Something strange that seems to happen is that I have very similar recipes all clumped together. In the summer I had endless soup recipes. Well 2 recipes ago I had a scallop and shrimp cocktail recipe. Well when I opened the next book I found I have another seafood cocktail recipe, or Salpicon de Mariscos, as it is called in the next book.
The book is called Tapas Sensational Small Plates from Spain. The last time I used this book I made super yummy cod stuffed peppers. But what I remember from my previous use of this book is the recipes aren’t the fastest and easiest, but after a few fast and easy recipes I felt up for a challenge. To my surprise this was a quite easy recipe to make, the easiest I have encountered thus far with this book.
To start off with I made the dressing by mixing oil, garlic and vinegar. I placed the dressing in the refrigerator until the next day.
Next I made a broth from shrimp shells. To do this I took the shells from the shrimp that will be part of the cocktail and put them into simmering water for 20 minutes. After that point the shells were removed and discarded.
Next the shrimp were dropped into the broth and cooked until they were pink. About 4 minutes.
The shrimp were removed, put into a bowl and scallops were added to simmering water, cooked until opaque, about 2 minutes.
The scallops were removed, added to the bowl with the cooked shrimp and squid rings were added to the water. The squid rings cooked for about a minute when they turned opaque and were removed from the water and added to the bowl with the shrimp and scallops.
I then took a bit of the broth, placed it in pan and heated it over high heat. Clams were added to the pan, the pan was covered and I occasionally shook the pan.
As the clams started to open I removed them from the pan and set them aside.
When all clams were opened and cooled enough to handle I removed their meat and placed it in the bowl with the rest of the seafood. The bowl was placed in the refrigerator until the next day.
The next day I mixed the seafood with red and green bell peppers, red onion, parsley and capers. I drizzled the salad with the dressing, mixed and it was done!
I ate the cocktail with a piece of warmed pita bread.
The Verdict: This seafood cocktail was quite different than that I made 2 posts ago. I think I would actually consider it a seafood salad, any “cocktail” with fish makes me think of a red sauce. This was light and refreshing and made a nice change to have something out of my norm for lunch this day. I think it could have used a kick of flavor so next time I will definitely chop up some hot peppers and add it. If you want to make this you can grab the recipe here.