Baked Stuffed Tomatoes "paella Style"

1. 1

   Remove the stalks from the tomatoes and then turn them over.

2. 2

   Using a small, sharp knife, slice horizontally through about a fifth of the way down the tomato, to give 8 little caps.

3. 3

   Reserve these for later.

4. 4

   Using a teaspoon, carefully scoop out all of the tomato innards into a bowl.

5. 5

   Place the hollowed-out shells in a roasting dish that will accommodate them snugly.

6. 6

   Put the green pepper, garlic, chilli, parsley, paprika and infused saffron (with its water) into a food processor and pulse until the ingredients are evenly but coarsely chopped.

7. 7

   Now tip in the tomato pulp with 100ml of the olive oil and process further until the entire mixture is a sloppy, seedy, and oily tomato pap, with the other solids now more finely processed and in suspension.

8. 8

   Put the rice into the bowl that previously held the tomato pulp and pour over the tomato pap.

9. 9

   Mix well and season with sea salt to taste.

10. 10

    Leave to soak for 30 minutes, stirring occasionally.

11. 11

    Preheat the oven to 200C, fan 180C, gas 6.

12. 12

    Fill the tomatoes with the rice mixture.

13. 13

    Don't be tempted to over-fill - there may be a little left over - but do make sure that as much liquid as possible is included, even if it overflows into the dish.

14. 14

    Replace the little caps on the tomatoes and trickle over the remaining oil (plus a little more, if you like).

15. 15

    Bake in the oven (with any extra rice in a dish alongside) for about 45 minutes, turning the heat down a touch if the tomatoes are browning too much - but browned and blistered they certainly must be!

16. 16

    Taste a little of the rice to make sure it is fully cooked, although it will also continue to swell and tenderise as it cools.

17. 17

    Serve at room temperature, for preference, basting well with the juices and oil just before serving.

* Per serving · 4 servings · Values may vary.