Salpicon de Mariscos – Seafood Salad - Recipes | Goya Foods
Nothing better than a fresh salad for hot summer days. Prepare this colorful and delicious Salpicon de Mariscos – Seafood Salad in a couple of steps and travel Spain through its flavors. This...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Bread knife
- Plate
- Refrigerator
Ingredients
- 1 lb. large peeled deveined shrimp, tails removed, cut into thirds
- 2 tbsp. Extra Virgin Olive Oil
- 4 cans Octopus in Olive Oil
- ¼ cup Sherry Vinegar
- 2½ cups halved cherry tomatoes
- ¾ cup ½-inch chopped green bell pepper
- ¾ cup ½-inch chopped red bell pepper
- ½ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos
- ½ cup finely chopped red onion
- Sea Salt
- Ground Black Pepper
- 1 Baguette, sliced, optional, to serve
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