New Shipments & Father’s Day



Entries in Last Sunday’s Paella Contest     

Spanish Table Seattle Newsletter                                                               June 16, 2011


A special bottle of wine is always appropriate on Father’s Day. An excellent choice is the outstanding 2004 Remelluri Rioja ($27.99). “Captivating aromas of cherry, cured meat, tobacco and licorice. Lush and juicy, with fresh red and dark fruit flavors, silky tannins and slow-mounting herbal qualities. Turns sweeter on the finish, with sexy oak spices lingering seductively. This is really delicious and already complex enough to enjoy in the near term.” 93 points Stephen Tanzer

A selection of special foods for Dads who like to cook, such as a bag or two of fresh Padron Peppers (price reduced to $6.99/4 oz bag as the grower doesn’t have to heat his greenhouse now), a top selection of cheeses such as herbaceous La Serena sheep’s milk cheese, Castellot raw cow’s milk cheese and my favorite, Montcabrer goat’s milk cheese. 

An assortment of embutidos are perfect this time of year. Butifarra, Chorizo Bilbao, Despaña brand Chistorra, Chorizo and Salchichon and Gem Basque Chorizo are all back in stock.

An inspiring cookbook is always a treat. Our new favorite is “Paella”, by Alberto Herraiz ($39.95). Herraiz is the man behind Fogon, the Michelin-starred “temple of rice” in Paris. He’s mad for rice, and cooking for Parisians has clearly inspired him. Click these links for a few sample recipes from “Paella”: Paella Rice w/ Crayfish, Paella Rice w/ Rabbit & Snails, Paella Rice w/ Lobster.    

Padron Pepper Plants make a special surprise for gardening Dads. We’ll have plants available beginning Friday June 17th. 


Ybarra anchovy stuffed olives: 3 pack minis (120 gr) and large cans (1450 gr).  

Alfajores. Horchata. Beer vinegar. Assorted Chilean Jams including Fig Chutney with Merken. Ten Fruit Sangria Juice Mix – an excellent source of Vitamin C – just add wine and ice!

Non alcoholic Sparkling Pineapple Juice. Did you know the Pineapple is a symbol of hospitality? 

Rafael Salgado Extra Virgin Olive Oil: 500 ml bottles, and now White Truffle flavored.

Fermin Jamon Iberico can be sliced to order at our Paris Grocery store (2 doors south of Spanish Table). Take advantage of the cost savings! 4 oz of sliced-to-order Iberico is approximately $18.00 at Paris Grocery. 4 oz of pre-packaged, sliced Iberico is $36.00.


Butifarra Special: Was $11.99, now $8.99 (appx 1 lb package). An exemplary grilling sausage originating in Catalonia, this white, garlicky sausage is incredible when served with fried white beans.  (See recipe below).  

Congratulations to The Harvest Vine, last weekend's paella contest winner.   Their "flamenco dress" black paella not only looked spectacular, but more importantly, tasted divine!  We're not surprised by their victory; all of us Harvest Vine fans know to expect nothing less. The event was sponsored by the Spain Association of the Pacific Northwest and it was a fantastic way to enjoy a Sunday afternoon. Put this event on your calendar for next year!  


We had been touring the island of Corsica for a week and took the overnight ferry to Marseille. After a quick coffee at a beachside bar, we took the fast road towards the Spanish Pyrenees. By the time we crossed the border, we were famished and stopped at a busy roadside inn. The menu featured hearty Catalan mountain food. I ordered grilled rabbit served with crisply fried potatoes and a dish of garlicky alioli. Steve ordered the following dish. As we savored the food and Catalan wine, we felt like we had come back home.   

 One serving; multiply the ingredients below by the number of servings needed.  

1 tablespoon Olive oil for cooking

2 Butifarra, Catalan “white” sausages

1 cup Cooked white beans, drained of all their moisture.

1 cup Olive Oil for frying

Sprinkle Coarse Sea salt 

Note: To avoid spattering, the cooked beans should be moisture free. I drain them and lay them out on a cookie sheet to dry prior to frying. Heat olive in a cazuela. Prick the sausages so their juice can escape and fry them to a golden brown. Remove sausage from the cazuela and keep warm. Add the olive oil heating it until it hazes. Add beans and fry until their skins crisp. Remove using a slotted spoon, and drain of any excess oil. Sprinkle with salt. Once you have fried cooked beans this way, you will discover an alternative to french fries. They pair perfectly with any grilled meat. If you have fresh thyme on hand, toss a few sprigs in the oil with the beans to add an extra dimension. 



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