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Maritime tradition, roasted garlic and the authentic flavour of the Mediterranean Monkfish with burnt garlic, known in Catalan as Rap a l’All Cremat, is a traditional seafood recipe associated with Vilanova i la Geltrú, on the Catalan coast near Barcelona. The name all cremat literally …
Arroz Parellada is one of the most iconic dishes of Catalan cuisine, especially popular in Barcelona. Its origins date back to the early 20th century and it is named after Chef Juli Maria Parellada, who created it as an elegant variation of traditional paella.This rice …
Suquet de Peix is one of the great classics of Catalan coastal cuisine. A humble fishermen’s stew in origin, it has become one of the most representative dishes of the Mediterranean gastronomic tradition.
Traditionally prepared with the fish available that day, Suquet combines fish, potatoes, sofrito, fish stock and a picada that gives the dish body, depth and aroma.
Its essence lies in creating a rich, flavorful and slightly thickened broth, perfect for soaking up with rustic bread and enjoying every last drop.
Along the Catalan coast, there are countless family versions. Some use rock fish, while others include monkfish, hake, scorpionfish or sea bream. More generous versions may also include prawns, langoustines, mussels or clams.
The combination of seafood with potatoes and picada perfectly represents the philosophy of Catalan coastal cuisine: simple ingredients transformed through technique, patience and quality produce.
Optional: a few saffron threads or a small amount of ñora pepper pulp for additional colour and depth.
Clean the fish carefully and check that no unwanted bones remain.
Cut it into evenly sized portions and season lightly with salt and freshly ground black pepper.
If using mussels or clams, clean them thoroughly and set them aside.
Keep the prawns or langoustines refrigerated until they are ready to be added to the stew.
For an especially flavorful Suquet, prepare a homemade fish stock beforehand using fish bones, heads and trimmings.
Heat a wide casserole or heavy-based pot with a generous drizzle of extra virgin olive oil.
Add the chopped onion and cook over medium-low heat until soft and translucent.
Add the chopped garlic and cook gently for a few moments, taking care not to brown it too much.
Add the grated tomatoes and cook slowly until you have a rich, concentrated and aromatic sofrito.
Patience is essential at this stage.
A properly reduced sofrito provides much of the depth and character of the Suquet.
Temporarily remove the casserole from the heat and add the sweet paprika.
Stir quickly to prevent it from burning.
Return the casserole to the heat and pour in the white wine.
Allow it to reduce for several minutes until most of the alcohol has evaporated.
The result should be a moist, aromatic and well-integrated sofrito.
Peel the potatoes and cut them using the traditional “breaking” technique: begin cutting with a knife and then break the final part of each piece rather than cutting it completely.
This releases some of the potato starch and helps naturally thicken the broth.
Add the potatoes to the casserole and toss them with the sofrito for a couple of minutes.
Pour in the hot fish stock, making sure the potatoes are well covered.
Add the bay leaf and adjust the seasoning lightly.
Bring to a boil, then reduce the heat.
Cook for approximately 15–20 minutes, until the potatoes are almost tender.
The broth should gradually develop a richer texture as the starch from the potatoes is released.
While the potatoes are cooking, prepare the picada.
Place the garlic, toasted almonds, parsley and fried or toasted bread in a mortar.
Crush everything until you obtain a fine, aromatic paste.
If using saffron, add it at this stage.
Stir the picada into the casserole.
The broth will begin to develop a more silky, rich and aromatic texture.
Once the potatoes are almost tender, carefully arrange the pieces of fish on top of the stew.
Cook for approximately 6–8 minutes, depending on the thickness of the fish.
Avoid stirring vigorously, as this can break the fish apart.
Instead, gently shake the casserole in small circular movements so the sauce integrates without damaging the ingredients.
Add the prawns or langoustines during the final 3 minutes of cooking.
If using mussels or clams, add them at this stage as well and cover the casserole until they open.
Discard any shellfish that remain closed after cooking.
The seafood should remain juicy and perfectly cooked, never overdone.
Turn off the heat and allow the Suquet to rest for approximately 5 minutes.
This short resting period allows the flavours to integrate and the broth to develop an even more harmonious texture.
Taste and adjust the seasoning if necessary.
The finished broth should be rich, slightly thick, glossy and deeply infused with the flavours of the sea.
To elevate the Suquet de Peix while preserving its traditional identity:
The key is the balance between broth, sofrito, potatoes and fish.
The broth should have enough intensity to support the dish without becoming excessively salty.
The potatoes should be tender while retaining their shape.
The fish should be cooked just until its flesh separates easily into flakes.
The picada should add body and depth without turning the broth into an overly heavy sauce.
The ideal result is a seafood stew in which every ingredient remains recognizable.
Serve the Suquet directly in a traditional earthenware or ceramic casserole, preserving its rustic character.
For a more refined presentation, place a portion of potatoes in the centre of the plate and arrange a piece of fish on top.
Add a few prawns or langoustines and, if using them, mussels or clams.
Spoon some of the broth around the fish and finish with a few drops of extra virgin olive oil and fresh parsley.
The broth should remain visible without completely covering the main ingredients.
Serve with rustic toasted bread, essential for enjoying the sauce.
The presentation should express one simple idea:
the Mediterranean served on a plate.
Suquet de Peix should be served hot and immediately after cooking.
It is best to cook the fish shortly before serving in order to preserve its delicate texture.
The casserole can be brought directly to the table to maintain its traditional character and retain the heat.
Serve plenty of rustic bread on the side for dipping into the broth.
Suquet pairs particularly well with a fresh, dry Catalan-style alcohol-free white wine, preferably with good acidity.
A Mediterranean-style white wine helps balance the richness of the broth, olive oil and seafood.
For a more festive experience, an alcohol-free sparkling wine can also work beautifully.
For a simple and refreshing option, serve sparkling water with lemon to cleanse the palate between bites.
The fish stock and sofrito can be prepared in advance.
The picada can also be prepared several hours ahead.
However, we recommend adding the potatoes, fish and seafood close to serving time.
This allows you to control the cooking precisely and keep the fish juicy.
The Suquet can benefit from a short resting period, but avoid prolonged reheating once the fish has been added.
Suquet is best enjoyed freshly prepared.
If leftovers remain, store them in an airtight container in the refrigerator for approximately 1–2 days.
To reheat, warm gently over low heat and avoid vigorous boiling, which can dry out the fish.
The broth and sofrito can be stored separately and used as a base for future preparations.
We do not recommend freezing the finished Suquet with potatoes and fish, as the texture may deteriorate.
Copyright © 2016-2026 Magic Dreams Barcelona.
Bombas de la Barceloneta are one of the most iconic and recognisable tapas in Barcelona. Born in the historic fishing district of La Barceloneta, they are part of the popular culinary tradition that transformed simple ingredients into small, generous and characterful bites. Traditionally associated with …
Mandonguilles amb Sèpia · A Traditional Catalan “Sea and Mountain” Recipe Catalan meatballs with cuttlefish, known locally as mandonguilles amb sèpia, are one of the finest examples of mar i muntanya, the traditional Catalan culinary philosophy that brings together ingredients from the sea and the …
Mel i Mató is one of the simplest desserts in Catalan cuisine and, at the same time, one of the recipes that most clearly represents the region’s culinary identity.
Its essence lies in a humble combination: fresh mató cheese, honey and, in this version, toasted walnuts.
Few ingredients.
Very little preparation.
An extraordinary amount of tradition.
The result is a delicate, creamy and deeply Mediterranean dessert, where the softness of the fresh cheese contrasts beautifully with the sweetness of honey and the crunch of toasted nuts.
Mató is documented as early as the 14th century in the Llibre de Sent Soví, one of the great medieval Iberian cookbooks.
Medieval tradition particularly valued mató when sweetened with honey or sugar, and historical references describe it as an almost heavenly food.
For centuries, mató was closely connected with rural life, monasteries and homemade dairy production.
It was traditionally made from fresh milk, especially goat’s milk, although cow’s and sheep’s milk were also used.
Its delicate texture made it an everyday food, but it also became an important part of Catalan gastronomic identity.
Although it is sometimes compared with ricotta or similar fresh cheeses, mató is not exactly the same product.
