This 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.
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
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
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.