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I was worried the tartrazine would make it taste artificial but it just gives the rice that classic yellow color. Two teaspoons was enough for a big pan and the paprika comes through without overpowering the seafood.

The clove and garlic come through nicely without drowning out the saffron, and I like that it's gluten-free since my sister can't have wheat. A little goes a long way, so one tin has lasted me through several paellas already.

Two teaspoons is exactly the right amount for my pan, and the saffron-y color it gives the rice is gorgeous. It's also gluten-free, which matters since my daughter can't have wheat. The clove comes through just enough without taking over.