Curbside pickup zoneParis-Madrid Grocery remains open regular hours, 7 days per week for in-person shopping. Our hours are Monday-Saturday 10 AM – 6 PM and Sundays, 11 AM – 5 PM.  If shopping inside the store, a mask must be worn as per the recent state mandate to minimize the spread of Covid-19.    If you don’t have a mask, we have some available at the check out counter, along with complimentary vinyl gloves and hand sanitizer.  The City of Seattle is charging for parking again but it’s thankfully only $.50 per hour.  Our designated 15-minute free pickup and load zone in front of our store is still in effect to assist in quick stops and on-line order curbside pickups.  To place an online order, visit and from the home page, click on the orange Order & Pick Up button.  A product list will pop up and you can place 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!     Read here for the latest details on parking in Seattle.

ChaumesChaumes – This creamy and aromatic cow’s milk cheese is produced in the southwest of France at the foothills of the French Pyrénées.  A washed rind and soft-ripened cheese, it is made using the ancestral Trappist style method of cheesemaking.  With a soft golden rind and a pale yellow, creamy pate, it has a smooth, supple, and rather springy texture.   The rich, intense, and full-bodied flavor of the cheese is complex, leaving behind a mushroom and hazel-nutty aftertaste. Chaumes tastes fantastic when grilled or served with crusty pieces of bread.

Prefere de Nos Montagne Reblochon-stylePréferé de Nos Montagnes Pasteurized Reblochon-style cheese is back in stock.  Our favorite pasteurized version of Reblochon. Its pungent aroma hints at notes of oak and nuts. Creamy, with beefy richness and a mild bite.   An essential ingredient in Tartiflette, the unctuous potato, bacon, and cheese dish from the Alps.


pajarero figDried  Pajarero Figs  We love these incomparable tiny figs and are thrilled to have them back in stock. The diminutive Spanish Pajarero fig has a thin, delicate skin and is softer, juicier, and sweeter than most other varieties. They are carefully selected, harvested, and dried. While they work well on a cheese board or paired with fresh fruit and nuts, they are tempting enough to eat as dessert.

DOMAINE DE CHÂTEAUMAR WINES –  We’ve grown to enjoy every bottle from this family-owned estate in the Southern Rhone which dates back to the 11th century. Since the beginning, over countless generations, the vines at Domaine de Châteaumar have been cultivated without any pesticides or herbicides by father and son in the Souret family. Today, Jean-Felix and Frederic Souret manage the vineyard, still maintaining the greatest respect for nature.
The estate is located 9 km from Orange, in the heart of the Côtes-du-Rhône AOP. The vineyards include 12 acres in the prestigious northern plain of Châteauneuf-du-Pape on red clay with large round galets, and 25 adjacent acres in Côtes-du-Rhône on stony clay-limestone soils. The vineyard is naturally established from several noble varieties of the Southern Rhône, principally Grenache, Syrah, and Mourvèdre. Farming is organic but uncertified.

Chateaumar Cuvee VincentDomaine de Châteaumar Cuvee Vincent 2017  ($17.99)    Cuvee Vincent is 100% Syrah from 50+-year-old vines growing on two parcels bordering Chateauneuf-du-Pape. Aged 8 to 10 months in concrete tanks, its unusual composition of 100% Syrah imbues it with the smoky aromas and meaty, savory flavors more associated with the legendary wines of Hermitage and Côte-Rotie in the Northern Rhône, but with the generosity of tart cherry, blackberry, blueberry, and dark spices one expects from the more lush Southern Rhône. A rich and complex wine, with aromas of blackberries, blueberries, and dark spices. This wine pairs well with barbequed meat or  cheese and bacon-infused Tartiflette.

Chateaumar rose & cheeseDomaine de Chateaumar Perle de Rosé 2019 ($17.99)   90% Grenache, 10% Mourvedre, aged 6 months in stainless steel tank.  Bright notes of cherry and strawberry show a creamy weight on the palate.   Sturdy and fresh with great balance, this is a dry rosé that pairs wonderfully with cheese and heartier dishes such as lamb burgers.

Adapted from The Spanish Table Cookbook by Steve Winston  Serves 4
A gorgeous urban hike to the beach at Discovery Park got me thinking about salmon and making salmon paella with fresh green beans from our garden.

salmon palla1 pound                            King Salmon filet, cut into bite-size pieces
½ tablespoon                 Spanish sea salt
¼  cup                                Spanish Olive Oil
½                                             Onion, chopped
2 cloves                                Garlic, finely chopped
Generous pinch               Saffron threads
1/4 cup                              Fino sherry
1/4 teaspoon                   Smoked sweet paprika
1/4 cup                               Chopped tomatoes
4 cups                                 Aneto Fish broth
2                                              Scallions (green onions) including green tops, sliced
1 jar                                       C&A baby artichokes, drained
1/2 pound                         Fresh green beans, trimmed and cut into bite size pieces
1 1/3 cups                            Calasparra or Bomba Spanish rice
1/8 cup                               Spanish Marcona Almonds, toasted and roughly chopped in food processer
2 Tablespoons                   Chopped parsley

Using a glass measuring cup, warm the Fino sherry in the microwave for 40 seconds on high heat.   Add the saffron threads and allow to steep, to release color and flavor.
Pour olive oil into a 13 inch or larger paella pan and heat, adding onions and salt.   Sauté until translucent.
Add garlic and continue to cook until garlic is soft.
Add tomatoes and cook until soft, 2-3 minutes.
Add smoked paprika and stir.
Add the rice and stir to coat with the pan juices.
Add the Fino sherry-saffron mixture and 3 cups of Fish broth.  Bring to a boil.
Add the green beans, almonds and artichokes and let the stock return to a boil, then add the salmon and scallions.
Cook until rice is done, (20-25 minutes).   Stir a couple of times to prevent burning and add more broth if necessary.
Sprinkle the chopped parsley on top, then remove pan from the heat and cover with foil.   Let rest for 10 minutes before serving.