When I think of saffron, I always picture my father, patiently working on the paellas at our family restaurant, Paellas Margós. Each strand of saffron holds our story, the story of a humble family who learned that small details, like infusing this "red gold," are what make a paella go from good to unforgettable.
What is the origin of the use of saffron in paella?
Saffron is a gift the Arabs left us centuries ago. Since then, in the Valencian orchards, we've used it to give our rice dishes that characteristic color, flavor, and aroma. My grandmother always said that a paella without saffron had no soul. That's how we grew up, caring for each thread as if it were a treasure, and that's something I still do today with every paella I make.
Main characteristics and benefits of saffron
Characteristics
Saffron comes from the flowers of the Crocus sativus and is harvested by hand. Each thread has a unique flavor, somewhere between floral and earthy, and an intense red color that, when infused, dyes the rice a spectacular golden hue.
Benefits
Besides its flavor, saffron has properties that have always intrigued me: it improves digestion, helps with relaxation, and is rich in antioxidants. It's also said to be a natural mood enhancer because it contains crocin and safranal, two compounds found in saffron with antidepressant properties.
How to infuse saffron for your paellas? Tips from a paella master
They say I've made over 300,000 paellas. Although my close friends and family will tell you I've made quite a few more. After infusing saffron countless times, I'll tell you how to infuse it when making paella, following the steps I was taught.
Choose quality saffron
First, not just any saffron will do. We have always trusted in the La Mancha saffron PDO, which has exceptional quality. And, as you might expect, that's exactly what we've done to create our own El Paeller Saffron brand.
Prepare the saffron infusion
This is the secret that changes everything:
- Put a few strands of saffron in a small bowl.
- Heat some water or use a few tablespoons of the broth you are using to cook your paella (without letting it boil).
- Mix it in the bowl and let it sit for about 10 minutes. The liquid will turn that golden color we love so much and will be full of aroma.
When should you add the infusion to the paella?
To preserve its properties, it's best to add the infusion just before the rice boils. Stir the broth to ensure the flavor is evenly distributed throughout the paella.
Use the correct amount
With quality saffron, you would use between 3 and 4 threads per person or per 100 grams of rice. Therefore, if you're cooking a paella for four people, I don't recommend using more than 16 threads. It's better to use less than to overpower the dish. Remember that, unlike food coloring, saffron also has a flavor, and using too much could result in an overly intense taste.
Enjoy the unique flavor
This step is the most important: sit down at the table with your loved ones and enjoy the flavor that saffron gives to the paella.
What is the difference between using saffron threads or ground saffron?
When I cook at home or for a small group, I always choose saffron threads. My experience tells me that the threads retain all the flavor and authenticity of this spice. However, at my family restaurant, Bairetas, for example, or when we make broths in our workshop, we use ground saffron, as it's a much more convenient solution on a large scale.
How long do I need to prepare my infusion?
In this article, I've given you tips for using saffron infusion on the same day you're going to cook your paella. However, if you have enough time and plan ahead, I recommend preparing the infusion 3 or 4 days in advance. In this case, you would use cold water, and the infusion would be much slower, but you would extract 100% of the color. Using warm water simply speeds up the process so you can use it the same day you prepare it.
Saffron as the soul of paella
Infusing saffron is more than a step in the recipe; it is a ritual that connects with our roots and our way of understanding life.
At El Paeller, we follow that same philosophy. Our wood-fired broths are designed to ensure that every paella you make at home retains those authentic flavors. If you try infusing saffron following these steps, you'll see how the magic takes over your dish.
Do you have any tips on using saffron? Tell me on Instagram!
