Tag Archives: Bay Area Spanish restaurant

A Taste of Spain Via Berkeley at La Marcha

Trio of croquetas at La Marcha.

Trio of croquetas at La Marcha.

 

It’s been way too long since I visited Spain, but when I walked through the doors recently of La Marcha Tapas Bar in Berkeley, I felt as if I was back in that vibrant, energetic country.

Or perhaps I should say, nudged my way through the doors, because on a Sunday even before 5 p.m., the place was packed and the host was having to turn people away. Fortunately, my husband and I had reservations for an early dinner, of which we paid our own tab.

Why the crowd at that hour? Because La Marcha has one of the best Happy Hours around. It’s every day, too. A select number of cocktails, wines and beers offered at a discount. Best yet, during Happy Hour, each drink you order comes with your choice of a free little snack. There are about a dozen to choose from. No wonder people were fighting their way in here. If you can’t make it then, and are a night owl, La Marcha offers a second Happy Hour each night, 10 p.m. to midnight.

Crisp, sweet and tangy Brussels sprouts -- a freebie snack you can choose with your drink during "Happy Hour.''

Crisp, sweet and tangy Brussels sprouts — a freebie snack you can choose with your drink during “Happy Hour.”

The boisterous spot features a Real Madrid flag hanging above the expansive bar, and an exposed brick wall behind small, closely set tables. We snagged two end seats at the bar, which were actually more at regular table height than bar height. It took a little while to not feel like we were at the kid’s table at a dinner party as we peered at neighboring bar patrons sitting up a foot or so higher.

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Paella 101 At Duende

Chef Paul Canales holding his finished squid ink paella at Duende.

Chef Paul Canales holding his finished squid ink paella at Duende.

 

Last week, I got a lesson in paella-making from the source: Chef-Owner Paul Canales of the Duende in Oakland.

And what a delicious and inspired one it was.

After all, the Uptown restaurant is all about Spanish and Basque food spotlighting the best of Northern California’s bounty. Duende features four paellas on the menu, including the very popular Arroz Negro, made with squid ink for an unmistakable bold color.

Along with a handful of other food writers, I crowded into the restaurant kitchen to watch Canales demonstrate that dish. The Moors brought rice to Spain, he explained, and paellas first gained popularity in the 1840s in and around Valencia. Canales’ father is of Basque heritage, a region that didn’t necessarily specialize in risotto. But it’s a specialty Canales has long loved, and studied, having traveled throughout Spain.

Paella can be made with various Spanish rices, as well as short or broken Spanish pasta.

Paella can be made with various Spanish rices, as well as short or broken Spanish pasta.

Saffron from northern Iran.

Saffron from northern Iran.

Like Italian risotto, it’s a dish that’s really all about the rice, with the toppings accentuating it, but not smothering it.

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