Arroz Meloso with Seafood and Snapper
As seen on TV
Which Show?
Who made this dish?
Agatha: "Hi. My name is Agatha. I am making arroz meloso with seafood and snapper on top. So this would be a Spanish dish. Kind of similar to the paella, but with more broth."
Agatha: "I came because of this guy. My husband came as a student and then I met him and I stayed."
Agatha: "I love cooking for my kids and my family, but I think I have more to offer and to share."
Agatha: "I was born in Valencia, Spain, my grandpa had a restaurant. Watching different generations of my family members working there, that helped make who I am today in the kitchen."
Agatha: "After becoming a mom, I struggle to find my path. I've just been craving something for myself as a woman."
Agatha: "I think it's good enough. The apron for me will be validation that my passion for food is worth pursuing."
Agatha: "I'm Agatha, born and raised in Spain, and today I made arroz meloso with seafood and snapper."
Agatha: "I didn't want to salt the rice. It has a lot of seasoning and flavor, so I didn't want to overpower that."
Agatha: "My kids are my everything, and I'm missing them so much. But this is life changing opportunity, and, you know, I have so much more to show."
Gordon Ramsay (while cooking): "I would taste the salinity in the arroz and see if you like it that way. Even though we decide who gets the apron, all that matters is what you think."
Gordon Ramsay: "I love the fragrance on this dish. I can smell the saffron from here. Saffron blossom and blooming. Beautifully done."
Tiffany Derry: "Visually, it's beautiful. It's really just, like, jumping off the plate. Let's get in there."
Gordon Ramsay: "The rice is cooked beautifully just over the al dente, which is nice. Snapper, glistening. As an amateur cook, you are Spanish through and through. A resounding yes from me."
Tiffany Derry: "The fact that I taste all the seafood in the rice, I mean, it is flavorful and together, it is a really nice combination. I think it's going to be a yes."
Joe Bastianich: "This dish is very subtle and very elegant. And its seasoned. It's not easy to make a rice cooked in a stock with the fish in there and to have everything be so refined. It's a yes for me."
Final: "Delicious. She knows what she's doing. Viva la España."
Result: Three yeses. Apron awarded.
