1 square of dewlap 6×6 cm
1 kg salt
0.50 kg sugar
0.25 gr Pimentón de La Vera
Crisp quinoa
25 gr quinoa Water for cooking
Salt Olive oil for frying
Chard emulsion
40 gr chard leaves
10 gr chicken stock
2 gr corn flour
5 gr cream
2 gr butter
Salt and pepper
Mini radishes
Wild asparagus tips
Chard stalks


Dewlap: Mix the table salt with the sugar and sweet pimentón and coat the dewlap with this mixture. Leave to stand for 2 hours for the dewlap to release liquid and impurities. Wash well with water and pack with a pinch of salt, some stock and a knob of butter. Cook in a steam oven at 100ºC for 3 hours, then cool fast. When cold, cut to the desired size and make packs holding 5 pieces each.
Crisp quinoa: Cook the quinoa in plenty of salted water for 20 minutes. Drain and sprinkle onto a silicon sheet. The grains should be completely loose and separate. Leave to dry above the oven or over a hot plate. When completely dried out, fry in small amounts of very hot oil. This will make the grains swell and become crisp. Season with salt and set aside on absorbent paper.
Chard emulsion: Blanch the chard leaves in water with bicarbonate, and refresh in iced water. Drain and blend with the previously boiled mixture of stock, cream and corn flour. Add the butter and beat until smooth. Season with salt and strain.
Vegetables: Blanch the borage and the chard stalks separately. Cut the chard stalks into thin wafers. These wafers will form the base for the fried quinoa and vegetables. Sauté the asparagus tips and radishes very quickly.


Cut a piece of dewlap 2cm x 8cm, trimming off any fat so that the whole piece is regular. Heat in the oven at 120ºC until about to melt and sear on the griddle just before plating. Warm the chard wafers and arrange to form a base for the quinoa and vegetables dressed with virgin olive oil. Warm the borage, dress with virgin olive oil and arrange on top of the dewlap. Add a little chard emulsion to finish.