One-pan Spanish fish stew - Good Food Middle East

Ingredients

• handful flat-leaf parsley leaves, chopped
• 2 garlic cloves, finely chopped
• zest and juice 1 lemon
• 3 tbsp olive oil, plus extra to serve
• 1 medium onion, finely sliced
• 500g floury potatoes, cut into small chunks, no larger than 2cm cubes
• 1 tsp paprika
• pinch cayenne pepper
• 400g can chopped tomatoes
• 1 fish stock cube
• 200g raw peeled king prawns
• ½ a 410g/14oz can chickpeas, rinsed and drained
• 500g skinless fish fillets, cut into very large chunks