Seafood paella and saffron rice salad are delicious recipes that use saffron. Make the paella by heating 1 tablespoon olive oil in a skillet over medium heat. Sauté 1/2 cup chopped onion, 1/2 cup chopped bell pepper and 2 minced garlic cloves for 3 minutes. Stir in 2 cups instant rice, 1 1/3 cups broth, 1/2 teaspoon thyme, 1/4 teaspoon of salt and pepper and 1 pinch of saffron. Bring the mixture to a boil.
Cover and cook for 5 minutes. Add 1 pound raw shrimp and 1 cup green peas. In an even layer, place 1 pound cleaned mussels over the rice. Cook until the rice is tender and the mussels have opened. Remove from the heat and let it rest for 5 minutes before serving with lemon wedges.
Make saffron rice salad by heating 3 tablespoons olive oil in a pot over medium heat. Sauté 1 chopped onion and 2 chopped garlic cloves until soft. Stir in 2 cups long grain white rice. Add 1 pinch saffron threads.
In a small pot, bring 4 cups water to a boil. Pour the boiling water into the rice and stir. Season with salt and pepper before bringing to a boil. Reduce the heat to medium-low, cover the pot and cook for 12 minutes. Remove the pot from the heat and allow to sit, covered for 5 minutes. Fluff the rice with a fork.
Place the rice into a large bowl. Toss in 8 chopped asparagus spears, 1 diced fire roasted red pepper, 1 diced fire roasted yellow pepper and 3/4 cup salt cured olives. Mix in 1/4 cup fresh herbs such as parsley, rosemary or cilantro. Add 2 tablespoons aged sherry vinegar and a splash of olive oil. Serve warm.