Dear Cali: I am so glad to hear that you are improving.

This had been a somewhat difficult year in terms of health. But thanks to God we are improving fast. Saffron is the most expensive seasoning that I know of. It has a distinctive taste and aroma. Nothing like it. When I have saffron I dissolve 3 or 4 threads in hot chicken stock and I use it as the liquid for the yellow rice. Jeanne/Florida, recently gave a recipe in this same Board for a delicious ARROZ CON POLLO (Chicken with Rice). You can add & dissolve the saffron threads in the liquid she recommends in her fabulous recipe.

Saffron is the best way to give color to a PAELLA. I had recommended several PAELLA recipes in this Boards, but I frequently suggest Bijol or Annato Oil. If you have Saffron you have the best alternative than the other less expensive seasonings recommended.

For the Sop n de Langosta (Lobster Soup) that I posted this Friday, you can use the saffron threads dissolved in the hot liquid & you can omit the Annato oil or the Saz n con Culantro y Achiote. By the way, you can use shrimps or sliced chicken breasts instead of the Lobster for the Sop n.

If you are doing a meat or chicken stew in the style of Cuba & Puerto Rico, you can use the dissolved Saffron threads in Chicken stock to give color to the dish. I keep the saffron in a closed glass container in the refrigerator. In this way it will keep forever.

I hope you will continue improving everyday dear Cali. If you want a particular recipe using saffron I will be more than glad to copy it for you.

Your friend,

Gladys/PR