Salpico de Marisco

Name: Salpico de Marisco
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb shrimp, peeled and deveined, chopped; 1 lb cooked octopus tentacle, sliced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup red onion, diced; 1/4 cup extra virgin olive oil; 2 tbsp sherry vinegar; 1 tsp sea salt; 1/4 cup fresh parsley, chopped

A classic chilled Spanish seafood salad loaded with tender shrimp, octopus, and fresh diced vegetables in a bright sherry vinaigrette.

25 minEasyServes 4210 cal/serving

SpanishSaladStovetopPescatarianMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SugarPork-FreeCorn-Free

Ingredients

1 lb shrimp, peeled and deveined, chopped
1 lb cooked octopus tentacle, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup red onion, diced
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1 tsp sea salt
1/4 cup fresh parsley, chopped

Instructions

1

Bring a saucepan of salted water to a boil over high heat.
2

Add 1 lb chopped shrimp, peeled and deveined and cook for 2 to 3 minutes until opaque and an internal temperature of 145 degrees F is reached.
3

Drain shrimp and transfer to an ice bath, then drain again.
4

In a large bowl, combine 1 lb chopped shrimp, peeled and deveined, 1 lb sliced cooked octopus tentacle, 1 diced red bell pepper, 1 diced green bell pepper, 1 cup diced red onion, and 1/4 cup chopped fresh parsley.
5

Whisk together 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, and 1 tsp sea salt in a small bowl.
6

Pour the dressing over the seafood mixture, toss gently to combine, and chill before serving.

Questions

How long does Salpico de Marisco keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Salpico de Marisco?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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