ThePaellaCompany

Many "tourist" Paellas are often a vivid bright yellow in colour. This is obtained by using a yellow colouring or "Colorante" rather than saffron.

There a couple of points to make about this. First is that Paella need not be the bright yellow colour but more of a golden brown from a combination of the ingredients and the saffron. Also Saffron is not just for colour, but also has a subtle flavour. Although saffron is expensive, you only need a few stamens.

Also don't be tempted to use turmeric as a yellow colouring - it has a too strong flavour for the normal paella.

Finally when you are cooking a very natural dish, why introduce all those E-numbers!!!

Its saffron every time for me !!!