Uncle and nephew cook side-by-side.
Chef Armando partially precooks his rice for the restaurant preparation and encouraged us to do so for a dinner party so it would be halfway done when guests arrive. He told us about the saffron used in the rice to give it a specific flavor and its famous yellow color. It is a spice derived from the flower commonly known as the Saffron Crocus. The Saffron crocus bears flowers, each with three vivid crimson stigmas, when dried they are used mainly in various cuisines as a seasoning and coloring agent, thus making them the world’s most costly spice by weight. Iran now accounts for approximately 90% of the world production of saffron. Saffron’s taste and “hay-like” fragrance along with its color make for the familiar look and taste of paella.