Category Archives: Paella

Recaredo Cava & Cheese

RECAREDO CAVA ARRIVES

Established in 1924, Recaredo is a pioneer in the production of totally dry Spanish cavas, working with oak barrels and extended aging on the lees.

The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity to Recaredo’s cavas.  Some of the base wine is also aged in oak barrels for a few months and this wine will be used to add greater finesse and structure to the final blending.

  Viticulture at Recaredo is based on dry farming, use of only estate fruit, and vineyards are certified organic and biodynamic.     The wines are meticulously produced, hand-riddled, and aged on the lees with cork stoppers.  They are disgorged manually, without freezing the necks of the bottles which provides the most natural product.   All cuvées are vintage-dated and have zero dosage. These sparkling wines must simply be tasted to be believed!
2010 Recaredo “Relats” Brut Nature, Gran Reserva Penedes ($33.00)  Relats means “little stories in a bottle” and with its extensive 54 months of lees aging, Relats says a ton about depth and complexity.   A blend of  54% Xarel-lo and 46% Macabeo, this is the youngest cuvee made by Recaredo.   With rich brioche aromas, hints of nuts and toast, this bone-dry cava has a fine mousse of bubbles with staying power and elegance.
2008 Recaredo Terrers Brut Nature Gran Reserva, Penedes ($41.00)  46% Xarel-lo, 40% Macabeo, 14% Parellada, aged 71 months on the lees.  Fresh aromas of yellow apple are bright and creamy on the palate. Ripe white fruit has a hint of nuts and mineral and very fine bubbles, which end in a delicate crown.  Balanced acidity with a persistent finish, showing notes of almond and anise.  “… an elegant bouquet of white flowers, pears, apples and freshly-baked brioche, fresh and elegant, subtle, with a fresh palate with tiny, almost imperceptible bubbles that only seem to add freshness and texture, with clean flavors, superb acidity and balance. A great Cava at a bargain price. Drink now-2017.”  92 points WineAdvocate
Also available from our distributor (call or e-mail to order):
2006 Recaredo “Brut de Brut” Brut Nature Gran Reserva ($60.00)
2004 Recaredo “Particular” Brut Nature Gran Reserva ($115.00)

CHEESE PLEASE
   Infinitely variable in texture, flavor and unctuousness, cheese can play the meal’s starring role or be the fill-in workhorse.   Imagine an artisanal cheese platter accompanied by dried apricots or figs, charcuterie or nuts. Served with Recaredo cava, the seductive platter is a very romantic meal.
  Everyday quick and easy recipes like pizza, lasagna or toasted cheese sandwiches can be brightened up by using a different queso.   Variety is the spice of life; try one of the following tasty Iberian cheeses.
  One of our favorite meals in a hotel room is uber simple:  a selection of great cheeses and a bottle of wine.    This strategy is essential when restaurant options are poor.  Never leave home without emergency supplies!
Recommended Artisanal Cheeses:

Garroxta:  Goat milk.  Semi-hard and luscious, delicately flavored and smooth.   Excellent with cava!
Roncal:  Sheep milk. Made from raw milk of the Lacha and Aragonesa breeds that feed in high Navarran pastures.  Aged 6 months.  Intense flavors, nutty, with hint of mushroom.
Valdeon blue cheese:  Cow and goat milk.  Sweeter than Cabrales, it is smooth, rich and caramelized.
 
