Heat a large deep skillet over medium heat. Add the sliced chorizo and cook for 4-5 minutes until crispy and the red oils have released. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.

Add the diced onion to the chorizo oil and cook for 5 minutes until softened. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Add the cherry tomatoes and cook for 2-3 minutes until they start to break down. Stir in the drained butter beans and chicken stock. Bring to a simmer and let it bubble gently for 10 minutes to thicken slightly.

While the stew simmers, season the hake fillets with salt and pepper. Heat the olive oil in a separate non-stick frying pan over medium-high heat.

Place the hake fillets in the pan, skin-side down. Press gently for a few seconds to prevent curling. Cook for 3-4 minutes until the skin is golden and crispy.

Flip the fish carefully and cook for another 1-2 minutes until the flesh is opaque and flakes easily.

Stir the cooked chorizo back into the bean stew. Taste and adjust seasoning with salt and pepper if needed.

Ladle the bean and chorizo stew into shallow bowls. Top each serving with a crispy hake fillet and garnish with fresh parsley.