Pata Negra: The Beautiful Black Pig of PB
Recently I had dinner at Costa Brava, the Spanish restaurant on Garnet in Pacific Beach. My friend Ines and I shared about half a dozen lovely little tapas dishes—briny aceitunas con anchoa (olives stuffed with anchovies), flaky empanadillas de Atún (tuna in pastry), sweet and salty dátiles con tocino (dates wrapped in bacon), a gorgeous tortilla Española (Spanish potato omelet with onion and egg) and a couple of other delicious plates.
So, I was looking forward to heading over to the little market, Pata Negra, that Costa Brava’s owner Javier Gonzalez also owns. It was closed by the time we had finished but I went there for a visit this week in anticipation of Javier being a guest on The Gourmet Club.




Black Paella
2 cups Calasparra rice or bomba rice


In fact, when I accompanied Gonzalez to the restaurant for a sampling of tapas, he put out plate of three anchovies, naked to the world. They were delicious on their own, similar to pickled herring, actually, but he showed me how to wrap one around an olive (stuffed with anchovies, of course) and then pop into the mouth. Absolutely delicious.
A good Spanish kitchen needs olive oil and vinegar and you’ll find a nice variety of quality goods here. I bought a bottle of the Castillo de Tabernas single variety olive oil (there’s also a blend of three olives). At .1 percent in acidity, this is used only for flavor, not cooking. If you want to cook with olive oil, don’t use any olive oil over .4 percent acidity or you’re simply wasting good oil.
You’ll also want an assortment of paprikas—and, don’t mistake these for the stale stuff you find in the supermarket. These are highly charged, flavorful paprikas. They come in picante, dulce (mild), bittersweet and smoked. Use them singly or mix some together to layer flavors.



Pata Negra also carries blood sausage and a variety of chorizo, including the Basque region’s chorizo de Bilbao, one of Spain’s most popular cooking chorizos and made with garlic, pimenton and pepper. At Costa Brava, I enjoyed pieces of grilled chorizo de Bilbao, both unadulterated and nestled in a piece of steaming freshly baked roll. Buy a package and butterfly each one for grilling, then snuggle it in a hot roll and enjoy with a good cold beer.


Have some thoughts about Pata Negra or other ethnic markets in San Diego? Do you have a favorite neighborhood market or shop that carries unique or unusual foodstuff? Let me know or add to the conversation by clicking on comments below:
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