Hake with paprika oil potatoes
Let the subtle flavour and meaty texture of hake be the star of the show with just a little paprika oil to lift it. Ideal for an easy, light, romantic meal
Mussels with chorizo, beans & cavolo nero
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 shallotsfinely chopped
- small bunch parsleystalks and leaves separated and chopped
- 2 garlic clovesfinely chopped
- 100g cooking chorizoskin removed and chopped
- 1 tbsp olive oil
- 100g cavolo nerostems discarded, leaves shredded
- 150ml white wineor sherry
- 400g can cannellini beansdrained and rinsed
- 500g musselscleaned and beards removed
- 1 lemonhalved
Nutrition: Per serving
- kcal596
- fat26g
- saturates8g
- carbs24g
- sugars5g
- fibre10g
- protein49g
- salt3.4g
Method
step 1
Gently cook the shallots, parsley stalks, garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened – about 5 mins. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another 1 min.
step 2
Stir in the beans, then add the mussels, ensuring they’re well coated with the sauce, and cover with the lid. Cook for a few mins, shaking the pan to release the mussel juices, until they’ve all opened (discard any that haven’t). Scatter over the parsley leaves and squeeze over the lemon to serve.
