Serves: 8
Prep time: 15 mins
Cook time: 10-12 mins
Seafood Salad Pintxos
Ingredients:
- 2 tsp olive oil
- 500g octopus tentacles
- 8 large shell on king prawns
- 4 spring onions
- 100g fresh white crab meat
- 3 tbsp Hellmann's with Olive Oil
- Juice of one lemon
- 1/2 tsp smoked paprika
- 2 tbsp finely chopped flat leaf parsley
- 16 slices crusty baguette or bread
- 1 clove garlic
Method:
- Heat a griddle over a high heat. Lightly oil the octopus tentacles and sear them for a few minutes, turning once until they are just cooked. Slice into pieces and tip into a bowl.
- Coat the prawns in a little oil and cook over a high
- heat until pink all over. Peel and roughly chop and
- place in the bowl with the octopus. Stir in the white
- crab meat and Hellmann's with Olive Oil, and season.
- Oil the spring onions and griddle for a couple of minutes until softened and lightly charred, then finely slice and mix through the seafood.
- Add the lemon juice to taste and stir in the paprika and flat leaf parsley.
- Toast the slices of bread, rubbing one side with the garlic clove. Spoon the seafood mixture onto the toasts and serve.
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