Spanish Seafood Salad Recipe

Name: Spanish Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large shrimp (21/24), shelled and deveined; 1 1/2 pounds baby squid bodies and tentacles, cleaned; Canola oil, for brushing; Kosher salt and freshly ground black pepper; 1 pound Dungeness crab meat, picked over; 8 piquillo peppers, drained and thinly sliced; 1 large stalk celery, finely diced, plus leaves for garnish; 1 small red onion, halved and thinly sliced; 1 cup pitted Spanish green olives, halved; 1/2 cup thinly sliced cornichon; 1/2 cup chopped fresh parsley; 1/4 cup white wine vinegar; 1/2 cup Spanish extra-virgin olive oil; Zest and juice of 1 lemon

Servings: persons

1 1/2 pounds large shrimp (21/24), shelled and deveined
1 1/2 pounds baby squid bodies and tentacles, cleaned
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 pound Dungeness crab meat, picked over
8 piquillo peppers, drained and thinly sliced
1 large stalk celery, finely diced, plus leaves for garnish
1 small red onion, halved and thinly sliced
1 cup pitted Spanish green olives, halved
1/2 cup thinly sliced cornichon
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/2 cup Spanish extra-virgin olive oil
Zest and juice of 1 lemon

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.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds large shrimp (21/24), shelled and deveined, 1 1/2 pounds baby squid bodies and tentacles, cleaned, Canola oil, for brushing, Kosher salt and freshly ground black pepper, and more.

Yes, Spanish Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanish Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions