- Fry the chorizo in a large wok or frying pan with a little oil for a few minutes until the fat begins to sweat out. This will start to shrink and soften the meat.
- Throw in the peppers until they soften, then add the bay leaf, spring onions and garlic and cook gently.
- Add the chopped tomatoes and tomato purée, then pour in the lemon juice. Pour cold water into the empty tin of chopped tomatoes, about halfway, and swill it around to get the last bits of tomato juice, then pour the water into the pan with the rest of the ingredients. Crumble in the fish stock cube and add the cayenne pepper, smoked paprika and drops of tabasco, stirring firmly. Bring to a simmer.
- Drain and rinse the chickpeas first, then add them followed by the prawns, followed by the monkfish chunks. Reduce the heat, cover the pan and allow it to simmer for about 6–8 minutes until the fish is cooked through. Add salt and pepper to taste.
- Once cooked, allow to sit for a few minutes to cool down, then serve with rice or some fresh tiger bread or ciabatta.
Naked Wine recommendation:
White burgundy, viognier or a light red wine