Bobby Flay strays from the traditional with his paella, adding chorizo and Peruvian yellow chile peppers, along with lobster, shrimp, clams, mussels, squid and scallops.
Guy Fieri takes up a special stance to taste all of the chile peppers, Oaxaca cheese, pork sausage and shrimp on this out-of-bounds tostada from Phoenix's Barrio Cafe.