Seafood and fish salad. Galician recipe for Christmas

Huma Qurashi By Huma Qurashi

Certainly! It seems like you’ve shared a description of a Mediterranean seafood recipe, particularly a refreshing and flavorful seafood salad or salpicón. It’s great that your father adds extra seafood for more flavor. The use of quality ingredients is highlighted for a delicious outcome, and you recommend preparing it ahead of time to enhance the flavor.

You mention the versatility of the recipe, suggesting that it can be adapted based on personal preferences and budget, making it suitable for various occasions, including summer dinners. The key, as you mention, lies in using high-quality ingredients and cooking them to perfection. You also recommend checking out instructions on how to cook seafood.

Overall, it sounds like a delightful and flexible dish that can be enjoyed on various occasions. If you have any specific questions or if there’s anything else you’d like to discuss or ask about the recipe, feel free to let me know!

Ingredients:

  • 15 cooked prawns (about 200 g.)
  • 300 g. of monkfish or your favorite white fish
  • 1 leg of cooked Galician octopus Pereira (Galicia Calidade) 150 g.
  • 4 free-range eggs
  • 1 spider crab or a crab
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion

For the vinaigrette:

  • 80 ml. of extra virgin olive oil
  • Optional: Fresh chives
  • 40 ml. of Sherry vinegar
  • 6 g. of fine salt (or to taste)
  • 2 g. of freshly ground black pepper (to taste)

Preparation of the Seafood Salpicon:

  1. Heat water in a large saucepan, and when it boils, add the prawns. Cook for about 4 minutes, then remove the prawns.
  2. In the same water used for the prawns, cook the monkfish in thick slices of about 3 or 4 cm in thickness. Boil in salted water for 7 to 8 minutes (count from when it starts boiling). Check by poking near the central spine to see if it’s done; be careful not to overcook. Remove and set aside. If using small monkfish, they should be ready in about 5 minutes. Shred the monkfish into small pieces and add to the bowl.
  3. The octopus has already been bought cooked. It comes in a pot ready to serve; in this case, you just need to cut it in half and add it to the bowl. If you buy fresh octopus, you can learn how to cook octopus in this post.
  4. Add the spider crab or crab whole once they are cooked and prepared. You can learn how to cook crabs and how to open a spider crab in this article.
  5. Meanwhile, in another pot, boil the eggs. Cover them with cold water and cook for 10 minutes from the boiling point. Do not cook them longer, as an unsightly greenish halo can form around the yolk. Following these instructions should give you perfectly boiled eggs.
  6. Peel the prawns, removing the black thread, and chop them into pieces of about 1/2 cm. Add them to the largest bowl you have at home.
  7. Peel the eggs, separating the egg whites from the yolks (except one, which will be used for the vinaigrette). Chop both the egg whites and yolks, and add them to the bowl.
  8. Cut the onion and peppers into small squares (brunoise) and add them to the bowl.
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These steps outline the process of preparing the seafood salpicon. If you have any further questions or need clarification, feel free to ask!

Preparation of seafood salpicon

    1. Heat water in a large saucepan and when it is boiling, add the prawns. We cook for about 4 minutes. We remove the prawns.
    2. In the same water as the prawns, we cook the monkfish in thick slices about 3 or 4 cm thick. Cook in salted water for 7 to 8 minutes (count from when it starts to boil), check by clicking near the central spine if it is ready, be careful not to overdo it. We withdraw and reserve. If they are rapitos (small monkfish) they will be ready in 5 minutes. We crumble the monkfish into small pieces and add them to the bowl.
  1. We have already bought the octopus cooked. It comes in a casserole perfect for serving, in this case we just have to cut it in half and add to the bowl. If you buy fresh octopus, you can see how to cook octopus in this post.
  2. The sea ox or crab are added whole once cooked and prepared. You can see in this article how to do it. How to cook crabs and how to open a sea ox .
  3. While on another fire we are going to cook the eggs. We cover them with cold water and cook for 10 minutes from boiling. We should not cook them longer as a dark greenish halo forms around the yolk that is unpleasant to look at. With these instructions they have to be perfect.
  4. Peel the prawns, removing the black thread and cut them into 1/2 cm pieces. approximately. We add to the largest bowl we have at home. We remove the shell from the eggs and separate the white from the yolk. Chop the whites and the yolks (except one that we are going to use for the vinaigrette). We add everything to the bowl.
  5. Cut the onion and peppers into small squares (brunoise) and add to the bowl.

Preparation of the vinaigrette and presentation of the salpicón

  1. The proportions will depend on each person’s taste, the type of oil, vinegar and ingredients used can change the intensity of the flavor. In a glass jar, add a pinch of salt and freshly ground black pepper. We introduce the extra virgin olive oil and the Sherry vinegar. We stir vigorously until it is combined.
  2. We add the previously crumbled egg yolk. Shake the bottle (closed) until it is well mixed, almost emulsified. We reserve. Finally, we add the vinaigrette to the bowl and mix very well with a few spoons. Everything must be perfectly integrated, so that the flavors come together well.
  3. We pour it into a bowl or onto individual plates as you see in the video. We can decorate with a little very chopped fresh chives.
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Before serving it should rest for a few hours. This way we ensure that the flavors mix well. And if there is any left over, remember that it can be frozen for another occasion. Can you imagine this splash in the month of March… impressive.

Tips for a perfect seafood salpicón

  • This salpicón is very simple to prepare. With a great advantage, you can have the base prepared the day before, adding the vinaigrette the day we are going to consume it. Also, if there is leftover seafood on Christmas days you can add more ingredients, it accepts almost anything. Always controlling the quality and consumption dates of the ingredients.
  • You can customize part of the base as you like, you can add avocado, corn or even a good tomato base. In terms of presentation, nothing is written. For example, in Almería and Granada they usually place it in a mussel shell as a tapa in many bars and restaurants, the vinaigrette usually has more prominence.
  • If there is not much budget, there is nowhere to scratch in your wallet, you can always opt for other options. We have used monkfish, which is a delicious fish with a lot of seafood flavor. You can buy this fish frozen. This is how we balance the budget, we tighten a little here to release a little there. Other white fish that work well would be hake or stingray.
  • On the topic of seafood, we can always opt for crab sticks, surimi. It is not the same but it can give you that desired sea flavor and take a little off the budget.
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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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