On Saffron, a Short Soliloquy.

· by · in Older Stuff. ·
Saffron falls into the “scary spice” category, or at least it always has for me.  
By weight it is the world’s most expensive spice (as certain people who enjoy lecturing you on how many bottles are in your pantry will remind you..) because it is the stigma of a certain type of crocus flower, each of which only grow three stigmas that then must be hand-harvested.  
Thank you wikipedia for totally making me sound like I already knew that.  
But lets add a whopping dollop of fear to scary when you consider it has no flavor substitute, can be easily overwhelmed or underwhelmed in a dish, your dish (if it calls for saffron and you omit it) will probably suck… 
… And oh by the way it comes in these weird threads that don’t crumble easily regardless of what every recipe claims, and it’s flavor is best released when it’s been steeped in a warm liquid for 15 minutes.  A pointer that doesn’t exactly come on the back of the damn bottle.  
But we endure all these sticking points because it’s flavor is nothing short of luscious, and when used correctly feels like your meal is making commanding yet delicate love to your tongue.  
In light of this fact, it has earned my forgiveness. 
So let us take this one step further shall we?  Paella is one of the most common dishes saffron is used in, it’s definitely missed if not present- but I also think it’s one of the dishes it can get easily lost in as it’s not the primary spice.    
And now the inevitable part where I tell you how cool I am.  Yay!  So get this.  Normally for paella (btw I made paella last night) I steep the saffron in a cup of either warmed broth or wine to release it.  Laaaaast night I did this, cooled it off, and then used it as a marinade for the shrimp!  
See here’s the theory behind that, cause they carry flavor so well with the saffron marinade you get a small burst of saffron every time you hit a shrimp.  Not overwhelming, just a gentle reminder it’s there..  
And I’ve never thought to use it as a marinade!  I’m sure as soon as I google this concept I will find it is common-place, but for now..  KING OF THE LAB BEEAAACCHEES!  
Teeheehee.  The paella turned out pretty decent too.  
Peasant’s Paella.  Sweeeeet.  

2 responses to “On Saffron, a Short Soliloquy.”

  1. OH…MY…GOD!!! That is definitely a must when you come home sometime. I love paella!! Like on Bones – instead of KING OF THE LAB – YOU ARE QUEEN OF THE KITCHEN!!

    Vegas Mum

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  2. Mamma you need to get a paella pan- do you have one?? I would love to cook paella for you guys!! The actual paella was my own recipe, with chorizo and saffron shrimp (the sausage wasn't overly spicy, you'd have liked it).

    You know, Dad would like that on scallops. Hmmm… I would like that on scallops.. and a little risotto.. 😀

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