"Time's up!" The PD-nim exclaims moments later as Tae and I have brought our dishes to the 'judging table' which is no more than a cooler box in front of the writers.
Looking at her dish, I find myself impressed with the amount of work done. She's made a fusion dish of sorts, a seafood paella pasta if you will. Fideua, being the technical term I was later told. Essentially it's a version of paella which uses fideos pasta (a short, thin and curved pasta) instead of rice, bringing together squid, prawns, clams, tomatoes and sweet but spicy pimentón. Served with a dollop of garlic aioli .
Her presentation is much more homely than that of my dish which screams upper-class restaurant but the sunset orange coloured dish with the slight green colour provided by the celery and the dark clam shells, tells me this battle will be anything but easy.
