Spanish cuisine · Salads & Mezze

Salpicón de Marisco

Cold seafood salad with peppers, onion and vinaigrette – summer by the sea.

Ingredients · for 4 servings

• 300 g prawns
• 300 g squid
• 200 g shelled mussels
• 1 red pepper
• 1 green pepper
• 1 onion
• 1 tomato
• 6 tbsp olive oil
• 3 tbsp white wine vinegar
• Parsley
• Salt

Instructions

1. Briefly cook the seafood separately in salted water and plunge it into cold water at once.
2. Cut the vegetables into very fine dice.
3. Cut the seafood into bite-sized pieces and mix it with the vegetables.
4. Whisk a vinaigrette from oil, vinegar, salt and parsley and fold it in.
5. Chill for at least 2 hours.