Cocina del Mundo Herbs & Spices

Opening your eyes to the worlds kitchen!

Spanish Saffron

This blend was made using many of the traditional Spanish spices.  I wanted to make a blend with saffron that people could afford so I used Mexican saffron.  Good in tomato based products, with seafood, chicken, lamb, with pasta, rice, and couscous.

Spanish Saffron

Foods to eat with Spanish Saffron Blend:

Artichokes, beans, beef, beets, breads, carrots, celery, cheese, chicken or turkey, chili, chocolate, corn, cucumbers, duck, eggplant, eggs, fish, greens, ham, lamb, meatloaf, mushrooms, onions, parsnips, pasta, pears, peas, pork, potatoes, sweet potatoes, pumpkin, rice, salmon, seafood, soups and stews, spinach, squash, tomatoes, and vegetables.

Saffron Butter

1 tsp. Spanish Saffron Blend per stick of butter.  Use when sautéing shrimp or shellfish.  Add to rice; 1 tsp. for every 3 servings.  Put on potatoes and sweet potatoes.  Stir into stews before serving.

Paella

1 lb. uncooked mussels  

1 lb. shrimp

2  cloves garlic minced                     

1 c. onion, diced

1/4 c. olive oil                                

1 green bell pepper, diced

1 red bell pepper, diced

4  tomatoes diced                   

1 tsp. Spanish Saffron Blend

1 lb. peas                               

1 c. white wine

12  artichoke hearts quartered                 

2 c.  water or vegetable stock

1 1/2 c  brown rice  cooked    

-In sauté pan bring oil to medium heat, add garlic, onion, peppers, and tomato.  Sauté until onion starts to become translucent.  Add seafood, wine, and cover.  Cook for 5 minutes.        

Add to casserole dish, with peas, artichokes, and water, sprinkle Spanish Saffron Blend.  Bake uncovered at 350 degrees for 1 hour.  Stir in cooked rice at this point or serve on a bed of rice.

Saffron oil

1 tsp. Spanish Saffron Blend

1 tsp. minced garlic

1 c. olive oil or vegetable oil

Use as cooking oil, add 1/2 cup red wine for marinade.  Excellent on grilled meats and seafood.

Spanish Saffron Blend

Spain's has many cultural influences and has led to a unique cuisine with literally thousands of recipes and flavors.

A modern Spanish cook couldn't do without potatoes, tomatoes, peppers or beans. Many of these ingredients arrived after the conquest of the new world. These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine.

The essential ingredient for real Spanish cooking is olive oil. Spain produces 44% of the world's olives.

One popular custom when going out is to be served tapas with a drink . In some places, like Granada, tapas are given for free with a drink and have become very famous for that reason. It should be noted that almost every tapas bar serves something edible when a drink is ordered, without charge.

Another traditional favorite is the churro with a mug of thick hot chocolate to dip the churro in.

 

Saffron, the most expensive spice by weight, is native to Southwest Asia.  The spice is the stigmas of the crocus flower and is picked by hand.  Approximately 150 flowers yield 1 g of dry saffron threads; to produce 12 g of dried saffron.

 

In Spain the cuisine differs mostly by geography and the influences by the conquests of the country’s past.  Along the coasts seafood is more prevalent, while meat and beans are more common elsewhere. 

One of the most famous dishes is a seafood paella. 

To contact us:

Work cell 319-541-9566

If for any reason you have problems with the web site please notify me immediately!  I encourage comments or suggestions.

Return t0 Europe