Seafood Salad

Name: Seafood Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Mussels — 200 g; Crab Sticks — 100 g; Shrimp — 150 g; Octopus — 150 g; Spring Onions — 2; Bell Peppers — 2; Olives — 50 g; Garlic — 1 clove; Salt — ½ tsp; Vinegar — 2 tbsp; Olive Oil — 4 tbsp

This vibrant Spanish seafood salad is a refreshing medley of succulent mussels, tender octopus, juicy shrimp, and crab sticks, all tossed with crisp spring onions and colourful peppers. Finished with a tangy, garlicky vinaigrette, this appetising dish captures the essence of coastal Mediterranean dining, providing a sophisticated and nutrient-rich bite that is perfect for light lunches or as a crowd-pleasing centrepiece for any summer gathering.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Always ensure the mussels are thoroughly cleaned under cold running water before cooking; discard any that are damaged or remain closed after boiling, as these are not safe to eat.

When preparing the mussels, remove the fibrous beards and any other unwanted parts to ensure the final texture of the salad is smooth, tender, and enjoyable.

The vinaigrette is a crucial component; emulsify the salt, vinegar, and crushed garlic together with a whisk before slowly incorporating the olive oil to create a perfectly balanced, cohesive dressing.

Feel free to customise the seafood selection based on your personal preference or availability; this recipe is highly adaptable and works equally well with additional ingredients like squid or scallops.

For the best flavour, allow the assembled salad to chill in the refrigerator for a short period before serving; this gives the vinaigrette and seafood a chance to harmonise, enhancing the overall depth of the dish.

Prepare Mussels
Clean the mussels thoroughly, boil them in water until they open, then remove the bodies and discard the beards and shells, setting the meat aside to drain.

Chop Aromatics
Finely chop the spring onions and both types of bell peppers, placing them into a large mixing bowl.

Prepare Seafood
Cut the crab sticks into bite-sized pieces, peel and chop the cooked shrimp, and chop the octopus into uniform chunks.

Combine
Add the olives and the prepared mussels to the bowl with the other seafood and vegetables, mixing thoroughly with a spoon.

Create Vinaigrette
Crush the garlic clove, place it in a bowl with salt and vinegar, whisk to combine, then slowly incorporate the olive oil until emulsified.

Dress and Serve
Pour the vinaigrette over the seafood salad, mix gently to combine all ingredients, and serve immediately or chilled.