Martha Stewart Paella Recipe Adapted with Cost-Effective Shortcuts | Eater
"Alex Wilkens, a vice president of product, warns that high-quality saffron can easily overpower a dish: even very small amounts will provide the vivid golden color and floral aroma you want. Grinding saffron into a powder (rather than gently crumbling the threads) and using large quantities can make the rice taste vaguely metallic, so he recommends measuring by pinches, not teaspoons. For a paella that serves 12, aim for at most two small pinches of saffron and bloom them briefly in hot broth to release their flavor." - Ivy Manning