Olveha Amanteigado:  Portuguese sheep milk.  A non-DOP Serra de Estrela cheese, it is made with thistle rennet.  Unctuous and soft, sweet with hints of thistle.  Slice the top off this cheese and eat the center with a spoon.
Excellent Melting Cheeses:

Young Mahon: Cow’s milk.  Aged 4 months. Has a slight piquancy, with fruity, rich and nutty flavors.
Tetilla:  Cow’s milk.  Made in Galicia, the cows graze on lush grass and the cheese is aged 15-20 days.  Mild, buttery and semi-soft.
Palhais:  Goat milk.  From Portugal, semi-soft, crumbly and tangy.   Great stuffed inside piquillo peppers and warmed.
Great picnic cheeses:

Pata Cabra:  Goat milk. A washed-rind cheese from Aragon.  Fruity and refined when young, it develops tanginess with age.
El Valle Semi Curado:  Sheep milk.  Everyone knows Manchego sheep cheese from Spain, and we carry a selection from a number of producers.  El Valle is a non D.O. sheep milk cheese that is slightly creamier than Manchego, with fresh flavors of hay, and is a touch sharp.

Beira:  Cow’s milk.  From Portugal, near the Serra de Estrela mountains.  Flavorful, smooth and grassy.
Upcoming Paella class on Saturday March 19, 11-1 PM.
Details:  Hot Stove

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Filed under Catalan, Cava, Cheese, Events, Food, Jamon, Paella, Spain, Wine

Spanish Pantry Essentials

Not a fan of slogging through pounding rain to the grocery store?   Or don’t have time?   By keeping a few essential Spanish ingredients on hand, it’s easy to pull together a nutritious, tasty meal in a flash and save a run to the store.
Conservas are a must.  In Spain, vegetables are picked at their peak of flavor, roasted or simmered and then packed in jars or cans.   Equally delicious are a wide range of fish and shellfish, many packed in olive oil.  The oil can and should be used in recipes.
Rice is a versatile staple to have in the pantry.    Rice simmered with chorizo and jarred, roasted red peppers is delicious and quick to prepare.   If there is chicken in the frig, make a fast and toothsome rice soup with Aneto chicken broth, Spanish garbanzo beans and a sprinkling of dried lime.   Or, make a complete paella in 30 minutes with an Aneto Paella broth.   Choose from Seafood, Squid Ink or Valencian Paella; comes in easy to store tetra paks with a one year shelf life.     
In Spain, pasta called fideo is used to make a dish called fideau.   Fideo, simmered with broth in a paella pan, can be prepared in minutes by adding jarred ingredients.   For example, toss olive-oil packed Spanish tuna with strips of piquillo pepper, the oil from tuna, capers, water and pasta.
Or use Aneto Squid Ink Paella with fideo and revel in this different take on a traditional Spanish dish.   If Mac n’ Cheese is a favorite, upscale it.  Combine chicken stock with pasta and saffron; simmer until the pasta is done, then drain and stir in Manchego cheese to melt.
Gluten intolerant?    A jar of lentils, cooked with spicy chorizo makes a hearty and simple meal.   Canned mackerel or anchovies are fantastic tossed with lentils or white beans.
 
Got a freezer?  Store packages of Bilbao Chorizo, Chistorra or Morcilla for the right moment.  Scramble choistorra with eggs.  Grill chorizo and serve with de la Estancia organic polenta from Argentina which cooks in 3 minutes.  Just add grated Mahon cheese.
NEW!  Hernán products from Mexico, made by artisan producers.    Just arrived are Mole Poblano andMole Pipián sauces.   Mole Poblano is a blend of chiles and spices, tempered by an infusion of nuts, chocolate and other ingredients. Typically served on chicken or pork.   Mole Pipián contains roasted pumpkin seeds, sesame seeds and peanuts with spicy chiles and epazote and is excellent on fish.
  Hernán Mexican hot chocolate with cinnamon is now available, in powder and squares.
Brush up on Spanish with Spanish Circle on Wednesday evenings.  Held at the Seattle Public Library, 1000 Fourth Ave., Level 4, Room 1.  Jan 13-March 16 at 6 p.m.   Free!   For more information call 206.684.0849.

