La Catalana

Gambas al Ajillo

Sizzling shrimp in garlicky olive oil with a hint of chili — arrived at the table still bubbling in a clay cazuela

Patatas Bravas

Crispy fried potatoes with a smoky bravas sauce and a swirl of aioli — the Spanish bar snack done properly

Croquetas

Creamy béchamel-filled croquettes with jamón or bacalà — golden and greaseless with a molten interior

Pan con Tomate

Grilled bread rubbed with ripe tomato and olive oil — simple and essential, the right start to any tapas spread

Paella

The weekend paella draws consistent praise — socarrat crust on the bottom, saffron-forward rice with seafood or mixed proteins

Pulpo a la Gallega

Tender octopus sliced over paprika-dusted potatoes with olive oil — a Galician classic that tests any Spanish kitchen

Churros

House-fried churros with chocolate dipping sauce — a solid close to the meal, not transcendent but dependable