Route guide for visitors throughout Catalonia – Barcelona – Costa Brava – Catalan Pyrenees – Personalized experiences – Customized tour guide services – A small tribute to the wonderful city and land that saw us born – Transforming experiences into unforgettable memories - Magic Dreams Collection: exclusive universes inspired by Salvador Dalí and Gaudí. Niche perfumes, jewelry, lithographs, and collectible items celebrating the Mediterranean spirit.
Located in the heart of the Costa Brava, Palamós is a destination that seamlessly combines history, culture, gastronomy, and beaches of unparalleled beauty. Its coastline, with a spectacular contrast between rocky cliffs and hidden coves, offers a unique experience for those seeking relaxation or adventure. …
History, heritage, beaches and coves of the Costa Brava Roses is a Catalan municipality in the Alt Empordà comarca, in the province of Girona, located on the northern coast of the Gulf of Roses, south of Cap de Creus, in the heart of the Costa …
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 from the land and the sea in the same dish. It is particularly associated with the Empordà and Costa Brava, where the Mediterranean coast lies close to the inland countryside and the Pyrenees.
The combination may initially seem unusual, but it reflects a centuries-old culinary tradition based on local ingredients and the close relationship between fishermen and farmers. In the Empordà, seafood from the coast could be combined with poultry, meat and vegetables from inland farms, creating dishes with remarkable contrasts of flavour and texture.
Pollastre amb llagosta is considered one of the classic examples of Mar i Muntanya, alongside dishes such as chicken with Dublin bay prawns and meatballs with cuttlefish.
The magic of this recipe lies in the sauce: a traditional Catalan sofrito enriched with toasted almonds, hazelnuts, saffron, parsley and dark chocolate. The result is a rich, glossy and intensely aromatic sauce that brings the land and the Mediterranean together.
Cut the chicken thighs into manageable pieces.
Cut the lobster tail into pieces, taking care to preserve any natural juices released during preparation.
Set the chicken and lobster aside separately.
Peel and finely chop the onion and garlic.
Grate or finely chop the ripe tomatoes.
Set everything aside.
Season the chicken generously with salt and pepper.
Heat the extra virgin olive oil in a wide casserole dish and brown the chicken over medium-high heat.
The chicken should be well sealed and golden on the outside, while remaining uncooked in the centre.
Remove from the casserole and set aside.
Using the same casserole, add the onion and garlic.
Cook over medium-low heat for approximately 3–4 minutes.
Add the tomatoes, herb bundle, salt and ½ teaspoon of sugar.
Cook slowly for approximately 10 minutes, until the sofrito becomes concentrated, soft and rich.
Add the cinnamon stick.
Pour in the white wine and aguardiente.
Cover the casserole and cook for approximately 5 minutes, allowing the alcohol to evaporate while the flavours develop.
Add one cup of water, stock or seafood fumet.
Add approximately one level teaspoon of flour to give the sauce a little more body.
Stir well to prevent lumps.
Heat a separate frying pan with one or two tablespoons of olive oil.
When very hot, sear the lobster pieces over high heat for approximately 2 minutes.
The lobster does not need to be fully cooked at this stage.
The aim is to lightly caramelise the exterior and concentrate its flavour.
Add the lobster to the casserole together with the chicken.
Place the following ingredients in a mortar:
hazelnuts + almonds + parsley + saffron + dark chocolate + salt + pepper.
Crush slowly until you obtain a fine, aromatic paste.
Add several tablespoons of the sauce from the casserole.
Mix until the picada becomes smooth and fully incorporated.
Add the picada to the casserole.
Stir gently so that it becomes fully incorporated into the sauce.
The chocolate should not dominate the dish. Its purpose is to add depth, colour and balance.
Cook everything over low heat for approximately 20–25 minutes.
The sauce should gradually reduce until it becomes rich, glossy, silky and slightly thick.
The chicken should be completely tender and cooked through, while the lobster should remain juicy and delicate.
Taste and adjust the seasoning.
The magic of this dish lies in the contrast.
The chicken provides depth and a rich meaty texture.
The lobster brings sweetness, delicacy and intense Mediterranean flavour.
The sofrito provides the aromatic Catalan foundation.
And the picada combines nuts, saffron, parsley and dark chocolate, creating a complex sauce with a distinctly Catalan character.
This extraordinary combination of ingredients from two different worlds is precisely what defines Mar i Muntanya.
For a Premium Magic Dreams Barcelona presentation, serve the chicken and lobster in an elegant ceramic or cast-iron casserole.
Arrange the lobster pieces visibly over the chicken and spoon the glossy sauce generously around them.
Finish with:
The sauce should remain the star: deep, glossy, aromatic and beautifully reduced.
Serve with rustic bread so that every last drop of this extraordinary sauce can be enjoyed.
For the table, we recommend a chilled 0.0% alcohol-free Mediterranean-style white wine, with fresh acidity to balance the richness of the sauce.
A 0.0% alcohol-free rosé, served well chilled, is another excellent option.
For a completely refreshing alternative, serve with sparkling water, lemon and fresh Mediterranean herbs.
Important: the wine used during cooking is different from the table pairing. If the recipe includes white wine or aguardiente, these are cooking ingredients used to develop the sauce. The recommended drink served at the table is 0.0% alcohol-free.
Chicken with lobster captures an essential part of Catalan culinary identity in a single casserole.
Sea and mountains, fishermen and farmers, humble ingredients and celebratory cooking.
The Mar i Muntanya tradition demonstrates how Catalan cuisine has historically brought together the resources of its coast, countryside and mountains.
It is a cuisine born from local ingredients and ingenuity, transformed over generations into one of the most distinctive expressions of Empordà gastronomy.
Here, the Mediterranean and the Catalan countryside meet in one unforgettable dish.
Copyright © 2016-2026 Magic Dreams Barcelona.
; In one of the most discreet and elegant corners of the Costa Brava, where the landscape reveals itself without artifice and time seems to slow down, lies Tamariu: a cove transformed into a destination, and a destination elevated into an experience. Unlike other enclaves …
A sweet taste of Costa Brava heritage 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 …