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Heat the olive oil in a large skillet over medium-high heat.
Add the monkfish cubes and cook for 2-3 minutes, stirring occasionally.
Add the chorizo, onion, garlic, smoked paprika, cumin, red pepper flakes, oregano, thyme, black pepper, and sea salt. Stir to combine and cook for another 2-3 minutes.
Pour in the white wine and cook for 1-2 minutes.
Add the tomatoes and cook for another 2-3 minutes.
Remove from heat and stir in the parsley and basil.
Serve with lemon wedges.