Monkfish cheek and chorizo rice

2 tbsp rapeseed oil

1 onion, finely diced

3 garlic cloves minced

90g chorizo, diced

1 tsp smoked paprika

1 tsp dried oregano

320g Carolino rice

75ml white wine

1.2l fish stock

100g frozen peas

200g monkfish cheeks or

monkfish tail cut into chunks

2 sprigs flat leaf parsley

Sea salt

Freshly cracked black pepper