Flamenquín de cerdo Ibérico with romesco sauce, calamari and aioli


A typical dish in Andalucia, these escalopes are filled with ham and nutty manchego cheese and served with a smoky Romesco sauce. Accompanied by deep-fried squid and aioli in a crusty roll, this is a hearty Spanish feast.


  • 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

For the crisps

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