Saffron Spanish Threads

$ 10.95

Saffron Spanish Threads

1 gm Jar

Saffron threads, imported from Spain. Guaranteed 100% saffron according to International Organization for Standardization (ISO) guidelines. Over 3,000 saffron crocus flowers are hand picked for each ounce of spice. During the monda or esbrinar portion of harvesting the stigma of the flower, a deep red thread, is removed, toasted, and dried to conserve the saffron’s distinct aroma and flavor.

Paella Recipe

I

“An easy to make paella using chorizo, chicken, and shrimp.”

Saffron Spanish Threads 1 gm

 

$12.95

 

Saffron Spanish Threads

1 gram Jar

Saffron threads, imported from Spain. Guaranteed 100% saffron according to International Organization for Standardization (ISO) guidelines. Over 3,000 saffron crocus flowers are hand picked for each ounce of spice. During the monda or esbrinar portion of harvesting the stigma of the flower, a deep red thread, is removed, toasted, and dried to conserve the saffron’s distinct aroma and flavor.

Paella Recipe

“An easy to make paella using chorizo, chicken, and shrimp.”

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads

 

  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined

Directions

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.