Ingredients

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

Directions

• 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 croûtons. 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.