Prawn Salad: Flavours of Seafood

This dish is a delicious variation on the classic ensaladilla, where the flavours of the seafood merge with the smoothness of the potatoes and the contrast of the piquillo peppers. The presentation, topped with prawns and strips of peppers, adds a colourful and elegant touch to the table, turning a simple dish into a true culinary marvel.

Ingredients:

4 medium potatoes
150 g peas
200 g cooked prawns
6 piquillo peppers
3 eggs
200 g mayonnaise
Salt to taste

Elaboration:

Prepare the ingredients:
- Wash the potatoes.
- In a large saucepan, place the potatoes, whole and in their skins. Cover with water and add a pinch of salt. Bring to the boil and cook until the potatoes are tender, about 15-20 minutes. Pierce them before removing to check that they are tender.
Cook the eggs:
- In a separate pan, boil the eggs for 10 minutes. Once cooked, cool them in cold water, peel and chop into small pieces.
Cool and mix:
- Drain the boiled potatoes. Leave to cool at room temperature. Cut into small pieces.
- In a large bowl, mix the potatoes and chopped eggs. Add the mayonnaise and mix well until both ingredients are well combined. Adjust salt to taste.
Add the prawns:
- Reserve some of the prawns for decoration and chop the rest into small pieces. Add the chopped prawns to the salad and mix gently.
Assembly and decoration:
- Transfer the salad to a serving dish.
- Cover with a thin layer of mayonnaise.
- Decorate the surface of the salad with the reserved whole prawns and strips of piquillo peppers, arranging them in a fan shape or according to your preference.
Refrigerate and serve:
- Place the salad in the refrigerator and chill for at least 1 hour (ideally 2 to 3 hours) before serving to allow the flavours to integrate better.
- Serve the salad cold, as a starter or as an accompaniment to other dishes.

This dish, although simple, stands out for its freshness and the perfect combination of flavours and textures, making it a delicious and versatile option for any meal. Bon appétit!