Salpicón De Marisco Recipes

SALPICóN DE MARISCOS

Steps:

• Remove shells and devein all shrimp. Check all mussels. If any are open and don't close immediately after tapping, discard, it means the mussel is dead. Throw away any cracked shells. Rinse under cold running water. Add water to a medium size pot (enough to cover seafood) and bring to a boil over medium heat. Add all seafood to pot and cook for about 5 minutes until shrimps are translucent and mussels open. Drain in a colander. Let cool for a few minutes and remove mussel meat from shells. Set aside.
• Chop all peppers, tomatoes, onion and parsley. In a plastic bowl combine all seafood with all the vegetables, black olives (or serve olives on toothpicks) and capers. Add oil, vinegar and lemon juice. Add salt and pepper to taste. Cover and refrigerate for at least an hour.
• Serve mixture in martini glasses, tortilla chips, mini fillo cups or asian wonton spoons. Enjoy!

SALPICóN DE MARISCO

Steps:

• Wash the mussels in a colander to remove any grit. Remove any stringy 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 a 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.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
• Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
• Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

SALPICóN DE MARISCO

Steps:

• Shell the shrimp, and cut them into slices about ¼ to ½ inch (5 mm to 1 cm) thick.
• Bring a large pan of water to the boil.
• As soon as it comes to the boil, add the hake and squid, season with pepper and cook over a heat for 5 minutes.
• Immediately place the pan into a large container filled with ice cubes to stop cooking, and then drain.
• Heat the vegetable oil in a small pan over medium heat and fry the garlic for about 1 minute, stirring constantly to prevent burning. Add the squid, and fry for 3 minutes over medium high heat, then set aside to cool.
• Flake the fish with a fork, and place into a bowl.
• Add the onions, shrimp and squid. Mix well.
• Add the peppers and tomato and mix well.
• Season with salt and pepper, plus olive oil and lime or lemon juice. Mix well.
• Transfer the salpicón to a shallow dish, and place in the refrigerator until ready to serve.
• Serve very cold.