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“In order to enjoy all the benefits and richness of the saffron spice we need to grind some saffron threads, transforming them into a fine dust that will be later soaked in warm water, therefore extracting the scarlet red elixir which is able to transform a dish with only a few drops. Its flavour, scent and colour are truly unmatchable”

Red berries and saffron chicken



  • 350 grams of rice

  • ¾ tablespoon of saffron

  • A bit of sugar

  • 5 tablespoons of boiling water

  • Sunflower oil

  • 1 finely chopped medium sized onion

  • 800 grams of boned chicken thighs

  • ½ teaspoon of turmeric

  • ½ teaspoon of ground cinnamon

  • 300 ml of chicken broth

  • 2 bay leaves (laurel)

  • 2 teaspoons of fresh lemon juice

  • Sea salt and ground pepper

  • 40 grams of butter

  • 50 grams of red bilberries



Prepare the liquid saffron with 5 tablespoons of boiling water.


Add two tablespoons of sunflower oil in a big saucepan, then add the onion and stir for ten minutes until they’re soft. Cut the chicken in pieces and place it in the saucepan along with the turmeric, cinnamon and broth. Add then the bay leaves at low heat for 45 minutes. Softly pour the rice into the mixture and let it cook for 20 minutes. Make holes into the rice with the end of a wooden spoon and then fill them up with butter. Lastly, sprinkle two tablespoons of liquid saffron and then cover with a paper towel, before firmly shutting the saucepan.


Recipe by Yasmin Khan

Traditional recipe of wood-fired Valencian paella with saffron


Ingredients (for 12 people)

  • 1500 grams of rice

  • 1 free-range chicken

  • ½ rabbit

  • 500 grams of green beans

  • 500 grams of butter beans (lima beans)

  • 2 artichokes (optional)

  • 500 grams of snails (optional)

  • Extra virgin olive oil

  • Sweet paprika

  • 1 mashed tomato

  • Saffron

  • Fresh rosemary

  • Salt



Pour plenty of olive oil into a large pan (paellera) and let it heat until the oil becomes really hot, then place a strand of fresh rosemary in order to scent the oil. Retire the rosemary after that.


With the scented oil, add the chicken and the rabbit until they become browned, then add the green beans, artichokes, and the butter beans in that order. Lastly, add the snails (previously boiled), adding salt and sweet paprika to the taste. Immediately after, add the mashed tomato and let it sauté.

After this, add the water (3 cups of water per cup of rice). Feed the fire until it gets really strong and let the broth boil for 25 to 30 minutes, and then add the liquid saffron. Add the rice and let it boil for 17 to 20 minutes, allowing the broth to slowly evaporate. When the rice is completely dried and smooth, it will be ready.


Cover the paella with a clean washcloth or some kitchen paper towels and let it sit for some minutes.

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