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.
Soft Jijona turrón chilled cake with glossy toffee and sponge cake base Some desserts become part of our gastronomic memory. Jijona turrón is one of them. Toasted almonds, honey, and a delicately creamy texture come together in this creation as an elegant turrón semifreddo, where …
Tarta fría de turrón blando con toffee brillante y base de bizcocho Existen postres que forman parte de nuestra memoria gastronómica. El turrón de Jijona es uno de ellos. Almendra tostada, miel y una textura delicadamente cremosa se convierten, en esta propuesta, en un elegante …
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.
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.
The vinaigrette should be fresh, delicate, and slightly acidic.
It should enhance the seafood rather than overpower it.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Place the following ingredients in a large bowl:
Add the finely chopped fresh parsley.
Mix gently.
Avoid breaking the seafood or crushing the tomatoes.
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.
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.
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.
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:
The result should be clean, colorful, and elegant.
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.
A good seafood salpicon should provide several textures in every bite.
firm + juicy + delicate
soft + subtly sweet
crisp + fresh
crisp + aromatic
juicy + refreshing
meaty + savory + intense
This combination transforms a traditional salpicon into a more complete gastronomic experience.
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.
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.
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.
At Magic Dreams Barcelona, we reinterpret the traditional flavors of Spanish gastronomy from a contemporary perspective.
Fresh.
Colorful.
Mediterranean.
Elegant.
Copyright © 2016-2026 Magic Dreams Barcelona.
Marisco, palitos de cangrejo, aceitunas negras y verdura mediterránea con vinagreta de aceite de oliva y cítricos El salpicón de marisco es uno de esos platos que representan a la perfección la cocina mediterránea española. Fresco, repleto de color y de sabor, combina la delicadeza …
Juicy, spiced meat skewers grilled over hot embers and served with a fresh homemade Mediterranean sauce Some recipes have the power to transform a simple meal into a memorable experience. Pinchos Morunos, also known as Spanish Moorish-style skewers, are part of Spain’s popular culinary tradition …
Existen recetas que tienen el poder de convertir una comida sencilla en una auténtica experiencia.
Los pinchitos morunos forman parte de la tradición gastronómica española y de la cocina popular mediterránea, especialmente asociados a reuniones, barbacoas, terrazas y comidas al aire libre.
Su secreto está en una buena marinada de especias, una carne tierna y una cocción rápida sobre brasas muy calientes.
En esta versión Premium Gourmet, llevamos el clásico pinchito a una presentación más cuidada, manteniendo su carácter tradicional pero incorporando una salsa casera especialmente diseñada para acompañarlo.
Carne + especias + brasas + aceite de oliva + salsa casera.
El resultado es un bocado jugoso, ligeramente tostado, aromático y lleno de matices.
Para una presentación más gourmet, utilizar brochetas de madera de tamaño uniforme.
Limpiar la carne retirando el exceso de grasa o partes muy duras.
Cortar en dados de aproximadamente 3–4 cm.
Es importante que los trozos tengan un tamaño similar para conseguir una cocción uniforme.
La carne debe ser suficientemente grande para mantenerse jugosa en la brasa.
En un recipiente amplio, añadir:
Añadir el cilantro molido y la pequeña pizca de canela si se desea una marinada más aromática.
Mezclar hasta conseguir una pasta especiada y homogénea.
El objetivo es crear una marinada:
aromática + especiada + ligeramente ácida + cálida.
Introducir los dados de carne en la marinada.
Mezclar muy bien para que cada pieza quede completamente tapada.
Tapar y guardar en el frigorífico durante un mínimo de 2 horas.
Para obtener un sabor más profundo, puede dejarse entre 6 y 12 horas.
Antes de cocinar, sacar la carne del frigorífico aproximadamente 20–30 minutos antes para que pierda parte del frío.
Ensartar los dados de carne en las brochetas.
No apretar demasiado los trozos.
Dejar pequeños espacios entre ellos facilita que el calor de la brasa circule y permite conseguir una superficie más dorada.
No sobrecargar las brochetas.
Una composición limpia también mejora la presentación.
Preparar una brasa muy caliente y estable.
La parrilla debe estar limpia y bien caliente antes de colocar los pinchitos.
El objetivo es conseguir:
fuego intenso + cocción rápida + exterior tostado + interior jugoso.
