Project C Project C
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Tomato and watermelon with a pimientos and Ruby coulis and confit squid

For 4 servings | Preparation: 30 minutes - Cooking time: 15 minutes


Additional kitchen equipment


6 tomatoes of various colours
1/2 cucumber
1/8 watermelon
1 small red onion
4 to 6 green olives, sliced
a few sprigs of flat-leaf parsley
1dl sherry vinegar
2dl olive oil
salt & pepper

For the coulis
175g pimientos del piquillo de Lodosa
30g Ruby chocolate
2dl olive oil

For the calamari
300g squid tubes
5dl olive oil
1 sprig of thyme
1 sprig of rosemary
1 clove of garlic 
fleur de sel

Additional kitchen equipment

vegetable peeler
small round pastry cutter
kitchen thermometer


Finely slice the tomatoes. Peel the cucumber, shave off long strips using the vegetable peeler but stop doing this just before you arrive at the part in the middle containing the seeds. From there on, cut the cucumber into rings and cut out nice roundsusing the pastry cutter. Season the tomatoes and the cucumber with salt, pepper, olive oil and sherry vinegar. Let the mixture marinate briefly. 


Trim the red onion, cut into thin slices and add to the tomato-cucumber mixture. Cut the rind off the watermelon and cut out rounds using the pastry cutter. Pick the sprigs of flat-leaf parsley and put the leaves in some cold water until just before use. 


Melt the Ruby chocolate in a bain marie. Mix the pimientos del piquillo in a blender and add the olive oil. Season with a little salt and strain the coulis. Then pour the pimientos coulis onto the melted chocolate. Don’t do this the other way around: the cold element has to be added to the hot element. 


Next are the calamari. Carefully clean the squid tubes and cut into thin rings. Heat the olive oil to 65C and add garlic, rosemary and thyme. Leave the squid rings in the oil for 15 to 20 minutes.


Divide the tomatoes between the plates, together with the cucumber rounds and the red onion. Roll up the slices of cucumber and put on the plate as well. Divide the watermelon rounds. 


Remove the calamari from the oil. Leave to drain on a piece of kitchen paper and divide between the plates.


Garnish with some flat-leaf parsley, a drizzle of the pimientos de piquillo and Ruby chocolate coulis and some of the sliced green olives. Sprinkle with fleur de sel as a final touch.