Equipment
Ingredients
pork jowl base
- 200 g iberian pork jowl, thinly sliced
- 6 anchovies
- 15 ml olive oil
- 10 g parsley, finely chopped
- 100 g croutons
squid salad
- 4 black or red tomatoes, cut into thin wedges
- 3 scallion, chopped
- ½ shallot, peeled and thinly sliced
- 2 squid, cleaned and scored
- 100 g chorizo, cut into 1cm cubes
- 90 ml olive oil
- 30 ml moscatel vinegar
- 1 g salt
- 1 g black pepper
- 15 g chervil, finely chopped
Nutrition (per serving)
Method
Lay the thinly sliced pork jowl across four individual serving plates.
Place the anchovies evenly over the pork slices on each plate.
Drizzle the plates with 15ml of olive oil and scatter with the chopped parsley and croutons.
Mix the tomato wedges, chopped scallions, and sliced shallots in a large mixing bowl.
Heat a dry frying pan over medium heat to approximately 175°C (350°F) and sear the squid for 90 seconds per side.
Season the cooked squid with salt and pepper, then cut it into 2cm rings.
Add 15ml of olive oil and the chorizo cubes to the pan and cook for 40 seconds until the chorizo softens and releases its oil.
In a small bowl, whisk together the remaining 75ml of olive oil and the vinegar until emulsified, then season with salt and pepper.
Add the squid and chorizo to the tomato mixture, pour the dressing over the top, and toss to combine.
Divide the squid salad among the prepared plates and garnish with chopped chervil.
Chef's Notes
- Ensure the frying pan is hot before adding the squid to achieve a quick sear without overcooking the interior.
- The residual heat from the chorizo and squid will slightly soften the tomatoes, creating a warm salad effect.
Storage
Refrigerator: 24 hours — Best consumed immediately; salad will lose texture if stored.
