We’ll be open extended hours on these two days:
This Sunday, December 18, we’ll be open from 10 AM – 6 PM. Snow is predicted for next week; shop early during our extended holiday hours.
And we’ll be open Saturday, December 24 (Christmas Eve) from 10 AM – 4 PM.
Best wishes for a fantastic holiday season!
You may shop online 24/7 on our website parismadridgrocery.com. From the homepage, click on the Order & Pick Up button to bring up a menu of products. (Note, we don’t have every product on our site.) Your order will transmit during our business hours; we will call you for your credit card information and confirm the pick up time. In a hurry? Call us from the curb at the scheduled pick up time and we’ll bring the order out to your car.
We’ve just stocked our shelves with the last big shipments of the year. Below are some exciting arrivals that many of you have been waiting for:
Ceramic olive oil cruets, in two sizes
Terracotta sausage cookers, some in the shape of a pig
Two-section olive serving dishes (one section for olives, one for pits)
Amora mustard in a squeeze bottle
Ybarra Manzanilla olives stuffed with piquillo peppers
Lupini Beans in jars
Piri Piri sauce
Tete de Moine cheese
French Le Puy lentils
Sumol canned drinks in pineapple, orange and passion fruit
Amanteigado Portuguese sheep cheese
Black Nyons olives, AOC
French wheat flour T-45
Having a few people over or a larger celebration? We’re here to help put together an amazing spread! We’ve got extraordinary specialties including duck confit, snails ready to heat and serve, cheeses, and cured meats. We have finger foods galore, and there are many simple preparations using 2-3 ingredients such as Manzanilla olives stuffed with Marcona Almonds, Piquillo Peppers stuffed with tinned codfish or tuna, and vegetable or fish spreads on mini toasts. And we’d love to recommend wines to pair with these foods. Ask us!
Veuve Fourny & Fils Brut Rosé Champagne NV ($55.00) This is a lovely, creamy, pleasure-filled Champagne. “.. a creamy viscosity to this elegant rosé Champagne, carrying the finely meshed flavors of steeped cherry, candied pink grapefruit zest, graphite and spice. Fresh and balanced.” 92 points Wine Spectator
J.L. Chave Selection Mon Coeur Côtes-du-Rhône 2020 ($27.99) Best known for his fantastic reds from Hermitage in the northern rhône, the Mon Coeur is a terrific Syrah-Grenache blend, grown in the southern rhône near Chateauneuf-du-Pape. Very complex and elegant, it offers up beautifully ripened red fruit. The meticulous craftsmanship shows in the balance of spice hints, freshness, notes of road tar and white pepper. Medium to full-bodied, it cries out for roast meat. Highly recommended!
ARRIVING FRIDAY 12/16: Muga Anden de la Estacion Crianza Rioja 2019 ($23.99) “The 2019 El Andén de la Estación is a new red that takes advantage of the Barrio de la Estación, the train station neighborhood of Haro. It’s a Crianza with less extraction, looking for the elegance and finesse of the classical Rioja wines. It’s a blend of Tempranillo from their younger vines and Garnacha (that they buy) that matured in French and European barrels for 14 months. It’s a quaffable red with lots of Garnacha character (it might represent up to 30% of the blend, by far the highest in Garnacha from the portfolio). It’s floral, juicy and expressive, very open and approachable. This is delicious and still quite complex.” 92 points Wine Advocate
Chestnuts are a traditional holiday ingredient in France, and the following recipe using chestnuts is a wonderful dish to serve at a holiday dinner party. Pair this with a sparkling rose such as J. Laurens Cremant de Limoux ($17.99) or a hearty Rioja such as Viña Alberdi Reserva Rioja 2018 ($25.99)
PORK TENDERLOIN WITH AMONTILLADO SHERRY AND CHESTNUTS From The Spanish Table Cookbook by Steve Winston
Amontillado sherry is the color of a golden autumn leaf and tastes of honey and nuts. Paired with chestnuts, it’s a perfect autumn or holiday dish.
1 (¾ lb) Pork tenderloin
2 ounces Amontillado sherry, medium*
1 tablespoon Chopped Garlic
1 Spanish Laurel (Bay) leaf*
2 tablespoons Spanish olive oil*
½ teaspoon Sweet (dulce) smoked pimentón*
1/4 cup Whole French or Spanish chestnuts*
* These ingredients are available at Paris-Madrid Grocery
Mix sherry, garlic, and bay leaf, and marinate the pork tenderloin in this mixture for 2-24 hours.
Preheat oven to 350º
Put tenderloin and marinade in terracotta cazuela which has been brushed with olive oil.
Roast meat until internal temperature is 160º (about an hour), basting every 20 minutes, adding a small amount of liquid if necessary.
Remove meat from cazuela and allow it to rest.
Add paprika to juices in cazuela.
Add chestnuts and toss.
Slice meat and return to cazuela, coating well with juices.