Seafood is a staple of Spanish cuisine, and Patria on King Street West showcases an ever-changing selection of only the freshest fish, octopus and shrimp, sourced daily. The extensive menu also features authentic Spanish dishes such as delicately prepared crispy Croquetas de Setas made with porcini mushrooms, manchego cheese and truffle aioli and imported jamón ibérico, from Spain’s highly-prized acorn-fed black-hoofed pigs right through to traditional Paellas by Australian chef Stuart Cameron. The stylish interior features high ceilings, exposed brickwork and a spectacular mixed media two-story mural of a flamenco dancer, mounted behind a hand stitched screen by Canadian artist Laura Carwardine. Another King West restaurant collaboration by dining and nightlife impresarios Charles Khabouth and Hanif Harji, this one serving Spanish food, Patria opened in October 2012 offering a taste of regional Spain.
Arriving for dinner on a Thursday evening, the restaurant was absolutely full, with tables being occupied as soon as they were vacated. It was the first night Patria was open to full capacity, and boy, the place was humming. With ever guest required to show proof of vaccination and ID, and every server wearing masks, it nevertheless felt like life was sliding back to normal. With his natural warmth and good humour, our server Brent was thrilled to be back working full time and made our evening even more special.
Beginning with a glass or two of Cava and bowl of Marcona almonds, we began to sample the menu starting with a plate of acorn fed Iberian Chorizo de Bellota followed by a wonderful Ensalada de Aguacate with butter lettuce, avocado, marinated red onion, goat cheese, quince dressing and Marcona almonds. The Croquetas de Setas with porcini mushrooms, Manchego cheese and truffle aioli melted in our mouth, and the Sautéed Wild Shrimp with garlic and parsley sauce sweet were sweet and delicious. With an enviable wine list with with a hit list of Spanish greats, we ordered an elegant Hacienda de Arinzano Tempranillo from from Navarra, which we enjoyed with the Paella Patria that featured Argentinian shrimp, PEI mussels, fish, peas, clams and saffron. Finishing with a slice of Basque Cheesecake and glass of Amontillado, a dry Spanish sherry, our evening at Patria marked the first night it felt good to be out on the town.
The interior of Patria
Hand stitched screen on Patria's feature wall by Canadian Laura Carwardine
Parés Baltà's Brut cava
Almendras Saladas: salted Marcona almonds
Aceitunas: house marinated olives
Carving black hoof 36 month aged acorn-fed Ibérico de Bellota
Plate of acorn fed Iberian Chorizo de Bellota
Ensalada de Aguacate with butter lettuce, avocado, marinated red onion, goat cheese,
quince dressing and marcona almonds
Garnishing a dish in the pass-thru
Croquetas de Setas with porcini mushrooms, Manchego cheese and truffle aioli
Sautéed wild shrimp with garlic and parsley sauce
Hacienda de Arinzano Tempranillo 2017
Paella Patria with Argentinian shrimp, PEI mussels, fish, peas, clams and saffron
Basque Cheesecake with caramelized Ontario peaches with a peach reduction
Lustau 'Los Arcos' Amontillado
Patria Seafood Paella
Serves 4
Recipe courtesy of chef Stuart Cameron
Sofrito:
1 1/2 tbsp olive oil
1/2 white onion, finely diced
1 small garlic clove, thinly sliced
1 bay leaf
1 generous pinch salt
1 red pepper, finely diced
1 ripe tomato, peeled, seeded and diced
Paella:
2-3 generous pinches kosher salt and pepper
6 large shrimp, shelled and deveined
6 oz monkfish, cut into 3 pieces
2 large langoustines, cut in half lengthwise
1/4 cup extra-virgin olive oil
2 cleaned squid, cut into 6 pieces
1 large garlic clove, finely sliced
3 bay leaves
1 cup bomba rice
1 tsp smoked paprika
2 small pinches saffron, crumbled
1/2 cup dry white wine
3 1/2 cups fish stock
12 fresh mussels, scrubbed
1 small handful snap peas, blanched and torn in half lengthwise
To prepare sofrito, heat the oil in a large saucepan over medium-low. Add the onion, garlic, bay leaf and salt. Cook for 10 to 15 minutes until the onion is soft and translucent. Add the red pepper and cook, stirring occasionally, for 20 to 30 minutes until soft. Add the tomato and cook for 45 minutes to 1 hour until the mixture is as thick as jam. Stir occasionally.
Season the seafood, except the squid and mussels, with salt and pepper. Heat oil in a paella pan over medium-high. When the oil is shimmering, add the shrimp and monkfish. Cook for 30 seconds to 1 minute until the shrimp is pink and fish is lightly browned on one side. Transfer to a plate. Add the langoustines and squid to the pan, and cook for 1 minute until partially cooked. Add to a plate along with the shrimp and fish and set aside until ready to use. Remove the pan from heat and let cool slightly.
Set the pan over medium heat. Add the garlic, then 1/4 cup of sofrito and bay leaves. Cook for 2 minutes. Add the rice to pan. Cook, stirring occasionally, for 1 to 2 minutes. Add paprika and saffron. Cook, stirring occasionally, until the rice sizzles. Deglaze the pan with wine. Pour in fish stock and bring to a boil over high heat. Add the mussels and cook for 1 to 2 minutes until they open. Set the mussels aside until ready to use. Discard any mussels that do not open.
Reduce the heat to low. Simmer for 15 minutes until the rice is almost tender. Place the seafood, uncooked sides down, over the rice, and increase the heat to medium-high. Cook for about 5 minutes until the seafood is cooked through and a crust forms on the bottom of pan. Turn off the heat. Scatter blanched snap peas and parsley overtop, and let rest for 5 minutes before serving.
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