It is a traditional fresh Catalan cheese, made directly from milk and characterised by its soft, moist and delicate texture.
Its tradition is especially strong in Central Catalonia and Old Catalonia, although it is produced and enjoyed throughout the region.
Mató can be made from:
Each type offers different characteristics.
Goat’s milk can provide a more aromatic profile.
Cow’s milk creates a particularly smooth texture.
Sheep’s milk produces a richer and more intense flavour.
One of the places most strongly associated with artisanal mató is Montserrat.
For generations, local producers have sold fresh mató to pilgrims and visitors around the mountain.
The image of artisanal mató being offered at Montserrat has become part of Catalonia’s gastronomic memory.
Here, the product is never completely separate from its surroundings.
It belongs to a landscape.
A tradition.
A way of life.
And a culinary culture passed from one generation to another.
Honey is one of the oldest sweeteners used by Mediterranean cultures.
Its role in this dessert goes beyond adding sweetness.
Honey provides aroma, richness and texture while creating the perfect contrast with the delicate fresh cheese.
Different varieties can be used:
Aromatic, Mediterranean and lightly floral.
Soft and balanced.
Deeper and more complex.
Particularly interesting for a more fragrant interpretation.
Whenever possible, choose good-quality honey from a local producer.
Walnuts are not essential to the most basic traditional combination of mel i mató, but they complement it beautifully.
They provide:
crunch + richness + toasted flavour.
Lightly toasting them intensifies their aroma and creates a wonderful contrast with the creamy mató.
Heat the milk gently to approximately 35–40°C.
It should be warm but never boiling.
Careful temperature control is important for achieving the correct coagulation and preserving the character of the milk.
Add the curdled milk or whey and stir gently.
Cover the container.
Allow it to rest for approximately 30–60 minutes, until the curds begin to form.
The exact time will depend on the milk and the coagulation method used.
Carefully collect the curds with a large spoon.
Place them in a fine-mesh strainer or clean muslin cloth.
Allow the whey to drain for approximately 30 minutes.
Do not press the curds too aggressively.
The aim is to preserve a soft, moist and creamy texture.
Roughly chop the walnuts.
Place them in a dry frying pan and toast over medium heat for approximately 2–3 minutes.
Stir continuously.
They should become lightly golden and intensely aromatic.
Remove them immediately to prevent them from burning.
Place the fresh mató in a bowl, deep plate or ceramic serving dish.
It is best served cool or close to room temperature rather than ice-cold.
This allows its natural dairy aromas and delicate texture to be appreciated more clearly.
Warm the honey slightly if it is very thick.
Drizzle it in a thin stream over the mató, allowing it to spread naturally.
There is no need to use too much.
The honey should complement the cheese rather than dominate it.
Scatter the toasted walnuts over the mató and honey.
Finish, if desired, with:
The key is precisely not to overcomplicate it.
The mató should remain the protagonist.
Its texture should be soft and creamy.
The honey should provide natural sweetness.
The walnuts should add the crunch.
Optional ingredients should be used sparingly.
The ideal balance is:
creamy + sweet + crunchy + subtly savoury.
To elevate this traditional dessert:
The simplest presentation is to place a generous portion of fresh mató in the centre of the plate.
Drizzle the honey gently over the top.
Add the toasted walnuts around and over the cheese.
Finish with a little citrus zest.
Nothing more is necessary.
The beauty of mel i mató lies in its simplicity.
For a more sophisticated presentation, use a white or artisanal ceramic plate.
Shape the mató into a delicate quenelle or maintain a natural rustic portion.
Drizzle a fine line of honey.
Arrange the toasted walnuts asymmetrically.
Finish with:
orange zest + flaked sea salt + a few drops of walnut oil.
The result preserves the identity of the traditional dessert while giving it a contemporary, elegant appearance.
Mel i Mató can be accompanied by:
Figs and pears work particularly well with honey and the delicate flavour of mató.
For the table, we recommend a chilled 0.0% alcohol-free sparkling drink, which provides freshness and balances the sweetness of the dessert.
A 0.0% alcohol-free dessert-style drink with honey, vanilla or nut notes can also work beautifully.
For a classic option, serve with espresso, coffee with milk or a delicate tea.
Fresh mató should be kept refrigerated.
Once prepared, it is best consumed relatively quickly to preserve its freshness and delicate texture.
The mató and honey combination is best assembled immediately before serving.
Toasted walnuts can be stored separately in an airtight container.
At Magic Dreams Barcelona, we transform this simple dessert into a private gastronomic experience.
During our private mató-making workshop in Barcelona, guests can learn step by step how to prepare their own fresh cheese and discover the secrets behind one of Catalonia’s most iconic desserts.
With our private chef, you will explore the history of mató, learn how to work with fresh milk and then transform your creation into a delicious Mel i Mató with honey and walnuts.
The experience is designed to enjoy, learn and discover Catalan gastronomy from the inside.
And the experience continues beyond the workshop: you can take your own creation home, turning the class into a lasting culinary memory.
There is also the possibility of purchasing artisanal mató to continue the experience, share it with family and friends or give someone a small taste of Catalan tradition.
We do not seek to transform a simple dessert into something unrecognisable.
We want to do the opposite:
preserve its identity and elevate the experience.
Artisanal ingredients.
Quality products.
Elegant presentation.
History.
Tradition.
And a moment to share.
Mel i Mató proves that fine gastronomy does not always require complexity.
Sometimes it simply requires excellent ingredients and the knowledge to respect them.
Mel i Mató is humble.
It is rural.
It is Mediterranean.
And it is unmistakably Catalan.
Fresh cheese.
Honey.
Walnuts.
And centuries of culinary heritage.
It is the kind of recipe that demonstrates how Catalan gastronomy can transform the simplest products into powerful cultural symbols.
A simple dessert in appearance, extraordinary in history, identity and flavour.
Copyright © 2016-2026 Magic Dreams Barcelona.
The great gastronomic ritual of Catalan cuisine Calçots with Romesco sauce are much more than a recipe: they represent one of the great gastronomic rituals of Catalonia. Closely associated with Valls and the Camp de Tarragona, calçots are a variety of tender green onion traditionally …
Maritime tradition, Mediterranean flavour and elegance in every bite Catalan-style fideuà, prepared using the traditional rossejat de fideus technique, is a delicious interpretation of Mediterranean coastal cuisine. Although fideuà originated on the Valencian coast, Catalonia has embraced and adapted this dish thanks to its deep …
One of the great classics of traditional Catalan cuisine Butifarra amb mongetes, also known as butifarra amb seques, is one of the simplest, most recognizable and most beloved dishes in Catalan gastronomy. Its origins are deeply connected to Catalan rural cuisine, where nutritious, affordable and …
The essence of the Empordà in one dish: land, sea and Catalan tradition Chicken with lobster, known in Catalan cuisine as Pollastre amb llagosta, is one of the finest expressions of the Mar i Muntanya tradition. This distinctive style of Catalan cooking brings together ingredients …
Croquettes are one of Spain’s most popular tapas and are also deeply rooted in Catalan culinary tradition. Their modern origins are associated with French cuisine and the croquette, but in Spain they evolved into a distinctive dish strongly connected with the tradition of using leftovers creatively.
Traditionally, croquettes were a delicious way to transform leftover meat, fish, chicken or vegetables into an entirely new dish. The combination of a creamy béchamel filling, a flavourful ingredient and a crisp golden coating made them one of the great stars of Spanish tapas.
In Catalonia, you can find many varieties, from classic chicken and ham croquettes to cod, mushrooms, spinach, prawns and squid.
Serving them with allioli adds an unmistakably Mediterranean character: the creamy croquette contrasts beautifully with the intense flavour of garlic and olive oil.
Perfect for using leftover roast or cooked chicken.
One of the most popular varieties, rich, savoury and creamy.
A traditional seafood-inspired option with a delicate flavour.
An aromatic vegetarian alternative with a wonderfully earthy character.
Delicate and elegant, ideal for a more refined tapas selection.
A distinctive seafood version with plenty of Mediterranean character.
A lighter vegetarian option with a fresh flavour.
Rich and creamy inside with an especially crisp exterior.
