Spanish Sea Bass with Chickpeas

• 6 pieces (Individual Serving Size) Sea Bass
• 2 Tablespoons Old Bay Seasoning
• 2 Tablespoons Spanish Paprika
• 1 Lemon Juice, Divided
• 2 Tablespoons Olive Oil
• 3 ounces, weight Chicken Or Turkey Chorizo, Diced
• 1 whole Spanish Onion, Diced
• 3 cloves Garlic, Minced
• 14 ounces, weight Canned Tomato Sauce
• 1 cup Chicken Broth
• 1 pinch Saffron Threads
• 14 ounces, weight Canned Chickpeas (drained)

1. Pat fish dry and rub with the Old Bay and Spanish paprika.
2. Place fish in a large bowl with half of the lemon juice.
3. Mix well and marinate for 30 minutes.
4. Heat the oil in a large saute pan (use one with a lid because youll need it later) over medium heat.
5. Cook the chorizo then remove it from the pan to a plate and set aside.
6. Add the onions.
7. Saute until they start to soften.
8. Then add the garlic and cook for another minute.
9. Turn up the heat to medium-high.
10. Add the tomato sauce, stock and saffron.
11. Simmer for 5 to 7 minutes.
12. Add the chorizo back into the pot.
13. Add the chickpeas and cook until heated through, about 5-8 minutes.
14. Lay the sea bass on top.
15. Cover.
16. Dust again with some Old Bay and Spanish paprika.
17. Bring to a boil then cook at a simmer for 5 minutes.
18. Add the remaining lemon juice.
19. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes.
20. Serve immediately.

bay seasoning, spanish paprika, lemon juice, olive oil, weight chicken, spanish onion, garlic, tomato sauce, chicken broth, saffron threads, chickpeas

Taken from tastykitchen.com/recipes/main-courses/spanish-sea-bass-with-chickpeas/ (may not work)