Come down to Paris Madrid Grocery this weekend for your Easter shopping! We will be closed this Sunday, April 16th. 

*Padron Pepper Plants will be arriving Thursday April 20th* If you would like to reserve a plant please call us at (206) 682-0679 with your credit card information.

Ceramic Egg Plates
Deviled Egg Serving PlateCircular ceramic platters with demi-lune indents designed to hold a dozen deviled eggs.  We stock a range of colors and patterns all hand-painted and made in Toledo, Spain.  These colorful platters serve as a beaufitul presentation for egg hors d’oeuvres. An ideal party piece for spring brunch or Easter appetizers!

Omorro Amanteigado
Omorro Amanteigado CheeseA torta-style cheese from the Azores in Portugal. This cow’s milk cheese is buttery and unctuous with a slight tang. Traditionally served by slicing off the top layer of rind to reveal a creamy interior, and placing as a centerpiece to be shared between guests. We recommend allowing the cheese to come to room temperature in order to achieve a creamy consistency and serving with rustic bread and vegetable crudite. Sold in a manageable one pound wheel, the Omorro Amanteigado makes the perfect party cheese!

Sumol Soda
A sparkling fruit soda from Portugal. We sell this refreshing fruit beverage in Orange and Passion Fruit flavors. A thrist quencher that reminds one of sunnier days!

Easter Wines from Rioja (Think Lamb!)
For many people, Easter is a joyous time to be spent with family and friends. In Spain, it is one of the most important, traditional holidays. Great care is taken to prepare a meal that is worthy of the celebration, and in this, wine is of paramount importance. Many people prepare fish dishes, choosing to eschew meat for the Easter observance; but, for the less observant, lamb is another favorite choice. We have selected a number of worthy choices to pair with your Easter meal, white, rosé, or red–all are from Rioja, and sure to pair magnificently with any lamb dish.

2010 Marques de Murrieta Capellanía Rioja $30.00
“Aromatic notes of beeswax, chamomile and orange blossoms frame the flavors of baked apple, coconut, ginger and tarragon in this generous white, whose fresh acidity and light tannins keep it structured, with the spicy accents lingering on the finish. A traditional style. Drink now through 2020.”
92 points, Wine Spectator. Top 100 Wines of 2015.

2016 Muga Rosado $15.99Muga Rioja Rose 2016
For me, a sure harbinger of warmer days is when the new vintage of Muga Rosado shows up at the store–it’s finally arrived, and is available to grace your Easter table! A blend of 60% Garnacha, 30% Viura and 10% Tempranillo. The wine possesses a beguling, pale orange-tinged, pink color. On the nose you get complex aromas of stone fruits. The Muga Rosado is a wine with a long finish, which combines hints of sweetness, freshness and great acidity.
“Crisp and juicy, this pale, dry rosé delivers engaging flavors of watermelon, apricot, quince and spice. Floral and citrus notes linger. Delicate but intense.” —Wine Advocate.

2012 Izadi Rioja Reserva $19.99
This is a big, concentrated Rioja from the famous American importer, Eric Solomon. If you’re familiar with his portfolio, and you like his house style, then this Izadi Reserva is for you.
“Chewy tannins shadow plum, leafy and loamy earth flavors in this sturdy red. Shows density, but remains a bit austere. Decant. Drink now through 2022.” —Wine Spectator.

2004 Lopez Heredia ‘Viña Tondonia’ Reserva $37.00
Bodegas R. Lopez Heredia ages its wines for much longer than any other Rioja producer to achieve a signature elegance and complexity. Established in 1877, the third generation of family winemakers remain committed to the founder’s vision of artisanal, natural production. The 2004 Reserva was recently released after ageing six years in foudre and another six years in the bottle. Most other Rioja wineries have their 2011 vintage in the market.
“The 2004 Viña Tondonia Reserva is a worthy follower of the 2001, the greatest of the recent Viña Tondonia Reservas of recent times. The nose feels savory and developed, with tertiary aromas and good balance between spices, leathery notes, cherries, balsamic notes of cigar box and incense. The palate is both round and crisp, with refined tannins. It has very good balance, with subtle acidity and veMuga & Vina Tondoniary good persistence.”
94 points, Wine Advocate.

2011 Muga Rioja ‘Selección Especial’ $45.00
Muga wines are, perhaps, some of the most enticing Riojas on the market. Consistent vintage after vintage, they offer immediate gratification, or will develop complexity over time for those willing to wait.
“The 2011 Reserva Selección Especial, from a warmer and drier year compared with the average (as well as the previous harvest), has a similar blend as the regular Muga Reserva; it is 65% Tempranillo with 20% Garnacha, 10% Graciano and 5% Mazuelo, and it was fermented in small vats with indigenous yeasts. The different varieties and grapes are fermented and aged separately, the first year in new oak and the second one in used barrels. 2011 is a powerful vintage for this cuvée, which now shows quite marked by toasty aromas.”
92 points, Wine Advocate.
“This red has a firm backbone and a solid texture, with harmonious flavors of plum, blackberry, licorice, cocoa and espresso. Concentrated yet graceful, showing alluring mineral and floral notes on the finish.”
93 Points, Wine Spectator.


Slow Cooked Shoulder of Lamb with fennel, anchovies and olives
Recipe from The Guardian

3 fennel bulbs, thinly slicedSlow Cooked Lamb with Anchovies
Olive oil to drizzle
Spring Lamb, 5-5.5 lbs shoulder
400ml fresh chicken stock
A good glass dry white wine
6-8 marinated anchovies
125g black olives

Preheat the oven to 320 F

Place the fennel in a roasting tin and drizzle with olive oil and plenty of seasoning. Season the lamb well and put on top of the fennel with half the stock and the white wine. Cover with tin foil. Roast for 2 hours, uncover. Chop the anchovies and stir into the sauce with the black olives, and pour in the other half of the stock. Cook for a further 90 minutes, until tender and falling apart.

Spoon the fennel on to a warmed serving plate and place the lamb on top. Pour the juices into a jug and scoop off most of the fat, then pour over the lamb and bring to the table.