We are open. We’ve had no disturbances down here on Western Avenue while demonstrations have taken place in other parts of downtown. But, we have closed a few minutes early recently due to the curfews implemented by Mayor Jennie Durkan. To shop at Paris-Madrid Grocery, we suggest coming before 3:00 PM as demonstrations, if and when they happen, tend to begin in the late afternoon.
Our thanks go out to SDOT (Seattle Department of Transportation) for granting us two curbside pickup and loading zones in front of our store. More vehicles are on the street now due to construction projects resuming and these two loading zones will keep a curbside pickup at our store fast and efficient. Parking is still free downtown, although that may change in late June. Read here for details.
We are keeping our website updated for online orders. To place an order, visit parismadridgrocery.com and from the home page, click on the orange Order & Pick Up button. A product list will pop up and you can begin an order and designate a pickup day and time. We will call you for credit card details when we receive the order and you’re set!
Padron plants are available – We have plants for sale now and will have more tomorrow afternoon. It’s finally perfect weather to tuck these plants into the ground or a pot and soon be harvesting peppers! If you aren’t familiar with these peppers, you should be. Pick them when they are 3-4 inches long, and still green. Sauté them in olive oil until blistered on all sides, then remove from heat, toss with sea salt and enjoy their tasty goodness. About 1 in 10 pepper is spicy, which adds to the fun of eating them.
Pico Affiné goat cheese – A “World’s Best Cheese” award winner in 2018-2019. From the Perigord region in southwestern France, it is made with pasteurized goat cheese. Mild, buttery, and creamy, with hints of mushroom. Excellent on a cracker with a glass of red wine from Southwestern France, such as a Madiran, a Malbec from Cahors, or a Bordeaux.
Beira cheese: A Portuguese DOP cow’s milk cheese from the Azores islands. Aged 7 months, it is sliceable with a piquant caramelized note. It’s an excellent flavor counterpoint to soft and mild cheeses.
NOTABLE WINES THIS WEEK:
Domaine Amauve Rosé 2019, Vaucluse ($14.99) The impressive floral aromatics in this pink wine grab your attention, then refresh with vibrant and bright acidity on the palate. Lots of rich complexity here with citrus hints, lychee, strawberry, and white tree fruits with a dry and lengthy finish.
Lauribert La Cuvee de Lisa Rosé, Vaucluse ($10.99) Expressive nose of summer fruits (redcurrant, raspberry, strawberry). Harmonious in the mouth, fresh with pleasant persistence and very long on the fruit aromas found in the nose. This wonderful Rosé wine conjures up images of sunshine and relaxation.
Domaine Poli Niellucciu Rosé 2019, Corsica ($14.99) Niellucciu is the Corsican name for Sangiovese, and this rosado is a gorgeous salmon color and light as a feather. White peach and pink grapefruit combine in a luscious and refreshingly juicy palate with Corsican maquis (aromatic herbal plants) flavors including thyme and lavender. The long finish is replete with the high-toned fruit and savory essences that already lent the nose such striking distinction. This is yummy!
Muga Reserva Rioja 2014 375 ml ($13.99) Generally a 375 ml bottle of wine costs more than double the price of a 750 ml bottle of the same wine. Thus, we jumped at the chance to buy up the last lot of these half bottles at a great price. Normally selling for $18.99, these 375 ml bottles are perfect on those evenings when you want less wine. Or perhaps you like a glass of bubbly or rosé to start and a glass of red with dinner. The 2014 Muga Reserva is a stellar Rioja and even one glass is immeasurably satisfying. “… a robust Rioja, expansive on the palate. Its aromas and flavors of black fruit, smoky oak, and earth stay long through the wine’s long finish. Pair it with a rosemary-infused, slow-roasted leg of lamb.” 91 Points Robert Parker
Nexus Crianza 2012, Ribera del Duero ($21.99) This customer favorite is back in stock! 100% Tinto de Pais (Tempranillo), aged in French oak to provide elegance and complexity. “Appealing freshness with delicate floral notes gives way to flamboyant aromas of ripe fruit and walnut. Hints of balsamic with mineral nuances combine to add depth and complexity.” -Winemaker Notes
Clam and Chistorra Paella 4 servings
Since we can’t hold a paella cooking demo right now, we are making a different paella every week to share the love of this fabulous rice dish. The flavor combination in this paella was terrific.
3 cups Aneto Fish Broth*
3 cloves Garlic, peeled and chopped
2 medium Roma tomatoes, cut in half
½ medium onion, chopped
1/2 cup chopped green pepper
½ cup Spanish Olive Oil*
½ pound fresh Halibut, cut into bite-size pieces
1/3 pound Rockfish, diced
3/4 pound clams, with grit scrubbed off the shells
2 links Dona Juana Chistorra, sliced*
3/4 cup cooked garbanzo beans* (from a jar, or use dry garbanzos for more flavor, soaked overnight and cooked until tender).
2 teaspoons lemon juice
1/2 teaspoon Ñora pepper paste*
1 large pinch saffron threads*
1 1/3 cups Bomba Rice*
½ teaspoon Smoked Paprika*
1/4 cup chopped parsley
fresh chives to taste
Salt and pepper to taste
In a glass measuring cup, warm 1/4 cup of the fish broth for 20 seconds, then add saffron threads and steep while other ingredients are prepared.
Heat the olive oil in a six-person paella pan.
Saute the sliced chistorra until brown and crispy. Remove from pan.
Add the garlic and onions, season with salt and pepper, and cook until golden brown.
Grate the tomato slices into the garlic and onion mix, discarding the skins. Add green pepper and cook until soft.
Add Ñora pepper paste, rockfish, and garbanzo beans to the paella pan and cook for 2 minutes.
Add the rice to the paella pan and stir until the rice is coated with the pan liquids.
Add saffron-broth mixture, smoked paprika, and lemon juice. Stir to combine.
Add 2 1/2 cups fish broth, the halibut, and bring to a boil.
Turn the heat down to a medium simmer, tuck the clams into the rice and cook for 12 minutes.
Add more liquid if needed at this point.
When the rice is al dente, remove from the heat and cover with foil.
Allow the paella ten minutes to dormir before serving.
*These ingredients are available at Paris Madrid Grocery