Grilled prawns, red rice, boozy baked peaches: Thomasina Miers' Spanish-style summer lunch recipes | Sunday Best

Thomasina Miers’ Spanish-style summer lunch focuses on grilled prawns with red rice and alioli-like notes, paired with boozy baked peaches, amaretti biscuits and cold custard for dessert. The prawn and rice dish is positioned as straightforward despite an hour of cooking: it starts by blackening tomatoes, a red chilli and a red pepper, then blending them into a base for a prawn stock made from heads and shells. The recipe sweats onion and fennel, adds chopped garlic and saffron, toasts rice, then cooks it with the tomato-and-shrimp stock. A long cook time is planned over medium heat, followed by serving with garnish.