Seafood, crab sticks, whole black olives and Mediterranean vegetables with a delicate citrus vinaigrette

Some dishes perfectly capture the freshness and character of Spanish Mediterranean cuisine.

Seafood salpicon is one of them.

Fresh, colorful, and full of flavor, it combines tender seafood with crisp vegetables, whole black olives, and a balanced vinaigrette made with extra virgin olive oil, vinegar, and citrus.

In this Premium Gourmet version, the traditional Spanish salpicon is presented with a refined and elegant approach while preserving its authentic Mediterranean character.

The result is a fresh, colorful, aromatic appetizer with a wonderful balance of:

seafood + freshness + acidity + texture + Mediterranean flavor.

Premium Gourmet Seafood Salpicon

Serves 6–8 as a starter

Ingredients

For the seafood salpicon

• 300 g cooked prawns or shrimp
• 250 g cooked octopus
• 200 g cooked mussels
• 200 g crab sticks
• 100 g whole pitted black olives
• 1 red bell pepper
• 1 green bell pepper
• 1 small sweet onion
• 2 firm ripe tomatoes
• A small handful of fresh parsley
• Salt, to taste
• Freshly ground black pepper, optional

The proportions of seafood can be adjusted according to availability.

The goal is for every bite to contain a balanced combination of seafood, vegetables, crab sticks, and whole black olives.

For the Mediterranean Vinaigrette

• 100 ml extra virgin olive oil
• 30 ml white wine vinegar
• 20 ml fresh lemon juice
• 1 teaspoon mild mustard, optional
• 1 teaspoon honey, optional
• Salt
• Freshly ground black pepper

The vinaigrette should be fresh, delicate, and slightly acidic.

It should enhance the seafood rather than overpower it.

Preparation

01 · Prepare the Seafood

If using cooked prawns or shrimp, remove the shells and heads if they have not already been removed.

Set aside a few whole prawns or shrimp for the final decoration.

Cut the remaining seafood into medium-sized pieces.

Do not chop it too finely.

The seafood should remain clearly recognizable both visually and in texture.

The Octopus

02 · Cut the Octopus

Use previously cooked and well-drained octopus.

Cut it into thin slices or medium-sized pieces.

The octopus should provide a pleasant, slightly firm texture.

Avoid cutting it too finely.

Each piece should remain clearly identifiable within the salpicon.

The Mussels

03 · Prepare the Mussels

Drain the cooked mussels thoroughly.

If they are particularly large, cut them into two or three pieces.

Reserve a few whole mussels for presentation if desired.

It is important to remove excess liquid before adding them to the salpicon so that the finished dish does not become watery.

The Crab Sticks

04 · Add the Crab Sticks

Cut the crab sticks into medium-sized pieces.

You can also gently pull them apart by hand to create a more natural, irregular texture.

The crab sticks add softness, a subtle sweetness, and a pleasant contrast to the seafood.

They should complement the mixture without overpowering the natural seafood flavors.

The Vegetables

05 · Prepare the Peppers

Wash the red and green peppers.

Remove the seeds and white inner membranes.

Cut both peppers into small, even dice.

The peppers provide:

color + freshness + crisp texture.

The Onion

06 · Prepare the Onion

Peel the sweet onion and cut it into very small dice.

For a milder flavor, soak the chopped onion in cold water for a few minutes.

Drain thoroughly and pat dry before adding it to the salpicon.

The onion should provide freshness without becoming too intense.

The Tomatoes

07 · Prepare the Tomatoes

Use ripe but firm tomatoes.

Remove the seeds and excess liquid.

Cut the tomato flesh into small dice.

This step is important because tomatoes containing too much liquid can make the salpicon watery.

We want a fresh preparation while preserving its defined texture.

The Black Olives

08 · Add the Whole Black Olives

Drain the black olives thoroughly.

Keep the olives whole. Do not slice or chop them.

The whole olives provide a stronger visual presence and create a beautiful contrast with the colorful vegetables and seafood.

Their deep, slightly salty flavor adds character and depth to the dish.

Reserve a few additional whole olives for the final presentation if desired.

The Vinaigrette

09 · Prepare the Dressing

In a small bowl, combine:

extra virgin olive oil + white wine vinegar + fresh lemon juice.

Add a pinch of salt and freshly ground black pepper.

For a slightly rounder flavor, add a small amount of honey.

You can also add a teaspoon of mild mustard to help create a more stable emulsion.

Whisk vigorously until the vinaigrette becomes smooth and homogeneous.

The ideal balance should combine:

richness + acidity + salinity + freshness.