Choose the main ingredient you would like to use.
For chicken, ham, cod, prawns, mushrooms or any other filling, make sure it is already cooked and finely chopped.
Set aside.
Melt the butter in a saucepan or frying pan.
Add the finely chopped onion and cook slowly for 8–10 minutes, until completely tender.
Do not allow it to brown too much.
Add the flour and stir for approximately 2 minutes to cook it and remove the raw flour taste.
Gradually add the milk while whisking continuously.
Cook over medium-low heat until you obtain a very creamy and thick mixture.
Season with salt, black pepper and a small amount of nutmeg.
Add your chosen filling to the béchamel.
Mix carefully until everything is evenly incorporated.
Continue cooking for a few minutes.
The mixture should gradually begin to pull away from the sides of the pan.
Transfer the mixture to a wide dish.
Cover directly with cling film, making sure it touches the surface to prevent a skin from forming.
Allow it to cool completely.
Ideally, refrigerate it overnight.
This resting period makes shaping the croquettes much easier.
Using a spoon, take small portions of the chilled mixture.
Shape them into traditional oval croquettes or round shapes, depending on your preferred presentation.
Try to keep them approximately the same size so they cook evenly.
Coat each croquette in:
flour → beaten egg → breadcrumbs
Make sure they are completely covered.
For an extra-crispy crust, you can repeat the egg and breadcrumb stage.
Heat plenty of olive oil to approximately 175–180°C.
Fry the croquettes in small batches.
Do not overcrowd the pan, as this will cause the oil temperature to drop.
Fry for approximately 2–3 minutes, until golden and crisp.
Remove and drain on kitchen paper.
Place the garlic and a pinch of salt in a mortar.
Crush until you obtain a smooth paste.
Gradually add the olive oil while stirring continuously until the mixture becomes creamy and emulsified.
A few drops of lemon juice can be added for freshness.
For a quicker preparation, an immersion blender can also be used.
Arrange the freshly fried croquettes on a wooden serving board or ceramic plate.
Serve the allioli in a small bowl in the centre.
Finish with a few leaves of fresh parsley and, if desired, a few drops of extra virgin olive oil.
The croquettes should be served hot and crisp on the outside, yet creamy inside.
The difference between an ordinary croquette and an exceptional one is mainly the texture.
The filling should be:
creamy, flavourful and firm enough to shape.
Chilling the mixture is essential.
During frying, the oil must remain hot enough for the coating to become crisp quickly without allowing the croquettes to absorb excessive oil.
Ham: rich and classic.
Chicken: mild and perfect for using leftovers.
Cod: elegant and seafood-inspired.
Mushrooms: aromatic and vegetarian.
Prawns: delicate and sophisticated.
Squid: intense and distinctly Mediterranean.
Spinach: light and vegetable-based.
Cheese: rich and indulgently creamy.
A selection containing several different types of croquettes is an excellent way to share tapas and experience different flavours at the same time.
Croquettes with allioli pair particularly well with a fresh, crisp 0.0% alcohol-free white wine, especially when prepared with cod, prawns or squid.
For ham, chicken or cheese croquettes, a Mediterranean-style 0.0% alcohol-free aperitif works beautifully.
Another refreshing option is very cold sparkling water with lemon and fresh Mediterranean herbs.
Copyright © 2016-2026 Magic Dreams Barcelona.
A Mediterranean seafood classic with a fiery touch Spicy mussels in tomato sauce are a simple yet intensely flavoured seafood dish that reflects the culinary traditions of the Mediterranean coast. Mussels have long been an important ingredient in popular coastal cuisine because they are affordable, …
Mercat de Sant Josep, popularly known as La Boquería, is one of the most iconic symbols of Barcelona. Located in the heart of La Rambla, in the Ciutat Vella district, this municipal market is not only a point of sale for fresh, local products but …
Coca Catalana is one of the great symbols of Catalan gastronomy and one of the oldest preparations in Catalan culinary tradition.
Its origins go back centuries, when simple bread made with flour, water, salt and yeast was transformed into a versatile base that could be topped with whatever ingredients were available in each region.
This simple preparation allowed families to create both sweet and savoury versions, adapting the coca to local products and seasonal ingredients.
In Catalonia, coca is far more than food.
It is part of the region’s culture, celebrations and family traditions.
It is especially associated with occasions such as Easter, Christmas and the night of Sant Joan, when the famous Coca de Sant Joan takes centre stage.
But coca is also enjoyed throughout the year, proving its versatility and its place in everyday Catalan cooking.
There are countless varieties.
Savoury versions include coca de recapte, spinach coca, tomato and roasted pepper coca, sausage coca and tuna coca.
Sweet versions include anise, custard, angel hair, candied fruit and pine nut coca.
There are even sweet-and-savoury combinations involving meat and fruit, demonstrating the creativity and adaptability of this traditional preparation.
In this version, we combine artisan fresh sausages, concentrated tomato sauce and roasted red and green peppers, creating a rustic Mediterranean coca that is ideal for sharing.
A simple dough transformed into a true taste of Catalonia.
Place the warm water in a small bowl.
Add the fresh yeast and sugar.
Mix gently and leave to rest for 5–10 minutes.
A light foam should begin to appear on the surface, indicating that the yeast is active.
Place the flour in a large mixing bowl.
Add the salt and mix.
Make a well in the centre.
Pour the dissolved yeast mixture into the centre and add the 50 ml extra virgin olive oil.
Mix carefully until all the ingredients are incorporated.
Transfer the dough to a lightly floured work surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, homogeneous and elastic.
Place the dough in a lightly oiled bowl.
Cover with a clean kitchen towel.
Leave to rest for approximately 1 hour, or until the dough has doubled in volume.
The exact fermentation time will depend on the room temperature.
Roast the peppers until the skins become lightly charred and the flesh is completely tender.
Once cool enough to handle, remove the skins and seeds.
Cut the peppers into long strips.
Set aside.
Heat a small drizzle of olive oil in a frying pan.
Add the chopped garlic and cook gently to release its aroma.
Add the grated tomatoes.
Add the sweet paprika.
Cook over medium heat until the mixture becomes a thick, concentrated and aromatic sauce.
Season with salt and freshly ground black pepper.
Once the dough has finished rising, place it on a baking tray lined with baking paper.
Stretch it gently with your hands or a rolling pin.
It can be shaped into a rectangle, oval or slightly irregular rustic shape, preserving the handmade character of the coca.
There is no need to make it excessively thin.
Spread the tomato sauce evenly over the dough.
Leave a small border around the edges.
The sauce should cover the surface without becoming too thick.
Arrange the strips of roasted red and green peppers over the tomato sauce.
Distribute them evenly so that every portion contains a good balance of flavours.
Cut the fresh sausages into medium-sized pieces.
Arrange them over the roasted peppers.
Finish with a light drizzle of extra virgin olive oil.
Preheat the oven to 200°C / 392°F.
Bake for approximately 20–25 minutes.
The exact time will depend on the thickness of the dough and the characteristics of the oven.
The coca is ready when:
the edges are golden + the base is fully baked + the sausages are cooked through.
Remove the coca from the oven.
Add a small drizzle of extra virgin olive oil.
Finish with a few leaves of fresh rosemary, if desired.
Allow to rest for a few minutes before slicing.
The dough should be light and tender inside, with slightly crisp edges.
The tomato sauce should be concentrated rather than watery.
The roasted peppers should retain their sweetness and subtle smoky character.
The sausages should remain juicy while developing a beautifully browned exterior.
The ideal balance is:
artisan dough + concentrated tomato + sweet roasted peppers + juicy sausage + extra virgin olive oil.
To elevate this traditional coca:
Coca can also become a Mar i Muntanya creation.
Replace part of the sausage with:
Another excellent combination is fresh sausage with prawns, bringing together the richness of the countryside and the flavour of the Mediterranean.
This interpretation preserves the creative spirit of Catalan cuisine.
Traditional coca is served cut into generous portions and placed in the centre of the table.
For a Premium Magic Dreams Barcelona presentation, cut the coca into elegant individual rectangles and arrange them on a wooden board or handcrafted ceramic serving platter.
Finish with:
The objective is to preserve the handmade character of the coca while giving it a more refined presentation.
