Ingredients

Ingredients For the pie

• knob of softened butter, for greasing

• 2 tbsp olive oil

• 150g/5oz spicy chorizo, peeled, chopped

• 2 rashers smoked bacon, chopped

• 2 small red onions, finely chopped

• 3 garlic cloves, finely chopped

• pinch cayenne pepper

• 250g/9oz cherry tomatoes, halved, seeds removed, chopped

• 2 ready-roasted and peeled red peppers, sliced

• 150g/5oz monkfish fillet, cut into 10 evenly sized pieces

• 110g/4oz small squid rings

• 110g/4oz cooked, shelled mussels

• 50g/2oz cooked, peeled prawns

• 1 tsp harissa paste

• 1 small bunch flatleaf parsley, chopped

• 2 sheets ready-rolled puff pastry

• 1 free-range egg, lightly beaten

• sea salt and freshly ground black pepper

For the salad

• 20 pods broad beans, podded, or large handful frozen broad beans

• 1 lemon, grated zest and juice

• 1 tbsp green pepper mustard

• 4 tbsp olive oil

• 1 carrot, thinly sliced

• small bunch coriander, chopped

• 250g/9oz mix of lamb's lettuce, watercress and rocket

Description

Serve Up A Spanish-style Family Meal With This Seafood And Smoky Chorizo-filled Puff Pastry Pie.

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