Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large
frying pan. Squeeze the meat from the chorizo directly into the pan. Add the
onion and fry for 5 mins, crushing the meat with a spatula until broken up,
golden and surrounded by its juices. The onion will also be soft and golden.

Meanwhile, put the spinach in a colander, slowly pour over the boiled water to
wilt it, then run under the cold tap. Squeeze out the excess water using your
hands, then set aside. Line a baking tray with foil, rub with a little oil and place
the fish on top. Season, sprinkle over the smoked paprika and drizzle with a
little more oil.

Tip the chilli into the pan with the sausages, fry for 1 min more, then add the
beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently,
then season to taste.

Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon