Jose Pizarro served up a tasty creamy rice with peas and Carabinero prawns on James Martin’s Saturday Morning.

The ingredients are: 8g Garlic Peeled, 30g Monkfish Tails, 200g Carabinero prawns, 200ml Camaron rojo rice stock, 20g Confit onion, 200g pre cooked rice, 70g Roasted Bell pepper and 20g Peas (Fresh In Pods).

For the camaron rojo rice stock: 10ltr water and 5 Ltr red prawn stock.

For the confit Onion: 50g table salt 6kg, 10kg Spanish onion bag and 100ml Jose Pizarro olive oil.

For the pre cooked rice: 1kg Rice, Calasparra white paella rice, D.O.P., 0.2ltr Wine Chardonnay Cooking White and 1ltr (B) Chicken Stock.

For the roasted Red Bell Pepper: 2kg large sweet red bell pepper.

See recipes by Jose in his book titled: The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home available from Amazon now.