Paprika-Crusted Hake with Chorizo, Broad Beans and Potatoes Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Nonstick skillet
- Pot
- Saucepan
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Stove
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
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