Fried fish with spicy seafood sauce (Pescado a lo macho)

1. Fillet the sea bass (or use fish fillets), halve the fillets and season with salt and pepper; scrub the mussels in cold water, remove the beards and discard any that stay open, peel the prawns and cut the squid into rings.

2. Finely chop the onion and garlic and grate the tomatoes; in a wide pan, soften the onion in 2 tbsp oil for 5 minutes, then add the garlic and both ají pastes and fry for 2 minutes, stirring.

3. Add the tomatoes, cook for 5 minutes until thick, then pour in the white wine and water and boil for 5 minutes.

4. Add the mussels, cover and cook for 3 minutes until they open, then add the prawns and squid and cook for another 2-3 minutes – no longer, or the squid turns chewy; finish with chopped coriander.

5. Meanwhile, dredge the fish fillets in flour, shake off the excess and fry in the remaining hot oil for 3 minutes per side until golden.

6. Put the fish on plates, spoon plenty of seafood sauce over it and serve with white rice and boiled potatoes.

Tip: The name "macho" refers to the bold, spicy sauce – if you're brave, add a finely chopped habanero along with the pastes.