Jose Pizarro Spanish Christmas Dinner with sherry, prawns, mussels, fennel and monkfish on This Morning.

The ingredients are: Olive oil, for frying, 1 onion, finely chopped, 1 bulb of fennel, finely chopped, Fronds reserved, 2 teaspoons smoked pimentón de la Vera, Pinch of saffron, soaked in, 2 tablespoons boiling water 200 ml white wine, 50 ml Pernod or other anise liqueur, 300 g ripe tomatoes, skinned and chopped, Zest and juice of 1⁄2 orange 200 ml shellfish or fish stock, Sea salt and freshly ground black pepper, 400 g monkfish, cut into chunks and 400 g clams, cleaned 500g raw prawns (shrimp), shell on.

See recipes by Jose in his book titled: Andalusia: Recipes from Seville and beyond available from Amazon now.