Spanish Seafood Salad

Name: Spanish Seafood Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 6 servings Canola oil, for brushing; 1 large stalk celery, finely diced, plus leaves for garnish; 454 grams Dungeness crab meat, picked over; 118 milliliters chopped fresh parsley; 1 Zest and juice of lemon; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters Spanish extra-virgin olive oil; 237 milliliters pitted Spanish green olives, halved; 8 piquillo peppers, drained and thinly sliced; 1 small red onion, halved and thinly sliced; 680 grams shrimp (21/24), shelled and deveined; 680 grams baby squid bodies and tentacles, cleaned; 59 milliliters white wine vinegar; 118 milliliters thinly sliced cornichon

Spanish Seafood Salad might be just the European recipe you are searching for. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 620 calories, 55g of protein, and 39g of fat per serving. From preparation to the plate, this recipe takes approximately 55 minutes. It works well as

Instructions

Heat a charcoal or gas grill to high for direct grilling.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Shrimp

Squid

Equipment you will use

Grill

Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest