Fish and seafood recipes

Seafood salpicón

Seafood salpicón


  • Easy
  • 60 minutes
  • For 6 people
  • € 6 / person
  • 205kcal per 100g.

How to make a seafood splash . When we talk about a Sunday meal at my mother’s house, we often start with a seafood recipe that my father embroiders, salpicón .

This Mediterranean dish is a glorious combination of ingredients from the garden and seafood.

My father usually adds an extra portion of seafood to give it more sea flavor. Although this recipe is not unique, there are as many variants as there are cooks, this is one more that I assure you is very good.

In the recipe we have used quality products, so the recipe already has many points for it to turn out well, yummy. This salpicón is a great option for a starter of a hearty lunch or dinner.

A delicious, fun and colorful dish. It is also a recommendation for summer dates, because being so cool, it fits great, it is a perfect light dinner.

We can prepare it earlier and thus it will gain flavor. The only secret is to use quality ingredients and cook them at their right point, so it will be delicious.

At home we usually prepare it with spider crab or sea ox, some prawns, Galician octopus, monkfish, accompanied with vegetables and a soft vinaigrette mixed with the yolk of an egg.

You can prepare this salpicón with the budget you have on hand, it can be a very expensive or very cheap recipe, it all depends on the ingredients you use.

Endless varieties, but always being the same essence. I hope you like my recommendation and cheer up on these dates with this recipe.

Preparing the seafood salpicón

  1. We put to heat water in a large saucepan and when it is boiling add the prawns.
  2. We cook for about 4 minutes. We remove the prawns.
  3. In the same water of the prawns we cook the monkfish in thick slices of about 3 or 4 cm thick.
  4. We cook in salted water for 7 to 8 minutes (it counts from when it starts to boil), you check by clicking near the central spine if it is at its point, be careful not to pass. We withdraw and reserve. If they are rapitos (small monkfish) in 5 minutes they will be ready.
  5. Crumble the monkfish into small pieces and put them in the bowl.
  6. We have already bought the octopus cooked. It comes in a saucepan perfect for serving, in this case we just have to cut it in half and add it to the bowl. If you buy fresh octopus, you can see how to cook octopus in this post.
  7. The sea ox or spider crab are added whole once cooked and prepared. You can see in this article how to do it. How to cook spider crab and how to open a sea ox .
  8. While in another fire we are going to cook the eggs. We cover them with cold water and cook 10 minutes from the boil.
  9. We should not cook them any longer since a dark greenish halo forms around the yolk that is unpleasant to the eye. With these indications you have to be perfect.
  10. Peel the prawns, removing the black thread and cut into 1/2 cm pieces. approximately. We add to the largest bowl that we have at home.
  11. We remove the shell of 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.
  12. 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 the taste of each one, 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 the freshly ground black pepper.
  2. We introduce the extra virgin olive oil and the sherry vinegar. Stir vigorously until tied.
  3. Add the previously crumbled egg yolk. We shake the pot (closed) until it is well mixed, almost enmulsified. We reserve.
  4. Finally, 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.
  5. We dump in a platter or in individual dishes as you see in the video. We can decorate with a little chopped fresh chives.

Before serving, it should rest for a few hours. This way we make sure that the flavors mix well. And if it is left over, remember that it can be frozen for another occasion. Can you imagine this salpicón in the month of March … impressive.

Tips for a yummy seafood splash

  • 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 you have seafood left over on Christmas days you can add more ingredients, it accepts almost everything. Always checking the quality and consumption dates of the ingredients.
  • You can tune part of the base as you like, you can add avocado, corn or even a good tomato base.
  • In presentation topics nothing is written. For example, in Almería and Granada they usually place it in a mussel shell as a lid in many bars and restaurants, the vinaigrette usually has more prominence.
  • If there is not a lot of budget, there is nowhere to scratch in the portfolio, you can always choose other options. We have used monkfish, which is a delicious fish with a lot of seafood flavor.
  • You can buy this fish frozen. This way we balance the budget, we press a little bit from here to drop a bit from there. Other white fish that do well would be hake or ray.
  • On the subject 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 of the budget.
  • Be sure to enjoy all the fish and seafood recipes that we have on the blog and in the special Christmas recipes .


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