Paella Season! Great Father’s Day Gifts!
Join us this Saturday, June 14th for a paella demo and tasting, wine tasting, and sale of all our paella pans, stoves, and select ingredients. We will begin cooking mouth-watering chicken and chorizo paella at 11:30 in front of the shop. Tasting portions of paella will be available for $5 a bowl beginning around 12:30 until sold out. We will be sharing tips on sautéing, seasoning, and getting the rice to just the right texture.
On both Saturday and Sunday all paella pans, stoves, and accessory tools as well as a selection of paella ingredients (including rice, chorizo Bilboa, stocks, piquillo peppers, sofrito, pimentón, and saffron) will all be 10% off. Sale limited to stock on hand.
We are prepared with canopies so this event will happen rain or shine. Join us for the opening of paella season!
Free Wine Tasting
On both Saturday and Sunday, June 14th and 15th, we’ll be offering a free wine tasting of some house favorites from 2-4pm.
Santola Vinho Verde is an easy drinking, mildly frizzante wine from Portugal. Just slightly off-dry, with subdued notes of lemon and grass. Lovely as an aperitif with aged, salty cheese or almonds or with a seafood main course. At just 9% alcohol, it’s the perfect summer brunch wine. $11/ bottle.
Honoro Vera Monastrell 2023 from Jumilla, Spain offers a complex nose of ripe, red fruits and plum. It has a generous palate of concentrated fruit with a bit of spice, fine tannins, and fresh acidity on the finish. We love this with roast pork, legumes, or a meaty paella. Good value for just $12/ bottle.
Yzaguirre Vermouth Blanco: Its name may be Basque, but this classic vermouth has been produced in Catalonia since 1884. This medium-sweet vermouth has a fresh and pleasant palate dominated by cinnamon and vanilla with aromas of herbs, candied fruits and tropical flowers. Serve over ice with lemon. $21/ L bottle
Tinned Fish Tuesday
Gueyu Mar has perfected the preserving of seafood that has been grilled over holm oak which imparts a rich smokey flavor. Their char-grilled sardine paté owes its silky texture to the addition of arbequina olive oil in combination with the sardine filets from the Asturian coast or Rias Baixas. Nori seaweed adds a briny note to brighten the rich palate. We enjoy it on toast on its own or topped with white anchovy filets and micro greens.