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
Ingredients
- 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
Instructions
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.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.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.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.