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Prep Time
35 min
Cuisine
Spanish
Cook up chorizo, cod and patatas bravas-style potatoes and make a tapas-inspired feast. You’ll sear smoky cod with chorizo, then serve it over crispy potatoes with aioli and greens. Buen provecho!
Prep Time
35 min
Cuisine
Spanish
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 715 kJ 170 kcal |
2795 kJ 665 kcal |
Fat of which saturates |
9.4 g 2.3 g |
36.8 g 9 g |
Carbohydrate of which sugars |
13.7 g 2.4 g |
53.5 g 9.5 g |
Fibre | 2.2 g | 8.6 g |
Protein | 9.5 g | 37.2 g |
Salt | 0.58 g | 2.25 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-sized pieces
Add the chopped potato to a baking tray with half of the cayenne pepper, half of the smoked paprika (save the rest for later!) and a pinch of salt and pepper
Drizzle everything with vegetable oil and put the tray in the oven for 10 min
While the potatoes are cooking, peel and chop the red onions into quarters
Once the potatoes have been cooking for 10 min add the red onion quarters to the tray
Give everything a good mix up and return the tray to the oven for 15 min further until everything has softened and the potatoes are crispy
Whilst everything is cooking, pat the cod fillets dry with kitchen paper and add them to a bowl with the remaining cayenne pepper (can't handle the heat? Go easy!), remaining smoked paprika and a drizzle of vegetable oil
Give everything a good mix up and set aside to marinate – this is your smoky cod
Peel and finely chop (or grate) the garlic
Add the chopped garlic (don't like raw garlic? Go easy!) to a bowl with the mayonnaise, the juice of 1/2 [1] lemon and give everything a good mix up – this is your aioli
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the smoky cod and the diced chorizo to the pan with a pinch of salt
Cook the cod for 2 min on both sides until it's cooked through and the chorizo is crispy
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the shredded kale and cook for 3-4 min or until tender with a slight bite and season with a pinch of salt
Cut the remaining lemon into wedges
Serve the crispy roast potatoes and onion over the shredded kale
Top with the crispy chorizo and smoky cod, drizzle the aioli all over and garnish with a lemon wedge
Enjoy!