THE SPANISH TABLE COOKBOOK Authentic Recipes and Wine Pairings IN RESPONSE TO THE REQUESTS of his patrons, Steve Winson has created a cookbook full of tasty recipes for those specialty cooking utensils unique to Spain and Portugal-paella pans, cazuelas, cataplanas, and ollas. In a cheery and informative way, he provides the history and culture of the pans and how to use them. He also offers an excellent section on Iberian wines and ideas for hosting fun tasting parties. So, when in the mood for something a bit exotic, this book makes it easy for home cooks to try their hand at a traditional seafood paella, or Clams Medeira, or Black Olive-Fig Tapenade served with a fine Pedro Ximenex sherry. It's a trip to the Old Country without leaving the kitchen. Iberian/Spanish cuisine is currently "in fashion," with several top chefs garnering recent media attention. The self-published volume sold 5,000 copies. The self-published version of this book was listed as one of "1001 Cookbooks You Must Spatter Before You Die" in the San Francisco Bay Guardian. The author is an expert on Iberian wines, ports, and sherries and leads wine-tasting tours of Spain and Portugal. The author has stores by the same name in Seattle, Berkeley, Santa Fe, and Mill Valley, California. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. In 1995, Steve Winston opened his first The Spanish Table store in Seattle, and over the years has added shops in Berkeley, Santa Fe, and Mill Valley, California. His small chain specializes in selling cookware, foods, and wines unique to the Iberian Peninsula. Winston is a true Iberianophile and is an expert on wines from that region. the spanish table traditional recipes and wine pairings from spain and portugal Take a culinary trip to the Iberian Peninsula and savor the experience! In The Spanish Table, author and entrepreneur Steve Winston offers more than just tasty recipes using specialty cookware unique to Spain and Portugal. He explains the history and culture of the utensils and gives helpful tips for using paella pans, cazuelas, cataplanas, and ollas. Winston also provides an excellent section on Iberian wines with ideas for hosting fun tasting parties complete with tapas and treats. So when you are in the mood for something a bit exotic, think of Spain and the Mediterranean, and try your hand at a traditional seafood paella, or Clams Medeira, or Black Olive–Fig Tapenade served with a fine Pedro Ximenex sherry. Sit back, relax, and travel to the Old World without leaving your kitchen. Steve Winston and his wife, Sharon Baden, traveled to the Iberian Peninsula on a whim in 1985 and immediately fell in love with the food and the wine. Ever since then, they have returned at least once a year to eat, drink, and be merry. They also procure items for their chain of specialty cookware shops, The Spanish Table, located in Seattle, Berkeley, Santa Fe, and Mill Valley, California. The stores sell cooking utensils and pans, foods, and wines unique to Spain and Portugal. Winston is a true Iberianophile and is an expert on foods and wines from that region. He has led wine-tasting tours of the Mediterranean, Spain, and Portugal sponsored by such organizations as Lindblad National Geographic Expeditions. www.gibbs-smith.com www.spanishtable.com Jacket design by Debra McQuiston Come let the heady spices, aromatic paellas, delicious meals baked in cazuelas, and fine wines from The Spanish Table transport you to the romance and passion of Spain and Portugal. “A great collection of recipes . . . exciting food that will keep you cooking Spanish.” ―Paula Wolfert, author of The Cooking of the Eastern Mediterranean and The Cooking of Southwest France “An absolutely stunning cookbook. Outstanding authentic recipes in a myriad of deliciously exciting variations.” ―Penelope Casas, author of several best selling cookbooks on the foods of Spain His small chain specializes in selling cookware, foods, and wines unique to the Iberian Peninsula. Winston is a true Iberianophile and is an expert on wines from that region. The Spanish Table’s Classic Paella 5 threads saffron 1/2 cup warm dry white wine 2 tablespoons olive oil per serving capacity of the pan, enough to completely cover bottom of the pan when it is cool (the oil will expand as it heats) 1 piece chicken, such as a thigh 1 clove garlic, finely chopped 1/4 cup chopped onion 1/2 to 1 soft Spanish-style cooking chorizo 1/2 cup uncooked Valencian rice 1/2 teaspoon sweet or bittersweet pimentón 1/8 cup grated tomato (cut in half, grate, and discard the skin) 1 cup liquid per 1/2 cup rice, such as clam juice or water 1 cup chicken stock per 1/2 cup of rice, more if using bomba 2 shrimp and/or prawns 2 to 4 small clams and/or mussels Cooked garrofón beans from Valencia (alubias), optional Some vegetables: red piquillo or morrón peppers cut in strips, peas, green beans, and/