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Flamenquín de cerdo Ibérico with romesco sauce, calamari and aioli
Fruit and vegetables
4 piquillo
peppers
or roasted red
peppers
in oil, drained and sliced
2 large
tomatoes
1
garlic
clove, peeled
2 large
potatoes
1
garlic
clove, crushed
1
lemon
, juice only, to taste
Tins, packets and jars
75g/2¾oz
plain flour
50g/1¾oz
plain flour
Cooking ingredients
75g/2¾oz
breadcrumbs
sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
20g/¾oz blanched
almonds
20g/¾oz
hazelnuts
1 tbsp
sherry vinegar
olive oil
, for deep-frying
2 tsp
white wine vinegar
300ml/10fl oz light
olive oil
Baking and patisserie
½ slice
white bread
, torn into pieces
Dairy, eggs and chilled
50g/1¾oz
manchego
cheese, thinly sliced
2 free-range
eggs
, beaten
2 free-range
egg yolks
Meat, fish and poultry
500g/1lb 2oz presa Iberica or
pork loin
, cut into 4 escalopes (ask your butcher to do this)
400g/14oz
squid
, cleaned and cut into rings
Other
60g/2¼oz jamón Ibérico, thinly sliced
4 crusty rolls, to serve
1 dried ñora pepper, soaked for 2 hours in warm water and drained
pimentón, for sprinkling
50g/1¾oz cornflour
150ml/5fl oz sparkling water
pinch salt
½ tsp squid ink
½ tsp squid ink
½ bunch fresh chives, finely chopped
Back to recipe
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