Salt baking seems like a bit of a project... sooo much salt to buy, you've got to make the salt crust then build it up around whatever you're cooking. BUT trust us, it's so worth it. Our fish was so full of flavour that we just couldn't stop eating it.
Dice the chorizo into small squares about 0.5x0.5cm. Heat a frying pan over a high heat and add a dash of oil, then fry the chorizo for a few minutes until golden and crisp.
In a large mixing bowl combine egg whites and the paprika with the salt. Add water if necessary (it might not be) until it has the consistency of wet sand.
Slice the lemons and peel then slice the shallot. Peel and crush the garlic cloves. Stuff the cavity of the fish with the cooked chorizo, lemon slices, shallot slices, garlic and the capers.
Spread a thin layer of the salt mix over a baking tray. Lay the stuffed fish on top of the salt and pack the remaining salt around and over the top to completely enclose it.
Preheat the oven to 220ºC. Bake for 25 minutes and rest for 5-10 minutes before cracking open the crust. Peel back the skin of the fish, scatter with the parsley and let everyone dig in at the table. Serves 2