Add a glug of Olive Oil (to taste) to a heavy-bottomed frying pan with a lid. Over low to medium heat, sauté the Onion (1) until translucent then add the Spanish Chorizo (100 gram). Cook the chorizo until crispy and add in the Garlic (3 clove).
Increase the heat and deglaze the pan with the Dry White Wine (150 milliliter) and Orange Juice (60 milliliter) juice. Pour in the Cream (250 milliliter) and season with Coarse Sea Salt and Pepper (to taste).
Add the Fresh Clams (500 gram) and cover with the lid. Steam the clams until open and stir half the Italian Flat-Leaf Parsley (1/2 handful) through the sauce. Set aside, keeping the sauce warm but not hot.
Preheat the oven to 390 degrees F (200 degrees C).
Place a large frying pan over high heat. Rub the Monkfish Tail (2) with Olive Oil (to taste) and season with Coarse Sea Salt and Pepper (to taste) and Spanish Smoked Sweet Paprika (1 teaspoon). Fry the the tails over medium heat for about 2-3 minutes a side so they get some color.
Transfer the monkfish to an ovenproof serving dish and roast in the oven for a further 8 minutes or until the flesh is no longer translucent.
Spoon the clam sauce over the monkfish and scatter over the remaining Italian Flat-Leaf Parsley (1/2 handful). Serve immediately.