Name: Salpicón de marisco
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 750g mussels in their shells -; 50ml sherry -; 1 garlic clove, sliced -; 1 bay leaf -; ½ red onion, finely chopped -; ½ green pepper and ½ red pepper, both cut into 1cm chunks -; ½ cucumber or 2 small Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm chunks -; 3 tomatoes, quartered, deseeded and chopped -; 300g cooked king prawns, shelled and deveined -; 2 tbsp flat-leaf parsley, chopped -; sweet smoked paprika, for sprinkling -; 150ml extra virgin olive oil -; 50ml sherry vinegar -; ½ tsp sugar -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Salpicón de marisco

1. 750g mussels in their shells -

2. 50ml sherry -

3. 1 garlic clove, sliced -

4. 1 bay leaf -

5. ½ red onion, finely chopped -

6. ½ green pepper and ½ red pepper, both cut into 1cm chunks -

7. ½ cucumber or 2 small Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm chunks -

8. 3 tomatoes, quartered, deseeded and chopped -

9. 300g cooked king prawns, shelled and deveined -

10. 2 tbsp flat-leaf parsley, chopped -

11. sweet smoked paprika, for sprinkling -

12. 150ml extra virgin olive oil -

13. 50ml sherry vinegar -

14. ½ tsp sugar -

How to cook deliciously - Salpicón de marisco

1. Stage

Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open – give these a tap on a work surface, and discard if they remain open.

2. Stage

Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.

3. Stage

Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.

4. Stage

Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.

5. Stage

Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.