Spanish Creamy Seafood Salad Ensaladilla De Marisco Recipes

SPANISH CREAMY SEAFOOD SALAD: ENSALADILLA DE MARISCO

Steps:

• Prepare a pot of boiling water as you peel the potato and cut it into small cubes.
• Boil the potatoes for around 10-15 minutes, until tender but not falling apart. Drain the potato pieces and set them aside in a medium sized bowl. Salt them generously.
• Boil or pan fry your fish and seafood, and remove any skin or shells.
• Break the fish and seafood into tiny pieces with your fingers, and add to the boiled potatoes. Allow the potatoes and seafood to cool.
• Add in your salsa rosa (or mayonnaise, if you prefer), and mix it in a little at a time. You want to add enough sauce to fully coat the seafood and potatoes, but you don't want them swimming in the sauce.
• Refidgerate the mixture for several hours, long enough to allow the flavors to combine well, and then taste the salad for salt. Add in more salt and/or ketchup as needed.

SPANISH SEAFOOD SALAD

Steps:

• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
• Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.