Nestled in the vibrant heart of San Jose, California, La Catalana beckoned with the promise of an authentic Spanish culinary experience. As a gourmet foodie with a Spanish heritage and a profound appreciation for wine, my expectations were a mix of excitement and curiosity. The promise of a menu paired with Cava and a selection of Spanish tapas and traditional dishes piqued my interest.
The Ambiance and Initial Impressions.
Upon entering La Catalana, I was immediately struck by the warm, inviting ambience. The decor, reminiscent of a traditional Spanish eatery, created an atmosphere that was both cosy and culturally rich. My companions and I were seated comfortably, and we eagerly anticipated the culinary journey ahead.
The evening began with a toast of Cava, Spain's renowned sparkling wine, setting a celebratory tone for the meal. This was followed by Pago de Capellanes, Joven, from Ribera del Duero, a robust yet balanced red that promised to complement the variety of flavours in our selected dishes.
Tapas Experience (Spanish Tapas) A Spanish tapa is a small dish or appetizer typically served in bars and restaurants in Spain. The concept of tapas is deeply ingrained in Spanish culture and is central to the social aspect of dining in the country.
Tapas can range from simple items like olives, cheese, or cured meats to more elaborate dishes such as patatas bravas (fried potatoes with spicy sauce), gambas al ajillo (garlic shrimp), and croquetas (breaded and fried rolls with various fillings like ham or cheese)
Originally, a tapa (which means "cover" or "lid" in Spanish) was a small snack served on a plate that would cover a drink, possibly to protect it from dust or insects. Over time, this evolved into a culinary tradition where people hop from bar to bar, enjoying different tapas with their drinks, often turning it into a full meal. Tapas can be cold (like mixed olives and cheese) or hot (like chorizo in red wine), and their variety and flavour profiles are vast, reflecting the rich and diverse culinary heritage of Spain.
Our culinary exploration commenced with a selection of tapas. First was the Plato de Jamon Serrano. As someone with Spanish roots, I found the flavour slightly lacking compared to the Jamon I remember from Spain – it missed that distinct, rich taste that I've come to associate with this iconic dish.
The Patatas Bravas, however, were a delight. The simplicity of fried potatoes was elevated by the smoky paprika and the homemade Brava sauce, which added a perfect spicy kick. Next were the Canelones. These homemade Catalan-style cannelloni, filled with ground cod fish in a pine nut cream sauce, truly reminded me of Catalonia. The flavours were well-balanced, with the nuttiness of the pine nut cream complementing the delicate fish. Amidst these diverse flavours, the Tortilla de Patatas was a comforting presence. It was well-cooked, with the eggs and potatoes melding together into a classic Spanish omelette. However, I couldn't help but feel that serving the accompanying tomato on the side with some toasted bread would have enhanced this dish, adding textural contrast and freshness to each bite.
Unfortunately, the Croquetas did not meet our expectations. They seemed to be more oil-laden than anticipated, detracting from what should have been a crispy, savoury treat.
Main Courses.
Our group then sampled two main dishes. The Paella de Rabo de Toro was a point of contention. The traditional Spanish Bomba rice, a key element of paella, seemed questionable, and the overall flavour profile and texture didn't quite capture the essence of this classic dish.
In stark contrast, the Fideua Negra was the star of the evening. The noodle paella, rich with the flavours of calamari and squid ink, was a true delight, especially when complemented by the best all i oli sauce we had ever tasted. Desserts. As our evening at La Catalana drew to a close, the culinary journey was sweetly rounded off with traditional Spanish desserts, each a delightful testament to the region's rich dessert heritage.
Crema Catalana was the first dessert to grace our table. This classic Catalan custard was skillfully prepared, featuring a perfectly caramelized sugar crust that cracked delightfully under the spoon. The custard beneath was creamy and infused with a subtle blend of citrus and cinnamon, creating a harmonious balance of flavours.
Churros con Chocolate followed, a perennial favorite. The churros were golden and crispy, with a light, airy interior, perfectly complemented by the rich, velvety chocolate sauce for dipping. The contrast between the warm churros and the deep chocolate was a simple yet indulgent pleasure, evoking the essence of Spanish street food culture.
These desserts not only provided a sweet conclusion to our meal but also reinforced the authentic Spanish dining experience that La Catalana strived to offer. Despite the earlier culinary inconsistencies, the Crema Catalana and Churros con Chocolate were delightful nods to the traditional flavours of Spain and Catalonia.
Pago de los Capellanes, Joven, Tempranillo, Ribera del Duero. Wine Tasting Note:
Appearance: The Pago de los Capellanes Joven, a Tempranillo from Ribera del Duero, displays a vibrant, deep ruby colour. Its intensity in the glass suggests a youthful vigour, characteristic of a Joven-style wine.
Nose: On the nose, this Tempranillo unfolds with a lively array of aromas. There is an immediate presence of fresh red fruits, predominantly cherries and raspberries, complemented by subtle floral notes, hinting at violets. As the wine opens up, there’s a light touch of spice and a gentle earthy quality, adding complexity to its aromatic profile.
Palate: The palate is greeted with a burst of youthful fruit flavours that echo the nose, with red cherry and raspberry notes taking centre stage. The wine is medium-bodied, with a fresh and vibrant mouthfeel. The tannins are soft yet present, lending structure without overpowering the fruitiness of the wine.
Midpalate: Moving to the midpalate, the Pago de los Capellanes Joven reveals a balance between fruit and terroir. There's a subtle hint of minerality and a whisper of oak, which complements the fruit-driven character of the wine. This midpalate transition is smooth, maintaining a pleasant harmony throughout.
Finish: The finish is bright and clean, with a lingering fruitiness that invites another sip. The balanced acidity ensures a refreshing end, making this wine both approachable and engaging.
Overall: Pago de los Capellanes’ Joven Tempranillo is a vibrant and approachable expression of the Ribera del Duero region. It encapsulates the youthful spirit of the Joven style, while still delivering a wine with enough complexity to intrigue. This Tempranillo is an excellent choice for those seeking a fresh and fruit-forward wine, ideal for enjoying on its own or paired with a variety of dishes, particularly grilled meats and Spanish tapas.
Reflections and Recommendations
As the evening drew to a close, we reflected on our experience at La Catalana. While there were highs and lows in our culinary journey, the restaurant showed promise. The exceptional Fideua Negra and the well-paired wines were highlights that showcased the potential of La Catalana.
I left with the feeling that La Catalana, while having areas for improvement, particularly in some of the traditional dishes, still stands as a worthy destination for those seeking Spanish and Catalonian flavours in San Jose.
The potential for an improved culinary experience is there, and I look forward to revisiting them in the future to see how they have evolved.
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