Serves 6
55 min
Spanish Seafood Salad
Recipe GLPR0bd946ea27f964
A vibrant grilled seafood salad featuring succulent shrimp and squid charred on the grill, combined with sweet Dungeness crab, roasted piquillo peppers, and a bright lemon-vinegar dressing. This Spanish-inspired dish is loaded with crisp celery, briny olives, tangy cornichons, and fresh parsley, then chilled to let the flavors meld beautifully.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 pounds large shrimp (21/24 count), shelled and deveined
1 1/2 pounds baby squid bodies and tentacles, cleaned
Canola oil, for brushing
Kosher salt
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
1 Zest and juice of 1 lemon
Directions
Preheat a charcoal or gas grill to high heat and position the rack for direct grilling.
Pat the shrimp and squid dry with paper towels. Lightly brush all pieces with canola oil, then season generously with salt and pepper on both sides.
Place the shrimp on the grill and cook for about 4 minutes, turning once halfway through, until the shrimp are opaque and reach an internal temperature of 145°F with light charring on both sides.
Grill the squid bodies and tentacles for about 6 minutes total, turning frequently, until they are lightly charred and cooked through to 145°F internal temperature. Transfer all grilled seafood to a plate to cool slightly.
In a large serving bowl, combine the cooled grilled shrimp and squid with the Dungeness crab meat, piquillo peppers, diced celery, red onion slices, green olives, cornichon, and fresh parsley.
In a separate bowl, whisk together the white wine vinegar, extra-virgin olive oil, lemon zest, and lemon juice until well blended. Season the dressing with salt and pepper to taste.
Pour the dressing over the seafood salad and gently toss until all ingredients are evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to blend together. Garnish with celery leaves before serving.
