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A vibrant Spanish‑style seafood paella made with short‑grain rice, fresh shrimp, mussels and squid, cooked in a fragrant sofrito and finished with a crisp socarrat. Served with a homemade garlic‑lemon alioli that adds a creamy, tangy contrast. The recipe follows Chef Hoyoon’s authentic technique, including the crucial steps of coating the rice, slow absorption of broth, and creating the prized crust.