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Salpicón de marisco

Salpicón de marisco served on a plate

Salpicón de marisco

Name: Salpicón de marisco
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: Serves 4 as a starter
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

Milli Taylor

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Serves 4 as a starter

Easy

Prep: 35 mins

Cook: 5 mins

plus at least 2 hrs chilling

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal487
fat39g
saturates6g
carbs6g
sugars6g
fibre2g
protein23g
salt1.8g

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.

Recipe from Good Food magazine, August 2021

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