Salpicon de Mariscos – Seafood Salad

Name: Salpicon de Mariscos – Seafood Salad
Prep time: 10M
Total time: 120M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 1 lb. large peeled deveined shrimp, tails removed, cut into thirds; 2 tbsp. Extra Virgin Olive Oil; 4 cans Octopus in Olive Oil; ¼ cup Sherry Vinegar; 2½ cups halved cherry tomatoes; ¾ cup 1/2-inch chopped green bell pepper; ¾ cup 1/2-inch chopped red bell pepper; ½ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ½ cup finely chopped red onion; Sea Salt; Ground Black Pepper; 1 Baguette, sliced, optional, to serve

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Nothing better than a fresh salad for hot summer days. Prepare this colorful and delicious Salpicon de Mariscos – Seafood Salad in a couple of steps and travel Spain through its flavors. This salpicon is made with fresh shrimp, red and green peppers, onions, tomatoes, olives, and the wonderful flavor of GOYA® <a href="https://www.goya.com/en/products/octopus-in-olive-oil/">Octopus in Olive Oil</a>, which comes ready to jump slide on the salad. Lastly, combine everything with a vibrant vinaigrette based in the intense and unique flavor of the GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, highlighting even more the flavors of this recipe. Prepare it in advance for a better flavor, and serve in small plates to enjoy as an appetizer or tapa. A new favorite to enjoy this season with family and friends!

Total Time

120m

12 minutes (including chilling time)

Prep Time:10m

Cook Time:2m

Yields:6 Servings

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Ingredients

1 lb.

large peeled deveined shrimp, tails removed, cut into thirds

2 tbsp.

GOYA® Extra Virgin Olive Oil

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4 cans
(4 oz.)

GOYA® Octopus in Olive Oil, oil reserved

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¼ cup

GOYA® Sherry Vinegar

2½ cups

halved cherry tomatoes

¾ cup

1/2-inch chopped green bell pepper

¾ cup

1/2-inch chopped red bell pepper

½ cup

roughly chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

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½ cup

finely chopped red onion

GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

Baguette, sliced, optional, to serve

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Directions

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Step 1

Bring a large pot filled with water to boil over high heat. Reduce heat to a simmer. Add shrimp to saucepan. Cover pan and remove from heat. Let the shrimp poach until they turn pink and opaque, about 2 minutes. Drain and rinse under cold water to stop the cooking.

Step 2

In large bowl, whisk extra virgin olive oil, reserved oil from octopus and vinegar together until combined. Add cooked shrimp, octopus, tomatoes, bell peppers, olives and onion, and toss to coat. Season with salt and pepper, to taste. Cover and chill for at least 2 hours, or overnight. Serve with baguette slices. Note: You can substitute the octopus with squid and add your favorite canned seafood, like GOYA® <a href="https://www.goya.com/en/products/mussels-in-pickled-sauce/">Mussels in Pickled Sauce</a>.