they're for making the fish stock
which is quite an important part of the recipe. could buy some, but make sure it is good stuff and unseasoned
( Vipros. clever got me this far, then tricky got me in, Tue 15 Jun 2010, 13:36, 1 reply, 16 years ago)

Do you think chicken stock would work?

( Larry Vest One day at a time, sweet Jesus, FFS., Tue 15 Jun 2010, 13:39, Reply)

it would, but probably wouldn't be quite as nice and authentic

( Vipros. clever got me this far, then tricky got me in, Tue 15 Jun 2010, 13:44, Reply)

It might work for the one with meat and shellfish.

( girlinthehole, Tue 15 Jun 2010, 13:45, Reply)

yeah yellow food colouring is the real taste of spain.

(PsychoChomp, Tue 15 Jun 2010, 13:46, Reply)

does food colouring taste of anything?
is it as significant as the difference between fish and chicken stock?

the food colouring is almost certainly there to reduce the amount of saffron used to make it yellow.
( Vipros. clever got me this far, then tricky got me in, Tue 15 Jun 2010, 13:50, Reply)

food colouring does taste of stuff
if you put too much in cake it makes it taste bitter.

However, in paella I would think all the other flavours would make it unnoticeable.
( Kitty v1.0 desperately naive, Tue 15 Jun 2010, 13:52, Reply)

I would've thought so
I don't think I've ever used colouring in anything
( Vipros. clever got me this far, then tricky got me in, Tue 15 Jun 2010, 13:54, Reply)

Precisly.
Although saffron taste yum, and tumeric don't.
So just enough to colour and not taste.
I plan to do the meat one, plus the more socially adept seafoods.
( Larry Vest One day at a time, sweet Jesus, FFS., Tue 15 Jun 2010, 13:55, Reply)