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Spanish Seafood Salad

Spanish Seafood Salad
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Spanish Seafood Salad

Ingredients

  • 1.5 lbs large shrimp, shelled deveined

  • 1.5 lbs baby squid bodies and tentacles, cleaned

  • 6 scallops

  • 1 king crab leg

  • olive oil

  • salt and pepper

  • piquillo peppers, sliced

  • 1 celery stalk, thinly diced

  • 1/2 red onion, thinly sliced

  • various olives, halved

  • artichoke hearts

  • 1/2 cup fresh parsley, chopped

  • 1/4 cup champagne vinegar

  • 1/2 cup olive oil

  • juice of 1/2 orange

  • zest and juice of 1 lemon

  • pink peppercorn

  • fennel seeds

Directions

  • Prepare Seafood
  • Heat pan on stovetop
  • Brush shrimp with olive oil, sprinkle with salt and pepper. Grill until slightly charred on both sides, just cooked through.
  • Brush squid with olive oil, sprinkle with salt and pepper. Grill until slightly charred on both sides, just cooked through.
  • Make sure pan is hot, grill scallops until just cooked through.
  • All seafood to slightly cool.
  • Dressing
  • Whisk together vinegar, olive oil, orange juice, lemon zest/juice, peppercorns, fennel seeds, salt and black pepper.
  • Assemble Salad
  • Add all seafood, peppers, onion, olives, celery, parsley, etc. Toss with dressing.
  • Cover and refrigerate for 30 minutes to allow flavors to come together.

Notes

  • Add any variety of Spanish ingredients that you wish!

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