Name: Iberian pork jowl with squid salad
Prep time: 30 min
Cook time: 10 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 200g/7oz Iberian pork jowl, thinly sliced; 6 anchovies; 1 tbsp olive oil; 10g flatleaf parsley leaves, finely chopped; 100��/3½�ǳ� ������û�ٴǲԲ�; 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; 100��/3½�ǳ� 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

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Nut-free

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.

By Nieves Barragán

From Saturday Kitchen

Shopping list

Ingredients

For the Iberian pork jowl

pork: 200g/7oz Iberian pork jowl, thinly sliced
anchovies: 6 anchovies
olive oil: 1 tbsp olive oil
parsley: 10g flatleaf parsley leaves, finely chopped
��û�ٴǲԲ�: 100��/3½�ǳ� ��û�ٴǲԲ�

For the squid salad

tomatoes: 4 black or red tomatoes, cut into thin wedges
spring onions: 3 spring onions, chopped
shallot: ½ shallot, peeled and thinly sliced
squid: 2 medium squid, cleaned, cut and scored
chorizo: 100��/3½�ǳ� sweet chorizo, cut into cubes
olive oil: 6 tbsp olive oil, preferably Spanish
white wine vinegar: 2 tbsp Moscatel or white wine vinegar
black pepper: salt and freshly ground black pepper
chervil: 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 ��û�ٴǲԲ�. 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.