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5
out of 5
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Spanish Seafood Salad - totally awesome!!,
March 15, 2009
By lenoregelok
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"It was fairly easy to make, considering it was my first attempt. I substitued squid rings for the octopus or whole squid. I wasn't sure that they were cooked or not, so I gently boiled them for 7 minutes. I had heard if you boil them too long, the meat becomes very rubbery, so I kept testing them until I was satisfied with the texture. I also used 1 lb of peeled, devined, already cooked shrimp, rather that doing all of that work myself.
In the ingredients, it does not mention coarsely chopped onions, but it does in the prep instructions, so I added 1/2 large sweet onion. I couldn't find green olives stuffed with anchovies, so I got the olives at the deli counter and a jar of anchovies and stuffed them myself.
I used 3/4 cup white vinegar to 1 cup Spanish olive oil. Everything in the salad is basically on the sweet or salty side and the added vinegar balanced the salad nicely.
We loved every morsel. I can not praise the recipe and the wonderful combinations of ingredients enough. Thank you."
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2 of 2 people found this review helpful.
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