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Recipe(tried): Thanks for asking dearest Jackie. What wonderful news to

Misc.
hear from you that you are considering cooking a PAELLA. There is no secret to them. At first you follow the recipe & later you can improvise. I am sure that will be the case for you soon!

In answer to your question the recipe refers to using the top of the Paella Pan for toasting the Saffron previously to using it. I use Paella pans without cover in most of the cases, therefore, if I want to toast my saffron, or any other seasoning, for enhancing the aroma & flavor, I use a skillet, without any oil, in a medium heat. I toast it for 3 to 4 minutes, but you must be very careful because excessive toasting can make it bitter. There is absolutely no problem in crushing the saffron without toasting it, and dissolving it in the broth.

By the way, if saffron is not available, you can use 1 or 2 envelopes of SAZON con Culantro y Achiote Goya. It will give the same color to the dish & will provide additional Puerto Rican flavor.

If you have any further question just e-mail me dear friend.

Gladys/PR
MsgID: 037394
Shared by: Gladys/PR
In reply to: Gladys, re: Toasting Saffron
Board: International Recipes at Recipelink.com
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