Perfect as an impressive starter or dinner party canapé, the Seafood Salad Pintxos bring colour and Spanish style to the plate.
Seafood Salad Pintxos
Serves: 8
Prep time: 15 mins
Cook time: 10-12 mins
Ingredients:
- 2 tsp olive oil
- 500g octopus tentacles
- 8 large shell on king prawns
- 4 spring onions
- 100g fresh white crab meat
- 3 tbsp Hellmann's with Olive Oil
- Juice of one lemon
- 1/2 tsp smoked paprika
- 2 tbsp finely chopped flat leaf parsley
- 16 slices crusty baguette or bread
- 1 clove garlic
Method:
- Heat a griddle over a high heat. Lightly oil the octopus tentacles and sear them for a few minutes, turning once until they are just cooked. Slice into pieces and tip into a bowl
- Coat the prawns in a little oil and cook over a high heat until pink all over. Peel and roughly chop and place in the bowl with the octopus. Stir in the white crab meat and Hellmann's with Olive Oil, and season
- Oil the spring onions and griddle for a couple of minutes until softened and lightly charred, then finely slice and mix through the seafood
- Add the lemon juice to taste and stir in the paprika and flat leaf parsley
- Toast the slices of bread, rubbing one side with the garlic clove. Spoon the seafood mixture onto the toasts and serve
Hellmann's with Olive Oil and has teamed up with highly acclaimed Spanish chef, José Pizarro, to create this Mediterranean inspired recipe.
Tagged in Recipes