Piri-Piri Hot Sauce (Molho de Piri-Piri)
You may have seen ‘Piri-Piri Chicken’ on a menu, or have been to the popular chain, Nando’s on the East Coast, and wondered what’s it all about? Well, Piri-Piri (or Peri-Peri) is a chili pepper of Africpiri piri chiliesan origin, grown today in Mozambique, Malawi, and Zimbabwe, where it’s known variously as Bird’s Eye Chili, African Bird’s Eye Chili, or African Red Devil Chili. It is a small and extremely fiery member of the capsicum (Capsicum) genus, which registers 300,000 on the Scoville scale (by contrast, a jalapeño only registers 10,000) Piri-piri is the name used in the Portuguese language, although the word is of Swahilli origin, which came into use when Portugal was a colonial power in Africa. The original colonists were introduced to the spice, and the Portuguese acquired a taste for this fiery chili, and sent it back home, where it became the rage, something that continues to this day. There are numerous applications for this chili, but the most famous is in making ‘Frango com piri piri,’ or Grilled Chicken in Piri-Piri Hot Sauce. The piri piri’s sharp herbal notes and citrusy underpinnings can help bring rich ingredients into balance, or amplify starchier dishes, all while adding a welcome dose of heat; it’s also perfect with shrimp and fish. You can make piri-piri sauce at home or you can purchase it, ready-made, in various gourmet stores around the country, or online. The Paris-Madrid Grocery stocks two brands of this popular hot sauce. Be sure to try this and delight your taste buds!

A Taste of Portugal Piri-Piri Hot Sauce (90ml) $2.99

Da Morgada Piri-Piri Hot Sauce (155ml) $3.99

Pérail Papillon $6.49 eachPerail Papillon Cheese
This palm-sized, soft ripened disc is produced by Fromageries Papillon in the limestone plateau region of Causses, France. Made from pasteurized sheep’s milk, this cheese is buttery smooth with subtle sweet grass notes and a soft and supple texture. Pair this dreamy cheese with a fruity jam and warm baguette!


2012 Abadia Retuerta Selección Especial Sardon del Duero $31.00
“A fine, elegant wine with restrained power, true to the place where it’s born and the vintage when the grapes are harvested. This is the highly recommended wine from the winery. All grapes ripened properly in Abadia Retuerta2012 and the Cabernet feels very integrated; there are some spicy aromas intermixed with the wild berry aromas, developing some balsamic undertones, licorice and a little bit of toast. It is very subtle and nicely compact. The texture is very fine with dusty tannins, good acidity and freshness. It is long, balanced and supple, with power and elegance. The wine is approachable now and with stuffing to age. It is a great value and highly recommended.” 93 points, Wine Advocate.

“A polished texture carries harmonious flavors of black cherry, cola, licorice and mineral in this focused red. Well-integrated tannins and balsamic acidity lend this a balanced structure. Reserved but deep. Drink now through 2022. 31,150 cases made.” 93 points, Wine Spectator; No. 12 in the Top 100 Wines of 2016.

2010 Monte Dos Cabaços Tinto ‘Colheita Seleccionada’ Alentejo $19.99
This outstanding wine is made from 45% Alicante Bouschet, 30% Touriga Nacional, 20% Aragonez (Tempranillo), and 5% Cabernet Sauvignon. The Monte Dos Cabaços Tinto exhibits dark fruit, fresh herbs and peppery spice on the nose, following through to flavors of the same, shot through with lovely, balanced acidity and minerality. Full and rich on the palate, with impressive structure and a long finish. I’ve had a few bottles of this wine, which pairs particularly well with pork dishes of every sort, and happily, overdelivers for its price. Highly recommended!

Maybe, if you start purchasing the 2016 rosés that are starting to appear on store shelves, you’ll help usher in the warmer, Springtime weather–the power of positive thinking! With that in mind we have a couple of rosés to recommend.

2016 Chateau de Campuget Rosé Costières de Nîmes $10.99Campuget Rose
“Campuget Rose’s color is obtained through a short maceration between four and twelve hours, according to the varietal. Fermentation takes place in stainless-steel tanks with the temperature controlled at 18°C in order to extract the maximum aromas. After racking and filtration, the wine is immediately bottled at the Château. The wine is a blend 70% Syrah and 30% Grenache Noir. Its color is an intense peony pink. Its bouquet is very aromatic, exhaling scents of small red fruits such as raspberries or black currants. In the mouth, there is a perfect balance between vivacity and mellowness. The final taste is very long, leaving a delicate impression of fruitiness.”– Winery Notes.

2016 Miradou Rosé Côtes de Provence $11.99
A perennial favorite. Crafted in the traditional Provençal style, the Miradou Rosé is a pale salmon color, with delicate flavors of strawberry, rose petals, and herbs. Its bright, refreshing acidity makes it a perfect companion with a meal or as an aperitif. You’ll want to have plenty around once Spring makes an appearence. Picnics and family outings aren’t the same without a Proveçal rosé.


Grilled Chicken Slathered in Hot Sauce
Recipe from The New Portuguese Table by David LeitePiri Piri Chicken Logo
Serves 4

3/4 cup piri-piri sauce, plus more for serving
1 teaspoon sweet smoked paprika
2 garlic cloves, minced
1/2 teaspoon kosher salt
One 3-1/2- to 4-pound chicken
Coarse sea salt

Mix together the piri-piri sauce, paprika, garlic, and kosher salt in a large sealable freezer bag. Set aside.

Place the chicken breast side down on a cutting board. Using poultry shears, cut down along one side of the backbone, and then the other; discard the bone. Turn the chicken breast side up, open it out, and press down firmly with your palms to flatten it. Place it in the freezer bag, seal, and flip several times to coat. Lay the bag in a shallow dish and marinate in the fridge for at least several hours, or, preferably, overnight, turning a few more times.

Heat a gas or charcoal grill to medium. Remove the chicken from the bag, reserving the marinade, and let it sit out for 30 minutes.

Baste the bird all over with the marinade, season with sea salt, and place it breast side down on the grill. Grill until the skin is a deep brown and show grill marks, 12 to 15 minutes. Flip, baste, and grill for about 15 minutes more. The chicken is cooked when the juices run clear if the thigh is pierced or when an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees F. Just before serving, brush the chicken with fresh piri-piri sauce for an extra kick of heat.

This book is available for purchase at Paris-Madrid Grocery or online here!