IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN)

THE PREFERRED PAELLA PAN MADE IN SPAIN  IMPORTER OF AUTHENTIC SPANISH PAELLA PANS

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JAMBALAYA DE MARSHA RISAFI

MADE IN A PAELLAPAN

1 LARGE SKINLESS HEN CUT IN SERVING PIECES OR 3 POUNDS BONELESS WELL-TRIMMED

 LEAN PORK

1-TEASPOON SALT

1-TEASPOON GARLIC POWDER

½ TEASPOON BLACK PEPPER

¼ TEASPOON RED PEPPER

2 TABLESPOONS OIL

4 MEDIUM ONIONS, CHOPPED

6 CUPS WATER

TABASCO SAUCE TO TASTE

3 CUPS UNCOOKED LONG GRAIN RICE

4 GREEN ONION TOPS, CHOPPED

SEASON CHICKEN OR PORK WITH SALT, GARLIC, BLACK PEPPER AND RED PEPPER AND BROWN MEAT IN OIL IN A PAELLA PAN FOR APPROXIMATELY 30 MINUTES.  ADD ONIONS AND COOK UNTIL LIMP.  BLOT OFF OIL WITH PAPER TOWELS, THEN ADD RICE STIRRING INTO MIXTURE, ADD WATER AND TABASCO SAUCE AND BRING TO A BOIL.  STIR BRING TO A BOIL AND SIMMER FOR ABOUT 15 MINUTES OR UNTIL RICE IS TENDER.  JAMBALAYA SHOULD BE TURNED, BEING SURE TO SCOOP FROM THE BOTTOM OF THE POT, ABOUT 5 TIMES WHILE RICE IS COOKING.  ADD GREEN ONION TO RICE JUST BEFORE IT IS DONE.