Score the squid on both sides and put in to the hot griddle pan. Cook until charred. To make the chorizo mayonnaise, cook the chorizo in the oven until the oil seeps out. Add this chorizo oil to two egg yolks and mustard in a mixer to make the mayonnaise. For the squid ink dressing, add squid ink to the aioli or mayonnaise and mix.

Blanch the new potatoes, drain and slice. Fry the new potatoes in the pan along with the cooked, sliced chorizo, more of the chorizo oil and sherry vinegar for a couple of minutes.

Put the potatoes, chorizo and the oil into a bowl and toss with the dandelions and thinly cut strips of the blanched hispi cabbage. Add a little lemon juice and season.

Place the little gem leaves on the plate and add handfuls of the potatoes, chorizo, dandelions and cabbage. Cut the squid into thin strips and add to the dish along with the olives and the pork skin. Serve with dollops of aioli, chorizo mayonnaise and the squid ink dressing.