Octopus, monkfish and prawns salpicón. Easy, festive recipe

Ingredients

• 1 monkfish weighing 2.3 kg, yielding a tail of about 900 g once cleanedmonkfish
• about 1.5 kgoctopus
• 15, with 4 reserved for decorationking prawns
• 2spring onions
• 1/4green pepper
• 1/4red pepper
• to tastefresh parsley
• 50 mlcider vinegar or apple vinegar, or another mild vinegar
• 50 mlwhite balsamic vinegar
• 200 mlextra-virgin olive oil
• to tastesalt
• 1 teaspoonsweet, hot or bittersweet smoked paprika

Instructions

1. 1

   Cook the monkfish

   Cut the monkfish into thick slices about 3–4 cm wide. Cook in salted water for 7–8 minutes, timing from when the water begins to boil. Check near the central bone with a skewer to see whether it is cooked through, taking care not to overcook it. Remove and set aside.

2. 2

   Cook the prawns

   Boil the prawns in salted water for 2–3 minutes, timing from when the water begins to boil. Drain and set aside.

3. 3

   Cook the octopus

   Cook the octopus using the method referred to in the original recipe. When it is cooked, transfer it to a dish and leave it to cool. Chop it finely and put it in a bowl.

4. 4

   Chop the vegetables

   Finely chop the spring onions and both peppers, then add them to the bowl.

5. 5

   Chop the prawns

   Cut the prawns into two or three pieces each. Set aside 4 or 5 for finishing the dish, then add the rest to the bowl.

6. 6

   Flake the monkfish

   Once the monkfish has cooled, flake it into pieces and add them to the bowl.

7. 7

   Mix the vinaigrette

   Whisk the vinaigrette ingredients together until well combined. A small whisk works well, or use a fork and beat the mixture as you would eggs. Set it aside.

8. 8

   Dress the salpicón

   Pour the vinaigrette over the ingredients in the bowl and mix well.

9. 9

   Finish the dish

   Transfer the salpicón to a serving dish. Decorate with some whole prawns, a sprig of parsley and a little finely chopped parsley.

10. 10

    Serve the salpicón

    Serve with well-chilled white wine.

What is seafood salpicón?

Salpicón is a Spanish dish of chopped ingredients mixed with a dressed vinaigrette; seafood versions are especially associated with coastal cooking. This Galician-inspired version brings together monkfish, octopus and prawns for a celebratory starter.

The method keeps the seafood pieces distinct while the vinegar, olive oil and finely chopped vegetables tie them together. A parsley garnish and a few whole prawns make it ready for the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 53g protein, 4g carbs, 31g fat.

The seafood supplies most of the protein, while the olive oil is the main source of fat and contributes much of the energy. The small amount of pepper and spring onion adds some carbohydrate. For a balanced plate, serve a modest portion with a leafy salad and bread or potatoes according to appetite.

Choosing the seafood

Monkfish: The recipe starts with a whole fish weighing 2.3 kg, which should yield a tail of roughly 900 g after cleaning. Its firm flesh is easy to flake once cooked and cooled.

Octopus and prawns: Cook the octopus using the referenced method, and boil the prawns briefly. Keep a few prawns whole for the final presentation.

Keep the pieces small

Vegetables: Chop the spring onions and peppers very finely so they distribute through the seafood rather than dominating any one mouthful.

Seafood: Chop the octopus finely and cut the prawns into two or three pieces. Flake the cooled monkfish into bite-sized pieces, keeping enough texture to recognise each ingredient.

Watch the cooking times

Monkfish: Begin counting the 7–8 minutes once the water boils, then check near the central bone. Remove the fish as soon as it is cooked through so it stays tender.

Prawns: Their stated cooking time is only 2–3 minutes from boiling. Drain them promptly and let the cooked seafood cool before assembling the bowl.

Get the dressing right

Vinegar: Cider or apple vinegar gives a mild, fruity sharpness, while white balsamic adds another gentle acidity. The recipe allows another mild vinegar if needed.

Olive oil: Whisk the oil and other vinaigrette ingredients until combined, using a small whisk or fork. Taste and adjust the salt and paprika to suit the ingredients and your preference.

Serving and timing

The recipe does not specify a total time, and the octopus cooking time depends on the method used. Allow time for all the seafood to cool before mixing and serving.

Arrange the salpicón on a serving platter with the reserved whole prawns and parsley. It is suggested with chilled white wine; bread is also a simple accompaniment for the dressing.

Recipe notes & tips

• Start the monkfish and prawn cooking-time counts only once the water is boiling.
• Check the monkfish near the central bone rather than relying on time alone.
• Cool the cooked seafood before mixing it with the vegetables and dressing.
• Chop the spring onions and peppers finely for an even mix in every serving.
• Reserve whole prawns and parsley until just before serving for a neat finish.

Variations

• Milder dressing: Use cider or apple vinegar for a gentler, fruity acidity.
• Different paprika: Choose sweet, hot or bittersweet smoked paprika to suit your preference.
• Alternative vinegar: Swap in another mild vinegar if you do not have cider or white balsamic.
• More herbs: Add extra chopped parsley for a fresher, herb-led finish.
• Simple accompaniment: Serve with bread to mop up the vinaigrette.

Common mistakes to avoid

• Overcooking monkfish: Check near the central bone after 7 minutes and remove it as soon as it is cooked through.
• Overcooking prawns: Keep to the stated 2–3 minutes from boiling, then drain them promptly.
• Mixing while warm: Let the seafood cool first so the vegetables and dressing stay fresh-tasting.
• Chopping vegetables too coarsely: Finely chop them so they mix evenly with the seafood.
• Skipping the dressing mix: Whisk or beat the vinaigrette before adding it so the ingredients are well combined.

How to store

Cover and refrigerate leftovers promptly, and use within 1–2 days. Serve chilled; reheating is not recommended for this dressed seafood salad.

Frequently asked questions