How to turn a glut of late-summer tomatoes into a sumptuous paella – recipe

Tom Hunt’s tomato paella. Photograph: Tom Hunt/The Guardian

I first made this paella for a party at Blenheim Forge, a blacksmith in south-east London. It was late summer, and tomatoes were ripe and plentiful. Over-ripe stock was being sold by the bagful at the local market, which I turned into a celebration of tomatoes. Ideally, eat alfresco on a late summer’s evening; I like to serve this with a spoon of aquafaba mayonnaise.

Last of the summer tomato paella