Poor man’s saffron is also used in Moroccan Slow-Cooked Vegetables (see page 159).Calendula (pot marigold) was once known as “poor man’s saffron,” as its dried petals look remarkably similar to strands of saffron but at a fraction of the price. Soak the dried petals briefly to release their golden color.
Serves: 4 Preparation time: 15 minutes, plus making the stock, 30 minutes soaking and 10 minutes standing Cooking time: 35 minutes
2 heaped teaspoons dried pot marigold petals (see opposite)
1½ cups frozen baby peas
3 tablespoons canola or olive oil
1 large onion, chopped
2 large peppers, 1 red and 1 yellow, seeded and chopped
3 garlic cloves, chopped
1½ cups paella rice
2 teaspoons smoked mild paprika
1 teaspoon turmeric
¼ cup sherry, or extra vegetable stock
5 cups Vegetable Stock (see page 14)
2 tomatoes, seeded and chopped
2 handfuls of small black pitted olives
sea salt and freshly ground black pepper
SMOKED PAPRIKA ALMONDS
1 tablespoon canola or olive oil
½ cup blanched whole almonds
1 heaping teaspoon smoked mild paprika
1. Soak the marigold petals in ¼ cup warm water 30 minutes. Meanwhile, let the peas defrost in a bowl. Heat the oil in a paella pan or large, nonstick, deep skillet with a lid, over medium heat. Add the onion and fry 5 minutes until softened but not colored. Add the peppers and cook another 3 minutes, then add the garlic and cook until the peppers have softened.
2. Add the rice, smoked paprika and turmeric and turn to coat them in the onions. Pour in the sherry, if using, and let it bubble away until the alcohol evaporates, then pour in the stock and marigold petals and soaking liquid, season with salt and pepper, stir and bring to a boil. Turn the heat down to low and let the rice cook without stirring for 15 minutes.
3. Scatter over it the peas, tomatoes and olives and press into the rice with the back of a spoon. Do not stir the rice; you want the bottom to form a crust. Cook another 5 minutes until the rice is tender and the stock mostly absorbed. Remove from the heat, cover and let stand 10 minutes.
4. Meanwhile, heat the oil in a skillet over medium heat and fry the almonds 3 minutes, shaking occasionally, until they start to color. Add the paprika and season with salt, turn the nuts to coat and cook another 2 minutes. Tip out onto a plate. Serve the paella scattered with the paprika almonds.
Poor man’s saffron is also used in Moroccan Slow-Cooked Vegetables (see page 159).
