- To 4 people
- 1 kg of rock mussels
- 2 fresh chives
- 1 red pepper
- 2 Italian green peppers
- 2 peeled tomatoes
- Cooked octopus
- 10 ml of sherry vinegar
- 10g Dijon mustard
- 1 g of sweet paprika from la vera
- 80 ml extra virgin olive oil
- Black olive in rings
We started Monday with energy and with a seafood salpicón recipe that is delicious. Of those that take away the hiccups. How to prepare it? Super simple. Take note!!
Clean and open the cooked mussels and leave them reserved in a container. Cut the cooked octopus into pieces and mix it with the octopus.
Peel the vegetables and dice them into small cubes, and mix them with the mussels and octopus.
In another container, make the vinaigrette with the paprika, mustard, oil and vinegar. Emulsify everything and dress the salpicón with that vinaigrette.
Plate and decorate with a little chives.