Name: Rice and Meat Hotpot (Arroz Brut)
Yield: Serves 4
Cuisine: Spain
Ingredients: 50g (2oz) green beans, sliced; 50g (2oz) peas; 1 red pepper, cored, seeded and chopped; 100g (4oz) butter beans, cooked (canned will do); Fresh chopped parsley and finely chopped garlic, to garnish; Freshly ground black pepper; 8 tablespoons olive oil; 50g (2oz) wild mushrooms, chopped; 8 snails, if you like them; 450ml (¾pint) chicken stock; 350g (12oz) long-grain rice; Slices of green pepper and lemon wedges, to serve; 2 large ripe tomatoes, skinned and chopped; Salt; Few strands of saffron; 1 green pepper, cored, seeded and chopped; 900g (2lb) mixture of rabbit, chicken and pork, cut into bite-sized pieces; 1 large onion, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Palma, Majorca, is a fine holiday town and it is great for burgers, Cuba Libres and fast food. It has a spectacular cathedral and wonderful harbour. But you need to venture out a bit to find the authentic Majorcan cooking.

The barman at the Valparaiso Hotel recommended that we go to a little village called Genova, which has a handful of good Majorcan restaurants. We chose one quite arbitrarily, Restaurante Llompart, and sat for twenty minutes or so eating olives and sipping sherry,