrested for shoplifting.</p>

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<p>The only rice I had in the cupboard was aborrio. The results weren’t ideal. I had considered using my usual preference, Jasmine, but I had none.</p>

<p>Simba, I’ve read that some markets sell inauthentic Saffron to unsuspecting customers. I understand that the fraudulent stuff is not true Saffron threads but some kind of by-product or residue of the processing of Saffron flowers.</p>

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<p>Arborio rice is the right kind - not jasmine. It has to be short and thick.</p>

<p>Like digitalmom’s DH, I like Spanish smoked paprika much better than saffron in paella. Very yummy.</p>

<p>Check Penelope Casas’s cookbooks for some good directions on paella.</p>

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<p>Lake: It might be true about Saffron. But if you go to a ‘larger’ Indian grocery store you may find real saffron. Somehow we Indians can tell real vs fake Saffron. So a larger Indian store have no incentive to sell fake ones.</p>

<p>Trust me on Basmati rice. It is THE king of rice - long grain, non-sticky and has mouth watering aroma. In Seattle area one of your health food store chain also sells them. Make sure the origin is Indian. They do have Pakistani Basmati, but it is not as good. Basmati rice is grown in Punjab. Part of Punjab is also in Pakistan, but that soil is not as good. They do grown here in TX. It is called Texmati. It is junk.</p>

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<p>Simba, you’re doing your best to get me in trouble with my Pakistani friends.</p>

<p>Always wondered about Basmati but heretofore I have been turned off by the high price. Many stores in my area now sell Texmati, but I’ll take your advice and avoid it. Fortunately there are some great Indian grocery stores in this area, the large Patel’s being the most noteworthy, so I’ll check out their Basmati.</p>