Best 7 Spanish Seafood Salad Recipes

SPANISH SEAFOOD SALAD

Steps:

• Add cooked & peeled shrimp to large mixing bowl.
• Chop half of "crab" meat, by hand and flake the other half. Add to mixing bowl.
• Chop larger chunks of octopus. Add to bowl, mix all seafood together.
• Add halved olives, diced green peppers, tomatoes, onion, garlic, olive oil, hot sauce and salt. Mix well.
• Cover bowl & let salad sit for a few hours in fridge to blend flavors.
• Serve cold. This salad is wonderful by itself or with lime, avocado, salad, pasta, rice, tortilla chips, fresh flour tortillas, crackers (etc)
• Enjoy!

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.

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

SEAFOOD SALAD

Steps:

• Place octopus in a large stockpot with garlic, 1 rib celery, carrot, white onion, bay leaf, and wine. Add 3 to 4 wine corks to pot to tenderize octopus. Place a lid smaller than the pot in the pot to keep octopus from floating and add enough water to cover by 3 to 4 inches. Bring to a boil over high heat; immediately reduce heat to a low simmer and cook, uncovered, until octopus is completely tender and easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours, adding water as necessary to keep covered. Drain octopus, reserving cooking liquid, and set aside to cool.
• Transfer 1/4 cup reserved octopus cooking liquid to a large heavy-bottomed stockpot. Add mussels and place over medium-high heat. Cover and cook until mussels open. Using a slotted spoon, transfer mussels to a large bowl and set aside.
• Add clams to saucepan with cooking liquid; cover and cook over medium-high heat until clams have opened. Using a slotted spoon, transfer to bowl with mussels; set aside. Add squid to saucepan; cover and cook over medium-high heat until squid is translucent, 2 to 3 minutes. Transfer squid and cooking liquid to bowl with mussels and clams; set aside.
• Slice tentacles of cooled octopus on the bias into 1-inch pieces and thinly slice body; add to bowl with mussels, clams, and squid. Add radicchio, thinly sliced celery, red onion, parsley, olive oil, and vinegar to bowl with seafood; season with salt and pepper and toss to combine. Let stand 2 hours; serve at room temperature.

SPANISH-STYLE TUNA SALAD

Steps:

• Toss salad greens, oil, vinegar, salt and pepper in large bowl.
• Add remaining ingredients; toss.

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

SPANISH SEAFOOD PASTA

Steps:

• Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas.
• Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley.
• Serve in warm bowls, with the remaining parsley sprinkled on top.