Barlata: My Spanish Tapas Diner

I love Barlata.  I am not sure exactly what tickles my fancy about the place.  I have eaten better tapas, had better service and seen better decor but yet something still pulls me to the place.  The last time I was there was a few short Image

hours after gorging at Cotogna.  I decided on Barlata as I can sit outside with my dog and my two year old son can run around without offending any serious diners.  Lisa and I were meeting dear old friend Jim Laffer and hopefully Cindi and Jackson.  We were the first there and immediately commenced ordering food and two bottles of Spanish wine.  We plowed through the menu of familiar dishes and laughed with Jim.  I love going to Barlata because it feels like putting on an old comfortable well worn shoe.  No surprises – you know exactly what to expect.  A perfect place to enjoy being.

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One of my favorite category of dishes there are their Latas.  They use old tin cans as serving dishes.  It is a novel concept in our country where everything is disposable and we certainly dispose of it.Vacation August 2013 Nacimiento Road 164After stuffing ourselves for a second time we headed to our car completely sated… I chuckled at the Beer is Good sign and thought of all my beer making buddies who would raise a pint at such a sentiment!

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Barlata is located at 4901 Telegraph in Oakland.  Reservations can be made at: 510.450.o678 and you can see their menu at: http://www.barlata.com/index.html

FIDEUÀ Recipe│ Rustic Catalan Pasta Paella, Monkfish, Clams, Shrimp, Aioli

Fideuà │ Rustic Catalan Pasta Paella, Monkfish, Clams, Shrimp, Aioli

Chef François de Mélogue

 

Ingredients for four servings:

¼ c.                            Olive Oil

1 T.                              Garlic slivers

pinch                         Saffron

16 pieces                 Shrimp

12 ounces                Monkfish, cut into four pieces

12                                Manila Clams

1 pound                    Fideuas Noodles, toasted

1 c.                             Tomatoes, Diced

1 T.                              Paprika

2 c.                             Chicken Stock

1 c.                             Tomato Sauce

¼ c.                            chopped Parsley

1 T.                              Butter

 

To Order:

 

  1. Heat olive oil, add garlic and cook till they start to turn brown.
  2. Add saffron, paprika, seafood, and toasted Fideo noodles.
  3. Add diced tomatoes, chicken stock and tomato sauce.
  4. Cook till pasta is done, about five to ten minutes.
  5. Finish with a little butter, chopped parsley and a drizzle of extra virgin olive oil.
  6. Stir a big spoonful of Aioli into cooked pasta and garnish with yet another heaping spoonful!

 

Chefs Notes:

 

Fideuà: Valencian Pasta ‘Paella’; the main two differences from Paella is that Fideuà is made with Fideus noodles (toasted noodles resembling one inch segments of vermicelli) and that it is made almost exclusively with seafood.