Spanish Seafood Salad
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Parsley (chopped fresh)1 cup
White Wine VinegarDirections:
1
Heat a charcoal or gas grill to high for direct grilling
2
Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles
3
Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl
4
In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper
5
Pour over the salad and toss to combine
6
Cover and refrigerate for 30 minutes to allow the flavors to meld