Spanish Seafood Salad

Total Time:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds large shrimp (21/24), shelled and deveined
  • 1 1/2 pounds baby squid bodies and tentacles, cleaned
  • Canola oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 pound Dungeness crab meat, picked over
  • 8 piquillo peppers, drained and thinly sliced
  • 1 large stalk celery, finely diced, plus leaves for garnish
  • 1 small red onion, halved and thinly sliced
  • 1 cup pitted Spanish green olives, halved
  • 1/2 cup thinly sliced cornichon
  • 1/2 cup chopped fresh parsley
  • 1/4 cup white wine vinegar
  • 1/2 cup Spanish extra-virgin olive oil
  • Zest and juice of 1 lemon
Directions

Heat a charcoal or gas grill to high for direct grilling.

Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.

Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Chilled Italian Seafood Salad

    Recipe courtesy of Guy Fieri