250 gm. Mixed Seafood (Shrimps, Squid, etc.)
2 T. Olive Oil
1 T. Minced Garlic
1 ½ T. Chili Garlic Sauce
1 pc. Onion, Peeled and Chopped
2 c. Rice
2 pc. Chicken Legs, Cut into Pieces
3 T. Tomato Paste
3 - 4 c. Seafood Stock
½ t. Salt
1/8 t. Pepper
1 pc. Lemon
1 pc. Bell Pepper, Cut into Strips
- In a paellera, heat oil, sauté Lee Kum Kee Minced Garlic in Oil, Lee Kum Kee Chili Garlic Sauce and Onion till cooked, about 1 minute. Add rice then stir to coat in oil.
- Add chicken pieces and tomato paste, continue cooking until chicken changes color. Pour stock and cook till simmering.
- Season with salt pepper, lemon. Add bell peppers on top then arrange the seafood decoratively, cover top with foil.
- Bake at 350F for 15-25 minutes, till rice is done.