First post on Saffron link
Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English ) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.
There are some cooks and/or chefs that recommend using paprika or turmeric if you don't have saffron. That is good for the color but not for the taste. If you have ever tasted a piece of saffron you know that it has a distinct taste as I mentioned in
6 A Link above.
LINKS FOR Recipes below used saffron unless I made a note!!
---------->used yellow rice for the yellow color - NOT A TRUE PAELLA
MICHAEL CHIARELLO - SPANISH STYLE
----------> used paprika AND saffron
MICHAEL CHIARELLO - ITALIAN STYLE
FOOD NETWORK 2
NOTE: GUY IS THE ONLY ONE WHO SOAKED THE SAFFRON IN WATER AND HAD IT IN THE LIST OF INGREDIENTS LIKE YOU ARE SUPPOSED TO WRITE IN A RECIPE