My Seafood Pipirrana is a delicious chopped salad made with cooked octopus, prawns, salad veggies and a lemony cumin infused dressing. This traditional Spanish summer salad is fresh, easy and super cooling on hot summer days.
1(100g)cucumberdeseeded and diced (Lebanese variety)
(200g)raw prawn meatcooked and diced
(200g)cooked octopusdiced
1/4cupcoriander leaveschopped
For Pipirrana Dressing
2tbspsolive oil
2tbspslemon juice
1tspminced garlic
1/2tsp ground cumin
1tspsalt
1/4 tsp black pepper
Instructions
Prepare the Pipirrana dressing by mixing all ingredients for the dressing in a bowl. Set this aside for at least 15 minutes. This helps the garlic mellow and develop a beautiful flavour.
Cook prawn meat by heating a cast iron pan on high. You can either dry fry the prawn meat for 4-5 minutes until the prawns are opaque and cooked through or add a dash of olive oil and cook them for 4-5 minutes until cooked through. Cool them slightly and chop them before adding to the salad.
to make the Seafood Pipirrana, add spring onion, tomato, cucumber, bell peppers (capsicum), coriander, octopus, prawns and dressing to a large bowl. Mix well.
Serve the Seafood Pipirrana immediately or chill in the fridge for 1-2 hours.
Notes
Octopus - Cooked octopus tentacles can be found in the packaged seafood aisle of supermarkets. You can substitute octopus with prawn.
Prawns - If you can't find raw prawn meat, cooked prawns will save you time.
Capsicum (Bell Peppers) - Use two different colours, either green, red or yellow.
Spring onion - This can be substituted with red or white onion.
Coriander - Can be substituted with fresh parsley or oregano.
Storage - Fully assembled Pipirrana salad will stay fresh in the fridge in an air-tight container for one day.