Paella de la Veracruz 1530©
Easy, nutritritious, delicious, aromatic
Ingredients for 4 people:
Have all the ingredients prepared before starting. For 8 people, double the amounts
2 tsp. olive oil
1 onion and 2 garlic cloves all chopped
1 red, green or yellow pepper, cut into long slices
4 chicken legs (drum stick)
1 tomato, diced
8 calamari, diced, or 1/2 lb octopus
1 cup of rice, basmati, pre-cooked, or your choice
2 cups of warm water
1 capsule (.125 g) of Golden Gate Brand Saffron in threads (crushed with a spoon) or powder, soaked in the warm water, for 1 hr. minimum
8 clams, 8 mussels, 8 medium size shrimps, unpeeled and with the head on, if possible (this keeps them juicy while they cook)
1/2 lb (or more) of fresh seasonal vegetables (asparagus, zucchini, green beans, broccoli, carrots, etc.) sliced.
A little bit of salt to taste. (Use very little, saffron is a salt substitute)
In a low fire, heat the oil and sautée the garlic and onion for 5 minutes. Add half of the sliced pepper, then the chicken and the tomato, cooking it for 10/15 minutes until it gets golden and releases its juices. Add the calamari or the octopus. Keep the fire low, to avoid burning. Add the 2 cups of water with the saffron in it. Add the salt. Increase the fire (full ahead), and when the water boils, add the rice. Cook for 15 minutes; when rice starts to dry sink into the rice the mussels and clams. After 5 minutes start to “decorate” with the vegetables and last, add the shrimp on top. Cover with foil, turn off the fire, and let it stand for 5 minutes. Never use paprika or “pimenton” in your paella, since it neutralizes the saffron flavor. Saffron has no substitute.
Parsnip Lemon Puree
1 capsule (.125 g) Golden Gate Brand Saffron threads
2 tsp. lemon juice
4 parsnips, peeled & cubed
2 Tbsp. butter
1/2 cup half & half
Add saffron to lemon juice. Cover parsnips with water in sauce pan and cook until tender. Drain parsnips and combine with remaining ingredients in the bowl of a food processor. Blend until smooth, scraping down sides if necessary. Serve immediately.
Orange Saffron Butter Cookies
1 1/8 cups of flour
1 stick of butter
2 capsules (.250 gr) Golden Gate Brand Saffron threads
1/2 Tbsp. orange rind
1/3 cup sugar
2 large egg yolks
Leave stick of butter out to soften. Butter should be spreadable by now. Work saffron and orange rind into butter. Blend in sugar, then egg yolks, one at a time. Add flour to form soft ball of dough. Cover and refrigerate for at least 3 hours. When ready to bake, remove dough from refrigerator to soften slightly. Preheat oven to 325º (165º C). Pinch off bite size pieces of dough and place on ungreased cookie sheet. When sheet is full, press dough flat with back of metal fork. Bake 10 min, or until edges begin to brown. Cool on rack. Store in airtight container.
Special Scalloped Potatoes (4 Servings)
1 capsule (.125 g) Golden Gate Brand Saffron
1 1/4 cups half & half
3 Tbsp. butter
1 Tbsp. virgin olive oil
2 Large yellow onions, sliced thin
2 garlic cloves, minced
4 large white potatoes, sliced thin
Heat half & half, remove from heat and steep saffron for 20 min. Sauté onions and garlic until limp in olive oil and butter. Do not brown. Butter large pie plate and layer with potato and onion slices. Pour half & half over the top and bake at 350º(175º C), covered with tin foil, for an hour. Remove foil and bake an additional 15 min. or until top is browned. Serve in wedges. Serves 4.