Fresh Padron Peppers and Muga Rosado

More Padron Peppers Are Here! 

Spanish Table Seattle Newsletter                                                                    June 8, 2011 

Fifteen pounds of Fresh Padron Peppers came in the door this morning. For those of you who didn’t get here in time last week, come now and stock up! To prepare the peppers, sauté in a bit of olive oil until they blister and soften, sprinkle with a coarse sea salt and enjoy with a cold glass of something delicious (like fino sherry). 

2010 Muga Rosado Rioja ($12.99) is arriving tomorrow, Thursday June 9th. Muga is one of our all-time favorite rosés and each year we eagerly await it’s arrival. It’s an exciting moment when the first cases of the year roll in the door!! 

2010 Cune Rioja Rosado ($12.99) Ripe berry aromas and a rich mouthfeel are offered up by 2010 Cune rosado. Simultaneously light, dry and crisp, this may be the best rosado Cune has produced!

Next Sunday June 12th, we’ll be competing in a paella making contestSAPN (Spain Association of the Pacific Northwest) has thrown down the gauntlet this year and invited restaurants and retailers to join the amateur chefs. It’s open to the public ($20.00 for all the paella you can eat until it runs out), noon at Luther Burbank Park on Mercer Island.

Father’s Day is June 19thNeed a great gift for Dad?

Our Paella Kit ($51.00) contains everything you need to make an exceptional paella!  Includes 8 serving enameled pan, 1 kilo Valencian Rice, Smoked Paprika, 1 gram Saffron, Roasted Piquillo Peppers and a recipe.   

Seven Fires Cookbook ($35.00) by Argentinean restaurateur Francis Mallmann. The pictures of cooking meat over fire are incredible but the book is not limited to steak! It also includes recipes for Empanadas, Fish and Vegetables including Burnt Carrots with Goat Cheese.

A special bottle of wine is always appropriate on Father’s Day, such as 2001 Viña Tondonia Reserva ($40.00). Vibrant red cherry fruit with savory undertones. Seems delicate, but stands up to hearty red meat. This is a wine that any father will love! Wrapped in gold-colored wire.


Miguel and Valentino Chocolate and Fig Jam; Chocolate and Raspberry Jam. Spread on croissants at breakfast or dip fresh strawberries in them.  

Mi Conserva brand Bonito tuna in olive oil. $9.99/7.4 oz jar GREAT PRICE! Pairs wonderfully with a dry Spanish rosé.

Arriving Saturday morningA pallet of embutidos, including Bilbao and Riojana Chorizo, and other cured meat products. 

Sherry-Sangria Cocktail (adapted from Martha Stewart Magazine)

1 bottle (750 ml) of Amontillado sherry (we recommend Argüeso or Valdespino)

1 cup Cointreau or other orange-flavored liqueur

2 cups sliced stone fruit, such as apricots, nectarines, peaches and plums

Ice cubes

Combine sherry, Cointreau and fruit in a pitcher. Refrigerate for at least 45 minutes. Serve over ice.


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