For 4 people
For 4 people
Remove the chorizo skin, cut the flesh into small dice and brown them for 3 minutes in a hot pan.
Put the tarabis beans in a saucepan, add the cooked chorinzo, veal juice, paprika and simmer for 15 minutes.
Salt, add the parsley and mix.
Heat a pan with the olive oil, add the fish cobblestones then brown them for 8 minutes on both sides.
Salt, pepper and get the fish with the Tarbais beans.
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