WINES
 
2013 Narupa Alala Albarino, Rias Baixas   ($26.99)   First vintage!  Sustainably produced from a 30 year old, family-owned vineyard planted by the winemaker’s Grandfather.  The grapes are pressed by foot and fermented with native yeast.  Raised in stainless steel with no malolactic fermentation, it has extended aging of one year to develop complexity.   Fresh aromatics with a hint of tropical fruit have notes of citrus and dust.   Mineral-laden with great mouthfeel and a pleasurable weight, this is a terrific expression of Albariño.   Limited availability – only 3 cases came to the state of Washinton, and we have 6 bottles.

2012 Carramimbre Roble, Ribera del Duero   

SALE!  Regular price $14.99, now $10.99  

We rediscovered this tasty gem last weekend, accompanied by a tapas assortment.  Versatile and nuanced, and it’s now 25% off!   (6 cases available).  90% Tempranillo, 10% Cabernet Sauvignon, aged four months in oak.  Offers up aromas of ripe blackberry, hints of earth and road tar, reminiscent of an old-school California Zinfandel.  Very smooth and full-bodied, it displays lifted notes of white pepper, tobacco leaf and mushroom.  Black fruit and mineral notes on the lengthy finish.   Decant for 20 minutes to fully release aromas and depth of flavors.

2012 Lagar de Robla Premium, Castilla y Leon ($10.99) 100% Mencia, aged about 18 months in oak.    Plush, with soft tannins and a hint of earth.   Round and smooth, Lagar de Robla is mineral-laden, with well-integrated notes of oak.   This is really good!   “This firm red is reserved, but shows depth and integration, with mulled plum, licorice, mineral and smoke flavors that mingle over well-integrated tannins, giving way to the juicy finish.”  91 points Wine Spectator

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Filed under Albariño, Catalan, Cheese, Chile, Fish, Food, Meat, Mencia, Paella, Recipes, Red Wine, Spain, Tempranillo, Uncategorized

A tribute to Penelope Casas

Penelope Casas & Steve Winston at The Spanish Table

Penelope Casas & Steve Winston at The Spanish Table

When Penelope Casas passed away earlier this month it marked the end of an era. She and I were almost the same age and shared an enthusiasm for Spanish cooking, then almost unknown. Before The Spanish Table was even a year old, before we had any customers, Penelope published her fourth book, ¡Delicioso! and came to our store one evening for a signing. She was gracious, lovely and enthusiastic about our new business. For us it was an exciting night that recharged our entrepreneurial batteries. We miss her. ~ Steve Winston, Founder, The Spanish Table

Penelope’s first cookbook The Foods & Wines of Spain completely transformed the way we cook.   Her recipes were authentic, coming from Spain’s local cooks and restaurants, revealing the secrets behind  Spain’s dazzling cuisine.    This book was also a great travel guide, as naturally Casas credited each restaurant for their recipes.  We compiled a list of “Penelope” restaurants and always sought them out on our travels, often driving miles out of our way to eat at these establishments.  ~ Sharon Baden

We have three books in stock by Penelope Casas:

The Foods & Wines of Spain ($37.50)
The first, and one of the very best around, ever. Some would say it’s all you need.
Paella! Spectacular Rice Dishes from Spain ($35.00)
Some of these recipes are not traditional paellas, but every dish  I’ve tried has been fantastic!  One of our absolute go-to’s.
Tapas: Revised Edition ($30.00)
The original 1985 version of this book was one of our first tapas cookbooks. Our tattered, stained and crumpled copy has delighted many part guests at our house.  It’s the ultimate book for making small plates – many recipes only have a few ingredients.
Black Fire Rice
Arroz negro al fuego

Inspired by a recipe in Penelope Casas’ paella cookbook, here is our take on her arroz negro. A superb and striking paella, black as midnight and infused with deep sea flavors, arroz negro gets its pitch black color and wonderful depth of flavor from squid ink. Spiked with red chili peppers and spicy pimentón, this version has a kick to it, lifting the marine flavors to new heights. The spectacle of a dish of black rice creeping with tentacles is exciting and mildly alarming, making it the perfect Halloween or Day of the Dead feast.  Serve with aioli.

