📝 About This Recipe
Hailing from the sun-drenched coasts of Spain, Salpicón de Marisco is a refreshing, chilled seafood salad that captures the essence of the Mediterranean. This vibrant dish features succulent shrimp, tender octopus, and sweet crab tossed in a crisp 'picadillo' of colorful peppers and onions, all brought together by a bright, zesty vinaigrette. It is the quintessential Spanish tapa—elegant enough for a celebration yet simple enough for a breezy summer lunch.
🥗 Ingredients
Seafood Base
- 500 grams Large Shrimp (peeled, deveined, and cooked)
- 300 grams Cooked Octopus (Pulpo) (sliced into bite-sized rounds)
- 200 grams Lump Crab Meat or Surimi (chopped into chunks)
- 500 grams Mussels (steamed and removed from shells)
The Picadillo (Vegetables)
- 1 large Red Bell Pepper (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 1 medium White Onion (finely minced)
- 1/2 English Cucumber (peeled and finely diced)
- 2 Roma Tomatoes (seeded and finely diced)
Spanish Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez) (or red wine vinegar)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Sweet Spanish Paprika (Pimentón) (for a hint of earthiness)
- 1/4 cup Fresh Parsley (finely chopped)
Garnish
- 2 large Hard-boiled Eggs (finely chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Prepare the mussels by steaming them in a splash of water or white wine until they open (about 5 minutes). Discard any that stay closed, remove the meat from the shells, and set aside to cool.
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2
If your shrimp are raw, poach them in simmering salted water for 2-3 minutes until pink and opaque. Immediately plunge them into an ice bath to stop the cooking process, then pat dry.
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3
Dice the shrimp and octopus into uniform, bite-sized pieces (roughly 1cm) so they integrate well with the vegetables.
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4
In a large mixing bowl, combine the finely diced red pepper, green pepper, onion, cucumber, and tomatoes. Ensure the dice is consistent for a professional look.
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5
Add the prepared shrimp, octopus, mussels, and crab meat to the vegetable mixture. Toss gently to combine.
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6
In a separate small bowl or glass jar, whisk together the extra virgin olive oil, sherry vinegar, sea salt, and pimentón until emulsified.
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7
Pour the vinaigrette over the seafood and vegetable mixture. Add the chopped parsley and toss thoroughly so every piece is coated.
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8
Taste and adjust seasoning. You may want an extra splash of vinegar or a pinch of salt depending on the sweetness of the peppers.
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9
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. This 'marinating' time is crucial for the flavors to meld and the seafood to absorb the dressing.
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10
Just before serving, gently fold in the finely chopped hard-boiled eggs. This adds a lovely creamy texture to the crisp salad.
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11
Transfer to a serving platter or individual glass coupes for an elegant presentation.
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12
Garnish with fresh lemon wedges and an extra sprinkle of parsley before serving chilled.
💡 Chef's Tips
Always use the highest quality Extra Virgin Olive Oil you can find, as it is the backbone of the dressing. Precision dicing is key; aim for all vegetables to be roughly the same size as a grain of corn for the perfect 'picadillo' texture. Don't skip the chilling time—the acidity of the vinegar slightly 'cooks' the vegetables and mellows the raw onion. If using frozen octopus, ensure it is fully thawed and patted dry to prevent the salad from becoming watery.
🍽️ Serving Suggestions
Serve with crusty Galician bread or 'picos' (Spanish breadsticks) to scoop up the juices. Pair with a crisp, chilled glass of Albariño or a dry Sherry (Fino or Manzanilla). Present in small martini glasses for a sophisticated cocktail party appetizer. Serve alongside other classic tapas like Patatas Bravas or a Spanish Tortilla for a complete feast.