Salpicón

salpicon

 Salpicón 

Region:
Andalusia
Season:
Year-Round
Great Choice For:
Pescatarians
Semi-Vegetarians
Carnivores
Adventure Eaters
Eat It For:
Lunch
Dinner

Don’t let the categorization of salpicón as a salad fool you, this Spanish dish is packed full of protein. A common seafood dish although varied in preparation, it’s likely that no two salpicón will taste exactly the same. Consistently served cold, dressed with vinegar, salt and olive oil, the other ingredients in a salpicón are dictated by availability, their freshness contributing to the dishes success. Typical ingredients include onion, bell peppers, octopus, shellfish, and whatever else happens to be the catch of the day. Although widely regarded as a shellfish salad, one of the most traditional, but no longer common, preparations of this dish is salpicón de vaca, meaning the protein in the salad is beef.

Where to find salpicón

Barcelona: Open since 1969, Bar Clemen’s, located in the famed La Boqueria, is the place to stop and snack on classic Spanish cuisine in the midst of the market’s bustling activity.

Madrid: Evaristo García’s El Pescador has a well known reputation for serving a huge array of high quality seafood, despite it’s land-locked location in the middle of the country.