For the table, we recommend a fresh Mediterranean-style 0.0% alcohol-free rosé, served well chilled.
A medium-bodied 0.0% alcohol-free red wine is also an excellent choice, particularly because of the fresh sausages.
For a lighter option, serve with very cold sparkling water, lemon and fresh Mediterranean herbs.
The coca can be served hot, warm or at room temperature.
As a tapa, cut it into small pieces for sharing.
As a main dish, serve more generous portions alongside a fresh Mediterranean salad.
It is also perfect for a family-style meal or informal gathering.
The coca can be kept in an airtight container for approximately 1–2 days.
To restore some of its texture, reheat it briefly in the oven.
Avoid excessive reheating, which can dry the dough.
Catalan coca represents one of the great strengths of traditional cooking:
a simple dough can become an entirely different dish depending on the region, the season and the cook’s imagination.
It can be sweet.
It can be savoury.
It can be rustic.
It can be refined.
It can be prepared for a celebration or for an everyday meal.
This extraordinary adaptability is one of the reasons coca has remained such an important part of Catalan culture.
At Magic Dreams Barcelona, we respect the traditional recipe while elevating it through quality ingredients, careful fermentation, precise baking and elegant presentation.
The Catalan soul remains; the experience becomes Premium.
Copyright © 2016-2026 Magic Dreams Barcelona.
Family tradition, rich sofrito and the authentic flavour of Catalan cuisine Fideus a la cassola, also known as Catalan-style casserole noodles, are one of the most representative dishes of traditional Catalan home cooking. Their defining characteristic is also their greatest difference from classic Italian pasta: …
The Fresh Flavours of the Catalan Garden in a Mediterranean Dish Some recipes are born from simplicity and eventually become part of a region’s culinary identity. Empedrat Vegetal is one of them. This traditional Catalan-inspired salad brings together white beans, ripe tomatoes, onion, peppers and …
Two Mediterranean classics on one table Fried calamari and fried anchovies are two timeless dishes of Mediterranean coastal cuisine. Simple, generous and full of flavour, they are especially popular as tapas in traditional bars, taverns and seafood restaurants. Roman-style fried calamari are prepared by cutting …
The Mediterranean on a slice of toasted bread The Espardenya is a traditional Catalan-style tapa combining toasted bread, escalivada and anchovies, bringing together the flavours of the land and the sea. The name espardenya is associated with this rustic style of preparation in Catalan cuisine, …
A Fresh Catalan Classic with Mediterranean Soul.
Some recipes seem simple until you discover the story behind them.
Esqueixada de Bacallà is one of the great classics of Catalan cuisine: a fresh, light and deeply Mediterranean dish that brings together the delicate texture of salted cod with ripe tomatoes, onion, peppers, black olives and extra virgin olive oil.
Its name comes from the Catalan verb “esqueixar,” meaning to tear or shred by hand. Traditionally, the cod is prepared precisely this way, separated into delicate, irregular flakes rather than cut into uniform pieces.
The recipe is closely connected to Catalonia’s long tradition of using salted cod, an ingredient valued for generations because salting allowed fish to be preserved for long periods.
Once desalted, cod became an incredibly versatile ingredient in Catalan cooking.
The result is a dish that perfectly expresses the Mediterranean philosophy: simple ingredients, exceptional produce and a respect for natural flavour.
If you are using salted cod, it must be desalted beforehand.
Place the cod in a large container filled with cold water and keep it refrigerated for approximately 24–48 hours, depending on the thickness of the pieces.
Change the water several times during the process.
Once properly desalted, drain the cod thoroughly and gently pat it dry.
Now comes the characteristic step of the recipe: tear the cod into small flakes using your hands.
Do not try to make the pieces perfectly uniform. The irregular texture is part of the traditional character of Esqueixada.
Wash the tomatoes and cut them into small cubes.
Clean the peppers, remove the seeds and cut them into thin strips or small pieces.
Peel the onion and slice it very finely.
Try to preserve some texture in the vegetables. The dish should be fresh, juicy and slightly crisp.
Place the flaked cod in a large bowl.
Add the tomatoes, onion and peppers.
Add the black olives.
Gently combine everything so that the ingredients come together without crushing the tomatoes or breaking the cod too much.
Add a generous drizzle of extra virgin olive oil.
Add a small amount of vinegar and freshly ground black pepper.
Mix gently.
Taste before adding salt, as the cod may still provide enough natural saltiness.
The dressing should enhance the ingredients rather than overpower them.
Cover the bowl and refrigerate for approximately 20–30 minutes.
This short resting period allows the cod, tomatoes, onion and peppers to absorb the olive oil and dressing.
Remove the Esqueixada from the refrigerator a few minutes before serving so that it is not excessively cold.
Serve the Esqueixada de Bacallà on a ceramic platter or individual plates.
Arrange a generous portion of cod and vegetables and distribute a few black olives around the dish.
Finish with a delicate drizzle of extra virgin olive oil and, if desired, a few fresh parsley leaves.
For a more refined presentation, use a plating ring to create a neat central portion and finish with a few drops of olive oil around the plate.
Keep the presentation natural and elegant.
Esqueixada does not need excess. It needs excellent ingredients.
The quality of the ingredients is essential.
The cod should be properly desalted while retaining its characteristic marine flavour.
The tomatoes should be ripe, aromatic and juicy.
The peppers and onion should provide freshness and texture.
And the extra virgin olive oil should be of excellent quality, as it is an essential part of the dressing.
Avoid overmixing. The dish should preserve the individual colours, textures and flavours of each ingredient.
Esqueixada de Bacallà is much more than a cod salad.
It is an expression of Catalan cuisine: simple, honest and deeply connected to the quality of its ingredients.
It requires no complicated techniques and no long cooking time.
It simply needs good cod, ripe vegetables and excellent olive oil.
It is perfect as a starter, a light summer dish or as part of a Mediterranean table filled with small plates to share.
Serve the Esqueixada with toasted Catalan pa de pagès, the traditional rustic country bread.
A few drops of extra virgin olive oil over the warm toasted bread make a particularly delicious accompaniment.
For a lighter meal, the dish can also be served on its own, allowing the cod and vegetables to remain the true stars.
Esqueixada de Bacallà pairs beautifully with a fresh, dry Catalan white wine with 0.0% alcohol.
A Xarel·lo 0.0% alcohol-free white can be an excellent choice. Its freshness and structure complement the cod without masking the delicate flavours of the tomatoes and vegetables.
Another elegant possibility is a Cava Brut 0.0% alcohol-free, served well chilled. Its acidity and fine bubbles refresh the palate and create a beautiful contrast with the olive oil and the texture of the cod.
Serve the 0.0% white wine at 8–10°C.
For the Cava Brut 0.0%, approximately 6–8°C is ideal.
The result is a fresh, Mediterranean and perfectly balanced pairing — with no alcohol.
For a completely alcohol-free and lighter option, serve well-chilled Vichy Catalan sparkling water with a few fresh lemon slices.
Its refreshing bubbles work beautifully with the natural saltiness of the cod and the freshness of the tomato.
For an even lighter and healthier alternative, serve still or sparkling mineral water with lemon and fresh herbs, such as mint or basil.
It is a simple, refreshing choice that keeps the entire experience light, Mediterranean and alcohol-free.
Cod, tomato, onion, peppers, olives and olive oil.
Simple ingredients that tell a story.
A story of a cuisine that has always understood how to make the most of what the land and sea provide, transforming humble ingredients into dishes with unmistakable identity.
Esqueixada de Bacallà remains a beautiful reminder that great gastronomy does not always require complexity.
Sometimes, tradition has already done the work.
Esqueixada de Bacallà.
The fresh taste of Catalonia, served in its most Mediterranean form.
Copyright © 2016-2026 Magic Dreams Barcelona.
A historic Catalan stew of tender beef, sofrito and silky sauce Cap i Pota is one of the most authentic dishes of traditional Catalan cuisine. Its name literally means “head and foot”, referring to the traditional use of beef head and feet, slowly cooked until …
Mediterranean flavour, maritime tradition and the essence of the sea Arròs Negre, or Spanish-style black rice, is one of the great icons of Western Mediterranean seafood cuisine, with a particularly strong tradition in Catalonia and Valencia. Its deep black colour and intense marine character make …
In the picturesque coastal town of Cadaqués, on the Costa Brava, a unique Catalan pastry has been preserved through generations: the famous Taps de Cadaqués.
