In this recipe created exclusively for Specflue by Hugh Fearnley-Whittingstall, the combination of pork and shellfish is classic in Iberian cooking and works brilliantly on the Vulcanus® grill. The veg element can vary with the seasons. Asparagus, green beans, wedges of little gem lettuce or hispi cabbage, courgettes and aubergines can all be used.
You can use a bought chorizo and grill thick slices, but the 'Tupperware chorizo' is fun to make, and a really useful recipe to have up your sleeve. You’ll have some leftover from these quantities.
12–16 scallops
20–30 small young broad bean pods
4 small fennel bulbs
‘Tupperware chorizo’
750g pork shoulder, coarsely minced
1 tbsp sweet smoked paprika
1 tsp hot smoked paprika
2 garlic cloves, finely chopped
2 tsp/10g fine sea salt
1 tsp fennel seeds
Good pinch cayenne pepper
Splash of red wine
Freshly ground black pepper
A little oil for frying
Seasoning for scallops
2 cloves garlic, finely chopped
Chilli flakes
Pinch of salt
Dressing
Generous trickle of olive oil
Good squeeze of lemon
‘Tupperware chorizo’ method
It’s best to make this the day before, or at least a few hours in advance, as the flavours develop.
Seared scallops method