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Salpicón de marisco served on a plate

Salpicón de marisco

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 2 hrs chilling
  • Easy
  • Serves 4 as a starter

Transform this seafood starter with the help of a sprinkle of smoked paprika at the end. It’s a great get-ahead dish that can be prepared the day before

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal487
fat39g
saturates6g
carbs6g
sugars6g
fibre2g
protein23g
salt1.8g
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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

For the dressing

  • 150ml extra virgin olive oil
  • 50ml sherry vinegar
  • ½ tsp sugar

Method

  • 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.

Goes well with

Recipe from Good Food magazine, August 2021

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