• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Tapas Bar Seafood Salad

    When you walk into a bar in Spain, you will see a glass-covered case filled with salads and cooked foods. With each glass of wine you order, you will be offered a tapa, or small plate of food—for free! Cold seafood salad is always a sure bet, especially with a nice, crisp glass of Albarino. Here, the World Wine Guys share their own version from The Fire Island Cookbook.

     

    Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. Mike and Jeff are the Entertaining and Lifestyle Editors for Wine Enthusiast Magazine.

    Recipe and image reprinted from The Fire Island Cookbook Copyright © 2012 by The World Wine Guys, LLC.  Published by Atria Books, a division of Simon & Schuster, Inc.


    Ingredients
    1
    pound
    octopus
    1 1/2
    pounds
    medium shrimp
    3/4
    pound
    cooked crabmeat, fresh or canned
    1
    small red bell pepper, cut into 1/4-inch wide strips
    1
    small green bell pepper, cut into 1/4-inch wide strips
    1/2
    pound
    green olives, pitted
    1/2
    cup
    extra-virgin olive oil
    1/4
    cup
    fresh lemon juice
    *
    Salt and ground black pepper
    Directions
    In a large pan of boiling salted water, cook the octopus until tender, 30 minutes to 1 hour, depending on the thickness of the octopus. When cool enough to handle, cut into 1/4-inch slices.
    Peel the shrimp and remove the tails. In a medium saucepan, bring salted water to a boil over high heat. Add the shrimp and cook until they turn pink 3 to 5 minutes. Drain and rinse under cold running water.
    Break the crabmeat into 1/2-inch pieces with your fingers and a fork. Place the shrimp, octopus, and crabmeat in a large glass or ceramic bowl. Add the bell peppers, onion, and olives and toss lightly. Add the oil and lemon juice, and mix to coat the seafood and vegetables. Season lightly with salt and black pepper to taste. Refrigerate and serve cold. (This can be made in the morning, and plated at dinner time.)

    The base number of servings for this recipe is 8
    OK

    Categories 

    ClassicHealthyFish

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