Spanish Seafood Salad (Ensalada de Mar)

Votes: 2

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4 - 6

Spanish seafood salad (Ensalada de mar) - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g peeled and cut large shrimp (21-24 pcs.)
700 g of cleaned tentacles and small squid carcasses
450 g of gutted crab meat
8 thinly sliced piquillo peppers (drained)
Canola oil for lubrication
Salt and ground black pepper
1 large stalk of celery, finely diced, plus leaves for garnish
1 small red onion, thinly sliced into half rings
1 cup pitted green olives, halved
1/2 cup thinly sliced gherkins
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/2 cup olive oil
Zest and juice of 1 lemon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a charcoal or gas grill to high heat and prepare the direct heat area.

Brush shrimp and squid with canola oil, season with salt and pepper, and grill until charred on both sides and cooked through, about 4 minutes for shrimp and 6 minutes for squid bodies and tentacles.
In a large bowl, combine the shrimp, squid, crab meat, pepper, celery, onion, olives, gherkins, and parsley. In a second bowl, combine the vinegar, olive oil, lemon zest and juice, salt, and pepper. Pour the dressing over the salad and toss. Cover and refrigerate for 30 minutes to marinate.

Categories:

recipe / Grill, barbecue / Grilled shrimp / Grilled fish / Salads / Salads with fish / Spanish cuisine / Bobby Flay

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