Cooks' Ingredients Saffron Waitrose 0.4g
£62.50 per 10g
Store in a cool dry place, away from direct sunlight.
Soak the saffron strands briefly in a little hot water or some of the
cooking liquid (stock, wine, milk, etc.), and then add to the dish
Alternatively, use ground or crumbled. Use in bouillabaisse, risottos,
paella, fish broths, seafood sauces and cakes
Preparation and Usage
Soak the saffron strands briefly in a little hot water or some of the cooking liquid (stock, wine, milk, etc.), and then add to the dish. Alternatively, use ground or crumbled. Use in bouillabaisse, risottos, paella, fish broths, seafood sauces and cakes.
Country of Origin
Country of Packing
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This traditional favourite is given a new twist with the addition of exotic-tasting Spanish saffron.
Salmon is wonderful in the summer poached and served hot or cold. Then I have made a fresh tasting salad with fennel and a lovely saffron aioli. This recipe makes a little extra aioli, but this is brilliant with lots of different things, like a dip for raw vegetables. By Sophie Michell
Strictly speaking, a tagine should be cooked in a traditional North African earthenware pot of the same name. One of the beauties of this recipe is that you don’t actually need one to make it. Another is that it is extremely Moorish, if you’ll pardon the pun. Harissa is a spicy paste made from chilli, garlic and various other seasonings.
This sounds like a rather unusual soup, but the flavours merge beautifully; it also makes a perfect starter for a family Yom Tov meal. Saffron is derived from the flower of the saffron crocus. To produce 12g of dried saffron 1kg of flowers are needed, making saffron the most expensive spice in the world.
If dishes were royalty, this classic seafood dish would surely be the King of Spain.
1 hr 5 mins
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