Seafood salad (Ensalada de mariscos) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 60) by Elisabeth Luard

  • spring onions
  • red peppers
  • cooked mixed seafood
  • flat-leaf parsley
  • sherry vinegar
  • EYB Comments

    Allow to marinate for a few hours, or overnight. See recipe for seafood suggestions. Can substitute green garlic for spring onions, green peppers for red peppers, and white wine vinegar for sherry vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for a few hours, or overnight. See recipe for seafood suggestions. Can substitute green garlic for spring onions, green peppers for red peppers, and white wine vinegar for sherry vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.