Sad to say, paella sometimes has a negligible amount of saffron and a whole lot of annatto or turmeric for coloring. If I'm making something highly seasoned (like Moosewood's Galician Garbanzo Stew, mmmmmmm), I'll use enough saffron to be able to taste it clearly. Expensive, sure, but I don't use it every day or even every month - it's so worth it when I do.