Seafood salad (salpicón de marisco)
A cold salad of cooked seafood – prawns, mussels and octopus – with peppers, onion and an olive oil and vinegar dressing, left to marinate in the fridge. A summer favourite and a Christmas starter in Spain; it is also made with just octopus or with crabsticks.
- 1 h 33Time
- 33 minHands-on
- 4Portions
- ≈ €4.60per portion
- 450kcal per portion
Ingredients for 4 portions
- 1 kgFresh mussels
- 500 gShell-on prawns, cooked
- 300 gOctopus, cooked
- 1Bell pepper, red
- 1Italian green pepper
- 1Yellow onion
- 1 ¼ dlOlive oil, extra virgin
- 3 tbspVinegar, sherry vinegar if you have it
- to tasteSalt
Method
- Scrub the mussels and pull off the beards. Put them in a large pan with a splash of water, cover and steam over a high heat for 3–4 minutes, until they open. Throw away any that stay closed.
- While the mussels cool, peel the prawns and halve any large ones.
- Take the mussels out of their shells and slice the octopus thinly.
- Finely dice the red and green peppers and the onion.
- Whisk the oil, vinegar and some salt together in a large bowl.
- Fold the seafood and vegetables into the dressing, cover and leave to marinate in the fridge for at least 1 hour.
- Give it a stir and serve cold.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
