Directions

1. Put the onion, pepper and courgette into a large bowl with 1 tablespoon of the olive oil, ½ teaspoon of the paprika, a good pinch of salt and plenty of freshly ground black pepper. Toss together well.
2. If necessary, preheat the air fryer at 200C for 3 minutes, or until it reaches temperature.
3. Put the vegetables in the base of the drawer, without the crisper plate. If you have a dish or tin suitable for inserting into your air fryer, you can use that instead (it’s important not to use the crisper plate or any kind of rack, as you’ll be adding a sauce later in the recipe). Check with the manufacturer’s guidelines if you are unsure. Cook the vegetables at 200C for 10 minutes, turning or shaking after 5 minutes, or until all the vegetables are softened and lightly browned.
4. Meanwhile, heat the remaining tablespoon oil, the remaining ½ teaspoon paprika and garlic in a small saucepan for 20 seconds over a low heat, stirring constantly. Add the passata, butter beans and oregano. Bring to a simmer and cook for 2 minutes, stirring. Season with a little salt and pepper.
5. Stir the tomato and bean sauce through the roasted vegetables. Place the fish pieces and sliced chorizo on top, but do not stir. Cook for a further 3 minutes at 200C or until the fish is cooked and the chorizo is crisping up. Stand for 3–4 minutes with the drawer slightly ajar.
6. Transfer to a warm shallow bowl and scatter fresh parsley over, if you like. Serve with warm crusty bread.