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
- Serves: 2 persons
- 400g new potatoes, halved or quartered
- 200g fresh broad beans, double podded if you prefer
- 100g chorizo, cut into small cubes
- 1tbsp extra-virgin olive oil, plus a drizzle
- 2garlic cloves, chopped
- 2thick fillets of hake
- ½tbsp smoked paprika
- ½lemon, cut into wedges
- mayonnaise or aïoli, to serve
Step 1Cook 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.
Step 2Meanwhile, 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.
Step 3Add 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.
Step 4Divide the potatoes and beans between plates, top with the hake fillets and serve with lemon wedges for squeezing over, and mayo or aïoli.