Making a veggie paella tonight. Anyone know what I can use instead of saffron?!
Saffron, although expensive, has a unique and irreplicable flavor: delicate, sweet, aromatic and slightly floral--not surprising since it is an orchid stamen.
You're not just going for the yellow color. Traditional Spanish paella relies on this rare and wonderful spice for its distinctive color AND FLAVOR.
Bite the bullet--pay $15.00 for the gram of saffron--you'll only need to use a stem or two for the whole batch. Your taste buds will thank you.
Answers: Listen to NONE of these people ;) Turmeric and saffron are two completely different spices. It's like suggesting substituting cumin for sage in a recipe--same color, but VERY different taste.
Saffron, although expensive, has a unique and irreplicable flavor: delicate, sweet, aromatic and slightly floral--not surprising since it is an orchid stamen.
You're not just going for the yellow color. Traditional Spanish paella relies on this rare and wonderful spice for its distinctive color AND FLAVOR.
Bite the bullet--pay $15.00 for the gram of saffron--you'll only need to use a stem or two for the whole batch. Your taste buds will thank you.
turmeric? saffron's only really for colour, tumeric has the same colour but might make it a bit spicier!
Tumeric...not much as it can be bitter....but it sure turns the rice yellow, and worktops and fingers so beware.
achiote, also known as annatto. It can be found in the Spanish or ethnic section of supermarkets. It is used to make yellow rice. If you can't find it ground, but rather only as whole seed, you can either grind it in a spice grinder, or briefly saute the seeds in oil first, remove them, and then use the oil in your recipe.
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Paprika, maybe.
stick a bit of chocolate in there, then it cant go wrong!
Some tumeric would do just fine.
paprika, it has similar colour
sounds interesting, the veggie paella
I agree with Andrea. I have asked this ? before in the cooking section and found this answer to be the best advice. Tumeric is nothing like saffron. If $15.00 is too expensive, then check back by the seafood counter and see if they have individual saffron packs. It is only good for one time use and it is dried versus the threads, but it is only a couple of bucks versus the $15.00. I believe the reason they keep it back by the seafood is for paella ( I know you are making veggie).
Good luck!
why not use saffron after all its not paella if you dont use it its just sloppy rice with some other flavouring lol gets some nice meat in there too
I agree with Andrea F. and Traceli . . . You can't substitute for the saffron ... that's what makes the paella!!! I mean a "veggie" paella is ghastly enough . . . take the saffron out and you have a paella pan full of crap.