Saffron Experiences

[THEU]

Several weeks ago I got some saffron to try my hand at paella. It turned out well, but really was a great deal of work. Since then I have made some saffron rice. Just chicken stock and arborio rice and the saffron, and served it with roasted chicken. Anyone else have good recipes for saffron and/or more experience with this precious spice?

 

[locohorn93]

paging Donovan to a yellow courtesy phone...

 

[DallasCowpoke]

SAFFRON POTATOES

Pinch of saffron threads (about 15)
1 1/4 cups water
2 lb medium boiling potatoes
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation:
Crumble saffron threads into water.

Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.

Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

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SAFFRON PISTACHIOS

8 ounces roasted pistachios, shelled
2 teaspoons Spanish olive oil
4 saffron threads
salt

Preheat oven to 250 degrees. Put all flavor ingredients into a
mixing bowl. Add nuts and toss. Transfer to a roasting pan into
which the nuts will fit in one single layer. Roast for 8-20 minutes
or until nuts begin to color. Be EXTRA careful because nuts WILL BURN FAST! Transfer to a paper towel to drain
excess oil.

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Saffron Aioli

RECIPE INGREDIENTS

Tiny pinch saffron threads, about 20 strands
1 1/2 tablespoons warm water
2 large egg yolks
1 large clove garlic, minced
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper

RECIPE METHOD

In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic, and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may "break."

Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.
Great on poached, non-oily fish, chicken or steamed vegetables.

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Chef Paul U.

 

[Mrmyke709]

Used it in a seafood paella, it was drop dead delicious.