Seafood Salad (Salpicón de marisco)

"Salpicón de marisco" is a cold salad from Andalusia and there are as many recipes as cooks. However, the main ingredients are always green pepper, red pepper, tomato, onion, octopus, and prawns. Other people add cucumbers, mussels, shrimp, etc. and a simple vinaigrette of sherry or red wine and Spanish extra virgin olive oil. It is not a ceviche because the seafood is boiled, instead of cooked in lime juice. The "salpicón" is one more addition to the cold and refreshing summer dishes of Andalusian gastronomy, like gazpacho, garlic soup, salmorejo, and picadillo. In taverns and bars, salpicón de marisco is served in small dishes as a complementary tapa and in restaurants it is served as a salad.

Ingredients:

1/2 green bell pepper finely chopped

1/2 red pepper finely chopped

1 ripe tomato finely chopped

1/2 red or white onion finely chopped

1 octopus leg cooked (see entry on how to cook octopus "Pulpo a Feira")

12 prawns, boiled (add the prawns to boiling water and remove them 5 minutes after the water starts boiling again)

1 part sherry or  red wine vinegar to 3 parts extra virgin olive oil.

Salt

Cross cut the octopus and prawns in slices of 1/4 inch. and mix well with the rest of the ingredients. Make a vinaigrette with extra olive oil and vinegar and add to the mix 30 minutes before serving. To finish sprinkle with salt.