Salpicon de Marisco Recipe

Name: Salpicon de Marisco Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 750g mussels in their shells; 1 garlic clove, sliced; 1 bay leaf; half a red onion, finely chopped; half a green pepper, cut into 1cm chunks; half a red pepper, cut into 1cm chunks; half a cucumber, halved lengthways, deseeded and cut into 1cm chunks; 3 tomatoes, quartered, deseeded and chopped; 300g king prawns, cooked, shelled and deveined; 2 tbsp flat-leaf parsley, chopped; smoked paprika, for sprinkling

Milli Taylor

Servings

Prep Time

5 minutes

Cook Time

35 minutes

Calories

487

Cuisine

Mediterranean

Ingredients

1 tbsp olive oil
750g mussels in their shells
1 garlic clove, sliced
1 bay leaf
half a red onion, finely chopped
half a green pepper, cut into 1cm chunks
half a red pepper, cut into 1cm chunks
half a cucumber, halved lengthways, deseeded and cut into 1cm chunks
3 tomatoes, quartered, deseeded and chopped
300g king prawns, cooked, shelled and deveined
2 tbsp flat-leaf parsley, chopped
smoked paprika, for sprinkling

Directions

Thoroughly wash the mussels in a colander to remove any grit. Remove any 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.
Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over 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.
Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over 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.
Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
Pour all the dressing ingredients into a jar and shake thoroughly with some seasoning. Alternatively, whisk them together in a small bowl. Pour over the salad, then gently stir to create an even coat. Cover and chill for at least 2 hours or overnight for thorough marination.
Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, be sparing so as not to overpower the amazing flavours already at work.