Fillet the sea bream into 8 boneless fillets. Reserve in the fridge until the calamari stew is ready. In a saucepan, lightly sauté the calamari in a generous amount of extra virgin olive oil until soft (about 5 minutes). Reserve. In the same saucepan, add the chopped onion and sauté them for about 10 minutes until soft, tender and a little caramelised. Add the chopped garlic and let simmer for another 3 mintues. Follow up by adding the chopped spring onion and repeat the same process as with the onion. Whenever the mixture gets too dry, you can adjust by adding a dash of olive oil, or a little water if preferred. Now add your tomato and your white wine and let it cook on a low heat until the wine has evaporated. Add the pine nuts and raisins and let it simmer on gentle heat for another 15-20 minutes. The longer you leave, it the better your “sofrito” will be. Finally, add your reserved calamari and cook until the calamari are soft and tender, but not soggy. Add salt, pepper and pimentón to taste.
Once your calamari are cooked, you can prepare the fish. Salt your fillets of sea bream on both sides and sear them skin-side first on high heat in a pan with a little extra virgin olive oil. Depending on the size of your sea bream fillets, this can range anywhere between 1 and 3 minutes. It is very important not overcooking your fish. The high heat will ensure the skin is crisp and delicious. Once finished with the skin side, carefully turn the fillet over with the help of a spatula, turn off the heat, and let rest for approx. 1 minute. Use this time to add the calamari stew on 4 shallow dishes and serving the fillets of sea bream skin-side up. Add a little olive oil to taste and finish off with any greens or fresh herbs that you might have in your kitchen.