Turmeric is named as a saffron substitute for adding yellow color to paella.
In paella valenciana, saffron traditionally contributes both color and aroma, but it can be expensive or unavailable. Recipes and descriptions of the dish therefore mention alternatives, including turmeric, paprika, calendula, and artificial colorants. Turmeric is the clearest answer here because its strong yellow pigment can reproduce saffron’s visual effect, even though it does not provide saffron’s distinctive fragrance.
The substitution concerns color rather than strict authenticity. Valencian cooks generally regard saffron as the traditional seasoning, while turmeric is more common in practical or adapted recipes. A yellow paella is not automatically saffron-seasoned: the color may come from one of these substitutes, and some versions use several seasonings together.
Paella valenciana itself is associated with rice, chicken, rabbit, beans, tomato, olive oil, and sometimes snails or seasonal artichoke. Seafood paella and international versions often depart further from the Valencian ingredient tradition.