W30 - briefing 3

Heat the olive oil in a deep frying pan over medium heat. Fry the carrots with the garlic and onion for 3 - 4 minutes, seasoning to taste with pepper. Add the lentils and the stock, then cover with the lid and bring to a boil. Allow to gently stew for 15 - 20 minutes over low heat, or until the lentils are done. Add some extra water if the lentils seem too dry.

Transfer the flour to a deep plate and season generously with salt and pepper. Pat the fish dry with kitchen paper. Coat it with the flour and tap off any excess, then set aside until later use. Melt a third of the butter in a frying pan over high heat. Fry the almonds for 3 - 4 minutes until golden, then remove from the pan and set aside.

Melt another third of the butter in the same pan over medium-high heat. Fry the chorizo with the fish for 2 - 3 minutes per side, then remove from the pan and set aside under aluminum foil. Fry the spinach in the same frying pan, allowing it to wilt and reduce. Season to taste with salt and pepper.

When the carrot and lentils are done, remove from the heat and use an immersion blender to process until smooth. Add the paprika and the rest of the butter, then season to taste with salt and pepper. Keep the purée warm over low heat, covered.