Salpicón is a typical dish from the Canary Islands. Find out how to make it at home with these two delicious recipes for fish and octopus salpicón.
The spatter is a dish prepared for oceanside cold. Therefore, it is an ideal refreshing dish for the summer menu. In fact, it is made with a series of cold ingredients that are mixed and combined with raw ingredients such as the vegetables it contains and others that are previously cooked such as fish, roe, octopus, seafood, chicken.
These ingredients are seasoned with oil and vinegar, seasonings or any other flavor of vinaigrette that we prepare.
In the Canary Islands the salpicón is a dish that is part of its gastronomic tradition and in this post we provide the ingredients and steps to make 2 different salpicones, and very rich. Do you dare to try them? They are very easy to prepare.
Fish spatter
A trick so that the salpicón is really rich is to chop the vegetables that accompany it very small and of course, a good vinaigrette, if possible made with a good oil, and good quality wine vinegar. To prepare this recipe we can choose any type of fresh fish.
This recipe for fish salpicón is also used when we have leftover fish from the sancocho or fried or baked fish that we have left.
Ingredients for the salpicón:
- A green pepper, finely chopped.
- A red pepper, finely chopped.
- 2 onions well chopped.
- 2 or 3 tomatoes without skin, without seeds and chopped.
- The stewed and shredded fresh sin, or the leftover fish also shredded.
- A few minced parsley leaves for presentation.
Ingredients for the vinaigrette:
- Wine vinegar, a splash.
- Mild extra virgin olive oil.
- Coarse salt.
- A pinch of ground black pepper.
Preparation of the salpicón:
We remove the skin from the onions and wash them. We also wash the two peppers well. We wash the tomatoes, remove the skin and the seeds. Chop the onions, the two peppers and the tomatoes very finely.
We put all these ingredients in a bowl or salad bowl. Mix everything well and add the shredded fish, skinless and boneless.
We prepare the vinaigrette by mixing well all the ingredients that we have provided previously. Add the vinaigrette over the salpicón and stir to mix everything well. At the time of serving the salpicón we will present it with chopped parsley on top.
If you have chosen to prepare the recipe with fresh fish, once the fishmonger has cleaned and flaked it, we have to cook it. To cook the fish you can follow these steps and tips.
How to cook fish for spatter?
Once we have the clean fish with these ingredients that we provide then we can cook it and then we have a rich fish broth with which we can make a rice, a fideuá, a fish soup, a rice soup.
Ingredients:
- 2 ripe tomatoes, seedless and skinless.
- 2 onions without skin and halved.
- Half a red pepper.
- Half a green pepper.
- A bay leaf.
- A few grains of black pepper.
- A drizzle of extra virgin olive oil, smooth.
- Salt.
Elaboration:
- In a cauldron we put the fish, the onions, the peppers, the tomatoes, the pepper, the bay leaf, the salt, the drizzle of oil and water that only covers.
- We cook the fish until the fish is tender, about half an hour or so over low heat once it starts to boil. When the fish is cooked, we turn off the fire. With care and with the help of a slotted spoon, we remove the fish and reserve it to cool down.
- Next we strain the broth and as we have said previously we will reserve it to prepare another meal with the broth. When the fish has cooled, remove the skin, the bones and crumble it to prepare the fish salad.
Octopus salmigundi
The octopus salpicón is another traditional Canarian dish, it is very tasty. If we have bought a fresh octopus, we must take into account freezing it a few days before so that later when it is time to cook it it is more tender, it is a little trick that we do here in the Islands.
Once the octopus is thawed, we will proceed to cook it to prepare the salpicón following these steps.
Ingredients to cook the octopus:
- An octopus of one kilo or kilo and a half.
- 2 onions without skin and halved.
- 2 tomatoes without skin and without seeds.
- 2 garlic cloves without skin.
- A bay leaf.
- Half a red pepper.
- Half a green pepper.
- A splash of vinegar.
- Salt.
- Water.
Preparation of the octopus stew:
- In a cauldron we put the octopus, onions, tomatoes, peppers, garlic cloves, bay leaf, salt, a splash of vinegar and water, cover the octopus.
- We cook the octopus and when the water starts to boil we take the octopus out, keep it out of the water for a few seconds, and put it back in the water.
- We will repeat this operation about three times, then we leave it to cook with low heat until it is tender. When the octopus is tender, we turn off the fire, remove it from the cauldron, let it cool.
- We strain the octopus broth, this broth can be used to cook a rice, to make a fideuá, a soup. We can freeze it and have it available for another day. When the octopus is cold, cut it into small pieces for the salpicón.
Ingredients to make the vinaigrette :
- 100 ml. of wine vinegar.
- Extra virgin olive oil, smooth.
- A pinch of ground black pepper.
- Coarse salt.
Preparation of the vinaigrette:
In a bowl we mix the vinegar, salt, pepper and oil. We stir with a spoon to bind everything well.
Ingredients for the octopus salad:
- The stewed and chopped octopus.
- 2 red onions without skin and diced.
- A diced green pepper.
- A diced red pepper.
- 2 tomatoes without skin, without seeds and chopped.
- Salt.
- The vinaigrette that we have prepared.
- Minced parsley leaves, to decorate.
Preparation of the salpicón:
- We cut all the vegetables in a small way. In a bowl or salad bowl we put the chopped vegetables, the chopped octopus and stir to mix everything well. Next we add the vinaigrette that we have prepared on top.
- We remove everything again so that it is well linked. When it comes to bringing the octopus salad to the table, we will present it with a few leaves of parsley sprinkled on top.
The octopus salpicón is ideal to accompany it with some boiled potatoes; some wrinkled potatoes or simply taste it as is.
