50ml/2fl oz olive oil
2 onions, sliced thinly
6 garlic cloves, sliced
2 tsp paprika
3oz cured chorizo sausage, cut into cubes
900g/2lb floury new potatoes, scraped and halved lengthways
85ml/3fl oz dry white wine, such as Albarino
300ml/10fl oz water
8 x 100g/4oz or 4 x 225g/8oz hake steaks
salt and freshly ground black pepper
Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.
Add the onions and garlic and cook gently until soft.
Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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