Flamenquín de cerdo Ibérico with romesco sauce, calamari and aioli

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By José Pizarro
From Saturday Kitchen

Ingredients

  • 500g/1lb 2oz presa Iberica or pork loin, cut into 4 escalopes (ask your butcher to do this)
  • 60g/2¼oz jamón Ibérico, thinly sliced
  • 50g/1¾oz manchego cheese, thinly sliced
  • 4 piquillo peppers or roasted red peppers in oil, drained and sliced
  • 75g/2¾oz plain flour
  • 2 free-range eggs, beaten
  • 75g/2¾oz breadcrumbs
  • sea salt and freshly ground black pepper
  • 4 crusty rolls, to serve

For the romesco sauce

  • 2 large tomatoes
  • 2 tbsp extra virgin olive oil
  • 20g/¾oz blanched almonds
  • 20g/¾oz hazelnuts
  • ½ slice white bread, torn into pieces
  • 1 dried ñora pepper, soaked for 2 hours in warm water and drained
  • 1 garlic clove, peeled
  • 1 tbsp sherry vinegar

For the crisps

  • 2 large potatoes
  • olive oil, for deep-frying
  • pimentón, for sprinkling

For the calamari

  • 400g/14oz squid, cleaned and cut into rings
  • 50g/1¾oz plain flour
  • 50g/1¾oz cornflour
  • 150ml/5fl oz sparkling water
  • pinch salt
  • ½ tsp squid ink

For the aioli

  • 2 free-range egg yolks
  • 2 tsp white wine vinegar
  • 1 garlic clove, crushed
  • 300ml/10fl oz light olive oil
  • 1 lemon, juice only, to taste
  • ½ tsp squid ink
  • ½ bunch fresh chives, finely chopped
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