Azafranes de la Mancha España Saffroman

Antonio Sotos - Saffron Mancha Spain
Saffron Handling Packaging and Commercialization
Since 1912
 

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Saffron Recipes in the Kitchen - Saffron Mancha Spain
       
       

HOW TO USE

SAFFRON THREADS: Crush the saffron in a mortar and add to the water 10 or 15 minutes before the dish is cooked.
The recommended amount for 4 – 6 servings is 0,15 g.

GROUND SAFFRON: Does not require previous preparation. Add the saffron directly to the water 10 or 15 minutes before the dish is cooked.
The recommended amount for 4 – 6 servings is 0,15 g.

GASTRONOMIC PROPERTIES

Las cualidades gastronómicas del azafrán resultan interminables.
El azafrán tiene un aroma fuerte y exótico, así como un sabor ligeramente amargo.
Se convierte en un magnífico saborizante capaz de transmitir aromas profundos, pero al mismo tiempo suaves, tiernos, redondos……., siendo una especia insustituible en numerosísimas de las recetas españolas e internacionales

 

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RECIPES

For your best recipe always use our saffron SAFFROMAN.
There are many ways of cooking, but if you want to impress your guests by giving your dishes colour, flavour and aroma then use saffron.

What follows are some traditional Spanish recipes.

 

       
   
   

ALMEJAS CON AZAFRAN

ACLAMS IN SAFFRON SAUCE

Ingredients (4 servings):

- 4 dozen clams - 2 onions finely chopped - 2 cloves of garlic, coarsely chopped - olive oil - salt - pepper - 0,15 grs. SAFFROMAN saffron

Preparation

Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low heat for 2 or 3 minutes they start to brown.

Then add the clams to the casserole and season with salt and pepper, stir from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.
   
   
   

Paella

PAELLA

Ingredients (4 servings)

- 4 large prawns - 4 large lobsters - 12 mussels - 150 grs. squids - 150 grs cuttlefish - 2 medium-sized tomatoes, skinned and finely chopped - 1 clove of garlic, coarsely chopped - ½ onion, finely chopped - 500 grs. rice - 1 teaspoon of sweet paprika  - Olive oil - Water - Salt
- 0,15 grs. SAFFROMAN saffron

Preparation

Heat some olive oil in a “paella” (round flat pan with two handles). When the olive oil is hot add the prawns and lobsters for a minute, remove and put aside. Add the squids and cuttlefish and fry gently for 3 or 4 minutes.
Then add the chopped tomatoes and the onion and fry on a low heat for another 2 or 3 minutes till the onion starts to brown. Put the garlic, add sweet paprika and stir with the rest of the ingredients, then add water and season with salt. After 15 minutes add the rice and the saffron. 10 minutes later add the prawns, lobsters and mussels over the rice. Once the rice is cooked and the mussels have oponed, it is ready to eat..
   
   
   

MERLUZA CON AZAFRAN

HAKE IN SAFFRON SAUCE

Ingredients (6 servings):

- 6 Hake fillets - 1 kg. Mussels - 1 kg. Potatoes finely chopped - 300 g. Onion
- 50 g. Butter - Oregano - Parsley
- 0,15 grs. SAFFROMAN saffron

Preparation

Grease a large dish with butter. Cut the potatoes and onion in fine slices, season with salt and pepper, add the saffron and put in the oven to gratine.

In a big casserole dish cook the mussels till open, remove and put aside. Add the mussels stock to the potatoes and onion. Add oregano, put everything in the oven for 50 minutes. After that, put the hake fillets over the potatoes and put in the oven again for 8 minutes. When ready add the mussels and the parsley.
   
   
   

POLLO AL AZAFRÁN

CHICKEN IN SAFFRON SAUCE

Ingredients (4 - 6 servings)

- 1 ½ boned and skinned Chicken, if possible cut into small pieces
- ¼ Litre liquid cream - 2 Onions - Olive oil
- 0,15 grs. SAFFROMAN saffron


Preparation

Heat some olive oil in an earthenware casserole. Add the chicken and fry gently till done, remove and keep. Add the onions and fry on a low heat for 2 or 3 minutes till they start to brown.

Then add the fried chicken, cream and a cup of stock to the casserole, stir from time to time. Crush the saffron in a mortar, disolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.
   
   
   

FABADA

FABADA( Bean stew with pork)

Ingredients (4 - 6 servings)

- ¾ Kg dried white beans - 3 Chorizos( spicy sausage)
- 2 Morcilla (kind of black pudding) - 300 g cured pork or ham - 150 g. bacon
- 1 ham bone - 1 piece of pork ear - 1 bay leaf
- 0,15 g SAFFROMAN saffron

Preparation


The day before; put the beans to soak in plenty of water. Put the ham, bacon and ham bone to soak overnight in hot water.

The following day; drain the beans and put in an earthenware casserole or large cooking pot with the rest of the ingredients. Cover the ingredients with cold water. On a hot fire, bring to the boil and skim off the froth. Add bay leaf, cover and cook very slowly for 2 or 3 hours. Add cold water occasionally just to keep the beans barely covered so they do not dry out and split. Do not stir, but shake the casserole from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the beans. When the beans are quite tender, let them sit for 20 minutes for the flavours to blend and mellow.
   
   
   

RISSOTTO DE POLLO CON AZAFRÁN

RISSOTTO WITH CHICKEN AND SAFFRON SAUCE

Ingredients (4 servings)

- 2 cups Risotto Rice - 4 chicken breasts cut into small pieces
- Chicken stock - 200 g. mushrooms - 1 red pepper (FOTOGRAFÍA)
- ½ cup white wine - 1 onion - olive oil - pepper - salt
- 0,15 grs. SAFFROMAN saffron

Preparation

Heat some olive oil in a big pan on a hot fire. Add the onion, red pepper and pieces of chicken. Cook till golden and add the rice. After 15 minutes add ½ cups of white wine and 2 cups of chicken stock and season with salt and pepper. Crush the saffron in a mortar, dissolve in a little water and add to the pan. Add chicken stock occasionally to keep the rice covered. 10 minutes before serving add the sliced mushrooms and it is ready to eat.
       
       

 

       
 
 
Saffroman - Antonio Sotos, S.L. - Ricardo Castro, 4 - Albacete - Spain - Telf. 34 967 217 030  -  info@antoniosotos.com -  www.antoniosotos.com
 
 
 
 
 
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