Ingredients:
2 oz black cod or halibut
¼ to ½ lb cleaned squid, tubes and tentacles
2 large shrimp
sea salt
olive oil, enough to coat pan
1 cup clam juice
5 threads saffron
¼ onion, finely chopped
1 small clove garlic, finely minced
¼ bell pepper, finely chopped
½ red chili pepper, finely chopped
½ small tomato
a splash of Madeira
½ cup Valencia or ⅓ cup Bomba rice
1 tsp spicy pimentón
1 x 4 gram packet squid ink
1 artichoke heart, quartered
1 piquillo pepper, sliced, to garnish
1 tsp chopped parsley, to garnish
a lemon wedge, to serve

Cut the black cod or halibut into bite sized chunks. Slice the squid tubes into ½ inch rings, leave tentacles whole. Sprinkle all the seafood with a little salt.  Heat your paella pan over medium high and coat lightly with olive oil. Sauté the seafood for a minute or two until they release some juice. Dump contents of pan into a bowl and reserve.

Pour clam juice into a pot and bring to a quick boil. Lower heat to keep warm. In a skillet briefly toast the saffron until aromatic, a minute or two. Then crumble into clam juice. Keep warm and covered.

Place paella pan over medium-low heat and coat generously with olive oil. Add your sofrito (onions, garlic, bell peppers, and chili peppers) and sweat gently until soft, about 15-20 minutes. Grate in the tomato halves over the pan and discard skin; this is easy as it will naturally remain in your hand as you grate. Stir well and cook down the mixture until almost jammy, about 10 minutes.

Add a splash of Madeira and stir until evaporated. Add rice and stir well to coat. Add pimentón and stir. Add clam juice and squid ink; stir for a minute or two. Return seafood to pan along with artichoke hearts and distribute evenly. Cook paella for about 15 minutes , without stirring, and then test rice for doneness. Cook a few minutes more if necessary, erring on the side of underdone rice. Allow to rest for 10 minutes then serve or return the pan to the heat for five minutes or so to make the crust (socarrat) . Garnish with piquillo pepper strips and parsley; serve with lemon wedges and aioli. ~ Rachel Adams

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Filed under Books, Paella, Pinchos, Spain, tapas, Travel, Uncategorized

Bittman on Paella

Buenos Dias Dear Readers,

Looking for fresh ideas on pealla? Well known chef and food writer Mark Bittman takes on Spain’s most famous dish in the latest edition of the NYT Magazine.   Although we may differ on the specifics (water as the cooking liquid, ehem…I don’t think so) I do appreciate the way he breaks down the process and components. Call it paella or ‘rice with things’, its always a winner….. unless you make it with water, of course.

http://www.nytimes.com/interactive/2013/04/14/magazine/bittman-paella.html?ref=markbittman&_r=0

By Sam Kaplan for the New York Times; Food Stylist Susanne Lenzer; Prop Stylist Randi Brookman Harris.

By Sam Kaplan for the New York Times; Food Stylist Susanne Lenzer; Prop Stylist Randi Brookman Harris.

 

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A Tasmanian Brit takes on Spanish Paella

mybasquecuisinecover

“My Basque Cuisine” by Ash Mair

One of my lazy weekend pleasures is listening to Woman’s Hour on BBC Radio 4, a habit picked up while living in London. I potter about the kitchen making stock or trimming beans with half an ear cast towards the radio. It is an estimable program in which you find a satisfying balance of the serious and silly, the real and raw. From solemn discussions of women in politics to giddy gossips about the latest and greatest shade of lipstick, Woman’s Hour has it all. Among it’s many discussions, one of my favorites is a continuing segment entitled “Cook the Perfect,” in which  the presenter interviews a variety of chefs and takes the listener though the preparation of a chosen dish.

