This post was originally published on this site.
An indulgent and satisfying summer lunch: grilled prawns with red rice and allioli; and boozy baked peaches, amaretti biscuits and cold custard for dessert
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.