On Tue, 16 Feb 2010 08:23:32 -0600, George Leppla
> wrote:

>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 TIAD