Large, scented tomatoes are beginning to flood the markets near me, and their presence brings back memories of Mexico. On a trip up north to Ensenada, a famous fishing port, I became obsessed with the Spanish-style arroz dishes studded with fresh shellfish and seafood of every shape and size. The clams! The crab! On another trip, we sat by the sea for a birthday lunch with the waves crashing on to the sand, while we were presented with a grilled prawn arroz, where the grains were steeped in rich tomato and grilled prawn umami that it was giddying. A cold custard with roast peaches will prolong the fantasy – a lunch that conjures up far away places that you can dream about from home.Grilled prawns with red rice and allioli (pictured top)Want to save this recipe? Download the Guardian Feast app to add this to your collection.This may be a showstopper (and deeply delicious), but it is pleasingly straightforward in its execution.Prep 10 min
Cook 1 hr 10 min
Serves 4-6400g medium-sized, very ripe tomatoes
1 red chilli
1 red pepper, stem removed
