Give Dad the gift of paella for Father’s Day this coming Sunday, June 19. Shop at Paris-Madrid Grocery for the basic ingredients or a give a paella gift set to Dad. We’ve also got paella pans in many sizes, Spanish paella and Bomba rice, chorizo, delicious Aneto brand concentrated broths from Spain, piquillo peppers, and Granja beans. If you’re cooking paella with Dad on Father’s Day, pick up chicken or seafood at the Pike Place Market and enjoy a great meal! See our chicken, chorizo and Amontillado paella recipe below for inspiration.
Paris-Madrid Grocery is hiring! We are accepting applications for a permanent, part-time position. The job includes working weekend shifts, lifting cases of wine (37 pounds), cleaning, stocking shelves, cashiering. and working in the deli, cutting cheese, and slicing cured meats to order. If 21 or older, assist customers with wines. Knowledge of European cheeses, cured meats, and wine preferred. This is a great job for a college student, a retiree, or someone you know who wants to pick up some extra money. 32 hours per week, or more as needed for staff vacations. Please send resumes to firstname.lastname@example.org
Piedras de Chocolate (also called Catanias) are back in stock. These are Marcona almonds coated in dark chocolate, dusted with cocoa powder. Simple ingredients that are perfectly paired, you can’t eat just one.
FATHER’S DAY WINES:
Botani Dry Moscatel Old Vines 2019, Sierras de Malaga ($16.99) Shows a hint of tropical fruit tropical fruit and apricot aromas. Grown on slate soils, it shows beautiful minerality and a fresh, dry finish. Serve this as an aperitif wine or with cheese. “This mouthwatering white offers lots of floral aromas, with a fresh acidity binding the lime blossom, tangerine and lychee flavors and spice notes lingering on the finish.” 90 points Wine Spectator
Domaine Poli Niellucciu Rosé, Ile de Beauté, Corsica ($16.99) Niellucciu is a Sangiovese clone, found only on Corsica. The grapes were vinified in concrete vats, giving this stunning rosado a fantastic mouthfeel. Notes of wild strawberry and melon have a touch of saltiness, due to the proximity of the vineyards to the Mediteranean sea. Very tasty and lightweight with a crisp finish, open a bottle and experience Corsica! Excellent with shellfish or paella.
La Rioja Alta Viña Alberdi Reserva Rioja 2016 ($21.99) This wine, made by an estate founded in 1890 is a classic-style Rioja that pairs magically with paella. Showing notes of cherry and plum fruit, leather, cigar box spice and earth, it is complex wine that cries out for food. With high acid, it is especially great with rich foods such as paella or roast meat dishes. Balanced and fresh, it is100% Tempranillo, from 40-60 year-old vines grown at elevations 1600-2000 feet high. Aged two years in new and used American oak barrels.
¼ cup Spanish olive oil
4 Chicken thighs, bone-in
2 links Bilbao Spanish Style Cooking Chorizo
1 Large onion, chopped
1 tablespoon Minced Garlic
2 cups Spanish Bomba paella rice
1 cup Medium Dry Amontillado Sherry
5-6 cups Chicken stock
Optional: Add 1 cup garbanzo beans at the same time as the rice for extra flavor
Heat the olive oil in a 12 inch paella pan and brown the chicken.
Add onions and sauté until wilted.
Add garlic and cook another minute or two.
Add chorizo and cook until fat is released.
Add rice and stir to coat. Add Garbanzo beans if using.
Add Amontillado sherry.
Bring to a boil, when Amontillado is absorbed by the rice, add chicken stock, reduce heat and simmer until rice is done 20-25 minutes. Let the paella rest, covered, for 10 minutes before serving.