Thanks to all of you who came to our paella cooking demo and wine tasting last Saturday! It is definitely outdoor paella cooking weather now – come in for pans or paella burners if you are lacking any cookware. Our selection of paella gear is extensive right now, as well as the essential ingredients. And, see below for a Salmon and Pebrella Paella – Pebrella is a Spanish herb and we now have a limited amount in stock.
We received a pallet of olives this week, including Ybarra anchovy-stuffed olives that have been out of stock. We now have the medium tins, large tins, and glass jars with premium quality olives (“Alta Seleccion”) all stuffed with anchovies. Float one in a martini, or a glass of chilled Spanish vermouth. And, if you haven’t perused our amazing selection of Spanish and French vermouths, come in and pick up a bottle to pair with the olives.
Spanish Table Lemon-stuffed olives
Ybarra EVOO in liter and 3 liter sizes.
Ferrer brand Salsa Brava – Make an easy tapas with this sauce by roasting or boiling chunks of potato. When the potatoes are tender, drain, coat with Salsa Brava, and serve. Warning: The sauce has a kick to it.
Maria Cookies from Spain – The quintessential cookie to enjoy with afternoon tea or coffee.
Ybarra pitted, plain Manzanilla Olives – Skewer them to make Gildas, the Basque pintxo consisting of an olive, a boquerone, and a Guindilla pepper to make a briny, spicy palate cleanser. Or, stuff these olives with Marcona almonds for a delicious snack.
Hand-painted ceramics: 3 sizes of bowls and Sangria pitchers, all which add beauty to your home. They also make great gifts.
Pebrella: (thymus piperella) Is a member of the thyme family indigenous to a narrow micro-climate stretching roughly from Valencia to Alicante. If you do not have pebrella, use thyme (tomillo) or oregano (orégano/orégão) or a combination of those two herbs.
Wondering where to park to visit our shop? Downtown Seattle Parking has built an interactive and searchable map of parking garages. Many display the hourly rate.
Châteaumar Rosé Côtes-du-Rhône 2021 ($19.99) 90% Grenache, 10% Mourvedre, aged 6 months in stainless steel. Don’t let the slightly darker color of this rosé fool you – it is as fresh and bright as other rosados that we carry. A nose of macerated strawberries, raspberries, and peaches, has a smooth and creamy texture. Soft, round, and slightly weighty on the palate, this sturdy rosé is a fine companion for richer foods like grilled lamb loin chops, burgers, spicy sausages, or cheese platters.
Viña Godeval Godello Cepas Vellas, Valdeorras 2019 ($25.99) Godello is an indigenous white grape from the highest mountains in Galicia. With only 200 hectares planted, the wines are not widely known but many, especially the cuvées from Viña Godeval, are stunning. Cepas Vellas is made from the oldest vines on the estate, 50+ years old, grown on pure slate soils. With an intense and complex nose of ripe white fruits and lime, it is fresh and inviting. On the palate, apple, melon, and peach fruit flavors with a hint of herbs give complexity, power, and weight. With a fantastic mouthfeel and a layer of minerals from the slate soils, this is a wine that pairs beautifully with seafood paella or poultry. It’s incredible with the Salmon and Pebrella recipe below.
Sierra Cantabria Rioja Crianza 2016 ($18.99) This was a big seller at last week’s wine tasting. A seriously delicious Rioja red with great balance, lift and complexity. Very food friendly, it pairs wonderfully with paella, poultry, roast lamb. This is the flagship wine produced by the 5th generation of Eguren family vignerons from their estate vineyards. “It’s a year of balance and freshness, with good yields and healthy grapes. It has to be one of the finest vintages for this wine.” 100% Tempranillo, grown organically with some biodynamic viticulture practices utilized. Fermented with native yeasts, aged 14 months in used American and French oak. 91 points Wine Advocate
SALMON AND PEBRELLA PAELLA From The Spanish Table Cookbook by Steve Winston Serves 4
Try this delicious paella recipe using Pebrella, an herb in the thyme family, indigenous to Spain. We now have a limited amount in stock.
1 pound Salmon steak, trimmed and cubed. Reserve trimmings.
1 Spanish laurel (bay) leaf*
½ teaspoon Pebrella*
6 Green peppercorns, rinsed*
½ tablespoon Spanish sea salt*
4 cups Aneto Fish Broth*
1/4 tsp saffron, steeped in 1/2 cup warmed dry sherry*
¼ cup Spanish Olive Oil*
½ Onion, chopped
4 cloves Garlic, finely chopped
2 Scallions (green onions) including green tops, sliced
1/2 cup fresh green beans, chopped
2 cups Valencian Rice, or 1 1/3 cup Bomba Rice*
* Ingredients available at Paris-Madrid Grocery
Trim the skin and de-bone the salmon, then cut it into cubes. Put the trimmings in a saucepan with the laurel, Pebrella, green peppercorns, sea salt, and fish broth. Bring to a boil, reduce heat, and simmer while sauteeing vegetables.
Pour olive oil into a 13-inch or larger paella pan and heat, adding onions.
Sauté until translucent.
Add garlic and continue to cook until garlic is soft.
Stir in the green onion, pushing the vegetables to the rim of the pan leaving the center bare.
Add the cubed salmon and brown.
Add green beans and saffron mixture.
Strain the fish stock and measure out 4 cups.
Add rice to the paella pan and stir, coating it with the pan liquid.
Add 4 cups of broth to the paella pan and cook for 15 minutes.
Add more broth if needed and continue simmering for another 5-10 minutes until rice is done.
Remove from heat, cover with foil, and let rest for 10 minutes before serving.