Name: Beef and Potato Hotpot (Estofado a la Patatas)
Yield: Serves at least 8 hungry people
Cuisine: Spain
Ingredients: 900g (2lb) stewing beef (or pork, or veal), cut into large chunks; 3–4 cloves of garlic, finely chopped; 2 medium onions, sliced; 6 tablespoons olive oil; large pinch of saffron strands; Freshly ground black pepper; 1 green pepper, cored, seeded and chopped; 900g or 1.25kg (2 or 3lb) potatoes, cut into large chunks; 2 tablespoons paprika; 300ml (½ pint) beef stock; 4 tomatoes, skinned and chopped; Salt; 1 red pepper, cored, seeded and chopped; 2 wineglasses dry white wine

Preparation info

Serves at least
8
hungry people

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

I left Granada for the flat plains of La Mancha with great relief. We had stayed in the most appalling hotel close to the Alhambra Palace, complete with iron bedsteads, faulty lighting, cockroaches, surly staff and lousy food. Don’t hesitate to write to me if you want to know the name of the place.

On the open rolling road, through miles and miles of olive groves, my spirits lifted. And as windmills began to appear on distant skylines, thoughts of Don Quixote and Sanchez started to