Iberian pork jowl with squid salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4

By Nieves Barragán


For the Iberian pork jowl

  • 200g/7oz Iberian pork jowl, thinly sliced
  • 6 anchovies
  • 1 tbsp olive oil
  • 10g flatleaf parsley leaves, finely chopped
  • 100g/3½oz croûtons

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
  • 100g/3½oz 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
Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!