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Spanish Seafood Salad Recipe - Salpicon de Marisco

User Rating 5 Star Rating (1 Review)

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Salpicon de Marisco - Spanish Seafood Salad

Salpicon de Marisco - Spanish Seafood Salad (c) 2007 L. Sierra Licensed to About.com

Lisa Sierra
Salpicon de Marisco, or Spanish Seafood Salad is quick, easy and tasty, a perfect summer dish. Serve it as a light main course, a side dish or a tapa.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 12 oz crab meat or 1 pkg imitation crab
  • 1 lb octopus, boiled - or substitute boiled squid
  • 1 1/2 lb shrimp, boiled and peeled
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 8 oz cocktail onions
  • 1/2 medium yellow onion (optional)
  • 8 oz gherkin pickles
  • 8 oz green olives, stuffed with anchovies
  • white vinegar
  • extra virgin Spanish olive oil
  • salt to taste

Preparation:

This Spanish seafood salad recipe makes 6 servings.

If you cannot purchase octopus that is already boiled, purchase the fresh octopus and boil between 30-60 minutes until tender. The cooking time depends on the size of the octopus. If you prefer, clean and boil squid in a pan for 5-10 minutes.

While octopus or squid is boiling, cook the shrimp. In a medium size sauce pan, bring water to a boil over high heat. Once the water is boiling, add the raw shrimp, shells on. Boil 3-5 minutes. Pour out water and immediately rinse in cold water. When shrimp has cooled, peel, rinse and drain. Place in bowl with octopus.

If using imitation crab meat, cut or flake into 1/2-inch pieces. If using crab meat, break into 1/2-inch pieces with a fork. Add to serving bowl.

Once the octopus or squid is cooked, cut it into slices approximately 1/4 inch thick. Place in a large serving bowl.

Rinse peppers and remove seeds. Cut the peppers into 1/2-inch square pieces. Chop onion. Cut pickles in half. Add peppers, onion and pickles, as well as drained cocktails onions and green olives to the serving bowl.

Add white vinegar and olive oil to taste, using approximately 1 part vinegar to two parts oil. Mix thoroughly. Add salt to taste.

[blockquote shade=grur]Guide's Response to User Reviews
"Thank you for the detailed review of your preparation and for pointing out the omission in the ingredients. We've corrected the recipe." - Tony & Lisa Sierra, Guides to Spanish Food
User Reviews

Reviews for this section have been closed.

 5 out of 5
Spanish Seafood Salad - totally awesome!!, Member lenoregelok

It was fairly easy to make, considering it was my first attempt. I substitued squid rings for the octopus or whole squid. I wasn't sure that they were cooked or not, so I gently boiled them for 7 minutes. I had heard if you boil them too long, the meat becomes very rubbery, so I kept testing them until I was satisfied with the texture. I also used 1 lb of peeled, devined, already cooked shrimp, rather that doing all of that work myself. In the ingredients, it does not mention coarsely chopped onions, but it does in the prep instructions, so I added 1/2 large sweet onion. I couldn't find green olives stuffed with anchovies, so I got the olives at the deli counter and a jar of anchovies and stuffed them myself. I used 3/4 cup white vinegar to 1 cup Spanish olive oil. Everything in the salad is basically on the sweet or salty side and the added vinegar balanced the salad nicely. We loved every morsel. I can not praise the recipe and the wonderful combinations of ingredients enough. Thank you.

21 out of 22 people found this helpful.

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