Pulpo a Feira, Galicia Spain
Spanish Table Seattle Newsletter July 8, 2011
The drum roll for Spanish rosados has been beating loudly around here, especially now that summer is here. And this week, the New York Times even took up the subject, although they omitted a couple of our favorite light and crisp rosados: 2010 Muga rosado ($12.99) and 2010 Amestoi Rubentis ($18.99).
Ten wines are tasted and reviewed in the article Roses of a Different Color; we stock six of them, including the Best Value, 2010 Parés Balta Ros de Pacs ($12.99). We also stock the 2010 Borsao ($7.99); 2010 Olivares ($8.99, which is almost sold out), 2010 Cune ($12.99 – the article reviewed the 2009 vintage but trust me, the 2010 is much better), 2010 Chivite Gran Feudo ($8.99) and 2000 López de Heredia Viña Tondonia Rosado ($22.99).
A fantastic dish that we ate repeatedly on our May trip to Spain is Octopus Galician style (see recipe below). In Galicia, it is called Pulpo a Feira and elsewhere in Spain, Pulpo a la Gallego. And, we carry the traditional wooden plates that this dish is served on. This is excellent served with a Spanish rosado.
Planning a wedding or large event? We’ve got wines in all price ranges and will help you choose the perfect beverages, including Spanish sparkling wines. 10% discount on a case of 12 wines or more.
|Spanish Sips and Bites Tasting, Tuesday July 19. This is a drop in tasting between 6-8 p.m at Pintxo, 2207 2nd Avenue, Seattle 206.441.4042. Cost: $10 per person.
Hosted by Pintxo Seattle and special guest Lucia Ramos, of Spain’s Frontaura winery. Join us for four savory pintxos matched with delicious wines from Toro, Rueda, Penedes, Rias Baixas, and Cava. Lucia is coming with photos, stories, tasting notes, and maps that show the rich history and spectacular range of Spanish wines. All wines tasted are available for purchase at The Spanish Table – orders placed at the event will receive a special 10% discount.
As this event is limited to 25 guests, please call Pinxto to reserve a place: 206.441.4042
Melamine picnic ware in Spanish yellow and blue pattern, and clear wine glasses. Spanish Style by Kate Hill ($11.99) is a beautiful trip through interiors of historic haciendas, private homes, art studios and designer hotels all over Spain. This book is an excellent gift for designers and an armchair escape to Iberia.
RECIPE: Pulpo a Feira (serves 6)
1 octopus, approximately 3 pounds*
2 quarts water, boiling
2 medium waxy potatoes, peeled, boiled and sliced
2-3 oz extra virgin olive oil
1 tsp smoked Spanish Bittersweet Paprika
1/2 tsp coarse sea salt
Gently boil octopus in salted water for 40 minutes to an hour, until octopus is tender. Remove from water and cool, then slice into bite-size pieces. Place the cooked potato slices on a platter and top with a piece of octopus. Drizzle olive oil over the top, then sprinkle salt and pepper and a light dusting of paprika over the slices and serve.
* Fresh octopus can be hard to locate but we’ve often found it at Seattle Fish Company in West Seattle. An even easier option than cooking a fresh octopus is to use a 4 oz can or two of Matiz Gallego Octopus in Olive Oil.