Clam & Chistorra Paella

It’s Martin Luther King Jr. holiday on Monday January 17, and Paris-Madrid Grocery will be open regular hours from 10 AM – 6 PM.   Stop in and see us!

Calasparra RiceCalasparra is an exceptional Spanish rice that makes incredible paellas.   Better rice = better paella, as rice is the focus of this dish. Calasparra has been grown in the region of Murcia for centuries and was the first rice to receive D.O. protected status. Unique for the way it is cultivated, it grows in cold, natural mountain waters where the rice slowly matures. The water and superior climactic conditions produce a superb premium hard grain rice with a higher starch content. It absorbs much more water than a normal Valencian paella rice.  For best results, start by adding 2 ½ cups liquid to one cup of rice, and be prepared to use up to 4 cups liquid per cup of rice, depending on the ingredients in the paella.  (Some ingredients especially fish, release liquid as it cooks). Calasparra holds up well to longer cooking times.  See the recipe below for Squid Ink Paella using Calasparra rice.

For those cutting back on alcohol, we’ve got two new options:
Pathfinder is a botanicallly infused non alcoholic spirit.  Fermented from hemp and carefully refined by copper pot distillation, it has flavors reminiscent of a Spanish medium vermouth.  It contains no THC, and has notes of resin, lavendar, and camomile with bitter herbal notes and a slight sweetness.   Mix with seltzer and lemon to make a spritz or use the bottle’s QR code to download more beverage recipes.
Aurora sparkling non-alcoholic hops beverage, Pomelo-Sage flavor, is a refreshing and complex soda drink with clean and balanced citrus-herbal notes. Drink it as is, or use as a mixer.

We have whole Mojama in stock.  The pre-cut packages are not available currently, so we brought in a whole filet.   Located in the meat case near the jamons, we now slice it to order.  Serve the slices at room temperature with a flavorful Spanish EVOO such as PONs green oil drizzled on top accompanied by Marcona Almonds.  It’s a delectable treat!

WINE CORNER – These two Spanish reds are a couple of our favorites right now and are drinking extremely well.
MontecastrilloFinca Torremilanos Montecastrillo 2019, Ribera del Duero ($13.99) This terrific red from Ribera del Duero over delivers for its modest price! Lively and fresh, it offers up smoky aromas and notes of black fruit. Medium to full-bodied and gracefully structured, it has a touch of spice and with notes of mineral on the pleasing finish. Super tasty, and excellent with paella or lamb.   90% Tempranillo, 10% Cabernet Sauvignon from 30-year-old estate vineyards, fermented with native yeasts, aged 4 months in French oak.  Certified biodynamic, no sulfites added.

Las JarasLas Jaras Vino de Pueblo 2018, Castilla y Leon ($24.99)   This juicy and complex red is a must-try! Deep and dark fruit aromas resonate with hints of earth and dried leaves. On the palate, the wine is smooth, lifted, and complex with well-integrated notes of oak.  Medium-bodied, bright and really tasty, the lengthy finish shows spicy white pepper nuances and grip.  The grapes are raised in a unique mountainous and wild terroir from a rehabilitated vineyard located at over 2600 feet elevation. Mencia (80%), Grenache (10%) & Prieto Picudo (10%) are grown organically in a plot over 50 years old. Vines grow inside clay pots to protect them from severe winter temperatures while the long growing season allows the fruit to fully ripen and develop its gorgeous complexity.

Aneto BlackSquid Ink Paella (Serves 3)
Traditionally, this paella is made with slices of cleaned squid, squid ink, clam juice or fish broth and spices. We used to make Squid Ink paella this traditional way, but we’ve fallen in love with the fabulous flavor of Aneto Squid Ink Paella cooking base.  This naturally made, concentrated broth is full of fish and shellfish, vegetables and squid ink – just add rice and it becomes a paella in 25 minutes. We’ve served this paella to dubious friends and neighbors who are turned off by the color, and they’ve gone home raving about this dish.  If you jig for squid in Puget Sound, right now fresh squid is in season – another reason to make this paella now!

1 Tetra pack Aneto Squid Ink Paella (1000 ml, 33.8 fl. oz)*
1 cup Calasparra Rice*
4 Tablespoons Spanish EVOO*
1/4 lb sliced squid bodies and tentacles
1/4 lb inexpensive white fish (snapper, dover sole, cod)
2 tablespoons chopped parsley

Optional:  Jarred Romesco or Alioli Sauce*

In a 30 cm paella pan* or skillet, saute the fish in olive oil until translucent.
Add rice and stir, allowing rice to soak up the pan juices.
Add all of the Aneto Squid Ink liquid and bring to a boil.
Reduce heat to a simmer and cook for 15 minutes, then add squid.
Cook for an additional 5 minutes, adding water or fish broth if liquid is absorbed and rice is still crunchy.
Cook until rice is al dente, adding liquid as needed, then remove from heat.
Cover with foil and let sit for 5 minutes, then serve with Romesco sauce or Alioli sauce on the side.

* Products available at Paris-Madrid Grocery