José Pizarro served up the perfect weekend paella on This Morning.

The ingredients are: 2 chicken thighs, skin on and de-boned, chopped into 1” pieces, 2 squid, cleaned and chopped (including tentacles), Sea salt and freshly ground black pepper, 4 tablespoons extra virgin olive oil, 2 garlic cloves, finely chopped, 2 flavoursome tomatoes, chopped, 2 teaspoons pimentón de la vera dulce (mild smoked paprika), 100g broad beans, podded weight, 100g peas, 100g flat green beans or runner beans, sliced into 4cm lengths, 500ml chicken stock, warmed, 1 pinch saffron (approx. 20 threads), soaked in 2 tbsp hot water, 150g Calasparra rice, 2 large Carabineros prawns or similar, head and tail shell on) and Chopped parsley, to serve.

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