These delicate sponge cakes, traditionally made with eggs, flour and sugar and finished with syrup and powdered sugar, are one of the most characteristic sweet specialties of this beautiful Mediterranean town.
Their history is traditionally associated with the 18th century and with Cadaqués’ strong maritime connections. Sailors travelling along Mediterranean and Atlantic routes encountered ingredients and culinary influences from distant countries, including rum, which eventually became associated with the preparation of these exceptionally moist sponge cakes.
The name “Tap” refers to the cake’s characteristic cylindrical shape, reminiscent of a cork stopper (tap in Catalan).
The distinctive shape became one of the pastry’s defining features and helped establish Taps de Cadaqués as a recognisable local specialty.
Cadaqués itself has always had a strong connection with the sea. Its fishermen, traders and sailors created a cosmopolitan atmosphere in which Mediterranean traditions met influences arriving from overseas.
Rum became particularly interesting in pastry because it could be incorporated into a syrup, giving the sponge a richer aroma and a wonderfully moist texture.
The Taps are closely associated with the historic pastry-making tradition of Cadaqués and with La Mallorquina, a renowned local pastry shop whose history is connected with the Cabrisas family.
For generations, the pastry has remained part of the town’s culinary identity.
Today, the Taps represent much more than a simple dessert.
They are a small edible connection between Cadaqués, the Mediterranean, maritime trade and Catalan pastry tradition.
The rum is used for cooking the syrup. For a completely alcohol-free version, replace it with a little vanilla, orange zest or lemon zest.
Separate the egg whites from the yolks.
Place the egg whites in a clean bowl and whisk until they begin to form stiff peaks.
Gradually incorporate half of the sugar — approximately 62.5 g — while continuing to whisk.
The mixture should be light, glossy and stable.
In another bowl, beat the egg yolks with the remaining 62.5 g of sugar.
Continue mixing until the yolks become pale, creamy and slightly aerated.
This step helps create the characteristic light texture of the Taps.
Sift the flour together with the baking powder.
Gradually incorporate it into the egg-yolk mixture.
Add a small amount of water only if necessary to obtain a smooth, light batter.
Do not overmix.
Carefully incorporate the whipped egg whites into the batter.
Use a spatula and work gently from the bottom upwards.
The objective is to preserve as much air as possible.
This is essential for achieving a light and delicate sponge.
Lightly grease individual cylindrical moulds.
Fill them with the batter, leaving enough room for the cakes to rise.
The batter may rise slightly above the mould during baking, creating the characteristic cork-like shape.
Preheat the oven to 180°C / 356°F.
Bake the Taps for approximately 20 minutes, checking their colour towards the end of the cooking time.
They should be lightly golden and cooked through while remaining soft and airy inside.
Allow them to cool before applying the syrup.
Place the water and sugar in a small saucepan.
Heat gently until the sugar has completely dissolved.
Remove from the heat and allow it to cool for approximately 5 minutes.
Add the rum and mix carefully.
Important: if you are preparing the alcohol-free version, do not add rum. Use vanilla or citrus zest instead.
Once the sponge cakes have cooled, lightly brush them with the syrup.
Do not saturate them.
The goal is to introduce moisture and aroma while preserving the delicate structure of the sponge.
Allow them to rest so the syrup can penetrate evenly.
Just before serving, generously dust the Taps with powdered sugar.
Their simple appearance is part of their charm.
For a Magic Dreams Barcelona premium presentation, serve the Taps individually on elegant ceramic plates.
Add:
The presentation should remain elegant and restrained, allowing the traditional Tap to remain the star.
A great Tap de Cadaqués should be:
light, airy, delicately sweet and slightly moist from the syrup.
The exterior should remain soft rather than wet, while the interior should retain the characteristic sponge-like texture.
The secret is to fold the egg whites gently and avoid overbaking.
Taps de Cadaqués are ideal as:
They are particularly beautiful when served as part of a Costa Brava-inspired dessert selection.
For the table, we recommend a chilled 0.0% alcohol-free sparkling drink, which provides freshness and balances the sweetness of the pastry.
A 0.0% alcohol-free dessert-style aperitif with citrus notes can also work beautifully.
For a classic alternative, serve with espresso, cappuccino or a delicate black tea.
Today, the Taps de Cadaqués remain closely connected with the identity of this extraordinary Costa Brava town.
They represent the meeting of Catalan pastry, Mediterranean culture and Cadaqués’ maritime history.
Each bite evokes the whitewashed streets, the fishing boats, the Mediterranean light and the cosmopolitan spirit that has made Cadaqués one of the most fascinating destinations on the Catalan coast.
The Taps are not simply a dessert.
They are a small piece of Cadaqués’ history, preserved through taste.
Copyright © 2016-2026 Magic Dreams Barcelona.
Bacallà a la Llauna is one of the great classics of traditional Catalan cuisine: a humble dish in origin, yet remarkably rich in aromas, contrasts and Mediterranean character. Its history is closely linked to the popular cuisine of Catalonia and, particularly, Barcelona, where salt cod …
Catalan BBQ is much more than a cooking method: it is a tradition, a way of gathering around the fire and enjoying a meal without rushing. From old rural kitchens to today’s family gatherings, the grill has always held a special place in Catalan gastronomy. …
Caramelised almonds, known in Spanish as almendras garrapiñadas, are one of the most beloved traditional sweets found at fairs, village festivals and popular celebrations throughout Catalonia.
Their aroma is unmistakable.
The moment sugar begins to caramelise around the almonds, it evokes summer fairs, local markets, traditional festivities and childhood memories.
The recipe is wonderfully simple:
almonds + sugar + water.
Yet this combination becomes something extraordinary when exposed to heat.
The sugar first dissolves, then crystallises around the almonds and finally caramelises again, creating the characteristic crunchy, golden coating.
Traditionally, confectioners prepare them in large copper cauldrons, which provide excellent temperature control. At home, a heavy-based saucepan or heat-resistant earthenware pot can also be used.
Although almonds are the most traditional choice, the same technique can be used with hazelnuts, walnuts and other nuts, each offering a different texture and flavour.
For generations, caramelised almonds have accompanied fairs, village festivals, local celebrations and traditional markets throughout Catalonia.
At traditional fair stalls, their fragrance can often be detected long before reaching the stand.
The preparation itself becomes part of the spectacle.
The nuts are constantly stirred while the sugar passes through several stages until it forms a dry, crisp and caramelised coating.
This simple process is deeply connected with popular culinary memory.
A humble sweet transformed into a taste of celebration, tradition and childhood.
Use a heavy-based saucepan, preferably copper, cast iron or heat-resistant earthenware.
Add the almonds, sugar and water.
Place over medium heat.
Stir continuously with a wooden spoon.
At first, the sugar will dissolve completely in the water.
The mixture will begin to boil and the almonds will become surrounded by a clear syrup.
Keep stirring.
After several minutes, the water will gradually evaporate.
The syrup will thicken.
Suddenly, the sugar may crystallise and become dry and grainy around the almonds.
Do not stop stirring.
Continue moving the nuts so they separate rather than forming one large mass.
As the heat continues, part of the crystallised sugar will begin to melt again.
This second stage allows some of the sugar to caramelise and adhere to the almonds.
The result should be a rough, crunchy and lightly glossy coating.
Control the heat very carefully.
Sugar can go from perfectly caramelised to burnt in a matter of seconds.
Once the almonds are evenly coated and golden, immediately remove the pan from the heat.
Transfer the almonds to baking paper or a silicone baking mat.
Separate them quickly using a spoon or fork.
Take great care: the caramel will be extremely hot.
Leave the almonds to cool completely.
As they cool, the caramel hardens and develops its characteristic crunchy texture.
Do not store them until they are completely cool.
The key is controlling temperature and movement.
This is not simply a matter of melting sugar.
The process goes through several stages:
syrup → crystallisation → recrystallisation → caramelisation.
This transformation is what creates the traditional coating.
