By Daniel Paris
Established in 2012, Catalan features the unique cuisine of Catalonia, found in northern Spain and Andorra, south to Barcelona. Seafood, lamb paella, and suckling pig are featured mains and a wide variety of tapas or small plate appetizers. The origin of the word tapas (meaning cover or lid in Spanish) is from a small plate balanced by the server on top of the rim of the glass of wine filled with appetizers to accompany the beverage. The variations of tapas are endless. Marinated olives, garlicky shrimp, smoky, spicy firm chorizos, charred octopus, jamon iberico, Serrano ham, grilled shishito peppers, empanadas, and tomato bread are just a few Catalan offers.
If you have never tried paella, order it here. It is the classic preparation of saffron-infused rice with Spanish chorizo, chicken, shrimp, mussels, and clams. It is as good as any served to locals in Barcelona. When large gatherings become a thing again in the future, order a roast suckling pig and paella dinner for you and your friends and family.
Entrees include an excellent marinated skirt steak, jidori (free range) chicken, crispy skin salmon, squid ink pasta, grilled rack of lamb, and many more.
With the recent closing of dining rooms, Catalan is blessed with a specious outdoor courtyard for dining that is cooled by the A/C from the interior. Make your reservations early and try a glass of icy sangria or crisp Spanish Albariño with some of the most unique cuisine in the Coachella Valley.