The best Spanish saffron is from La Mancha; we buy threads, not powder which can easily be adulterated. Saffron comes in different classifications; the finest, coupé grade, which has red-colored threads ,(stigmas) and the less expensive, which will have more yellow (stamens). Grades of Spanish saffron are “coupé”, “mancha” and in order of decreasing strength and colouring capability “rio”, “standard” and “sierra” saffron. Real Spanish-grown La Mancha saffron has PDO protected status and this is displayed on the packaging.
We use loads of saffron but it seems that in Conil it is not used much. Yellow food colouring is often used in rice dishes. This region is not known for “paella” but you will often find a bright yellow rice dish served as part of “el menu del dia” and described as paella. No saffron used here!
You can pick up small sachets of Saffron in supermarkets in Conil but we struggle to find it in larger quantities.We usually stock up in Málaga often at the airport. (La Rosera Brand)
