Warm Potato and Shellfish Salad

Name: Warm Potato and Shellfish Salad
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 ml (3½ fl oz) olive oil; Juice of 1 lemon; Salt and freshly ground black pepper; Salt and freshly ground black pepper; A good pinch of saffron strands; 2 garlic cloves, chopped; 4 tablespoons chopped flat-leaf parsley; 10 basil leaves; 2 tablespoons olive oil; 1 onion, finely chopped; 3 plum tomatoes, skinned, deseeded and chopped; 1 red pepper, roasted, skinned, deseeded and diced; 4 tablespoons dry sherry; 350 g (12 oz) clams, cleaned (see Tip); 350 g (12 oz) mussels, cleaned (see Tip); 20 raw king prawns, peeled and de-veined (see Tip); 1 garlic clove, crushed; 8 small squid, cleaned and cut into rings; 450 g (1 lb) small salad potatoes, peeled and diced; 100 ml (3½ fl oz) fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This warm shellfish salad is of Spanish origin. The saffron dressing complements the seafood beautifully, vibrant in colour and taste.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
3 plum tomatoes, skinned, deseeded

Europe
Spain
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Heat the olive oil in a large deep pan, add the onion, tomatoes, roasted red pepper and garlic and cook over a medium heat for 1-2 minutes. Raise the heat to high, add the squid and cook for 2 minutes, then add the potatoes, fish stock and sherry and leave to cook gently for 20 minutes. Add the clams, mussels and king prawns, cover and cook gently for a further 2-3 minutes. Using a slotted spoo