Jumbo squid / octopus slices salpicón seafood salad
Ingredients (Serves 6)
- 400 g cooked TERRANOVA jumbo squid / octopus tentacle
- 400 g cooked prawns
- 400 g red bell pepper
- 400 g spring onion
- 300 g green bell pepper
- 50 g small pickled gherkins
- 50 g pickled pearl onions
- 100 g cherry tomatoes
- 40 ml sherry vinegar
- 150 ml Arbequina extra virgin olive oil
- One level tablespoon smoked Pimentón de la Vera paprika
- 25 g chopped parsley
- 25 g chopped chives
- Salt and black pepper
Preparation
Bring a pot of water to a boil and cook the prawns for two minutes. Dice all the vegetables and pickles into two-centimeter cubes.
Vinaigrette
Heat the olive oil to 100°C and add the paprika, turn off the heat, and leave to infuse for a couple of hours. Strain thoroughly to obtain a clean, clear oil.
Whisk the paprika-infused oil, sherry vinegar, parsley, chives, salt, and pepper together to create a vinaigrette.
Peel the prawns and combine all the ingredients in a serving dish, then dress with the vinaigrette.