Saffron as spice, comes from the stigmas of these flowers together with its corresponding style, once they have been properly dried through a process of roasting heat, original and distinctive. The drying process with the specific properties of the material gives the characteristics of final product quality.

andalusia
Ingredients: • 2
C. s. • 1 c. butter
c. grains
cumin • 1 stick cinnamon
• 3 cardamoms, peeled and chopped 4 cloves

• • 1 / 2 teaspoon black pepper
cafe • 2 bay leaves •
1 / 2 cup rice • 1 cc
1
salt • 1 / 2 cup broth
ave • 1 / 4 c. c. saffron

Preparation:
Heat the butter and fry the cumin, cinnamon, cardamom, cloves, pepper and bay leaf for 2 '. Add rice and frying. Pour the broth and saffron. Cook covered 10 '.

Ingredients:
• 400 gr of rice
4 nephrops
• • 4 • 8
prawns mussels
• oil
oil • 1 / 2 teaspoon paprika, saffron

• • 2 •
grating tomatoes for 2 cloves of garlic cut into sheets
• 1 1 / 4 of fish broth.

Preparation: Calculate
double volume of water for rice.
Gently fry slowly until dorarlo seafood. Then once sauce, remove the garlic and fry until dorarlo, put the grated tomatoes and add the saffron.
Then add rice and cook slowly for 20 minutes. At the end add the seafood paella decorating.

Fish Soup
Ingredients:
• 1 / 2 kg of fish (monkfish, prawns, pescasdilla, etc.).
• 1 / 4 kg of mussels
• 2 sheets of puff
• 4 tomatoes, 4 cloves garlic 1 onion •


• 1 egg • 1 cup white wine • 30g of

toasted almonds • 2 slices of bread
• parsley •
few strands of saffron salt white pepper
• •
oil.

Preparation: In a saucepan
deep sauté the grated onion in a little oil when you take color, add 2 cloves of garlic and a sprig of chopped parsley and tomatoes, peeled and sliced; cuézalo few minutes, add the fish and pour cold water to cover it. Machaque saffron in mortar, 2 cloves garlic, almonds, fried bread slices and a sprig of parsley. Andalusia Incorpórelo stew, sazónelo with salt and pepper and let cook covered for 20 minutes over low heat. Steamed mussels open, remove the shell and pass the juice that has evolved by a fine strainer. Add it to the soup a few minutes before the end of cooking.
Strain fish broth desmenúcelo and pass by the Chinese. Divide the fish and mussels in 4 individual bowls and pour broth refractories. Unfold the thawed puff pastry sheets, roll and stretch to cut 4 discs diameter slightly larger than the bowl. Moisten edges with water and place the bowls on pressing with your fingers to stay firmly attached. Paint the surface with egg and cuézalo a hot oven until the pastry has risen and is golden.

andalusia

Ingredients • 300 grams of spaghetti.
• 1 clove of garlic.
• 4 tablespoons olive oil.
• 3 tablespoons of flour.
• ½ liter of milk.
• Some threads of saffron.
• 2 egg yolks.
• 100 grams of grated Emmental cheese.
• Sal

Preparation:
boiled spaghetti in plenty of salted water until "al dente".
Refrescos under running cold water, drained and reserve. To prepare
saffron cream, doramos chopped garlic in a pan with 4 tablespoons of olive oil.
Add the flour, add milk and soaked slowly and without stopping to remove developing a béchamel sauce lightly.
Seasoned with saffron and let boil for one of the dye having the color of saffron sauce.
To put salt and let cook 2 minutes, stirring until thick.
Mix well drained pasta into the sauce, add the yolks, sprinkle with grated Emmental and mix everything well.
Serve hot.

andalusia
Ingredients: 3
chicken breasts or chicken bones and skin clean and if possible cut in tacos.
1 / 4 liters of liquid cream .
saffron.
olive oil.
2 onions.
1 / 2 cup of water.

Preparation:
Put oil in a pan with olive oil if possible, about 1 / 4 liters and adds the chicken is frying. Fried departs once a source and starts pochas the time cebollauna poche, (which was put clear) adds to the already fried chicken broth and a piece of the nata.se crushed saffron in a little water and added, and allowed to cook over low heat 15 minutes away and is served
The recipes listed here are of our own production, either because of ownership or for having done on occasion. so you know, if you have your own recipe goes well mandanosla and advertising. Oh, and I guarantee that the test also. The best part is that recipes are very easy to make almost all of them.

Penda (Indian sweet)
Ingredients:
• 3 cups of milk and half
powder • 2 cups milk • ½ cup
• 3 tablespoons sugar

cream • 2 tablespoons butter
concentrated • A little saffron
• A little Cardama crushed sliced almonds •

Preparation:
Mix all ingredients in a large bowl. Put the mixture in the microwave for 3 minutes. Stir well. Put it in the microwave again for another 3 minutes and then stir the mixture repeat this operation 4 times.
When the dough has become thick enough to make small balls and decórelas with saffron and almonds.