Stopping the stirring too early can cause the nuts to stick together.
Using too much heat can burn the sugar.
Stopping too soon can prevent the coating from developing properly.
Patience is essential.
Replace the almonds with whole hazelnuts.
The process remains the same.
Hazelnuts provide a deeper roasted aroma and a wonderfully crisp texture after caramelisation.
For a gourmet version, add a touch of vanilla or orange zest.
Walnuts can also be caramelised.
For this version, large walnut halves are recommended because they are more delicate.
They create a wonderful contrast between:
crisp caramel coating + softer, buttery walnut centre.
This version is especially suitable for a premium nut tasting.
Combine:
almonds + hazelnuts + walnuts.
Each nut brings a different flavour and texture.
For a sophisticated tasting selection, create several versions using:
For a more refined result:
At Magic Dreams Barcelona, we take this much-loved traditional sweet and present it through a more refined lens without losing its original character.
We can create a premium tasting of caramelised nuts:
Marcona almonds + hazelnuts + walnuts.
Present them in small ceramic dishes, elegant tasting boxes or on a refined serving tray.
Create several flavour profiles:
classic + orange + cinnamon + cocoa + sea salt.
The result retains the soul of a traditional Catalan fair while gaining a contemporary gastronomic presentation.
Popular tradition, carefully selected ingredients and the Premium Magic Dreams Barcelona touch.
Traditionally, caramelised almonds can simply be served in small paper cones, recalling the atmosphere of village fairs.
For a Premium presentation:
Their simplicity is part of their charm.
Caramelised almonds are perfect with espresso, cappuccino or black tea.
For the table, they can also accompany a chilled 0.0% alcohol-free sparkling drink, particularly as part of a dessert tasting.
For a completely refreshing option, serve with sparkling water, orange peel and a small cinnamon stick.
Once completely cool, store them in an airtight container in a cool, dry place.
Moisture is the main enemy of the caramel coating.
Refrigeration is not recommended because condensation can soften the caramel and destroy its characteristic crunch.
Properly stored, they can remain crisp for several days.
Some sweets are simply eaten.
Others are remembered through their aroma.
Caramelised almonds belong to the second category.
Their fragrance announces the fair before you even reach the stall.
The crunchy sugar evokes childhood.
The toasted almond adds depth.
And every handful seems to carry a small story.
The taste of Catalan celebrations transformed into a simple and timeless sweet.
At Magic Dreams Barcelona, we love rediscovering these small treasures of popular gastronomy and presenting them from a contemporary perspective.
We do not need to change their essence.
We simply select excellent ingredients, respect the traditional technique and take care with the moment of serving.
Because true luxury can also be found in something as simple as an almond wrapped in caramel.
Copyright © 2016-2026 Magic Dreams Barcelona.
Caramelised almonds, silky praline and cocoa: a little Catalan luxury Catànies are one of the most recognisable confectionery specialities of the Penedès, particularly associated with Vilafranca del Penedès, and are especially popular during Christmas and festive celebrations. Although small in size, they are remarkably complex. …
The essence of Catalan cuisine in one deeply Mediterranean sauce Romesco sauce is one of the great treasures of Catalan gastronomy. Originating in the Tarragona area and deeply connected with the maritime traditions of the Catalan coast, it has become an essential accompaniment to calçots, …
Salt-baked sea bream is one of the most elegant and natural ways to prepare fish in Mediterranean cuisine. Its secret lies not in adding numerous ingredients, but in respecting the fish itself and using an ancient cooking technique that preserves its natural juices and delicate flavour.
In Catalonia, where maritime cuisine has always played an important role, many varieties of fish are traditionally enjoyed, including monkfish, grouper, red scorpionfish, sole, hake, sardines, anchovies, mackerel, tuna and salted cod.
Fish may be fried, grilled, prepared in casseroles with vegetables and sofrito, cooked in suquets and seafood soups, or baked with potatoes and tomatoes.
Salt baking, however, is a technique of its own.
Here, the salt does not overpower the fish.
It protects it.
The whole fish is completely covered with coarse salt, lightly moistened with water, and baked in the oven. During cooking, the salt hardens into a protective crust — almost like a natural armour — keeping the juices inside.
The result is remarkably delicate:
moist flesh, a firm yet tender texture and a pure, concentrated taste of the sea.
Cooking in salt belongs to a long Mediterranean tradition associated with both food preservation and preparation.
The principle is beautifully simple.
The moistened salt forms a protective barrier around the fish while the heat of the oven cooks it gently inside.
The fish is usually prepared whole, with its head, skin and bones intact, and in most cases with the scales.
Very little else is needed.
The structure of the fish and the salt crust do the work.
Coarse salt is lightly moistened with water so it can be packed around the fish.
Once placed in the oven, the heat causes the salt to harden into a firm crust.
This crust limits moisture loss.
The natural juices remain inside.
The fish therefore cooks in a protected environment, surrounded by its own steam and aromas.
When the crust is broken after baking, the result is tender, juicy and remarkably clean-tasting fish.
Ask your fishmonger to clean the sea bream without removing the scales.
Keep the skin and head intact.
The scales provide an additional protective layer between the fish and the salt.
Dry the fish carefully.
Do not season the fish directly with salt.
Spread a layer of approximately 1–2 cm of coarse salt over a baking tray.
Sprinkle with a little water and mix.
The salt should be slightly damp, but never wet.
Place the sea bream on top of the first layer of salt.
Cover the fish completely with the remaining salt.
It should be completely enclosed, almost as though you were creating a small natural armour around the fish.
Press gently so the salt forms a compact crust.
The head and tail can also be covered.
Preheat the oven to 200°C / 392°F.
Bake for approximately 20–25 minutes per kilogram of fish, depending on its exact size and your oven.
Avoid opening the oven repeatedly.
The crust should become firm and hardened.
Cooking time can vary, so always adjust it according to the actual weight of the fish.
Remove the sea bream from the oven.
Allow it to rest for approximately 5 minutes.
Using a spoon, small knife or similar utensil, carefully break open the salt crust.
Remove the large pieces of salt.
Work gently to prevent excessive salt from coming into contact with the flesh.
Carefully remove the skin.
Separate the fillets from the central bone.
The flesh should come away easily while remaining beautifully moist.
Remove any remaining bones or traces of salt.
Serve the fillets immediately.
Add a few drops of excellent extra virgin olive oil.
Finish with a little fresh lemon zest and delicate Mediterranean herbs, if desired.
There is no need for a heavy sauce.
The fish should remain the star.
The key is not to overcomplicate the fish.
It should reach the oven almost exactly as it came from the sea.
The salt acts as a protective shell, allowing the sea bream to cook in a moist, enclosed environment.
There is no need to marinate it.
There is no need for heavy seasoning.
There is no need for an elaborate sauce.
The sophistication lies in simplicity.
Not necessarily.
The salt crust acts as a barrier.
Salt does not simply penetrate the fish indiscriminately.
The fish absorbs only a limited amount during cooking, although the final result depends on factors such as the size of the fish, the moisture of the crust and the cooking time.
That is why it is important to use coarse salt and carefully remove the crust and skin before serving.
To elevate this traditional preparation:
The same technique works beautifully with other whole fish.
One of the most popular alternatives, with delicate yet firm flesh.
A beautiful Mediterranean option with a more pronounced flavour.
Ideal for a slightly richer and more characterful interpretation.
The method remains the same:
whole fish + coarse salt + oven + patience.
The sea bream can be presented whole after carefully removing the salt crust.
For a more theatrical table service, the fillets can be removed in front of the guests.
The crust is broken.
The fish is revealed.
The skin is removed.
And the clean, moist fillets are served.
It becomes part of the dining experience.
For a Premium Magic Dreams Barcelona presentation, place the sea bream fillet in the centre of a white plate.
Add a few drops of extra virgin olive oil.
Finish with:
lemon zest + Mediterranean herbs + a delicate drizzle of olive oil.
A small garnish of Mediterranean vegetables or a very light salad can accompany the fish.
Nothing should hide the natural texture and colour of the sea bream.
True elegance lies in allowing the ingredient to speak for itself.
