Fried duck egg with baby squid

Serves 4

I ate something like this at La Boqueria, the fantastic food market off the Ramblas in Barcelona. The squid they use are tiny and called chiperones. If you can't get your hands on them just use the smallest squid you can find and cut them into 2cm strips or squares.

I ate something like this at La Boqueria, the fantastic food market off the Ramblas in Barcelona. The squid they use are tiny and called chiperones. If you can't get your hands on them just use the smallest squid you can find and cut them into 2cm strips or squares.

4 duck eggs
80g butter
2tbsp olive oil
60-80g pancetta cut into 1/2cm dice
250-300g baby squid (chiperones) or small squid
1tbsp chopped parsley
Sea salt and freshly ground black pepper

Melt a knob of butter in a small non-stick frying pan on a low heat. Crack in the egg, season the white with a little sea salt and cook very gently until the white has just set. Do the same with the rest of the eggs (in a couple of pans at a time preferably) and keep them warm on plates in a very low oven.

Meanwhile in another frying pan, heat the olive oil and fry the pancetta for a minute or so, stirring well. Add the squid and cook on a high heat for a couple of minutes, season lightly, add the rest of the butter and parsley and stir well. Slide the eggs on to warmed serving plates and spoon over the squid mixture.