Azafrán de España | Spanish Saffron | Safran d'Espagne

Saffron Risotto

Risotto-allo-zafferano

Ingredients for 4 people
– 400 g rice Round
– 3 small doses of  Atila saffron powder
– 1 glass of white wine
– 1 liter vegetable broth or bouillon cube diluted in 1 liter of water
– butter
– Parmesan cheese
Prepare a vegetable stock. In a saucepan melt a good piece of butter .
Throw the rice in melted butter. Stir with a wooden spoon, until the rice takes a translucent color.
Take then the glass of white wine, turn up evaporation. Then gradually add the vegetable stock, turning continuously in the direction of clockwise.
Before adding the last two ladles of broth, add the saffron, then the remaining broth.
Turn up absorption, then add a good knob of butter, stir and cover 2 min. Add parmesan

Seafood Paella

galleta-azafranIngredients (Two dozen cookies):

  • 125 g butter or margarine
  • Sugar 125 g
  • Middle egg
  • 180 g flour
  • Salt
  • A teaspoon of baking powder
  • Saffron
  • A sprig angelica

Preparation:

  1. Heat oven gas to 180oC. Bata previously melted butter and sugar until they form a light batter. Pass through a sieve together flour, salt, and baking powder. Beat egg until it turns a thick consistency. Mix a pinch of saffron (a quarter teaspoon approximately) with a little water (a teaspoon) and add to the butter and sugar mixture with the flour and egg, beat it all.
  2. Cover your hands with flour and knead the dough to form twenty balls. If the mixture is too thin to work it let cool slightly. Place each ball on a piece of angelica and place in a lightly greased metal sheet with oil. Keep the balls in the oven for twenty to twenty five minutes. Let them cool and then store them in a tin box sealing.

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Saffron Risotto

Saffron Risotto Ingredients for 4 people – 400 g rice Round – 3 small doses of  Atila saffron powder – 1 glass of white wine – 1 liter vegetable broth or bouillon cube diluted in 1 liter of water – butter – Parmesan cheese Prepare a vegetable stock. In a saucepan melt…

Cookies Saffron

Ingredients (Two dozen cookies): 125 g butter or margarine Sugar 125 g Middle egg 180 g flour Salt A teaspoon of baking powder Saffron A sprig angelica Preparation: Heat oven gas to 180oC. Bata previously melted butter and sugar until they form a light batter. Pass through a sieve together flour,…

Azafrán Español| Spanish Saffron | Safran d'Espagne

  • Azafrán Español| Spanish Saffron | Safran d'Espagne
  • Azafrán Español| Spanish Saffron | Safran d'Espagne
  • Azafrán Español | Spanish Saffron | Safran d'Espagne
  • Azafrán Español | Spanish Saffron | Safran d'Espagne
  • Azafrán Español | Spanish Saffron | Safran d'Espagne