For the table, we recommend a fresh, dry 0.0% alcohol-free Mediterranean-style white wine, with good acidity and a clean profile that complements the delicate flavour of the sea bream.
A 0.0% alcohol-free Penedès-style white wine is an excellent option.
A chilled 0.0% alcohol-free sparkling white wine also works beautifully.
For a completely refreshing alternative, serve with sparkling water, lemon and fresh Mediterranean herbs.
Salt-baked sea bream is best served immediately after the flesh has been removed from the salt crust.
Do not leave the fillets exposed for too long, as they can gradually lose moisture.
The ideal experience is:
break the crust → clean the fish → remove the fillets → serve.
At Magic Dreams Barcelona, we believe that fine dining does not always mean adding more ingredients.
Sometimes it means removing everything unnecessary.
Fresh fish.
Salt.
Heat.
Time.
And a Mediterranean technique capable of preserving the essence of the product.
We transform a deceptively simple recipe into a carefully presented gastronomic experience that celebrates the sea and the culinary heritage of the Mediterranean.
Salt-baked sea bream is one of the purest ways to cook fish.
The salt becomes an armour.
The oven provides the heat.
The fish provides its own natural juices.
And patience does the rest.
When the crust is broken and the white, glossy and succulent fillet is revealed, we understand that this is more than a recipe.
It is a small piece of Mediterranean culinary alchemy.
Copyright © 2016-2026 Magic Dreams Barcelona.
A festive classic of traditional Catalan cuisine Pintada a la Catalana, also known as Catalan-style guinea fowl, is a traditional dish that perfectly reflects the character of Catalan festive cuisine. The guinea fowl, also known as Guinea hen or guinea fowl, is an African bird …
A humble Catalan classic with the soul of the Mediterranean The Arengada is one of the preparations that best represents traditional Catalan cuisine. It is a salt-cured sardine that is subsequently pressed, and it can be eaten raw, grilled or fried. Although its preparation is …
Catalan Cream, known in Catalan as Crema Catalana, is one of the most representative desserts of Catalan cuisine. It is made with a smooth custard of milk, egg yolks, sugar, cinnamon and lemon zest, finished with a thin layer of caramelized sugar.
The result is a delicate and creamy dessert with a contrasting crisp caramelized surface. Although the recipe is relatively simple, careful temperature control and constant stirring are essential to achieve a smooth, perfectly set cream.
Catalan Cream has been part of Catalonia’s culinary tradition for centuries. Its ingredients are simple and typical of traditional home cooking: milk, eggs, sugar and aromatic ingredients such as cinnamon and lemon.
The recipe has been passed down through generations and is traditionally served in small earthenware dishes. One of its most distinctive characteristics is the caramelized sugar topping, which is traditionally brûléed just before serving to create a thin, crisp crust.
Although Catalan Cream is often compared with French crème brûlée, it has its own identity within Catalan pastry-making, particularly because of the traditional use of cinnamon and lemon zest.
Today, it remains one of Catalonia’s best-known desserts and an essential recipe for anyone wishing to discover traditional Catalan cuisine.
Pour the milk into a saucepan and add the cinnamon stick and lemon zest.
Heat over medium heat until the milk is hot, but do not allow it to boil.
Remove the saucepan from the heat, cover it and leave the milk to infuse for 10-15 minutes. This allows the cinnamon and lemon to release their aromas into the milk.
Place the egg yolks in a large bowl and add the sugar.
Whisk until the mixture becomes smooth and slightly lighter in colour.
Add the cornstarch and whisk thoroughly until there are no lumps.
Remove the cinnamon stick and lemon zest from the infused milk.
Gradually pour the warm milk into the egg mixture while whisking continuously.
Adding the milk slowly is important to prevent the heat from cooking the egg yolks.
Return the mixture to the saucepan.
Cook over medium-low heat, stirring continuously with a whisk or spatula.
The mixture will gradually thicken. Once it reaches a smooth, creamy and consistent texture, remove it from the heat.
Do not allow the cream to boil, as excessive heat can affect its texture and cause the mixture to become lumpy.
Pour the cream into individual serving dishes, preferably traditional earthenware dishes.
Allow it to cool slightly at room temperature before placing it in the refrigerator.
Chill for at least 2-3 hours, or until the cream is completely cold and properly set.
Immediately before serving, sprinkle a thin, even layer of sugar over each portion.
Caramelize the sugar using a kitchen blowtorch or a traditional caramelizing iron.
Move the flame gently over the surface until the sugar becomes evenly golden, glossy and crisp.
Allow the caramel to harden for a few seconds before serving.
The final texture depends largely on controlled cooking. Keep the heat at medium-low and stir continuously throughout the cooking process.
Allow sufficient time for the milk to infuse so that the characteristic combination of cinnamon and lemon develops properly.
Avoid using an excessively thick layer of sugar on top. A thin layer produces a more delicate caramel crust and makes it easier to crack with a spoon.
If the cream is prepared in advance, keep it refrigerated and caramelize the sugar only immediately before serving. This preserves the contrast between the cool, creamy custard and the crisp caramel topping.
The traditional presentation is to serve the cream directly in small earthenware dishes.
The surface should be golden and glossy, while the interior should have a smooth, creamy and even consistency.
For the best texture, serve the dessert immediately after caramelizing the sugar.
Catalan Cream is an excellent example of how traditional cuisine can transform simple ingredients into an elegant and distinctive dessert.
The combination of milk, egg yolks, cinnamon and lemon, finished with caramelized sugar, has made this dessert one of the great classics of Catalan pastry-making.
Pan de coca with anchovies from L’Escala is a simple yet deeply traditional expression of Catalan Mediterranean cuisine. It combines thin, crisp coca bread with extra-virgin olive oil, ripe tomato rubbed directly onto the bread and the intense flavour of traditionally cured anchovies from L’Escala. …
A Traditional Catalan Recipe Pa amb Tomàquet, or Catalan tomato bread, is one of the simplest and most iconic preparations in Catalan cuisine. It is made with just a few essential ingredients: good country bread, ripe tomato, salt and extra virgin olive oil. Its simplicity …
Panellets are one of the most traditional sweets in Catalonia and are closely associated with All Saints’ Day and the Castanyada, the traditional Catalan autumn celebration held around November 1st.
These small almond-based sweets are traditionally prepared with ground almonds, sugar and potato or sweet potato. They are commonly covered with pine nuts, although many other varieties can be found, including coconut, coffee, chocolate and almond.
Simple ingredients, careful preparation and a strong connection to Catalan traditions make panellets an essential part of Catalan autumn cuisine.
Panellets belong to the traditional Catalan confectionery repertoire and have been passed down through generations.
They became particularly associated with All Saints’ Day, when families would gather to celebrate the arrival of autumn. Alongside roasted chestnuts and sweet potatoes, panellets became one of the characteristic foods of the Castanyada.
The classic pine nut version is perhaps the best known. However, Catalan pastry shops and home kitchens prepare many different variations, allowing the same basic almond dough to become a wide selection of small traditional sweets.
Coconut Panellets
Coffee Panellets
Chocolate Panellets
Almond Panellets
Cook the potato or sweet potato with its skin on until completely tender.
Drain well and allow it to cool.
Peel it and mash until you obtain a smooth, lump-free purée.
It is important that the potato or sweet potato is not excessively wet, as too much moisture can make the dough difficult to shape.
Place the ground almonds, sugar and lemon zest in a large bowl.
Add the cooled potato or sweet potato purée and mix until the ingredients are evenly combined.
Add the egg yolk and continue mixing until you obtain a smooth, firm and workable dough.
Do not overwork the mixture. Once the ingredients are completely incorporated, the dough is ready.
Cover the dough and refrigerate it for at least 1 hour.
If possible, allow it to rest for several hours. This will make the dough easier to shape and allow the flavours to develop.
Preheat the oven to 200°C / 390°F.
Divide the dough into small, equal portions and shape them into balls.
For the traditional pine nut panellets, lightly beat the egg white.
Coat each ball with the egg white and then cover it generously with pine nuts, gently pressing them into the surface so they adhere properly.
For coconut panellets, mix part of the dough with desiccated coconut and shape into small portions.
For coffee panellets, incorporate espresso powder or a small amount of concentrated coffee.
