Nexus tasting

Come in this Saturday February 29 between 2-4 p.m. for a free in-store tasting of Spanish Tempranillos!  Our charming amiga Loretto Herrero of Frontaura Wines will be pouring samples and introducing you to her wines. Bodegas Frontaura has wineries in northern Spain’s Ribera del Duero and Toro regions.   Although the two regions are only about an hour apart, the varied terrunyos and different clones of Tempranillo result in strikingly different wines.   Stop in to taste and stock up on your new favorite Tempranillo!


Spanish Bacalao Ajoarriero
This tasty dish using salt cod is a fantastic recipe for pescatarians, or anyone cutting back on meat.  Ajoarriero, or “Mule Driver’s Garlic” is a transportable dish that was often carried by mule drivers back in the day, and is one of Navarra’s most typical recipes.  Eggs or potatoes can also be added to give this dish a creamier texture.
Usually made with dried salt cod which must be soaked in water for 2-3 days, with a change of water daily until the fish is rehydrated and less salty.  This recipe substitutes cod fillets in olive oil to save time.  The cod in olive oil and the gorgeous clay cazuela (pictured) are both available at Paris Madrid Grocery.    Serves 6


3 tablespoons extra virgin olive oil*
1 small shallot, finely chopped
1/2 cup green bell pepper, chopped
1 large garlic clove, minced
piquillo peppers, finely chopped*
1/2 teaspoon Pimentón de la Vera*
2 tablespoons choricero pepper paste*
1 large tomato, grated (about 1/2 cup)
2 jars Cod Fillets in Olive Oil, lightly drained*

In a medium skillet, heat olive oil over medium heat. Add the shallots, green peppers and garlic and sauté until vegetables begin to soften, about 5–6 minutes.

Add the chopped piquillo peppers and pimentón and continue to cook for another minute. Stir in the tomatoes and choricero pepper paste, reduce heat to low and let simmer uncovered for 7–8 minutes, or until the tomatoes cook down and the sauce thickens slightly.

Remove from heat and gently fold in the lightly drained cod into the sauce. Pile atop crostini or spoon over slices of boiled potatoes. Serve warm or at room temperature.

*Ingredients available at Paris Madrid Grocery