Tomato and Watermelon Skewers (Pinchitos de Tomate con Sandia)

Today Ferran Adrià is known as the most complex, avant-garde chef in the world—a Salvador Dalí of cuisine, as The New York Times put it. He's all that and more. Ferran has helped a whole generation of younger chefs like José Andreés to think the unthinkable and to dream up dishes that were once impossible. Andrés was lucky enough to work with Ferran at his landmark restaurant el Bulli in Rosas, Spain. The truth is that, more often than not, Ferran innovates by simplifying dishes, not by making them more intricate. That's the philosophy behind this tapas skewer of tomato and watermelon—that Ferran dreamt up a decade ago. It's simple, refreshing and perfectly balanced between the acidity of the tomatoes and the sweetness of the watermelon.

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