Galician Seafood Salpicón

Juan Manuel Pardo García

A quite classic recipe, which can be seen with many variations in several bars, but it seems to me that people are either too lazy (or afraid) to make it at home. It’s very easy if you control the quantities and the quality of the ingredients, you will make something to enjoy a lot. Moreover, anyone will appreciate how tasty and easy to eat it is.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

3 crabs, or medium sea urchins
3 eggs, cooked
250 grams shrimp, or shrimp, peeled
250 grams shrimp
monkfish fillet, or just the tail
1 onion, small
olive oil
salt
250 grams bell pepper, of piquillo
apple cider vinegars

Preparation

5 mins

20 mins

Low

Put water with plenty of salt and bay leaf to boil, better if you have seawater.
Add the sea urchins to the water, and when it starts to boil, cook for about 15-20 minutes depending on their size. Remove and let cool.
In another pot, we cook the monkfish tail and when it is almost ready, we add the peeled shrimp to cook. Once ready, we remove and let cool.
In another pot, we boil the eggs.
In a large bowl, we add the chopped boiled eggs, finely chopped onion, well-chopped piquillo peppers, chopped monkfish tail, shrimp, and chopped prawns.
We clean the sea urchins to remove all the meat and discard the shells, adding the sea urchin meat to the bowl with the rest of the ingredients.
We add salt, apple cider vinegar, and a little olive oil. We mix well and let it rest in the fridge for at least an hour.
Once cool, it is ready to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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