Spanish Seafood Salad Recipe

Cooking Directions

• STEP 1.In a large pot, bring salted water to a boil. Cook the shrimp, calamari, and mussels until cooked through. Drain and set aside.
• STEP 2.In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
• STEP 3.In a large salad bowl, combine the cooked seafood, tomatoes, cucumbers, red onions, and olives. Drizzle the dressing over the salad and toss to coat.
• STEP 4.Garnish with fresh parsley and serve the Spanish Seafood Salad chilled.

Cooking Tips

• Cook the seafood just until it is cooked through to avoid overcooking and becoming rubbery.
• Feel free to add other seafood like octopus or scallops to the salad for variety.
• For extra flavor, marinate the seafood in the dressing for a few hours before assembling the salad.

Storage and Serving

• This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.
• Allow the salad to come to room temperature before serving if it has been refrigerated.
• Serve with crusty bread or as a topping for toasted baguette slices.