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