Jose Pizarro served up tasty braised oxtail with sherry and paprika for the festive season on Saturday Kitchen.

the ingredients are: 2 tbsp pork fat, 1.5kg oxtail, cut into chunks, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick of celery, finely chopped, 1 tsp sweet smoked paprika, 1 tsp hot smoked paprika, 200ml sherry, ideally palo cortado and 1 litre chicken stock.

To serve: 4 slices sourdough, 4 tbsp olive oil and 1 garlic clove, peeled and left whole.

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