For chocolate panellets, add unsweetened cocoa powder to another portion of the dough.
You may also shape some of the dough into small portions and decorate them with chopped or flaked almonds.
Arrange the panellets on a baking tray lined with parchment paper.
Bake for approximately 8–12 minutes, depending on their size.
They should become lightly golden on the outside while remaining soft and moist inside.
Do not overbake them, as excessive cooking will make the almond dough dry.
Remove the panellets from the oven and allow them to cool completely.
As they cool, the exterior will become slightly firmer while the centre retains its characteristic soft almond texture.
Use good-quality ground almonds.
Almonds are the principal ingredient and determine much of the final flavour.
Control the moisture.
The potato or sweet potato should be well drained before being incorporated into the dough.
Do not overbake.
The ideal panellet is lightly golden outside and tender inside.
Allow the dough to rest.
Resting makes shaping easier and improves the final texture.
Use plenty of pine nuts.
Traditional pine nut panellets should have a generous coating.
Panellets are an essential part of the Catalan Castanyada, an autumn celebration traditionally associated with roasted chestnuts, sweet potatoes and these small almond sweets.
Families and friends gather around the table to enjoy seasonal foods and traditional recipes, making panellets an important part of Catalonia’s culinary heritage.
The tradition also reflects the importance of seasonal ingredients and homemade preparation within Catalan cuisine.
Arrange the panellets on a large serving platter, grouping the different varieties together.
For an elegant presentation, combine the traditional pine nut panellets with coconut, coffee, chocolate and almond varieties.
Serve them at room temperature with coffee, tea or a refreshing non-alcoholic drink.
Serve well-chilled Vichy Catalan alongside the panellets. Its natural carbonation and mineral character provide a refreshing contrast to the sweetness and richness of the almond-based pastries.
For a lighter option, serve very cold sparkling water with a thin slice of lemon.
The freshness and acidity help cleanse the palate without adding unnecessary sweetness.
Fresh orange or mandarin juice works particularly well with panellets. Its natural acidity and citrus aroma balance the richness of the almonds and complement the lemon zest in the dough.
A short, aromatic espresso is a classic pairing. Its natural bitterness provides an excellent contrast to the sweetness of the panellets.
For a lighter option, serve the espresso without added sugar.
A warm infusion made with cinnamon and orange or lemon peel is particularly suitable for an autumn afternoon.
Its warm, aromatic character complements the almonds and spices traditionally associated with the season.
Panellets are much more than small almond sweets. They are part of Catalonia’s seasonal traditions and an essential element of the Castanyada.
Made with simple ingredients and traditional techniques, they represent the warmth of autumn, family gatherings and the preservation of Catalan culinary heritage.
Almonds, pine nuts, citrus and tradition come together in one of Catalonia’s most beloved autumn sweets.
Copyright © 2016-2026 Magic Dreams Barcelona.
The great traditional dish of Catalan cuisine Escudella amb carn d’olla is one of the most emblematic dishes of Catalan gastronomy. It is a hearty and comforting dish deeply rooted in traditional Catalan family cooking. The preparation begins with a large pot in which meat, …
Catalan olivada is one of those simple preparations that perfectly expresses the character of Mediterranean cuisine. Traditionally made with black olives, this aromatic olive spread captures the flavour of the Catalan landscape in just a few ingredients: olive trees, extra virgin olive oil and Mediterranean …
Traditional Catalan fuet is one of the most recognizable cured sausages in Catalonia. Thin, aromatic and naturally cured, it is made primarily from pork, salt and selected seasonings. Its characteristic texture and flavour develop slowly during the curing process, making it a classic of Catalan charcuterie.
Fuet belongs to the long-standing Catalan tradition of preserving pork through curing. Before modern refrigeration, curing meat was an essential way of extending its shelf life while developing new flavours and textures.
Fuet became particularly associated with areas such as Osona, La Garrotxa, Ripollès and Berguedà, where pork production and traditional charcuterie have played an important role in local gastronomy.
The town of Vic and the wider Osona region are especially well known for their charcuterie tradition and for the production of high-quality cured sausages.
Today, fuet remains a staple of Catalan cuisine and is commonly served as an appetizer, on charcuterie boards or simply sliced and enjoyed with good bread.
Important: Traditional dry-cured sausages require controlled temperature, humidity, sanitation and curing conditions. For home production, use a tested food-safety recipe and appropriate curing equipment rather than relying on visual appearance alone.
Select fresh, high-quality pork and trim it appropriately.
Grind the pork meat and pork fat using a suitable sausage-making grinder. Keep the ingredients properly chilled throughout the preparation.
Combine the ground pork with salt, black pepper and the selected seasonings.
Mix thoroughly until the ingredients are evenly distributed and the mixture develops the appropriate binding texture.
Stuff the mixture into thin natural casings, taking care to avoid excessive air pockets.
Form the sausages into the desired individual portions and secure the ends properly.
Hang the fuet in a controlled curing environment.
During curing, the sausage gradually loses moisture while developing its characteristic firm texture, aroma and concentrated flavour.
A natural white mould may develop on the exterior during a traditional curing process. However, mould identification should never be based solely on appearance; food-safety controls are essential.
The curing time depends on the diameter of the sausage, formulation and environmental conditions.
Once properly cured, the fuet should have a firm but pleasant texture and a characteristic aromatic flavour.
Although traditional fuet is generally thin and mildly seasoned, several variations can be found.
The classic version, with a delicate balance of pork, salt and seasoning.
A style associated with Vic and the Osona region, an area particularly renowned for Catalan charcuterie.
Cured for longer, producing a firmer texture and a more concentrated flavour.
Some producers create variations using additional spices or seasonings, giving the sausage a distinctive aromatic profile.
The simplest way to enjoy traditional fuet is to slice it thinly and serve it at room temperature.
For a classic Catalan presentation, serve it with:
A traditional charcuterie board can combine several of these elements to create a simple but elegant Mediterranean appetizer.
For an attractive presentation, arrange thin slices of fuet on a wooden board, slate or ceramic serving platter.
Place the slices slightly overlapping and accompany them with rustic bread, tomato bread, cheese and olives.
The presentation should remain relatively simple. Fuet is a traditional product whose quality is best appreciated without excessive decoration.
Store fuet according to the manufacturer’s instructions.
Once opened, protect the cut end appropriately and keep the product under the recommended storage conditions.
Avoid unnecessary exposure to heat, excessive humidity or direct sunlight.
If you notice unusual mould, unpleasant odours, abnormal colours or other signs of spoilage, do not consume the product.
Fuet represents an important part of Catalonia’s traditional charcuterie culture.
Its popularity comes from its simplicity: quality pork, careful seasoning and a slow curing process transform a few basic ingredients into a product with a distinctive character.
It is commonly enjoyed in homes, restaurants, markets and traditional food establishments throughout Catalonia.
A white 0.0% alcohol-free sparkling wine in a Brut style, served well chilled at 8–10°C, is an excellent pairing.
Its freshness and fine carbonation help cleanse the palate and provide a pleasant contrast to the savoury, cured and slightly fatty character of fuet.
Vichy Catalan, served well chilled, is another excellent option. Its natural carbonation and mineral character refresh the palate without overpowering the delicate seasoning of the fuet.
Very cold sparkling water with a thin slice of lemon provides a light and refreshing alternative.
The acidity of the lemon creates a clean contrast with the richness of the cured sausage.
Peach juice, served chilled and preferably without excessive added sugar, provides a fruity and slightly sweet contrast to the savoury and seasoned character of traditional fuet.
Natural pineapple juice, served chilled and without added sugar, offers freshness and pleasant acidity.
Its tropical fruit character creates an interesting contrast with the richness and intensity of the cured sausage.
After enjoying fuet as part of an appetizer or meal, a short and aromatic espresso is a simple and elegant choice.
Its natural bitterness provides a pleasant contrast to the richness of the charcuterie.
Traditional Catalan fuet is much more than a cured sausage. It represents centuries of Catalan charcuterie tradition and the Mediterranean appreciation for simple, high-quality ingredients.
Catalan fuet: charcuterie tradition, quality ingredients and the authentic flavour of Catalonia in every slice.
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