Seafood salad (Salpicón de marisco)

1. Cook the octopus (ideally frozen and thawed beforehand, or pre-cooked) in salted water for 40-50 minutes until tender, then let it cool in the water.

2. Wash and debeard the mussels and steam them open in a covered pan with a little water for 3-4 minutes; remove the meat (discard any that stay closed). Cook the prawns in salted water for 2 minutes, cool in cold water and peel.

3. Cut the two peppers (one red, one green) and the onion into very small, even dice.

4. For the dressing, mix the wine vinegar with a pinch of salt, then whisk in the olive oil.

5. Cut the octopus into bite-sized pieces and mix in a bowl with the prawns, mussel meat, peppers, onion and dressing.

6. Cover and chill for at least 1 hour; serve well chilled.

Tip: Salpicón gets even better after several hours in the fridge – an ideal make-ahead summer dish.