Recently, Woman’s Hour presented “Cook the Perfect Paella” with the Tasmanian born, Britain-based, Basque-loving chef Ash Mair. Click the link below for Mair’s tasty take on seafood paella with prawns, fennel, and aioli. Que rico! 

Cook the perfect….Paella

 

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Filed under Basque, Food, Paella

Paella kits for Christmas

Feliz navidad a todos! In Spain Christmas is all about food and gifts are predominantly of the edible variety. And while we have many enticing provisions that make wonderful Christmas presents, one of our favorites is the paella kit. Let’s face it; we’re serious paella geeks around here! From a basic set to a wildly luxurious one, we have a myriad of ideas for the cooks on your list….or aspiring cooks….or those dear ones whom you fervently wish would take an interest in cooking more often… Ehem, I digress.

Ultimate Paella Kit

The basic kit

For a cook who is new to paella, this is a great gift to get started. Equipped with a sparkling new paella pan, a book of exciting, easy to follow recipes, and the key ingredients, he’ll be on the way to culinary triumph in no time. This basic kit includes the following:

  • An eight serving paella pan, in your choice of material
  • The book Paella: 40 delicious, Spanish-style recipes
  • ½ kilo of arroz bomba, the highest quaity paella rice
  • 1 gram of fine Spanish saffron
  • A box of smoked, semi-sweet pimentón de la vera

For the basic kit you can choose from our three best-selling pans including carbon steel, enameled, or stainless steel. Confused? Click here or see below for all you need to know about our paelleras.

The ultimate kit

Go beyond the basics with a customized kit that includes a selection of inspiring ingredients and tools for paella perfection. Start with beautiful, stainless steel paella pan and a detailed paella cookbook filled with recipes both traditional and modern. Add chorizo, extra virgin Spanish olive oil, Matiz sofrito and artichoke hearts from Navarra, cockles from Galicia, smoked sea salt and more!  Need more suggestions?  We’re always happy to geek out about paella so don’t hesitate to call or grab one of us when you come in to the store.

– Rachel Adams

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Show some metal

Carbon or stainless steel? Enameled or Pata negra? Choosing a paella pan can be perplexing. Fortunately we are all paella geeks here at The Spanish Table and are always ready to answer your questions. Each type of pan has its merits and each suits a different type of cook. Here’s a basic guide:

carbonsteelpaelleraCarbon Steel – This is our value pan and can be found in many a Spanish kitchen. It is lightweight—great for taking to the beach for a summer paella cookout—and durable, cared for correctly it will last for ages.

A carbon steel pan does require some TLC (just like your favorite cast iron pan). However, maintaining this paellera is easy. We have included directions with every kit but here’s what the low down.

How to season a carbon steel paella pan: Before using for the first time, boil water in the pan to remove any dirt, oil, and label glue. Dry carefully, heat the pan up and then coat both sides with oil.  Season the pan by baking in the oven until the oil browns. Re-oil lightly after each use and remember never to leave water in the pan as it may rust. If rust does appear wipe it off with oil, and if necessary, use an emery cloth and oil to remove rust and clean down to the shiny metal. Then simply re-season the pan.

enameledpaellera

Enameled – Our enameled paella pans are another customer favorite. Like carbon steel they are also light weight and inexpensive. Unlike the former, however, they do not require seasoning—a perfect pan for the lazy cook!

stainlesssteelpaelleraStainless steel – Gorgeous sparkling steel with gold coated handles this is the beauty queen of paelleras.  It is also highly durable, easy to clean, and doesn’t require seasoning. It is a favorite for gifts and makes a stunning centerpiece on the table—especially when cradling a delectable paella, ole!

Pata negra  These are restaurant grade, ultra durable restaurant grade pans that can take real beating. Perfect for professional kitchens or those who show no mercy for their pots and pans!

Induction – We have a limited number of pans designed specifically for induction stoves that require pans to have a perfectly flat base.  Choose from pata negra or stainless steel induction paelleras.

Happy cooking!

– Rachel Adams

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