Spanish Seafood Salad Recipe (Salpicón de Marisco)
This seafood salad as its name suggests is composed of seafood and vegetables with the particularity of being dressed with a little more vinegar than usual. It is very popular in Spain and is often served as free tapas tpgether with your cold beer. Unfortunately, I have normally found that this courtesy tapas lacked a bit of flavor… However, this summer I am reconciled with it. I made it at home and it was so good. Here is my recipe.
Spanish Seafood Salad Recipe (Salpicón de Marisco)
(3 votes, average: 4.00 out of 5)
Loading...Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 500 g of fresh mussels
- 250 g of raw shrimps
- 6 surimi sticks
- 1/2 green pepper
- 1/2 red bell pepper
- 1/2 red onion
- 8 tablespoons of extra virgin olive oil
- 4 tablespoons of sherry vinegar
- 1 bay leaf
- 100 ml of white wine
- Salt and pepper to taste
- Fresh parsley, to taste
- Optional: 1 big octopus tentacle boiled
- Optional: 1 pinch of paprika
Elaboración
- In a large pot add the white wine, bay leaf and mussels. Cover and cook over medium-high heat. Once the water boils, steam two or three minutes or until mussels open. Drain and let them cool.
- Bring to boil a pint of water. Add a tablespoon of salt when it starts to boil and it boils again, add the shrimps. Simmer for two or three minutes. Drain and let them cool.
- Wash the peppers thoroughly, remove the stalk, cut them in half lengthwise and remove the white inside. Chop half of each into small squares.
- Peel and wash the onion and chop it finely.
- Cut the cooked octopus and surimi into pieces, peel the shrimps and cut them into chunks, and also remove the shells from the mussels.
- Wash parsley thoroughly and dry it well. Finely chop the leaves.
- Make a vinaigrette with olive oil, vinegar, salt and a pinch of pepper in a jar. Close it tightly and shake vigorously to emulsify.
- Mix all ingredients including the dressing in a large bowl and cover with plastic wrap or use a container with a lid.
- Marinate in refrigerator at least 1 hour or 2 before serving.
- It is ready. Serve chilled. Enjoy!
Sugerencias, trucos y consejos
- This seafood salad admits several variations, depending on your tastes. Here some ideas:
- Substitute shrimps by prawns, or use both.
- Add other vegetables such as diced tomatoes, cucumber, or even the avocado or sweetcorn.
- Green olives, especially the Spanish “manzanilla” are perfect. Or some pickled onions.
- Add some fish boiled chunks like monkfish or hake.
- In the recipe I describe the amounts of oil and vinegar that I normally use, usually 1 part vinegar to 2 of oil. The dressing should contain more vinegar than for a salad.
- Do not use too much vegetables. In this dish the seafood is the main ingredient.