Seafood and pork have a long history together. In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish. Finishing the lean, flaky fish in liquid ensures gentle cooking—nothing rubbery or overdone here! Crispy chickpeas (made first, in the same pan!) add a textural garnish. Add a piece of crusty bread for sopping up all the extra sauce and you have a dish that’s fast enough for a weeknight but elevated enough for company.
For an extra fiery version of this dish, swap in a tablespoon of Calabrian chile paste for one of the two tablespoons of tomato paste (you’ll want to still use a bit of tomato paste to ensure the sauce gets some color).