Fusion Paella
A fusion paella inspired by Málaga memories, built on proper bomba rice technique and enriched with pulpo, chorizo, and homemade duck stock. A dish where timing, heat, and respect for rice matter more than strict tradition.
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Author: Sevy
Quick Salsa Macha
We were having tacos.
The only problem? There wasn’t a proper hot sauce on the table.
I wanted something smoky, not too spicy, and something I could keep eating afterward with a bowl of totopos.
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Naengmyeon
A personal food memory from Seoul becomes a summer recipe: cold Korean-style naengmyeon with homemade chicken broth, quick-pickled radishes, and chewy noodles. Born from a hot day wandering the streets of Seoul, and recreated years later at home using leftover chicken carcasses, this dish is part travel story, part heatwave survival meal.
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Carnitas
A freezing Christmas market in Hamburg, a debate about what “real” carnitas are, and a love for Mexican food eventually led to this recipe. These slow-roasted carnitas are simple to make, packed with flavor, and result in juicy pork that falls off the bone before being crisped to perfection. Perfect for tacos, family dinners, and anyone looking to bring a taste of Mexico into their own kitchen.
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Locro de Papas
Locro de Papas is one of Ecuador’s most beloved comfort foods, a humble potato soup transformed into something rich and satisfying through simple ingredients and patience. This Sevy’s Daily version began as a daydream in my kitchen in Ecuador ended up as a festive meal with neighbors and has always led to special moments in my house.
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