saffron

I am looking at the foods brought to Spain by the Moors. I shall be writing about that subject in general soon.
But first things first.

In my continuing mission to eat as healthily as possible in the run up to Christmas, I am turning to smashing spinach and wonderful walnuts.
But this recipe also includes other signature ingredients from the Moors who once ruled Spain. Saffron, garlic and fried bread.

Winter approaches and I can look forward to sampling the best stews I have eaten anywhere in the world. The stews of Spain.

One of them is a speciality in Catalunya. The Romseco de Peix contains peppers, almonds and saffron.

This recipe uses clams and monkfish but you could just as easily use prawns and mussels.

So many meals in Andalucia are cooked with Saffron (azafrán). Although the majority of Saffron is grown much further north in Spain, it turns up in a high number of Spanish meals cooked down south.

And there are different ways of employing Saffron to improve a meal. Here is one in which the spice is infused in boiling water.

So you have to cook a meal for six people using some ingredients that are at their best in Spain. What meat would you choose? For me it is always lamb. It remains my favourite. Here the slow roasted lamb takes four hours but that gives you plenty of time to prepare
the alioli and saffron potato purée.
Your guests will be the lucky ones, enjoying this superb Spanish meal.

Here's a recipe that exploits the super spice that is saffron (azafrán) to the best ends. Valencia lays claim to have originated this dish. My advice to you is to always have saffron in your kitchen. There are so many wonderful Spanish meals that cannot be made without it. Potatoes with Almonds and Saffron (serving 4 people) is just one.  

No kitchen in Spain is complete without Saffron (Azafrán). Likewise, you should always have some fresh oranges to hand. They taste great in Spain and deliver wonderful sauces. The addition of Saffron, even in relatively small quantities, can make a crucial difference to any Spanish meal. For me it is the 'icing on the cake.' And if you are in Valencia, where this recipe hails from, then Oranges will be easy to come by. Oranges and Saffron combine ideally for a lovely sauce. 

I live surrounded by orange and lemon groves. In spring the scent from the orange trees fills the valley and local landowners encourage me to take as many oranges as i wish from their trees. But which fruits should we all savour the rest of the year? Last night i enjoyed a lovely pudding using home grown plums. This weekend it will be pears in honey and saffron, a recipe for which follows.