This is made from the dried stamens of a variety of purple crocus. It is therefore expensive, but the good news is you need only very little – the flavour is powerful and so is the colour.
You can buy it ready ground, but I find it best to buy the stamens whole and then pound them to a powder with a pestle and mortar. It can then be mixed with a little water before adding to a recipe, or the powder can be added directly.
If, like me, you worry that your paella doesn't look quite as colourful as the one you had in Spain, fear not: you don't need more saffron – in Spain they sometimes cheat and add food colouring!
one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.
Keep your eye on the risotto as it simmers, adding stock a ladle at a time and your patience will be rewarded.
Easy, healthy and quick to cook, this fish recipe makes a fine supper dish for two. And the pineapple salsa is one of those accompaniments that you can make and serve with everything from barbecue food to grilled chicken.
Mussels are so cheap yet are often overlooked by home cooks. Use them in this fragrant soup, made golden with saffron, for a wonderful dinner-party recipe. Nowadays mussels come ready-cleaned, so it's made in minutes!
A one-pot recipe that will definitely become one of your favourites! Packed with flavour, this Spanish casserole is simply wonderful and needs nothing else with it. How easy is that?
Who says risotto has to be stirred? Well, yes, if it's a classic one, but this tastes every bit as good and is just left to its own devices on the hob. Brilliant with braised meat dishes and casseroles.
Simple to make but unusual and utterly mouthwatering, this is a brilliant choice for summer entertaining, served with seasonal vegetables or salad.
Anyone's who holidayed in Spain will have enjoyed this superb combination of seafood and rice, with a spicy kick. Delia has perfected her own version - and learnt a little culinary secret along the way...
Here is a Moroccan twist to Delia's Chicken Basque recipe