The salpicón is a very fresh starter to start a meal. Ideal for hot days as it is very quick and easy to prepare.
We can prepare it with shellfish, fish or whatever we like, you can also put fish, the same thing happens with vegetables, you can put whatever vegetables you like, but this recipe goes very well, the pepper and the onion together . The dressing can be made giving it the flavor that we like, with a balsamic vinegar, with minced garlic or simply a vinaigrette.
salmagundi
Author Montse
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 16-Cooked prawns
- 1 cooked octopus leg
- 7-8 crab sticks
- ⅕ kilo of mussels
- 1 cebolla
- Green pepper
- Red pepper
- Olive oil
- Vinegar
- Sal Island
- Sweet or hot paprika (optional)
Preparation
- To prepare the seafood salad, first we will put a few mussels to cook, once they are open we let them cool. When they are cold, we chop them, they can be left whole.
- Peel the cooked prawns, remove the heads and the body, cut into pieces, leaving a few to garnish.
- We cut the octopus into slices and the crab sticks into pieces.
- Wash the vegetables, cut the onion and peppers into very small pieces.
- We take a salad bowl or a bowl, put the chopped vegetables, add the chopped octopus, chopped prawns, crab sticks and chopped mussels.
- Mix everything very well, put it in the fridge until serving time.
- For the dressing, put a good stream of olive oil, vinegar and salt in a bowl, stir to mix.
- At the time of serving we will put the salad in glasses, we throw a little of the dressing. We will put one or two whole prawns to decorate, sprinkle with a little sweet or hot paprika and serve very cold.