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Smoky Spanish-Style Grains & Rice with Hake

Smoky Spanish-Style Grains & Rice with Hake

Hake gently braised in a blend of Smoky Spanish Style Grains, chorizo, peppers & a paprika dusting. Awe and some.

– By Alex Mackay

  • Serves 4

  • 40 minutes

  • 1 pan

  • Proficient

Suitable for dairy-free

Smoky Spanish-style Grains & Rice


  • 375g Merchant Gourmet Smoky Spanish-style grains and rice
  • 2 small red onions, cut in half, sliced
  • 4 cloves garlic, peeled, finely sliced
  • 1 yellow pepper, de-seeded, sliced
  • 2 tbsp extra virgin olive oil
  • 1 x 400g tin chopped tomatoes
  • 150g chorizo, halved lengthways, sliced 1cm
  • 30g capers
  • 200ml vegetable stock
  • 4 x 150g hake portions
  • 4 peppadew peppers, quartered
  • 2 tbsp sliced flat leaf parsley
  • Salt, sugar and smoked paprika


1.Pre-Heat your oven to 200c/ Gas 6 / Rack position Upper Middle Shelf.

2.Get a large shallow pan. Add the onions, garlic, peppers and extra virgin olive oil. Cover and sweat over a medium heat for 8 minutes or until the vegetables are soft.

3.Add the smoky Spanish-style grains and rice, tinned tomatoes, chorizo, capers and vegetable stock. Bring to the boil. Lower the heat to a simmer. Simmer gently, stirring occasionally for 10 minutes until the sauce has thickened a little. Season to taste with salt, smoked paprika and sugar to balance the acidity of the tomatoes.

4.Season the hake with salt and smoked paprika. Put the hake onto the the sauce and press it in to submerge it a little. Brush a tablespoonful of the sauce over each filet.

5.Braise the hake for 7 minutes until it is just cooked through. Take the pan out of the oven. Leave to sit for 3 minutes. Sprinkle the peppadew peppers and parsley over the top.

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