Salpicón is a simple but exquisite dish. It is also perfect to do in summer and, if it can be, with a delicious octopus as main ingredient. Do you want to know how the salmagundi of octopus in our country? Read on to delight your palate.
What is spatter?
This traditional Spanish dish is a culinary preparation made from fish or shellfish cut into pieces, along with other ingredients that are also cut into pieces, marinated with vinaigrette. It is also consumed cold, perfect for this time of year.
In the splash vegetables are combined with protein and is based solely on good raw materials. You also have the option of creating a vegetarian version, just using textured soy, firm tofu, or seitan. Even if you want to keep the touch of the sea you can include some seaweed as it is done in Japanese cold salads.
El salmagundi It is also made in other countries of the world, although it does not have much to do with our recipe. Since, for example, in Argentina and Uruguay It is a dish made with meat, potato, onion and other crumbled and seasoned ingredients. And in Ecuador It is a slush drink made with fruit juice.
What is the recipe for octopus salpicón?
Despite the multiple combinations to obtain this tasty dish, today we are going to bring you one of the most basic. However, you can later create the versions you want, such as adding some cooked chickpeas or an avocado.
The ingredients you need are firm pear tomato, green pepper, red pepper, yellow pepper, spring onion, a clove of garlic, cooked octopus and a few sprigs of fresh parsley. And for the vinaigrette, extra virgin olive oil, sherry vinegar (or another to taste), salt, paprika from La Vera, freshly ground black pepper and anchovy-matured brine.
Once you have the ingredients, you just have to get to work. To do this, the first step is to peel the tomatoes, remove the seeds and cut them into small cubes. Later, remove the peduncle and the seeds of the peppers and cut them into small cubes like the tomato. After this step, it is the turn of the onion and garlic. The first peel it and cut it again into small cubes, and the second just grate it.
Then gather the already prepared ingredients in a bowl and cut the cooked octopus as you like the most. Now, for the vinaigrette, put all the ingredients back in a small bowl and beat with the rods or with a fork until emulsified. You can also use a whisk to make shaker-style vinaigrettes or just a glass jar with a lid.
Finally, pour the desired amount of vinaigrette into the Octopus salmigundi, mix well and add a little chopped fresh parsley, it can also be cilantro, we like it better. Cover the container and let it rest in the refrigerator for a couple of hours to serve it cold. And… voila!
How can you present it?
The octopus salpicón or octopus in vinaigrette it can be a perfect complement to make a pasta, rice or potato salad. Also, you can present it only in the dishes you want. Either in casseroles or in glasses for an aperitif or on plates to enjoy as a starter. Finally, you can also accompany your toasts.
The octopus is found within the category of shellfish and derivatives. It is very common in coastal areas, such as the Galician or Andalusian coasts. In addition, it is a good source of proteins, minerals and vitamins such as A, E, B9 and B12. So you can use it in other recipes such as cooking it on the grill, on the grill or in stews. Its most classic and well-known recipe is octopus to feira, traditionally Galician.
We hope you liked the salpicón recipe and that you dare to make it throughout the remainder of summer. Did you find it simple? Can you think of any other combination for the octopus spatter? We love it and we can think of many more.
