Pan Fried Sea Bass with Crushed Smoked Paprika Potatoes, Chorizo and Squid

So here it goes... my first recipe, and it's a doddle. It sounds hard and it looks hard, but it's shockingly easy so absolutely everyone should try this!!

Pan Fried Sea Bass with Crushed Smoked Paprika Potatoes, Chorizo and Squid

Some lovely Spanish Flavours here.

This isn't the cheapest of recipes, but it can be made more affordable with certain more inexpensive ingredients , and is a great dish for a romantic dinner...

Needless to say, tailor it to you individual taste, not a seafood fan, kick the squid, Pescetarians omit the Chorizo, its still very tasty!!

Ingredients:

Serves 2

- 2 fillets of Sea Bass SKIN ON (alternatively, Pollock or Cod)

- 1 bag of new potatoes

- 1 Ring of Chorizo

- 1 Squid cleaned. (ask a fishmonger to remove the inards and the membrane)

- Butter

- pinch Smoked Paprika

- Salt and Pepper (of course)

As simple as that.

Method:

First wash new potatoes under cold water and cut in half.

Boil them in salted water for approximately 15-20 minutes or until soft.

Meanwhile, score (cut) the fish on the skin side half a centimeter deep at 1 inch intervals. Season on both sides with salt and pepper.

Heat a good non-stick pan on a high heat with a touch of oil. When very hot add the fish skin side down and leave to cook for approximately 5 minutes. Tip: when fish is pan fried on the skin side hold it down for about 5 seconds when you put it in the pan to prevent it from curling.!

Whilst the fish cooks on the skin side cut the chorizo into disks about half a centimeter thick and the squid into rings.

Once crisp on the skin side turn the fish over, reduce the heat to a minimum and cook for a further 2-3 minutes.

When the fish is cooked remove it from the pan and place on a plate in an oven warm oven (no higher than 75 degrees)

Using the pan used to cook the fish add the chorizo (no oil is needed in this pan now) and cook over a high heat until it releases its own oils. At this point add the rings of squid and cook for 3 minutes. Tip: Squid needs to be cooked as quickly as possible otherwise it becomes tough and rubbery so do not leave it in the pan for too long.

Whilst the squid cooks drain the potatoes and crush with the bottom of a glass. Add Butter, salt, pepper and a pinch of Smoked Paprika and mix.

To serve: Place a mound of potatoes on the centre of the plate and top with the fish, skin side up. Put a mix of the Squid and Chorizo on the side and using a tea spoon drip some of the Chorizo oil around the edge of the plate.

Wine suggestion: Oyster Bay, Malbrough Sauvignon blanc £8.99 Tescos

White obviously, preferably something crisp and refreshing. Sauvignon blanc is a particular favourite of mine.