Korea and Spain Have a Rice Baby

We’re not fans of a lot of unexpected fusion (per the Mexican alfredo pasta rant of 2012). But when a chef combines two cultures on a plate in a way that is both thoughtful and delicious, we’re there. Case in point: the kimchi paella at New York City’s Thursday Kitchen. Chef Kyungmin Kay Hyun makes her own kimchi, then caramelizes it in a pan and adds it to a shrimp and mussel-...