Finding the Perfect Balance

10 · Adjust the Vinaigrette

Taste the vinaigrette before adding it to the seafood.

If it is too acidic, add a little more olive oil.

If it lacks freshness, add a few additional drops of lemon juice or vinegar.

The goal is to create a delicate dressing that enhances the seafood without overpowering it.

It should never taste excessively acidic.

Combining the Salpicon

11 · Combine All the Ingredients

Place the following ingredients in a large bowl:

• prawns or shrimp,
• octopus,
• mussels,
• crab sticks,
• red pepper,
• green pepper,
• onion,
• tomato,
• whole black olives.

Add the finely chopped fresh parsley.

Mix gently.

Avoid breaking the seafood or crushing the tomatoes.

Adding the Vinaigrette

12 · Dress the Salpicon

Gradually add the vinaigrette.

It is better to begin with a moderate amount and add more if necessary.

Mix gently.

All the ingredients should be lightly coated, but they should not be swimming in dressing.

The salpicon should retain its individual textures.

Chilling and Resting

13 · Allow the Flavors to Develop

Cover the bowl and refrigerate for approximately 30–60 minutes.

This resting time allows the flavors to blend together.

We do not recommend leaving it to marinate for too many hours, as the vegetables may lose some of their crispness.

The Final Touch

14 · Adjust Before Serving

Remove the salpicon from the refrigerator approximately 10–15 minutes before serving.

Taste once again.

Adjust the salt, pepper, lemon juice, or olive oil if necessary.

Add a little fresh parsley just before serving.

Gourmet Presentation

15 · Classic Presentation

The salpicon can be served on a wide plate using a round plating ring.

Place the seafood mixture inside the ring and press very gently.

Carefully remove the ring.

Finish with:

• one whole prawn or shrimp,
• one whole black olive,
• a few small parsley leaves,
• a few drops of extra virgin olive oil.

The result should be clean, colorful, and elegant.

Premium Presentation

For a more sophisticated presentation, use an individual cylindrical mold.

Arrange the salpicon carefully, allowing the different colors and textures to remain visible.

Finish the top with:

one whole prawn + one whole black olive + a small parsley leaf + a few drops of vinaigrette.

A few drops of fresh lemon juice can be added immediately before serving.

The presentation should convey:

freshness + Mediterranean character + color + elegance.

The Contrast of Textures

A good seafood salpicon should provide several textures in every bite.

Seafood

firm + juicy + delicate

Crab sticks

soft + subtly sweet

Peppers

crisp + fresh

Onion

crisp + aromatic

Tomato

juicy + refreshing

Whole black olives

meaty + savory + intense

This combination transforms a traditional salpicon into a more complete gastronomic experience.

The Secret to a Great Salpicon

The secret is not simply using good ingredients.

It is achieving the correct balance.

The seafood must remain the protagonist.

The vegetables should provide freshness.

The whole black olives should add depth and salinity.

And the vinaigrette should bring all the flavors together without overpowering any individual ingredient.

The ideal result should be:

fresh + marine + slightly acidic + Mediterranean + balanced.

Premium Gourmet Tips

• Use high-quality seafood.
• Drain all ingredients thoroughly.
• Do not cut the seafood too finely.
• Use fresh, crisp peppers.
• Choose a mild, sweet onion.
• Remove the tomato seeds to control excess liquid.
• Use a high-quality extra virgin olive oil.
• Do not overuse the vinegar.
• Add lemon juice gradually.
• Keep the black olives whole.
• Allow the salpicon to rest before serving.
• Add fresh parsley at the end.
• Reserve a few whole prawns and whole black olives for decoration.

Storage

Keep the salpicon refrigerated at all times in an airtight container.

For the best freshness and texture, it is recommended to consume it within 24 hours.

Do not leave the salpicon at room temperature for extended periods.

Before serving, gently mix the ingredients and check the seasoning once again.

A Recipe with Mediterranean Character

Seafood salpicon is one of the freshest expressions of Spanish cuisine.

Seafood.

Vegetables.

Extra virgin olive oil.

Vinegar.

Lemon.

Black olives.

Simple ingredients that, when carefully balanced, create a dish full of color, freshness, and personality.

In this Premium Gourmet version, the traditional recipe receives a more elegant and contemporary presentation while preserving its authentic Mediterranean essence.

The Premium Magic Dreams Barcelona Touch

At Magic Dreams Barcelona, we reinterpret the traditional flavors of Spanish gastronomy from a contemporary perspective.

Fresh.

Colorful.

Mediterranean.

Elegant.

The taste of the Mediterranean transformed into a Premium Gourmet experience.

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