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Seattle Kitchen

Ingredient of the Week: Saffron

Originally aired: Tuesday, March 11, 2014

We're mad about saffron today, says chef Tom Douglas, and you should be too! I think this is kind of a winter ingredient, he adds, fulfilling the umami taste that people seem to love. If you're looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. It's very easy to overpower, he cautions, so use a light hand when using it to season.

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