Spanish seafood salad (Ensalada de mar) – detailed cooking recipe. Share with friends: 
Time: 1 hour. 5 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. peeled and chopped larger shrimp (21-24 PC.)
- 700 gr. peeled tentacles and carcasses of small squids
- 450 gr chopped crab meat
- 8 thinly chopped pikillo peppers (drain pickle)
- Canola oil for lubrication
- Salt and ground black pepper
- 1 diced large celery stalk plus leaves for decoration
- 1 small red head sliced into thin rings onions
- 1 tbsp. halved pitted green olives
- 1/2 tbsp. thinly sliced gherkins
- 1/2 tbsp. chopped fresh parsley
- 1/4 Art. white wine vinegar
- 1/2 tbsp. olive oil
- Zest and juice of 1 lemon
Recipes with similar ingredients: shrimp, squid, crab meat, chili pepper, olives, pickled cucumber, wine vinegar, lemon juice, onion, celery, parsley
Recipe preparation:
- Preheat the charcoal or gas grill to a high temperature and prepare a direct heat zone. Lubricate the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until strips on both sides and ready, approximately 4 min. for shrimp and 6 minutes for squid carcasses and tentacles.
- In a large bowl, mix shrimp, squid, crab meat, peppers, celery, onions, olives, gherkins and parsley. In the second in a bowl mix vinegar, olive oil, zest and lemon juice, salt and pepper. Pour salad dressing and mix. Cover and refrigerate for 30 minutes to let the salad brew.
