Mixed seafood salad

Salpicón de marisco

SERVES 4–6

20 black mussels, scrubbed and hairy beards pulled out

1 tablespoon rock salt

20–25 raw prawns (shrimp)

1 large cooked octopus tentacle (see recipe on Galician-style octopus salad), cut into small chunks

2 spring onions (scallions), thinly sliced

1 green capsicum (pepper), diced

1 red capsicum (pepper), diced

10–15 small gherkins (cornichons)

juice of ½ lemon

olive oil, to drizzle

dill sprigs, torn, to scatter

Fill a large saucepan with water and bring to the boil. Add the mussels and cook until they open. Scoop the mussels out, keeping the cooking water in the saucepan. Discard any unopened mussels. Drain, remove the meat from the shells and set aside in the fridge.

Add the rock salt to the reserved cooking water in the saucepan and bring it back to the boil. Add the prawns and cook for 2 minutes. Drain, peel and devein, removing the heads and tails. Put into the fridge with the mussels to cool.

Put the octopus, spring onion, capsicum and gherkins into a large mixing bowl. Add the cooled mussels and prawns, the lemon juice and a good pinch of sea salt flakes. Toss with your hands until all of the ingredients are coated. Put the salad into a serving bowl, drizzle with olive oil, scatter over the torn dill sprigs and serve chilled.