Salpicón de mariscos (Seafood salad)

Spanish seafood saladThis speedy seafood salad recipe is a perfect dish for a sunny day, as part of a tapas spread or a picnic with tortilla (check out my recipe here). It’s one of my favourite tapas on a baking hot summer’s day in Andalucía, with an ice-cold glass (or tubo) of cerveza.

It’s also a popular dish at our annual pop-up tapas bar, Cantina Festival, which will again be open during the Frome Festival in July at Frome’s Silk Mill.

I used to make salpicón de mariscos with freshly cooked squid, mussels and prawns but now for ease I use a pack of either fresh or frozen mixed seafood and it tastes just as good.

Serves 4-6 as a tapa

Ingredients

500g mixed seafood

half a sweet white onion or 3 spring onions, thinly sliced

1 green pepper, diced

250g cherry tomatoes, halved

2 tbsp flat-leaf parsley, finely chopped

4 tbsp extra-virgin olive oil

1 tbsp sherry or white wine vinegar

Salt to taste

Method

Simply mix all the ingredients and leave to marinade for a few hours in the fridge. Serve with some chunky slices of sourdough to mop up the delicious juices.

IMG_9840

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One thought on “Salpicón de mariscos (Seafood salad)

  1. Ooh this i sone of my faves too and my friends often ask me to make it. Am in Spain now and can get lots of lovely, not too expensive seafood but in England I also use the bags of mixed frozen seafood from my lovely fishmonger!

    Like

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