When you look at the Senorita Choi at Miss Kim, the bold green stands out and the accompanied lime garnish gives hint to its flavor profile.

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It was a reminder of what paella should be: communal, bold, built on good seafood and proper rice. Dessert was Tres Leches. No gimmicks, no garnish. Just cake soaked in milk, served cold and soft.

Remove the pan from heat. Cover with foil or a lid, then place a clean kitchen towel over the top. Let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.

Place a paella dish or shallow-based pan on the heat ... Then arrange the cooked langoustines on top of the rice. Garnish with some sea salt and serve immediately.

When the paella is nearly done ... allowing the flavors to meld together well. Garnish with hand-torn parsley leaves and lemon wedges on the side, serving directly from the pan for a true Spanish ...

Drizzle the lemon aioli over the king prawn paella, then garnish with the remaining chopped parsley and remaining lemon quarters to the side, and enjoy! 1. Preheat the oven to 200°C/ 180°C (fan)/ gas ...

Drizzle the lemon aioli over the king prawn paella, then garnish with the remaining chopped parsley and remaining lemon quarters to the side, and enjoy! 1. Preheat the oven to 200°C/ 180°C (fan ...