Pat fish dry and rub with the Old Bay and Spanish Paprika. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.

Heat the oil in a large sauté pan over medium heat. Cook the chorizo and set aside.

Add the onions.. Sauté until they start to soften.

Turn up the heat to medium-high. Add the tomato sauce, stock and saffron. Simmer for 5 - 7 minutes.

Add the chorizo back to the pot.

Add the chickpeas and cook until heated through, about 5-8 minutes.

Lay the sea bass on top. Cover. Dust again with some Old Bay and Spanish Paprika. Bring to a boil then cook at a simmer for 5 minutes.

Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.