Kaziarl, I didn't look at your location before. I grew up in Eugene!!! And I LOVE Portland (live in Boston now.)
I agree with
Timby: it's difficult to describe the flavor. It isn't all the strong in and of itself (when used properly, in moderation), but can really enhance the flavor of other ingredients.
The great thing about Paella is that you can add pretty much anything that's available to the base (rice and veggies - peppers and onions -- essentially, and the saffron sauce): Chorizo sausage is a traditional accompaniment (though I've also used linguica) to a selection of seafoods. I usually add mussels, clams, shirmp (fresh - deveined), a nice hardy white fish such as Sea Bass (I've also used sword fish, though I've never used Tuna, but I could work, I suppose.) Some people also add chicken (usually thighs). Because I now live in New England and lobster is plentiful and often cheap here, I also have used lobster tails and claws.
One of the great things about Paella is that it's sort of a "peasant dish", in that you use what you have or what's locally available. You sort of just throw all the base ingredients together and let it cook for awhile, and then add the proteins and let the dish cook the fish, sausage, etc. You can stagger the additions based on needed cooking times.
And, believe me, it's easier than it sounds: the sausage just needs to heat through; shellfish tell you when they're done by opening up; white fish tells you when it's done by turning ..., well, white; likewise shrimp and lobster (and the shell pink or red, respectively.) And it will impress the hell out of guests!
And I am SOOOOO hungry for Paella right now ....
Whatever you choose to do with your Saffron, I'm sure you'll enjoy it.
Bon apetit!!!
Nah, it's not that bad. I'm actually a transplant, was born in colorado and grew up in salem.
