When I think of saffron, I always think of my father, patiently working on the paellas at our family restaurant, Paellas Margós. In every strand of saffron lies our story, that 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 paellas?
Saffron is a gift left to us by the Arabs centuries ago. Since then, we've used it in the Valencian gardens to give our rice dishes that distinctive color, flavor, and aroma. My grandmother always said that a paella without saffron had no soul. That's how we grew up, caring for every strand as if it were a treasure, and that's something I continue to do today in every paella I prepare.
Main characteristics and benefits of saffron
Characteristics
Saffron comes from the flowers of the Crocus sativus plant and is hand-picked. Each strand has a unique flavor, somewhere between floral and earthy, and a deep red color that, when infused, turns the rice a spectacular golden color.
Benefits
In addition to its flavor, saffron has properties that have always caught my attention: it improves digestion, helps you relax, and is rich in antioxidants. It's also said to be a natural mood booster because it contains crocin and safranal, two compounds present 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 will tell you I've made a few more. After infusing saffron countless times, I'll tell you how to infuse saffron when making a paella, following the steps they taught me.
Choosing quality saffron
First, not just any saffron will do. We've always relied on saffron from the La Mancha DO, which is of exceptional quality. And, naturally, that's what we did to create our own brand, Azafrán El Paeller.
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 boiling it).
- Mix it in the bowl and let it sit for about 10 minutes. The liquid will take on that golden hue we love and will be full of aroma.
When should you add the infusion to your paella?
To ensure it doesn't lose its properties, it's best to add the infusion just before the rice boils. Stir the broth to ensure the flavor is distributed throughout the paella.
Use the right amount
With quality saffron, we would use between 3 and 4 strands per person or per 100 grams of rice. Therefore, if you're cooking a paella for four, I don't recommend adding more than 16 strands. It's better to underdo it than overwhelm the dish with flavor. Remember that, unlike coloring, saffron also has flavor, and overdoing it could result in an overly intense flavor.
Enjoy the unique flavor
This step is the most important: sit at the table with your family 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 few people, I always choose the strands. My experience tells me that strands retain all the flavor and authenticity of this spice. However, in my family restaurant, Bairetas, for example, or when we make broths in the workshop, we use ground saffron, as it's a much more convenient solution on a large scale.
How long does it take to prepare my infusion?
In this article, I've given you tips for using the saffron infusion the same day you're going to cook your paella. However, if you have enough time and foresight, I recommend preparing the infusion three or four days in advance. In this case, you'd use cold water and the infusion would be much slower, but you'd 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 just a step in a recipe; it's a ritual that connects with our roots and our way of understanding life.
At El Paeller, we follow that same philosophy. Our broths, made over wood, are designed so 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? Let me know on Instagram!
