PATATAS BRAVAS

Olive oil for frying
2 lb (1 kg) new potatoes, cut into 2-inch (5-cm) chunks if needed
1 heaping tablespoon flour
1 teaspoon pimentón picante (hot Spanish smoked pepper)
1 teaspoon pimentón dulce (sweet Spanish smoked pepper)
1 cup (8 fl oz/250 ml) beef stock, preferably homemade (page 179)
2 tablespoons red wine vinegar
½ cup (125 ml) tomato sauce
Fine sea salt
 
serves 8
 
Preheat the oven to 250°F (130°C). Pour olive oil into a large, deep frying pan to a depth of 11⁄2 inches (4 cm) and heat over medium heat until hot. Add the potatoes and more oil if necessary to cover, reduce the heat to low, and cook until the potatoes are tender, 20–30 minutes. Raise the heat to high and allow them to brown. Using a slotted spoon, transfer the potatoes to an ovenproof terra-cotta casserole dish or baking dish and keep warm in the oven.
 
Pour off all but 1 tablespoon of the oil from the pan. Add the flour and both types of pimentón and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and simmer for about 10 minutes. Stir in the tomato sauce and a generous pinch of salt. Taste and adjust the seasoning.
 
Pour the sauce over the potatoes and serve warm.
 
PAIRING SUGGESTION: AN ICE-COLD SPANISH BEER

 
BEEF STOCK
6 lb (3 kg) meaty beef and veal shanks
2 yellow onions, coarsely chopped
1 leek, including about 6 inches (15 cm)
of the green tops, coarsely chopped
2 carrots, coarsely chopped
1 rib celery, coarsely chopped
6 cloves garlic
4 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 small bay leaves
10 peppercorns
Kosher or sea salt
 
MAKES 4–5 QT (4–5 L)
 
In a stockpot, combine the beef and veal shanks and add cold water to cover. Place the pot over medium-high heat and slowly bring almost to a boil, skimming off any foamy impurities from the surface. Reduce the heat to low and simmer uncovered for 2 hours, skimming the surface as needed and adding more water if necessary to keep the shanks immersed.
 
Add the onions, leek, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns and continue to simmer over low heat, uncovered and skimming any foam as it appears, until the meat begins to fall from the bones and the stock is very flavorful, about 2 hours longer. Season to taste with salt during the last hour of cooking.
 
Remove from the heat and let stand until the liquid is almost room temperature, about 1 hour. Using
a slotted spoon, lift out the meat and reserve for another use. Place a colander over a clean large vessel. Strain the stock through the colander, then line the colander with damp cheesecloth and strain again. Pour the stock into 1 or 2 containers (with lids) and let the stock cool to room temperature, then cover and refrigerate until well chilled. Skim off and discard the congealed layer of fat on the surface before using. If not using immediately, refrigerate the stock for up to 5 days or freeze for up to 3 months.