Edible Art: Chef Barry Correia’s Seafood Paella Is Art On A Plate

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No matter how you slice it, Chef Barry Correia’s seafood paella is art on a plate. The summer special for two, offered at Hotel Viking in Newport, R.I., is a succulent cornucopia overflowing with lobster, scallops, mussels and cherrystone clams served atop rice in a heavenly saffron broth. Let me repeat: served atop rice.

Chef Correia’s paella is no ordinary bowl of seafood and rice. In a nod to his Portuguese heritage, Chef Correia loads the dish with an abundance of seafood, sourced locally at Newport Lobster Co., including a split lobster tail. It all comes together in a presentation reminiscent of mariscada, the Portuguese version of paella in which rice is secondary to seafood.

Offered on Hotel Viking’s Garden Patio from 5 p.m.–9 p.m., Sunday–Thursday, Chef Correia’s Paella for Two (served with a bottle of house wine for $59 plus tax and gratuity) is not only art on a plate; it’s summer in a seafood shell. Game to recreate Chef Correia’s masterpiece on your own? You’re in luck. Here’s Hotel Viking’s secret paella recipe!

Chef Correia's Paella Recipe

Blog Post: Lisa Matte
Photo: Christopher J. Gaffney

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