Salpicón de marisco
- Preparation and cooking time
- plus at least 2 hrs chilling
- Serves 4 as a starter
- 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
For the dressing
- 150ml extra virgin olive oil
- 50ml sherry vinegar
- ½ tsp sugar
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.