To start, we shared five Pintxos (Basque tapas). They speared watermelon, cucumber, and feta cubes ($1.50 each) and dusted with Espelette pepper, produced in a Pyrenees village. Chilled prawn skewers ($2.50 each) co-starred guindillas (green pickled chile peppers) and “huevos Diablo” involved deviled eggs dusted with smoky red Pimenton.

We selected simply grilled shell-on prawns ($13) from the A La Plancha category, dressed with garlic “flakes” and lemon confit.

Impeccable seared ahi ($12) slices marinated in Meyer lemon dressing and joined grapefruit and orange segments on the plate. Citrus imparted a sweet-tart one-two punch.

A bowl of feathery fried calamari came with zesty Romesco ($8). Romesco is a popular Spanish condiment made with red peppers, olive oil, almonds and several other components.

Porcini mushrooms ($9) sautéed with roasted garlic, thyme and thin-shaved Manchego. The mushrooms probably could have done without cheese, since they had plenty of flavor on their own.

Since we were at Bocadillos, we had to order a couple Spanish sandwiches. There was a gaffe, and we ended up with two of the same sandwich, but at least it was the version with Catalan sausage and shaved Manchego ($5 each). The luscious pork slab arrived on soft olive bread with arugula.

The Catalan sausage bocadillo deserves a second look, since there can never be enough meat photos.

We skipped Innard Circle – pickled tongue, pigs trotters and foie gras – and went more traditional for our meat entree. Beautifully charred Painted Hills bavette steak ($13) slices were slathered with chimichurri ($13), the Argentine parsley sauce made with olive oil, lemon juice and garlic that rendered the roasted meat incredibly tender.

Even though we’d already devoured eight dishes, my father spotted a couple eating Patatas Bravas ($7) at the bar and couldn’t resist. Thick-cut seasoned fries were sprinkled with more pimenton and came with more Romesco.