brooklyn1 wrote:
> 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.


I think Saffron is over-rated. Doesn't add much taste to a dish and
other than color, most people wouldn't know if it were there or not.


George L