New Holiday Shipment

SPANISH TABLE SEATTLE NEWSLETTER            November 21, 2011


I like to experiment with new foods when guests come over, and the holidays seem to be a natural time to try out some new recipes.   

Bacalou (salt cod) – is a traditional holiday food, and a new shipment just arrived. To make a glorious tapas, soak the cod in a water bath for 24-48 hours, changing the water a couple of times per day. Towel dry, then blend with a little cream and stuff into piquillo peppers. Warm in a 350 degree oven for 15 minutes, then serve.

boquFiletes de Boqueron (white anchovies) in the flat pack are back in stock. For a delicious starter, spread olive tapenade over crostini and top with a boqueron.


We have Matiz Sardines. sardFeatured in last week’s Wall Street Journal, we’ve had a run on these tasty fishes, but there are now plenty on the shelf. Serve them straight out of the can, or make them into a fish paté by mashing the sardines, adding chopped cilantro, key lime and mayonnaise to taste. Spread on crackers.


fabadaAside from a time of holiday feasts, now is also soup season! There’s nothing more restorative on a cold, wet day than a warm bowl of hearty soup.  

We now have prepared, canned Fabada Asturiana and Caldo Gallego.

A new shipment of ham hocks and fabada beans just arrived, for creating your own favorite recipe. 

Spanish Christmas Cookies have arrived! We’re stocked with Mantecados, Polvorones, Hojaldrades and one of my favorites, Bocaditos de Mazapan con Chocolate. 

Four pallets of clay cookware came in the door today. We’ve got all sizes and colors in ollas (covered bean pots), cazuelas (covered and uncovered shallow cookware) and bowls.

paella kit
Paella kits are back in stock. The kit includes an 8 serving carbon steel pan, 1/2 kilo of bomba rice, 1 gram saffron, s can of smoked paprika, piquillo peppers and the cookbook “Classic Spanish Cooking” by Elizabeth Luard, all for $50.00. These make excellent gifts.
NV Matilde Totus Tuus Brut Cava ($16.99) This delicious cava has bright notes of apple and pear, brioche and finishes dry with hints of toast. The 17 months aging on the lees offer up a sparkler with intensity and depth. “Matilde’s Non-Vintage Totus Tuus Cuvee Brut is a blend of 40% Chardonnay, 18% Xarel-lo, 18% Macabeo, 18% Parellada, and 6% Pinot Noir aged for 17 months on its lees. It reveals a beautiful frothy mousse, fragrant aromas from the Chardonnay, plenty of glycerin, and a Champagne-like personality at a fraction of the price. This lengthy effort is an outstanding value meant for drinking over the next 12-18 months.” 89 points Wine Advocate 
rogo2010 Adegas Santa Marta Rogo, Valdeorras ($19.99) Made of 100% Godello from 25 year old vines, raised on slate soils.   Fermented at low temperature, it rests on the lees for 60 days to gain in richness, then aged in stainless steel. The newest arrival from our trip to Spain last summer, this is such an impressively aromatic, mineral-driven and delicate wine that we placed a special order for it. This will be a stellar pairing with seafood or cheese tapas and rich Thanksgiving dishes. Only 800 cases are made; it is only available at The Spanish Table. “Mineral- and floral-accented lemon and pear aromas are complicated by scents of honey and white pepper. Pliant lemon gelato and orchard flavors are lifted by zesty minerality, turning spicier with aeration. The floral and mineral notes resonate on the long, sappy finish. I like this wine’s blend of depth and energy. ” 90 points Stephen Tanzer
2009 Barco de Piedra Ribera del Duero ($14.99) A small production red which shows the bright fruit and power of Ribera del Duero. Oak aged for 5 months, it displays enticing violet aromas with fresh notes of blackberry, hints of blueberry and tar, a firm structure and a depth of flavor. This is from a great vintage and has the stuffing to age for a year or two, but it is already irresistible.
2001 Beronia Gran Reserva Rioja ($26.99) This elegant Rioja from a great vintage is suave and balanced. One of the best values in a Gran Reserva, hands down. Rich smoky cherry and red berry, dusted with cocoa, a touch of earth, spice and vanilla. Firm tannins that soften with air and impressive length.
You can also shop online at The Spanish Table.
For food items and cookware (anything except wine), visit
For wine orders, visit
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