Name: Paprika-crusted hake with chorizo, broad beans and potatoes
Total time: 35 min
Yield: 2
Ingredients: 400g new potatoes, halved or quartered; 200g fresh broad beans, double podded if you prefer; 100g chorizo, cut into small cubes; 1 tbsp extra-virgin olive oil, plus a drizzle; 2 garlic cloves, chopped; 2 thick fillets of hake; ½ tbsp smoked paprika; ½ lemon, cut into wedges; mayonnaise or aïoli, to serve

a white plate filled with crisp, golden new potatoes, paprika-coated hake and green broad beans

400g new potatoes
halved or quartered
200g fresh broad beans
double podded if you prefer
100g chorizo
cut into small cubes
1 tbsp extra-virgin olive oil
plus a drizzle
2 garlic cloves
chopped
2 thick fillets of hake
½ tbsp smoked paprika
½ lemon
cut into wedges
mayonnaise or aïoli
to serve

Method

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.