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Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley

Meaty white fish, clams and chorizo are a classic combination in this tapa dish. Serve with a glass of chilled manzanilla sherry.

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For the mash

  • 1 large potato, preferably Desirée variety, peeled and evenly diced
  • 10g/¼oz unsalted butter
  • 5 tbsp double cream
  • sea salt and freshly ground black pepper
  • 125ml/4fl oz Arbequina olive oil

For the hake