Picota Cherry Hake and Chorizo: A Spanish Coastal Masterpiece by Mr Millas
Photo credit: Costas Millas
⭐ Rating: 4.9/5 (based on home cooking experiences)
🕒 Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 45 minutes
🥘 Servings: 4-6 people
📊 Difficulty Level: Medium
There are moments in the kitchen when magic truly happens—when ingredients that seem worlds apart come together to create something extraordinary. As I stand here, the aroma of smoky chorizo mingling with the delicate sweetness of Picota cherries filling my kitchen, I'm reminded why I fell in love with Spanish cuisine all those years ago.
This isn't my creation, but rather a brilliant recipe from the innovative Mr Millas, whose ability to marry traditional Spanish flavors with unexpected elements never ceases to amaze me. The Picota Cherry Hake and Chorizo dish represents everything I adore about our culinary heritage—bold, passionate, and deeply rooted in the bounty of our land and sea.
I've had the absolute pleasure of recreating this masterpiece countless times, watching as dinner guests pause mid-conversation, their eyes widening with that first bite. There's something profoundly moving about witnessing people discover new flavor combinations, seeing their faces light up as the sweet burst of Picota cherries plays against the smoky richness of chorizo and the delicate flakiness of perfectly cooked hake.
This dish tells the story of Spain itself—the marriage of our coastal treasures with the products of our inland valleys. The Picota cherries from Jerte Valley, with their distinctive heart shape and intense sweetness, create an unexpected harmony with the robust flavors of quality chorizo and the pristine taste of fresh hake.
It's the kind of recipe that transforms an ordinary evening into a celebration, bringing families and friends together around the table to share not just a meal, but an experience that lingers in memory long after the last bite.
Ingredients
800g fresh hake fillets, skin removed, cut into portions
200g Spanish chorizo, sliced into rounds
250g fresh Picota cherries, pitted
1 large onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
400ml fish stock
150ml dry white wine
3 tbsp Spanish olive oil
2 tbsp tomato paste
1 tsp sweet paprika (pimentón dulce)
1/2 tsp smoked paprika (pimentón ahumado)
2 bay leaves
Fresh thyme sprigs
Salt and white pepper to taste
Fresh parsley for garnish
Preparation
Step 1: Build the Flavor Base
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add chorizo slices and cook for 3-4 minutes until they release their oils and become crispy. Remove chorizo and set aside, leaving the flavorful oil in the pan.
Step 2: Create the Sofrito
In the same pan, sauté onion, garlic, and red pepper until softened and fragrant, about 8 minutes. Stir in tomato paste, sweet paprika, and smoked paprika, cooking for another 2 minutes until the mixture darkens and becomes aromatic.
Step 3: Combine and Simmer
Add white wine and let it reduce by half. Pour in fish stock, add bay leaves and thyme, then gently nestle the hake fillets into the sauce. Return chorizo to the pan, scatter Picota cherries around the fish, and simmer gently for 12-15 minutes until hake is cooked through and cherries have softened slightly.
What Makes This Hake and Chorizo Special
This dish represents the evolution of Spanish coastal cuisine, where traditional techniques meet innovative flavor pairings. The combination of seafood with chorizo is deeply rooted in Spanish tradition, while the addition of Picota cherries brings a modern twist that elevates the entire dish.
The Art of Cooking Spanish Hake
Hake is one of Spain's most prized fish, prized for its delicate texture and mild flavor. The key to perfect hake is gentle cooking—high heat will make it tough and rubbery. The fish should flake easily when done but still hold its shape.
Professional Tips for Perfect Results
Chorizo Selection: Use semi-cured Spanish chorizo for the best balance of flavor and texture
Cherry Timing: Add Picota cherries in the final minutes to maintain their shape and prevent overcooking
Fish Handling: Pat hake fillets dry and season just before cooking for the best texture
Wine Choice: A crisp Albariño or Verdejo complements the dish perfectly
Temperature Control: Keep the simmer gentle to prevent the fish from breaking apart
Paprika Quality: Invest in good Spanish paprika—it makes all the difference
Wine Pairing and Serving Suggestions
This sophisticated dish pairs beautifully with Spanish white wines like Albariño or Godello, whose mineral notes complement the seafood while standing up to the chorizo's richness. Serve with crusty bread to soak up the incredible sauce, or alongside simple roasted potatoes and a green salad.
The Magic of Picota Cherries in Savory Cooking
While Picota cherries shine in desserts, their natural sweetness and firm texture make them exceptional in savory applications. Their ability to balance the saltiness of chorizo while complementing the delicate hake creates a harmony that's uniquely Spanish.