Untar ligeramente la parrilla con aceite para evitar que la carne se pegue.
Colocar los pinchitos sobre la parrilla.
Cocinar aproximadamente 3–4 minutos por cada lado, girándolos varias veces.
El tiempo dependerá del tamaño de los dados y del tipo de carne utilizado.
La superficie debe adquirir un bonito color dorado y ligeramente tostado.
El interior debe permanecer jugoso.
Evitar pinchar constantemente la carne durante la cocción, ya que se pueden perder su líquido.
Durante los últimos minutos, dejar que algunas zonas de la carne entren en contacto directo con el calor más intenso.
Esto permitirá que las especias se tuesten ligeramente y creen pequeñas zonas caramelizadas.
El resultado debe ser:
dorado + especiado + ligeramente ahumado + jugoso.
No debemos permitir que el pimentón se queme.
Para acompañar los pinchitos recomendamos una salsa fresca que contraste con las especias y el sabor de la brasa.
Colocar el yogur griego en un recipiente.
Añadir:
Mezclar suavemente hasta obtener una salsa cremosa y homogénea.
Si se desea una versión más fresca, incorporar unas hojas de menta finamente picadas.
La salsa debe ser:
cremosa + fresca + ligeramente ácida + aromática + suavemente dulce.
El yogur suaviza las especias de la carne.
El limón aporta frescor.
El ajo conecta con la marinada.
La miel equilibra la acidez.
El aceite de oliva aporta el carácter mediterráneo.
Probar y ajustar la sal.
Reservar en la nevera hasta el momento de servir.
Retirar los pinchitos de la brasa y dejarlos reposar durante aproximadamente 2–3 minutos.
Este pequeño descanso permite que los líquidos se redistribuyan y ayuda a conservar una textura más jugosa.
Colocar los pinchitos en una fuente larga o sobre platos individuales.
Servir la salsa en un pequeño cuenco independiente.
Terminar con:
Para una presentación especialmente elegante, colocar los pinchitos ligeramente superpuestos y disponer la salsa en un recipiente pequeño junto a ellos.
El objetivo es crear contraste entre:
carne dorada + salsa blanca + verde de las hierbas + limón fresco.
jugosa + sabrosa + ligeramente ahumada
dulce + tostado + aromático
cálido + especiado + profundo
intenso + fragante
fresco + ácido + vibrante
cremosa + fresca + suave
La salsa aporta el contraste necesario para equilibrar la intensidad de las especias y de la brasa.
El secreto está en tres elementos:
una buena marinada + una brasa potente + una cocción rápida.
La carne debe quedar suficientemente condimentada para desarrollar una corteza aromática, pero no tanto como para ocultar su sabor natural.
La brasa debe estar caliente antes de empezar.
Y los pinchitos deben girarse con frecuencia para conseguir un dorado uniforme sin quemar las especias.
El resultado ideal es:
exterior dorado + especias tostadas + aroma de brasa + interior jugoso.
Los pinchitos morunos combinan especialmente bien con:
Para una presentación más contemporánea, pueden acompañarse con una pequeña ensalada de tomate, pepino, cebolla morada y hierbas frescas.
Son ideales para:
También funcionan perfectamente como plato principal acompañado de ensalada y verduras a la brasa.
La carne marinada debe mantenerse siempre refrigerada y correctamente cubierta.
Una vez cocinados, los pinchitos deben consumirse preferentemente inmediatamente.
La salsa de yogur puede mantenerse en la nevera y consumirla dentro de un plazo corto, utilizando siempre utensilios limpios.
No se recomienda dejar la salsa a temperatura ambiente durante períodos prolongados.
En Magic Dreams Barcelona, reinterpretamos los sabores mediterráneos y las recetas tradicionales con una presentación contemporánea.
Carne especiada.
Ajo.
Pimentón.
Comino.
Brasa.
Y una salsa fresca preparada en casa.
Un clásico de la cocina popular convertido en un pequeño momento gastronómico.
Copyright © 2016-2026 Magic Dreams Barcelona.
