Cut each chorizo into 4 slices. Heat the oil in a lidded sauté pan and fry the chorizo for 3-4 minutes until beginning to crisp on both sides. Add the shallots, garlic, smoked paprika and a pinch of salt; cook for 2-3 minutes on a low heat.

Stir in the butter beans and cherry tomatoes. Bring up to the boil, then bubble for 5 minutes until slightly thickened.

Nestle in the smoked haddock chunks, cover with a lid and simmer gently for 5-7 minutes until the fish is cooked through; it should look opaque and be firm to the touch.

Stir in the lemon juice and adjust the seasoning to taste. Scatter over the parsley and serve with crusty bread.