Paprika-crusted hake with chorizo, broad beans and potatoes

Paprika-crusted hake with chorizo, broad beans and potatoes

Broad beans are at their best in summer – this dish makes great use of them with smoky, paprika-coated hake and golden, crispy new potatoes
  • Total:
  • Serves: 2 persons



  1. Step 1

    Cook the potatoes in a large pan of lightly salted boiling water for 10-12 minutes or until tender, then drain. Cook the beans in another pan of boiling salted water for 2-3 minutes or until just tender, then drain well.
  2. Step 2

    Meanwhile, fry the chorizo in a large non-stick pan with a drizzle of oil over a medium heat for 10 minutes until the fat has rendered and the chorizo is crisp. Scoop out onto a plate using a slotted spoon. Tip the potatoes into the pan and cook for 15 minutes, tossing regularly, until very crisp.
  3. Step 3

    Add the garlic and beans, and toss for a few minutes before returning the chorizo to the pan. Keep warm. Put the hake fillets on a plate, drizzle with the oil and coat in the paprika and some seasoning. Heat a non-stick frying pan over a medium-high heat and cook the hake for 2-3 minutes on each side until caramelised and cooked through.
  4. Step 4

    Divide the potatoes and beans between plates, top with the hake fillets and serve with lemon wedges for squeezing over, and mayo or aïoli.