Name: Merluza a la Gallega (Hake with Chorizo, Potatoes & Tiny Gr
Ingredients: 50 ml Olive oil; 2 Onions; thinly sliced; 6 Garlic cloves; sliced; 2 ts Paprika; 1 15 cm chorizo sausage; sliced; 100 g Pimientos de Padron or other tiny green; (or 1 large green; ; peppers, pepper, diced); 900 g Small potatoes; scraped and halved; ; lengthways; 85 ml Dry white wine; such as Albarino; 300 ml Water; 8 100 g or 4 x 225g hake steaks; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
		Rick, Stein	4	servings

INGREDIENTS

50	ml	Olive oil
2		Onions; thinly sliced
6		Garlic cloves; sliced
2	ts	Paprika
1		15 cm chorizo sausage; sliced
100	g	Pimientos de Padron or other tiny green; (or 1 large green
		; peppers, pepper, diced)
900	g	Small potatoes; scraped and halved
		; lengthways
85	ml	Dry white wine; such as Albarino
300	ml	Water
8		100 g or 4 x 225g hake steaks
		Salt and freshly ground black pepper

INSTRUCTIONS

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.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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