Merluza a la Gallega (Hake with Chorizo, Potatoes & Tiny Gr

Ingredients

Original recipe makes 4 servings

	85 mlDry white wine; such as
	100 gPimientos de Padron or other
	2 Onions; thinly sliced
	2 tsPaprika
	1 15 cm chorizo sausage;
	900 gSmall potatoes; scraped and
	; lengthways
	; peppers, pepper, diced)
	300 mlWater
	Salt
	50 mlolive oil
	6 Garlic cloves; sliced
	8 100 g or 4 x 225g hake

Calories Per Serving: 35
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Merluza a la Gallega (Hake with Chorizo, Potatoes & Tiny Gr Preparation

1 Heat the olive oil in a terracotta cazuela or shallow flameproof casserole dish. Add the onions and garlic and cook gently until soft. 1 Add the paprika and fry for 2-3 minutes, add the chorizo sausage and green peppers and fry for 3-4 minutes. 2 Stir in the potatoes, pour in the wine and water, season with salt and pepper and simmer for 10 minutes, until just tender and reduced a little. 3 Season the hake steaks well on both sides. Put on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through. Recipe by: Rick Stein