Hake, Clams and Chorizo in Broth with Paella Rice

Name: Hake, Clams and Chorizo in Broth with Paella Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small shallot, thinly sliced; 1 bay leaf; 1 teaspoon crushed fennel seeds; Pinch of saffron threads; 2 cups chicken stock or low-sodium broth; 24 manila clams or cockles, scrubbed; 3 ounces Spanish chorizo, cut into 1/4-inch dice; 1/2 tablespoon minced garlic; Salt; Pepper; Four 5-ounce skinless hake fillets; Salt; Pepper; Smoked sweet paprika; All-purpose flour, for dusting; 1/4 cup extra-virgin olive oil; Paella Rice, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced
1 bay leaf
1 teaspoon crushed fennel seeds
Pinch of saffron threads
2 cups chicken stock or low-sodium broth
24 manila clams or cockles, scrubbed
3 ounces Spanish chorizo, cut into 1/4-inch dice
1/2 tablespoon minced garlic
Salt
Pepper
Four 5-ounce skinless hake fillets
Salt
Pepper
Smoked sweet paprika
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
Paella Rice, for serving

1
Make the broth In a large saucepan, heat the olive oil.
2
Add the shallot, bay leaf, fennel seeds and saffron and cook until fragrant, about 20 seconds.
3
Add the stock and bring to a boil.
4
Cover, remove from the heat and let steep for 10 minutes.
5
Make the broth Return the broth to a boil and add the clams, chorizo and garlic.
6
Season with salt and pepper, cover and cook over high heat, shaking the pan occasionally, until the clams just open, about 5 minutes.
7
Discard the bay leaf and keep the broth warm.
8
Meanwhile, cook the fish Season the hake fillets with salt, pepper and smoked paprika and dust with flour.
9
In a large skillet, heat the olive oil until shimmering.
10
Add the fish and cook over moderately high heat, turning once, until golden and just cooked through, about 6 minutes.
11
Meanwhile, cook the fish Transfer the fish to shallow bowls.
12
Spoon the clams, chorizo and broth around the fish and serve with Paella Rice.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small shallot, thinly sliced, 1 bay leaf, 1 teaspoon crushed fennel seeds, and more.

Yes, Hake, Clams and Chorizo in Broth with Paella Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!