Pipirrana is a typical Andalusia salad where the basic ingredients are tomato, pepper, onion and cucumber. Then, depending on the area or house, it has its recipe, since octopus or prawns are also added. In other places they don’t use cucumber and in other places they put hard-boiled eggs. But, as with all salads, you can add whatever you like the most, such as tuna in oil, mackerel…
The recipe that we propose is the Malaga pipirrana, which is prepared with cooked octopus or fish roe. The dressing is very simple: a good olive oil, wine vinegar and salt. This is an ideal fresh salad for the summer, since the vegetables it contains are in full season and, therefore, they are much tastier, although this salad can be eaten all year round. The important thing about this salad is the quality of the product. This is a simple and quick salad, great to take to work and a dish that we can prepare as a starter or side dish. Keep reading and discover how to make Malaga pipirrana.
Ingredients to make Pipirrana from Malaga:
- 2 tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 200 grams of prawns and/or cooked octopus
- 1 splash of olive oil
- 1 splash of wine vinegar
- 1 pinch of salt
How to make Pipirrana Malaga:
- To prepare the Malaga pipirrana, start by washing the peppers. We have used red, green and yellow, but you can use only one. Cut them into strips and then into small pieces. The amount will be to your liking.
- Wash the tomatoes. You can remove the skin or leave it, if the tomato is very ripe it is easily removed. Cut them into small pieces, paying attention not to waste the juice, as it will add a lot of flavor to the Malaga pipirrana. Peel and cut the onion into small pieces.
- Peel the cucumber and cut it into small squares. You can also leave it with the skin if you like it better.
- Go putting all the ingredients in a bowl and mix them well.
- Peel the cooked prawns and cut the octopus into slices or small pieces. The prawns can be left whole or chopped. Mix both ingredients with the vegetables. If you are not going to eat the salad at the moment, keep it in the fridge without dressing so that it is very fresh.
- Dress the salad with a good splash of olive oil, vinegar and salt and stir to mix everything well. Garnish with the peeled prawns and serve on the platter. The Malaga pipirrana recipe can also be made without octopus or prawns. Serve crackers or loaf bread to enjoy this rich salad.
