½ bunch chervil, finely chopped, to garnish
10g flatleaf parsley leaves, finely chopped
½ shallot, peeled and thinly sliced
3 spring onions, chopped
4 black or red tomatoes, cut into thin wedges
6 anchovies
salt and freshly ground black pepper
1 tbsp olive oil
6 tbsp olive oil, preferably Spanish
2 tbsp Moscatel or white wine vinegar
100²µ/3½´Ç³ú sweet chorizo, cut into cubes
200g/7oz Iberian pork jowl, thinly sliced
2 medium squid, cleaned, cut and scored
100²µ/3½´Ç³ú ³¦°ù´Çû³Ù´Ç²Ô²õ