If you’re looking for a fresh, light recipe that’s perfect for summer, this watermelon pipirrana is an ideal choice. The watermelon pipirrana puts a new spin on this traditional Andalusian dish by adding a sweet and refreshing touch that pairs perfectly with the savoury flavours of the vinegared anchovies.
This version of watermelon pipirrana stands out not only for its flavour, but also for its vibrant colours and its ability to make a striking impression at the table. It is a simple, healthy and very quick recipe to prepare, perfect both as a starter and as an accompaniment to other dishes at summer meals.
Ingredients for watermelon pipirrana (serves 4)
- 200 g Fashion watermelon
- 100 g green pepper
- 100 grams of tomato
- 100 g of cucumber
- 50 g green olives
- 50 g black olives
- 100 g of onion
- Oil, vinegar and salt
- 16 anchovy fillets in vinegar
- 16 olives stuffed with anchovies
Method
We start by preparing the base for the pipirrana. Finely chop all the ingredients: the watermelon, the pepper, the tomato, the cucumber and the onion. It is important to cut them into very small pieces to achieve a well-balanced mixture that is pleasant on the palate.
Next, make the vinaigrette using olive oil, vinegar and salt to taste. Mix all the ingredients together well and dress the mixture, then leave the watermelon pipirrana to rest in the fridge for about an hour. This step allows the flavours to blend and enhances the final result.
Meanwhile, we prepare the anchovies. We thread the vinegared anchovy fillets onto skewers, alternating them with the anchovy-stuffed olives, creating the perfect accompaniment to this dish.
To serve, we place the watermelon pipirrana in individual bowls and garnish with anchovy fillets. The contrast between the sweetness of the watermelon and the saltiness of the fish creates a delicious and perfectly balanced combination.
The result is a refreshing, tasty and unique watermelon pipirrana, perfect for enjoying on hot days and surprising your guests with a reimagined traditional recipe.
(Original recipe from the blog “¡Qué salá es la dulce Ali!” adapted by Almeria-based chef Josué Rodríguez)