Andalusian-style seafood salad is a classic in my family, especially during hot summers. I remember my grandmother always preparing it for the town festivals, and her recipe, although simple, was the most delicious I have ever tasted. Over time, I have adapted her recipe using the Thermomix® to facilitate the process, but maintaining the essence and traditional flavor. The key to this salad lies in the quality and freshness of the ingredients. The potatoes, preferably of a variety that does not fall apart when cooked, provide the creamy and smooth base. The carrots, with their subtle sweetness, balance the salty taste of the seafood. The piquillo peppers, with their smoky and slightly spicy touch, add a very interesting note of contrast. The pickled gherkins, crunchy and acidic, refresh the palate. And, of course, the seafood: prawns, shrimp, octopus and squid, each with its texture and characteristic flavor, are the undisputed protagonists. The canned tuna in water, crumbled, complements the seafood and provides a more intense flavor. When using the Thermomix®, cooking the potatoes and carrots is very simple and controlled. It is important not to overcook them so that they do not fall apart when chopping them. Steaming the prawns, shrimp and squid in the Thermomix® basket allows them to retain their juiciness and flavor. A trick to make the prawns and shrimp more flavorful is to add a few bay leaves to the cooking water. Homemade mayonnaise, also prepared in the Thermomix®, is essential to achieve a creamy and delicious salad. It is important to use fresh and good quality ingredients to obtain the best result. For a vegetarian or vegan version of this salad, seafood can be replaced by other ingredients such as artichoke hearts, sautéed mushrooms or even marinated and smoked tofu. You can also use a vegan mayonnaise made from soy milk or cashews. As for the spices, you can add a little sweet or spicy paprika to give it an extra touch of flavor. Andalusian-style seafood salad is traditionally served cold, as a starter or tapa. It can be accompanied by toast, olives or steamed clams. It is also ideal to take to a picnic or an outdoor meal. For a more elegant presentation, it can be served in individual glasses or in a dish decorated with tomato slices and fresh parsley leaves. It can be prepared in advance and stored in the refrigerator until serving. In fact, it is richer if it is left to rest for a few hours so that the flavors mix and intensify. It keeps well in the refrigerator for 2-3 days, as long as it is stored in an airtight container.

Andalusian-style Seafood Salad

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Description

Ingredients (12 ingredients)

Preparation (8 steps)

Cooking potatoes and carrots

Chopping the octopus

Cooking prawns and shrimp

Cooking eggs

Cooking squid

Cool and chop ingredients

Preparing the mayonnaise

Mix and plate

Finished cooking? Great! 🎉

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