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davidbuckley
Citizen
Username: Davidbuckley
Post Number: 569
Registered: 5-2001
| | Posted on Friday, April 28, 2006 - 5:25 pm: | 
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Crane's has me for life or as long as they or I stay here...!
Anywhere around here I can buy saffron that isn't Whole Stain?
Thanks, again, and be well and eat well, all.
David
PS After I make this, I'll post the recipe...it's gooood.
PPS Oooooh, embarassing...typo and can't seem to edit post name, anyone know how? |
kmk
Supporter
Username: Kmk
Post Number: 1208
Registered: 5-2001
| | Posted on Friday, April 28, 2006 - 5:50 pm: |
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I think you can get it at King's. It is hanging on a cardboard thingy near the onions....maybe.
I can't wait to see the recipe...I even have saffron in the cabinet!
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doulamomma
Citizen
Username: Doulamomma
Post Number: 1377
Registered: 3-2002
| | Posted on Saturday, April 29, 2006 - 7:57 pm: |
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If you can make it into the city: less expensive, good saffron at a little Indian spice place on 1st Ave. bet/ 5th/6th or something - it looks like a vacant cave...but cool stuff |
ll1
Citizen
Username: Ll1
Post Number: 39
Registered: 6-2001
| | Posted on Saturday, April 29, 2006 - 8:32 pm: |
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http://www.atlanticspice.com/
I've ordered from here before. Nice saffron, but there is a minimum order of $30. Find some people to go in on an order together. They have a huge selection |
Joan
Supporter
Username: Joancrystal
Post Number: 7360
Registered: 5-2001
| | Posted on Sunday, April 30, 2006 - 4:54 pm: |
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Try Bell Bates in lower Manhattan. |
blackcat
Citizen
Username: Blackcat
Post Number: 580
Registered: 6-2001
| | Posted on Monday, May 1, 2006 - 1:29 pm: |
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I found saffron at Shoprite. It's a small container attached to a cardboard piece in the spice section. |
kmk
Supporter
Username: Kmk
Post Number: 1214
Registered: 5-2001
| | Posted on Monday, May 1, 2006 - 1:57 pm: |
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Where's the recipe!? |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 570
Registered: 5-2001
| | Posted on Monday, May 1, 2006 - 5:15 pm: |
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You asked for it; here it is! Seems daunting but is quite straightforward and relatively easily done.
October 6, 2004
Recipe: Spanish Pasta With Seafood (Fideua) (Note DHB changes at end)
Time: 30 minutes
Paella That Sings in Pasta
By MARK BITTMAN
TO the list of beliefs about paella that are not ironclad, add the most obvious: it must be made with rice. Fideua (pronounced FID-a-wah), a dish associated with Valencia — where paella supposedly originated — is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets.
The technique breaks Italian pasta rules in more ways than one. The noodles are smashed or broken into short lengths. (The easiest way to do this is to put them in a sturdy bag and whack them with a rolling pin or the back of a knife.)
They are then put in a pan with hot oil and stir-fried until brown. (When you do this, you will realize why the noodles are broken; longer pieces have a tendency to fly out of the pan.) During this process the pasta is coated with oil and gains flavor; it is a great technique that you do not see too often.
From this point on, the cooking is not unlike making risotto, except that you add very little liquid, because pasta requires far less liquid than rice, and because a good deal of liquid should be released by the clams and mussels that are usually included. Some judgment is needed in adding liquid. Although fideua should be moist, it is not soupy, and while the pasta should be very tender, it should not be mush. Add water (or stock) in dollops, sparingly.
The mix of seafood here is a suggestion. Many recipes include monkfish or other sturdy white-fleshed fish, or pieces of crab or lobster. Tomato is common (it provides moisture and flavor), as are red peppers, peas and capers. Whatever you might do with paella you can do with fideua.
4 tablespoons extra virgin olive oil
1 pound fideo or other very thin pasta, in 2-inch lengths or shorter
Salt and pepper
1/2 teaspoon saffron threads
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 pound cockles or small clams, well washed
1 pound mussels, well washed
1/2 cup stock (optional)
8 to 12 large shrimp, shells on
4 to 8 sea scallops, cut in half through their equators
1/2 cup chopped fresh parsley leaves (I use at least a cup as I love it.)
Lemon wedges.
1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
2. Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
3. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.
Yield: 4 servings.
Additional advice: definitely use 2 pots; SHELLfish (mussels, cockles, clams, etc.) should go in one, shrimp, SQUID (good!), scallops, the other, later in process as they cook quickly. I use 1/2 big can diced tomatos in this 2nd pot and combine 2 pots at end after adding 2 cups frozen small peas. Have at least 2 bottles of clam broth and some other liquid available (vermouth, veg or chicken broth, white wine or all!) as it's better w/ more liquid to our taste, Mr. Bittman may not agree. I don't even think of this as paella/risotto w/ pasta but as seafood "stoup" w/ yummy noodles. I did not search for Fideua pasta but break up linguini in a large paper bag by snapping not hitting.
Disclaimer: wife says addition of smoked paprika detracted from saffron yumminess; I understand but feel it is delicious both ways. Guests (who seemed honest) liked it and ate it and I loved it.
PLEASE post your results!
Eat well, all!
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kmk
Supporter
Username: Kmk
Post Number: 1216
Registered: 5-2001
| | Posted on Tuesday, May 2, 2006 - 10:00 am: |
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Ohhh...a weekend meal is in sight!
Thank you. |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 574
Registered: 5-2001
| | Posted on Tuesday, May 2, 2006 - 10:02 am: |
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If I can help, PL me. To me the broth/liquid is not optional and 2 pots is a must, combining at end. Get out your big vessels!
Enjoy!
David |
kmk
Supporter
Username: Kmk
Post Number: 1217
Registered: 5-2001
| | Posted on Tuesday, May 2, 2006 - 1:56 pm: |
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That's why this momma is a proud owner of four giant Le Creuset pots!
Two round (royal blue) and two oval (bright orange). I am getting ready to roll up my sleeves and haul out those big babies.... |
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