Tinned fish platter comboWith just 48 hours until Christmas Day, we’re ready to help with holiday dinner ingredients, charcuterie for boards, cheeses for Raclette or Fondue, wines, bubbles, sherry, and port for enjoying around the table or for gifting.   Our tinned fish selection is legendary; pick up some tins for seafood boards, enjoy it on bread or toss almost any seafood with pasta and your choice of sauce.  (We like cream sauce.) Tinned seafood is also a fantastic stocking stuffer!   Spend $100.00 or more and we’ll give you a wooden wine box.

Our holiday hours are:
Saturday, 12/23/23, 9:30 AM – 5:30 PM
Sunday Christmas Eve, 12/24/23, 9:30 AM – 4:00 PM.
Closed on 12/25/23, Christmas Day.
Tuesday, Dec. 26- Dec. 31, open regular hours, 9:30 AM – 5:30 p.m.
Closed New Year’s Day, 1/1/24.    Happy holidays!

This week, we received:
Cinco Jotas Iberico Bellota JamonBacalou (salt cod)
Surimi baby eels
5J Cinco Jotas Pre-sliced & packaged Jamon Iberico de Bellota

Holiday TreatsWe’ve still got plenty of holiday treats in stock.  These make fantastic gifts or stocking stuffers!

WINE CORNER:  These two outstanding Spanish wines are of limited availability & would be excellent gifts for a Spanish wine lover.
Terroir al Limit Historic, Priorat 2019  Winemaker and owner Dominik Huber harvests grapes a few weeks earlier than other producers to preserve freshness and uses whole-bunch fermentation, concrete tanks, and large oak foudre in the vinification process.  The resulting lithe and elegant, pure, and expressive wines have gone from strength to strength, and fully deserve the reputation and cult status they’ve since acquired. 2019 Historic offers up a savory nose and bright juicy fruit. Mineral-driven, complex, and medium-bodied, it is round on the palate with silky tannins.  A food-friendly wine, pair it with poultry, cheeses, and grilled pork chops.   Garnacha and Carineña, fermented with native yeast, aged 5 months in concrete vats.  Certified organic.  If you are a Priorat wine aficionado, you must try this wine!
Commando G La Bruja de Rozas 2021, Vinos de Madrid -100% Garnacha from vines 40-65 years old, grown in granitic sand at 900 meters elevation in the Serra de Gredos Mountains near Madrid.  La Bruja is perfumed and lively with plenty of fruit and a backbone of acidity and fine tannin. Hand-harvested, natural yeast fermentation and a long maceration followed by nine months in oak vats.  Commando G, owned by Daniel Landi and Fernando Garcia, is redefining what was previously viewed as a workhorse variety, Garnacha, into something that can rival the elegance and finesse of Pinot in Burgundy or Syrah in the northern Rhône.
“The 2021 La Bruja de Rozas is their edgiest and most austere mineral and soil-driven version of their entry-level red. It’s herbal, with no concession for fruit, and it has electricity and grip. It’s a good preview of what’s to come from 2021. Grip, minerality, depth, layers, and subtleness. It needs time in the glass, and my guess is that at age eight it’s going to reach an outstanding level.”  95 points Wine Advocate

Chateau Haut-Mayne SauternesSticky Wine Season:  A magnificent dessert cries out for a fabulous accompaniment.  For fruit tarts, we like a glass of Sauternes with its citrus-honey notes and lively acidity.  With nut desserts such as Musician’s Tart or Pecan Pie, serve a Malmsey Madeira or Cream sherry.  With blue cheese and dried figs, apricots, or dates, a Vintage Port or LBV is best. Or keep it simple: a tipple of sweet wine on its own, such as port is a pleasurable way to end the evening.  We’ve got a tremendous array of sticky wines including Madeira, Moscatel, Tokaji, Vouvray Molleux, and Champagne Demi-Sec.   We’ve got your dessert wine needs covered!

The rich, woodsy taste of smoked salmon marries with the oak-aged Dry Oloroso Sherry in this opulent sauce. You don’t really taste the garlic, it just adds an underlying complexity to the salmon-dominated sauce with the subtle hint of Oloroso Sherry expanding the theme. The salmon is usually salty enough that you won’t need to add any additional seasoning. If using fresh salmon, add ½ teaspoon Spanish sea salt with the water. You can substitute orzo if fideo is unavailable. The Spanish and Portuguese mix seafood, not just in paella, but throughout their cuisine. So feel free to combine salmon, shrimp, and clams in this dish.

Serves 4

2 tablespoons Spanish Olive Oil*
1 tablespoon Garlic, finely chopped
1 pound Smoked or cooked salmon, flaked and or shrimp meat or clams.
½ cup Dry Oloroso Sherry*
½ pounds Fideo pasta*
1 cup Half and Half or Cream
1 tablespoon Minced parsley
*available at Paris-Madrid Grocery

Heat oil in a 12-inch or larger paella pan
Cook garlic until soft.
Add seafood.
Heat through, and avoid scorching.
When hot, add Oloroso Sherry and water then bring to a boil.
Add pasta and return to boil.
Reduce heat and cook until the pasta has absorbed the liquid and is al dente (10-12 minutes).
Add Half and Half and parsley.
Cook an additional minute or two until incorporated, then serve.