Sunday, June 19, 2016

Chili Garlic Sauce Paella

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

  1. 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.
  2. Add chicken pieces and tomato paste, continue cooking until chicken changes color.  Pour stock and cook till simmering.
  3. Season with salt pepper, lemon.  Add bell peppers on top then arrange the seafood decoratively, cover top  with foil.
  4. Bake at 350F for 15-25 minutes, till rice is done.   

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