The key to a great paella lies in the absorptive properties of the rice, and the rice in this paella had soaked up the flavors of its ingredients – a wonderful fusion of clams, mussels, scallops, jumbo shrimp, Spanish chorizo, chicken, peppers and peas. On a recent evening, I tried the mixed paella, which Galeas has named after the mountainous Calasparra region of Spain where short-grain rice well suited to this dish is grown. While The Wave continues to also offer superb seafood and excellent steaks, in mid-summer Galeas introduced a revised menu that now includes not one but two paellas: a tempting-sounding mushroom and local vegetable paella ($25 for one, $45 for two), and a paella that is a mix of seafood and meat ($32 for one, $50 for two). Galeas came to Costa d’Este earlier this year after serving as chef de cuisine at Temple Orange, the seaside restaurant at the five-star Eau Palm Beach Resort (formerly the Ritz Carlton in Manalapan). There are as many versions of this internationally-known rice dish as there are cooks, and Vero diners now are able to enjoy the paella of Honduran-born Armando Galeas, latest executive chef of The Wave Kitchen & Bar. While executive chefs and menus have changed, paella has been a staple of Gloria Estefan’s attractive beachfront restaurant since it opened eight years ago. I’m talking about the paella at Costa d’Este. I liked the Cuban version, loved the Peruvian, and am even more enthusiastic now about the Honduran.
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