Spanish Seafood Salad
Spanish Seafood Salad

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spanish seafood salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spanish Seafood Salad is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Spanish Seafood Salad is something that I’ve loved my whole life.

Salpicón de marisco (Seafood salad) Salpicón is a term used to refer to a combination of infredients mixed in a sort of salad. It literally means "hodgepodge" or "medley". Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spanish seafood salad using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Spanish Seafood Salad:
  1. Prepare 24 oz artificial crab / lobster meat
  2. Make ready 24 oz cooked shrimp
  3. Prepare 4 can goya octopus in garlic sauce - save liquid
  4. Make ready 1 jar of goya green olives stuffed w/ pimientos - 6 oz.
  5. Prepare 2 ripe medium tomatoes
  6. Make ready 1 small spanish onion
  7. Take 1 large crisp green pepper
  8. Prepare 1/2 tsp adobo- goya all- purpose seasoning
  9. Get 1 shake garlic powder
  10. Prepare 1 tbsp olive oil

On the other hand, this creamy seafood salad is a lot different. It is made with a " salsa rosa," which is a pink Spanish cocktail sauce that is basically a mix of a homemade mayonnaise with ketchup and a few other additions. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. One of my favorite dishes in the whole world is Mexican octopus salad, or "ensalada de pulpo", with fresh tomatoes, cucumbers, cilantro, and chiles.

Steps to make Spanish Seafood Salad:
  1. In a large bowl - chop half of "crab" meat, by hand flake the other half.
  2. Add in 1 1/2 - 2 lbs. cooked, cleaned shrimp.
  3. Pour all oil/ sauce from octopus into bowl. Add octopus- chopping larger pieces before adding. Mix well.
  4. Sprinkle adobo & garlic powder. Mix well.
  5. Cut olives in half & add.
  6. Add chopped tomatoes & green pepper.
  7. Add finely diced onion.
  8. Add olive oil & mix well.
  9. Cover & let salad sit for a few hours in fridge to blend.
  10. We eat this served as a salad/ appetizer or as a meal over white rice. Enjoy…psychobetty…xoxo.

It's fabulous as a side or topped over tacos or tostadas. Galicia is a seafood lover's paradise. Surrounded on two sides by the Atlantic Ocean and streaked with freshwater rivers and saltwater inlets, this northwestern Spanish province is the reigning champion of Spanish seafood. Literally tons of shellfish, octopus, squid and fish are hauled through Galicia's ports each year. A traditional Puerto Rican delicacy, ensalada de pulpo (octopus salad) is a vibrant, fresh seafood salad that is perfect for Lent or Easter celebrations.

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