- Throw your cubed chorizo into a warm saucepan and fry for 3-5 mins, until it starts going a little crispy and some of the oil cooks out. Add your onions, garlic, paprika and cumin and cook for another 5 mins.
- Add your tinned tomatoes to the pan. Bring to the boil, turn down the heat and simmer for 20 mins. Throw in your chickpeas and spinach, then bring it to the boil again.
- Cook your sea bass fillets as per the packet instructions.
- Spoon your stew into serving bowls and place your sea bass fillets gently on top. Drizzle with a little olive oil if you fancy it too!
Cook your sea bass last as they don’t take long. This way your skin will stay nice and crispy! My fave way to eat this dish is with a side of really cheesy garlic bread for mopping up all the sauce.