Saffron is a red spice used to flavor and color many dishes, like paella, risotto, and tagines. If its price is very high, so is its taste. This is also why in the form of powder or pistil, saffron is used in lower doses. Discover all the popular saffron recipes in this guide.
1. Scallops with Saffron Cream
- 500 g of scallops
- One scoop of saffron filaments (failing that 1 level teaspoon of turmeric)
- 15 cl of liquid cream
- Two tablespoons soup of olive oil
Heat the oil in a large skillet or sauté pan. Place the scallops on top, making sure they do not touch each other. Sprinkle them with saffron (in the absence of turmeric). Cook over high heat for 2 to 3 minutes depending on thickness. Gently turn the scallops without pricking them. Cook them again for 2 minutes. Remove the scallops and keep them warm in individual casseroles. Deglaze the pan with the crème fraîche. Heat over high heat for 1 to 2 minutes and drizzle the scallops with this creamy sauce. This recipe will surely make you crazy, and you are going to rush to the nearest store to buy saffron if you haven’t bought it yet.
2. Brick Basket With Seafood
- Six pastry sheets
- Four cod fillets
- 300 g peeled shrimp
- 50 g of Chinese vermicelli
- 20 g butter
- One large onion
- One garlic clove, chopped
- One tablespoon of chopped parsley
- 1/2 teaspoon ginger powder
- some saffron pistils
It is one of the finest and simplest Saffron recipes. Cut the cod fillets into large cubes. Immerse the vermicelli in boiling water and let soak for 4 minutes off the heat. Drain and cut roughly with a chisel, set aside. Put a little butter in a pan and fry pieces of cod and peeled shrimp. Add the spices, parsley, garlic, and vermicelli, mix everything well and leave on the heat for 3 minutes. Push two buttered brick pastry sheets into four large ramekins (you can cut the brick pastry sheets according to the size of the ramekin you have) and distribute the fish stuffing inside. Preheat the oven to 200 ° C (thermostat 6-7). Place the ramekins in the oven and cook for 15 minutes. After cooking, remove the small brick baskets from the ramekins and serve on a green salad plate.
3. Chicken Tagine with Spices
- 300 g of chicken strips
- Three carrots
- Two courgettes
- Two apples
- 2 to 3 large spoons of cornstarch
- broth with spices (or other)
- about two tablespoons to the soup of
- a mix of spices ( nutmeg, coriander, cumin, cinnamon, ginger)
- some saffron strands (optional)
- salt, pepper
Firstly, you need to ensure that you buy saffron in enough amounts, and if you already have, you are all set to prepare for this Saffron recipe; note, it’s a bit time taking.
Prepare the broth with 75 cl of water, immerse the saffron strands in it. Then cook the chicken breasts in the butter until they are golden brown. Turn off the heat, and during this time, peel and mince the vegetables and apples.
Pour the broth over the chicken and add the vegetables, starting with the carrots. Return to medium-high heat for about 20 minutes: salt and pepper.
Lower the heat and simmer for another 30 minutes. At this time, observe the sauce's texture: it is more or less liquid depending on the water that the vegetables have made. Pour the cornflower previously diluted in a little milk to thicken the sauce as needed. Simmer for another 5 minutes. Adjust seasoning.
Now, you are good to go to prepare your delicious and healthy saffron recipes. If you liked the recipes above, drop your comment below in the box.