Saffron defines several Mediterranean classics: Spanish paella, Provençal bouillabaisse and rouille, Milanese risotto, Sicilian arancini, and Greek avgolemono (occasionally). The pattern is the same — bloom, add at the end, restraint.
Paella
The single most famous saffron dish. Bloomed saffron is added with the broth, before the rice goes in. The result: rice that is yellow but not overpowered.
Bouillabaisse and rouille
Provençal seafood stew. Saffron in the broth, and again in the rouille — a garlicky red mayonnaise served on toasted bread.
Risotto Milanese
Saffron, butter, parmesan, white wine, arborio. The rice is cooked classically; the saffron bloom is added in the last 5 minutes.
Sicilian arancini
Saffron-tinted rice formed into balls around a meat/cheese filling, breaded, and deep-fried.