Spanish paella contains natural saffron, which gives the rice its yellowish hue. Did you know that it takes 150,000 saffron flowers to produce just one kilogramme of saffron? This is because saffron is obtained from the bright stigma at the centre of this beautiful and delicate flower. Saffron has been cultivated in the interior of Tarragona since the 18th century, and continues to be grown today for export and to make delicious sweet and savoury traditional dishes. Plant 4-6 inches (10 to 15 cms) deep in late summer for flowers in October. If you want to try harvesting your own saffron be sure that you only pick from these bulbs - many other similar croci and colchicums are poisonous. Find more information at https://www.rhs.org.uk/herbs/saffron