Saffron is what gives paella its gorgeous golden hue. The orange-red threads are earthy, floral, and add a distinct flavor. Saffron is one of the most expensive spices in the world. You only need about 1/2 teaspoon but it definitely adds to the overall flavor, so don’t skip out on it. Look for saffron threads that are deep red-orange and evenly colored. Saffron is sold in most large grocery stores and specialty food stores.

Vegetables
Most paella has vegetables in it, especially the paella we had while we were in Valencia. Usually it’s some sort of green bean, a variety that isn’t so common here in North America. You can sub in other green beans, add peppers, asparagus, artichokes, peas, olives, beans, chickpeas, really, it’s like the proteins, go wild!

Stock
A nicely seasoned stock as this is what’s going to add flavor to the insides of your bomba rice. That being said, if you’re salt adverse, I would do low sodium stock and then season afterwards. If you have the time, make a homemade seafood/shellfish or chicken stock, which makes it even easier to control the seasoning and flavor.

Saffron is what gives paella its gorgeous golden hue. The orange-red threads are earthy, floral, and add a distinct flavor. Saffron is one of the most expensive spices in the world. You only need about 1/2 teaspoon but it definitely adds to the overall flavor, so don’t skip out on it. Look for saffron threads that are deep red-orange and evenly colored. Saffron is sold in most large grocery stores and specialty food stores.

Vegetables
Most paella has vegetables in it, especially the paella we had while we were in Valencia. Usually it’s some sort of green bean, a variety that isn’t so common here in North America. You can sub in other green beans, add peppers, asparagus, artichokes, peas, olives, beans, chickpeas, really, it’s like the proteins, go wild!

Stock
A nicely seasoned stock as this is what’s going to add flavor to the insides of your bomba rice. That being said, if you’re salt adverse, I would do low sodium stock and then season afterwards. If you have the time, make a homemade seafood/shellfish or chicken stock, which makes it even easier to control the seasoning and flavor.

There are a few points to be aware of when freezing vegetables and fruits. First of all, the material should be as fresh as possible, it should not be kept waiting after taking it. Freezing changes the texture of fruits and vegetables, not as fresh as fresh, but suitable for use in cooking. After washing, it is essential to strain thoroughly and dry thoroughly in a salad dryer or towel, because if any water remains on them, ice crystals will form.

Another tip is that you should leave room on the material if you are storing it in the container. The reason is that the material expands and overflows as it freezes. Also, be careful not to fill your freezer too much, as the goal is to freeze in a short time. Leave space between the materials so that there is air circulation between them. After freezing, vegetables and fruits can be stored for 14 months in deep-freeze and about 9 months in the freezer. Of course, you can eat after this period, only the taste may be problem.

Some vegetables need to be blanched, that is, boiled for 2-3 minutes and immediately shocked in cold water. Spinach, okra and asparagus are some of them. In this way, you stop the enzymes that cause the vegetables to spoil even in the freezer, and at the same time protect the color, texture, flavor and nutritional values ​​of the vegetables. Be careful not to overfill the pot while blanching. If it takes more than 1 minute for the water to boil after adding the vegetables, you are overfilled. In the meantime, don’t forget to save the water you use and use it in soup or vegetable stock. It is difficult to grow ice in an ice bath, you can use an ice pack instead.