No safron = no paella. It is - even in its low - one of the most importent ingedients. No yellow dye (!!!!); some curcuma additionally (!) is only for color. Normally saffron is aded in much to low an ammount to affect taste because of high price. So few notice the difference (outside spaniards at least i hope) But farming saffron is quite unproblematic in warmer climates, some 2-3m² area will suffice if you do ot use it every day. The harvesting is not that much work shown everywhere, some week harvesting the flowers and pucking out the stames in the morning. After midday they re dried up somewhat already. Some unspecified generic "fish fillet"? You need kinds of rather expensive kinds fish not easily disintegrating into a mush....
As you said, to notice the safron for such a paella, we should add a lot. If the fish fillet disintegrate, it will still bring a good fish taste to the recipe. Thanks for your comment.
Yes!!!! Saffron is the best flavor…but just too costly, still look delicious to me Thank you Morgane for sharing the video with us…👌👍😋 You had a very beautiful family
Thank you for the recipe …very creative ! In Spain we say “there are as many paellas as cooks that cook them.” I wouldn’t use the fish, though, and add some artichoke and green pole beans. Anyhow yours looks very tasteful. By the way, Paella is pronounced like “paeya” not “paela”. 😊
I love your udon noodles making on RU-vid. You are very talented especially to make a Spanish rice called Paella. Will try your Paella recipe. Thank you Morgen. You are living in UK?
@@MorganeRecipes you have a great place with a pond or lake close to your house. You always look so happy, your recipe is very detailed. I make your Chinese crispy chicken pie, is for advance cook not beginners. Is so good and very crispy the next day. I reheat in a cast iron skillet. Thank you for sharing. Will make the beef filling. ❤️
