Preheat the oven to 180°C.
Fry the chorizo in 5ml of oil for 1-2 minutes until crisp.
Deglaze the pan with sherry, cook until evaporated, then drain and set chorizo aside.
Sauté the onion and garlic in the remaining oil for 5 minutes until soft.
Stir in the canned tomatoes and paprika and cook for a further 5 minutes.
Mix in the chorizo, peas, beans, chickpeas, and fish stock, then season to taste.
Place hake steaks on top, cover, and bake for 10-12 minutes until fish is cooked.
Finish with lemon juice and parsley, then serve each steak with the vegetables.