In a large skillet or wide pot, heat half of the olive oil over medium-high heat. Add the diced chorizo and cook until it releases its oils and turns crispy, about 4-5 minutes. Use a slotted spoon to remove the chorizo to a paper towel-lined plate, leaving the red oil in the pan.

Lower the heat to medium and add the chopped onion to the chorizo oil. Sauté for 3-4 minutes until softened, then stir in the minced garlic and smoked paprika, cooking for another 30 seconds until fragrant.

Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1-2 minutes until the liquid has mostly reduced.

Stir in the drained white beans, chicken broth, and the cooked chorizo. Bring the mixture to a gentle simmer and let it cook for 8-10 minutes so the flavors meld. Stir in the baby spinach during the last 2 minutes until wilted, then season with salt and pepper to taste. Keep warm over low heat.

While the broth simmers, pat the hake fillets completely dry with paper towels and season both sides with salt and pepper. Heat the remaining olive oil in a separate non-stick skillet over medium-high heat.

Place the hake fillets skin-side down in the hot skillet. Press down gently with a spatula for the first 10 seconds to prevent curling. Cook for 3-4 minutes until the skin is crispy, then flip and cook for 1-2 more minutes until the fish is opaque and flakes easily.

To serve, ladle the smoky white bean and chorizo broth into shallow bowls. Place a crispy-skinned hake fillet on top of each bowl and garnish with fresh chopped parsley. Serve immediately with crusty bread to soak up the flavorful broth.