Salpicón de Marisco is like a seafood salad and it is a typical Mediterranean dish. It is a dish which makes the most of the vegetable patch as it does of the sea. As with many dishes, there a a variety of ways to do it. In Andalusia and especially Seville, it is made with king prawns, octopus, peppers and onion and dressed in a vinegaret.
You would normally find this dish on the bar being served as a tapas as it is easy to prepare and lighter and more refeshing than other tapas for those hot days.
What you will need: 16 cooked king prawns
1 cooked octopus tentacle
1 cucumber
1 green pepper (Spanish variety pictured)
1 onion
1 avocado
1 tomato
Small handful of chopped parsley
Sherry vinegar
Extra virgin olive oil
Rock salt
You can also add cooked mussels and olives if you like if so, leave out the avocado. You don't want to overload the dish. If you can't find fresh octopus, most delicatessens serve octopus pieces in jars marinated in olive oil herbs.
Peel the prawns, onion and the cucumber leaving some skin on the cucumber it it looks stripy. Clean the octopus and the tomato and chop them in equally sized pieces. Half and the avocado and remove the centre, then chop into pieces. If you like you can use the empty avocado shell to present the salpión (just like the old prawn cocktail!). Put all the chopped ingredients in a bowl and add a sprinkle of rock salt, stir everything around and then add a sprinkling of vinegar, stir then add a good gulp of the olive oil, taste to see if more vinegar or salt is needed. Sprinkle over the chopped parsley.
Serve with a dry white wine or a very cold Manzanilla, eat with crusty bread to soak up the juices or tortilla Española or even a variety of tapas. Buen aproveche!
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