Today we propose a recipe for seafood salpicon, a very fresh, colorful and varied dish that can be prepared in many ways. The taste of the orchard combined with seafood, give a base of flavor that can be served as a starter or as a main course. On the table, the seafood salpicon is pure color; this elaboration has only one trick to be perfect: to cook each ingredient in its right point. Spider crab, prawns, monkfish, Galician octopus or sea ox are some of the typical pieces of this salpicon.
This seafood dish is a remarkable incorporation of essential amino acids, with seafood meats, low in carbohydrates and fat content. The nutritional richness of this dish is found in the minerals and vitamins it provides: this is the case of vitamins A and E and folic acid. In addition, the onion, pepper and vegetables included in the dish are rich in vitamins, fiber, minerals and antioxidant substances.
We put to heat water in a large casserole. When it is boiling, add the prawns. Cook for about 5 or 6 minutes and remove the prawns.
In the same water of the prawns we cook the monkfish that has to be cut in slices of approximately 3 cm of thickness. Add salt and let it boil for 7 or 8 minutes. Check if it is at its point by pricking near the central spine. Remove and set aside.
Crumble the monkfish into small pieces and add them to the bowl.
We cut up the prawns. We take the edible crab and the octopus cooked previously and we cut them also. Add the three ingredients to the bowl.
While in another fire we are going to cook the eggs. Cover them with cold water and cook 10 minutes after boiling. Remove the shell from the eggs and separate the white from the yolk. Chop the egg whites and yolks (except one that we are going to use for the vinaigrette) and add it to the bowl.
Cut the onion, red pepper and green pepper into squares and add them to the bowl.
For the vinaigrette, place the Betis olive oil and the Sherry vinegar in a glass jar (the proportions are to the liking of each one). Add salt and pepper to taste. Add the shredded egg yolk that we reserved previously. Shake the jar until well mixed. Set aside.
The preparation will look creamy. Leave to rest for half an hour in the fridge.
Mix the vinaigrette with the preparation of the bowl and stir with two spoons until everything is perfectly integrated. Leave to rest in the fridge one hour before serving.
Note: the indicated quantities are for 4 people, preparation 45 min.
- 200 gr. of prawns (15 units approx.)
- 350 g of the favourite white fish (can be monkfish)
- 1 leg of cooked octopus
- 1 edible crab
- 4 eggs
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 50 ml sherry vinegar
- 100 ml Betis olive oil
- Ground black pepper