Get the latest Saffron recipes from Group Recipes. http://www.grouprecipes.com/tag/saffron I made this up to resemble a traditional paella. However, I lived in a land-locked state hours away from fresh seafood, so this relies on what I could find easily in the local super-market. http://www.grouprecipes.com/53981/sorta-paella.html Light dish, very easy and fast. http://www.grouprecipes.com/51679/red-mullet-with-saffron-sauce.html Paella at it's best. This dish is best served outside on a hot sunny day with a glass of cool white wine ! http://www.grouprecipes.com/51039/prawn-paella.html I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like room temperature omelets, garlic shrimp and little meatballs. Ideal for a celebratory meal, tapas have become trendy in many American cities, although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, whip up a pitcher of sangria, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain) – no silverware necessary. The saffron aioli here provides just the right kick, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. For the meat-lovers, stuff them with red pepper, onion, and linguica. Or make a picadillo stuffing and make your own version of papas rellenos. Serve these tasty potato croquetas with any combination of dried sausage, olives, nuts, cheese and fruits you desire. Makes 24 hors d'oeuvres. They are popular, so make extra. Enjoy. From Gourmet. http://www.grouprecipes.com/50911/potato-croquetas-with-saffron-aioli.html SPANISH SAFFRON CHICKEN DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Merkel Estate in Dallas, Texas in 1998. Tried and true, we love it, hope you do as well. http://www.grouprecipes.com/50094/spanish-saffron-chicken-dated-1972.html This is a recipe that dates back over 200 years ago, been tweaked a little and is egg free.Some people may call them Buns some Cakes... Enjoy! :) http://www.grouprecipes.com/45762/sweet-saffron-buns.html This is my favorite breakfast. It's healthy, satisfying, comforting, quick and easy. Basically, it's a savory version of oatmeal porridge. It makes one generous portions or two if you're not too hungry. http://www.grouprecipes.com/45163/oatmeal-masala.html Mussels done with sherry,saffron and tomatoes. Very tasty http://www.grouprecipes.com/44604/mussels-with-sherrysaffron-and-paprika.html Muhammar is a must in the bahraini cuisine as a accompaniment to fish and only FISH http://www.grouprecipes.com/43382/sweet-rice-muhammar.html The cheese flavor is clean, straightforward and satisfying, the sauce texture isn’t grainy but not creepy Velveeta smooth, and the infusion of the half & half adds a lot of depth and flavor. Easy to play around with too, just as long as you don’t throw the cheese to bechamel ratio too far off. The only parts of this recipe that can be a bit fussy are the roux, which can be easy to scorch, and adding the half & half to the roux to create bechamel sauce. Everything else is easy as pie. http://www.grouprecipes.com/41821/baked-macaroni-and-cheese-with-chorizo-and-saffron.html