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December-4th,2008, 03:50 PM
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Hot Tin Paella and Scallop Ceviche
In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Miguel Blasini from Hot Tin Roof prepares Hot Tin Paella and Scallop Ceviche.
Click here for Chef Miguel Blasini's Profile Hot Tin Paella INGREDIENTS: 6 cups chicken stock 1/4 cup evo 8 skinless, boneless chicken thighs 1 cup frozen sweet peas Salt and ground pepper 3 chorizo sausages 2 medium onions 3 bell peppers read more Click Here for Full Recipe and to Watch the Video! 
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