Printer-friendly versionIn 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
6 garlic cloves
3 cups medium-grain Spanish rice
1/2 tsp saffron threads
Two 1 1/4 lb lobsters-tails split
2 lbs large shrimp
1 lb littleneck clams
1 lb mussels
Lemon wedges, for serving
1. Cover the chicken stock and bring to a boil on a grill. Set aside.
2. Add olive oil to a paella pan. Add chicken thighs and season with salt and pepper. Add the chorizo and cook until the chicken and sausage are lightly browned on both sides, about 6 mins. Add the onions, peppers, and garlic to the pan and cook, stirring occasionally, until veggies are softened.
3. Add the rice to the pan and cook, stirring until golden, about 3 mins. Stir in the warm stock, crumble in the saffron and add a large pinch of salt. Add the chicken thighs and chorizo. Cover the grill and cook until the stock has reduced to 2 cups, about 12 mins.
4. Nestle the lobster pieces in the rice, cover the grill and cook for 3 mins. Arrange the shrimp, clams and mussels in the rice, cover the grill and simmer until the chicken, shrimp and lobster are cooked thru and the clams and mussels are open, about 10 mins longer. Discard any shellfish that don’t open. Add sweet peas, and spoon paella into shallow bowls and serve piping hot with lemon wedges.
