A favourite Spanish recipe which is perfect for sharing from Jose Pizarro.
Ingredients
- 2 tbsp olive oil
- 1 banana shallot peeled and finely sliced
- 100 g cooking chorizo chopped into small cubes
- sea salt and black pepper
- 4 x 200g hake fillets
- 1 kg live clams cleaned
- 125 ml manzanilla
- 1 handful flat leaf parsley finely chopped
- Crusty bread to serve
Servings:
Instructions
- Put a tablespoon of the oil in a saute pan for which you have a lid on a medium-low heat. Once it’s warm, gently fry the shallot for five minutes, then add the chorizo and fry, stirring, for another five minutes, until it’s golden and releasing its fat.
- Meanwhile, put the remaining tablespoon of oil in a nonstick frying pan on a medium-high heat. Season the hake fillets on both sides, then fry them skin side down for three to four minutes, until golden.
- Flip over, fry for another two to three minutes, until the flesh is just cooked through, then lift out of the pan and put on a warm plate to rest.
- Put the clams in the shallot and chorizo pan, turn up the heat to high and pour in the sherry. Cover the pan and leave cook on a high heat for a minute or two, until all the clams have opened (discard any that remain closed).
- Take off the lid, leave to bubble another minute or two, then arrange the cooked hake on top. Scatter over the parsley, take the pan to the table and serve with crusty bread.
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