Look at this great salad sent in by Toñi! A salad with a real seafood taste, as fish is the main ingredient along with the pasta. It has a bit of everything, and all well dressed with the honey and mustard vinaigrette.
We’re sure that you’ll love it and that you’ll want to try more recipes by Toñi, so we invite you to have a look at her blog Mi Cocina – Carmen Rosa, where you’ll mostly find typical recipes from Malaga.
- Tricolour farfalle
- King prawns – 10
- Mussels – one tin
- Anchovies from de Bay of Biscay – one tin
- Frigate tuna in olive oil
- Crab sticks – 3
- Eggs – 2
- Mustard – 1 tbsp
- Honey – 2 tbsp
- Wine vinegar – 4 tbsp
- Extra virgin olive oil
- Black pepper
- Boil the eggs, peel them and set aside.
- Boil the king prawns in water with a few pinches of salt, peel and set aside.
- Boil the pasta in water with a bit of salt, for the tine indicated on the packet (”al dente”, try not to overcook it).
- Meanwhile, in a bowl add the mustard, the honey and a pinch of salt; mix well and add the vinegar and the oil, whisking it so it emulsifies well.
- Once the pasta is cooked, rinse well, put it in a bowl and add the sauce, mixing it all so that the pasta is soaked in the vinaigrette.
- Chop the crab sticks and add them to the pasta.
- Add the frigate tuna and the rinsed mussels.
- Cut the eggs into pieces and place on top of the farfalle.
- Add the anchovies and king prawns on top too.
- Grind the pepper over the salad and pour a generous dash of extra virgin olive oil.
A pure seafood taste. Thanks, Toñi!