Rick Stein served up a tasty Spanish style red rice (Arroz roja) with pan fried langoustines, haddock and shellfish stock on Rick Stein’s Food Stories.

The ingredients for the rice are: 8 frozen langoustines, 6 tbsp olive oil, 1 onion, finely chopped, 4 garlic cloves, finely chopped, 1 tsp sweet paprika, 1 tbsp tomato puree, 250g ripe tomatoes, chopped, 1 roasted red pepper (from a jar or freshly roasted), chopped into 1cm pieces, pinch chilli flakes, 400g short-grain paella rice, 300g haddock fillet, skin on, cut into 4 pieces, salt and freshly ground black pepper.

For the shellfish stock: 1 tbsp olive oil, 1 small onion, chopped, 1 carrot, chopped, 1 celery stick, chopped, 60ml/4 tbsp white wine, 1.5 litres fish stock or water, fresh tarragon sprig and 150g tomatoes, roughly chopped.

To serve: aioli, small handful fresh flatleaf parsley, roughly chopped and 1 lemon, cut into wedges (optional).

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.