Hake with Chorizo and White Beans

Fry the chorizo in a large frying pan over medium-high heat for 3 minutes until it releases its oil and starts to crisp, then remove and set aside.

Add the garlic to the chorizo oil, cook for 30 seconds, then add the smoked paprika and stir for another 30 seconds.

Pour in the passata and cannellini beans, return the chorizo, stir and simmer for 5 minutes.

Season the hake fillets, add them skin-side down to the pan and cook for 4 minutes, then flip and cook for a further 4 minutes until cooked through.

Stir in the spinach until wilted, scatter with parsley and serve straight from the pan.