Sqwertz wrote:
>Melba's Jammin' wrote:
>
>> I'm about to get started on my paella. I made about 2/3 cup of achiote
>> oil from my powdered annatto (yeah, I know they're the same thing) seeds
>> last night. As is my wont I made it up as I went along ‹ I suppose I
>> used maybe a tablespoon or so for about 3/4 cup of olive oil. I just
>> mixed it together, nuked it to get it warm (no, I have no particular
>> reason for warming it) and let it sit for several hours before straining
>> through a paper coffee filter. Took several hours for that; I had to
>> change the filter a couple times and reposition it to find an
>> "unclogged" spot.
>
>Use whole annatto seeds.

Paella contains no annatto... for paella saffron is manditory...
otherwise it's NOT paella. With annatto it's called arroz con pollo.