400g monkfish fillet, trimmed of all skin and grey flesh

200g whole chorizo sausage

2 red peppers

1 tsp Spanish paprika (not smoked)

1 lemon, juiced

1 clove of garlic, crushed

1 sprig of parsley, finely chopped

2 tbs olive oil

Salt and pepper

8 bamboo skewers


Cut the monkfish into 24 large cubes. Cut the chorizo into 24 small chunks and deseed the peppers and cut into 24 large pieces.

Marinade the monkfish in the paprika, lemon juice, garlic and olive oil and refrigerate for an hour. Thread the monkfish, chorizo and peppers alternately onto the skewers.

Cook under a hot grill for 12 minutes, turning every three minutes. Use any spare marinade to baste the skewers after each turn.

Serve with grilled vegetables and a crisp salad.