Iberian pork jowl with squid salad
This exciting dish is packed with flavour, from the pork jowl with anchovies to the squid salad with chorizo, but is quick and easy to make.
Ingredients
For the Iberian pork jowl
- 200g/7oz Iberian pork jowl, thinly sliced
- 6 anchovies
- 1 tbsp olive oil
- 10g flatleaf parsley leaves, finely chopped
- 100²µ/3½´Ç³ú ³¦°ù´Çû³Ù´Ç²Ô²õ
For the squid salad
- 4 black or red tomatoes, cut into thin wedges
- 3 spring onions, chopped
- ½ shallot, peeled and thinly sliced
- 2 medium squid, cleaned, cut and scored
- 100²µ/3½´Ç³ú sweet chorizo, cut into cubes
- 6 tbsp olive oil, preferably Spanish
- 2 tbsp Moscatel or white wine vinegar
- salt and freshly ground black pepper
- ½ bunch chervil, finely chopped, to garnish
Method
For the Iberian pork jowl, place the slices on four plates and cover with the anchovies. Drizzle with the olive oil and scatter over the parsley and ³¦°ù´Çû³Ù´Ç²Ô²õ. Set aside.
For the squid salad, place the tomato, spring onion and shallot in a bowl. Cook the squid in a frying pan for 60–90 seconds on each side over a medium heat. Season with salt and pepper, cut the squid into 2cm/¾in thick rings and set aside. Add the chorizo to the pan with 1 tablespoon of the olive oil and sweat for 30–40 seconds.
Add the squid and chorizo to the bowl of tomato salad. Mix together the remaining oil and the vinegar in a small bowl and season with salt and pepper. Pour the oil dressing over the salad, stir and then divide the salad between the four pork jowl plates. Garnish with the chervil and serve immediately.
