Wednesday, 3 April 2013

Salpicon de Marisco

During our visit to Alhambra a couple of years ago we had to wait for our allocated time to visit the Palace of the Sultans for a good couple of hours. And what would be a better way to kill time than a leisurely lunch, enjoyed with time and in good company! Back then we had fritura malagueña, a Malaga style selection of fish and seafood in which everything (as is so typical for our neck of the woods) came deep-fried.

And though I believe in deep-frying much more than I do in, say, Jesus, Santa Claus and Theresa May put together, enough is enough. So I made the most of the leftover fish and seafood in our fridge in a lighter way and marinated it into a salad. And hey presto- salpicon de marisco was born! Doesn't it just sound so summery and fresh?

The fish I used was panga, which is something I've taken a real fancy to. And I've heard it's an ecologocally sustainable choice too! The seafood consisted of squid tentacles and broken tubes I had saved during previous calamari-cooking operations, king prawns, clams and octopus. But any seafood you can get your hands on would work just fine.

As a tapa this feeds 4, as a racion this is enough for 2.

150 g firm-fleshed white fish
1 dl octopus, cooked and cut into chunks
8 king prawns
6 squid tubes
14 clams


1 dl olive oil
the peel of 1 lemon in strips
the juice of 1 lemon
t tbsp white wine vinegar (I used the liquid from the bottom of a jar of pearl onions)
1 small onion, finely sliced
2 garllic cloves, finely sliced
big handful of fresh parsley
salt, pepper

Cut the fish into 1-inch strips or chunks. Score the inside of the cleaned squid tubes (this way they'll curl up nicely in the heat of the pan). Peel and devein the prawns. Cook the ingredients in a pan in batches (the fish together, then the clams, then the prawns and so on), mix the marinade, combine the ingredients and let sit in the cold preferably until the next day.

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