Rape, langostinos, champiñones y lima unidos en un elegante pincho de inspiración mediterránea Existen platos que nacen de la sencillez de los productos del mar y terminan convirtiéndose en pequeñas piezas de gastronomía. Los pinchitos de pescado y marisco forman parte de la tradición de …
Ensalada Mediterránea Premium Gourmet Le presentamos una ensalada fresca, repleta de color y equilibrada que fusiona salmón marinado en dados, aguacate, lechuga, espárragos blancos, tomates cherry, nueces y sésamo. La suavidad del salmón y del aguacate contrasta con el toque crujiente de las nueces y …
Some recipes prove that gastronomy does not always need a long list of ingredients to become an experience.
Sautéed mushrooms with garlic and parsley are part of the traditional Mediterranean culinary repertoire. Simple, aromatic and versatile, they can be served as tapas and appetizers, as a side dish, or as part of a family meal.
The secret lies in something that may seem simple: achieving mushrooms that are golden on the outside, tender on the inside and full of flavour, without allowing them to release too much water during cooking.
In this Premium Gourmet version, the mushroom becomes the absolute star.
Mushrooms + garlic + parsley + extra virgin olive oil.
The result is an intense, aromatic and elegant bite, where the earthy character of the mushrooms combines with the fragrance of garlic, the freshness of parsley and the smoothness of olive oil.
The mushrooms should be firm, fresh and similar in size to ensure even cooking.
Clean the mushrooms carefully.
Remove any remaining soil with a damp cloth or a soft brush.
Avoid soaking them in water for a long time, as they can absorb moisture and become more difficult to brown.
Trim the ends of the stems if necessary.
Small mushrooms can be left whole.
If the mushrooms are medium-sized or large, cut them into halves or quarters, making sure the pieces are relatively uniform in size.
Peel the garlic cloves.
Slice them thinly or finely chop them, depending on the desired presentation.
For a more elegant version, finely chopped garlic is recommended so that it blends with the olive oil and lightly coats the mushrooms.
The garlic should provide fragrance.
It should never be allowed to burn.
Wash and dry the fresh parsley thoroughly.
Remove the thicker stems.
Finely chop the leaves and set them aside.
The parsley will mainly be added towards the end of cooking to preserve its colour, freshness and aroma.
Use a wide frying pan or shallow casserole.
Heat it over medium-high heat.
Add the extra virgin olive oil.
It is important that the pan is properly hot before adding the mushrooms.
A pan that is too cool will cause the mushrooms to release water and become steamed rather than beautifully browned.
Add the mushrooms to the pan.
Do not overcrowd the cooking surface.
If necessary, cook them in two batches.
Sauté for approximately 4–6 minutes, stirring occasionally.
The mushrooms will gradually lose moisture and develop a beautiful golden colour.
The goal is:
golden surface + tender centre + intense aroma.
When the mushrooms are almost fully browned, add the finely chopped garlic.
Sauté for approximately 1–2 minutes.
Stir continuously to prevent the garlic from burning.
The olive oil will become infused with the garlic aroma and coat the mushrooms.
This is one of the most important moments of the recipe.
The garlic should be fragrant and lightly golden, never dark or burnt.
Turn off the heat or reduce it slightly.
Add most of the chopped fresh parsley.
Gently toss so that the parsley is evenly distributed among the mushrooms.
Reserve a small amount for the final presentation.
For a fresher and more gastronomic version, add a few drops of lemon juice.
There is no need to use much.
The purpose is to introduce a subtle acidity that balances the intensity of the garlic and the richness of the olive oil.
The lemon should remain a finishing note.
It should never dominate the flavour of the mushrooms.
Season with salt to taste.
Add a small amount of freshly ground black pepper.
Toss for a few seconds.
Taste and adjust the seasoning.
The mushrooms should be:
flavourful + aromatic + golden + juicy.
Avoid cooking them for too long after adding the salt, as this may encourage further moisture loss.
Serve the mushrooms immediately, preferably on a wide, clean serving plate.
Arrange them in a small central composition.
Finish with:
For a particularly elegant presentation, finish with a few very thin slices of golden garlic.
The key is to keep the presentation simple.
The mushroom should remain the star of the dish.
This recipe works because of the balance between four essential elements.
earthy + soft + umami
intense + aromatic + slightly spicy
fresh + herbal + light
fruity + smooth + enveloping
fresh + acidic + vibrant
Together, these elements create a simple dish with remarkable depth of flavour.
Sautéed mushrooms are part of a long Mediterranean culinary tradition based on simple ingredients, olive oil, fresh herbs and quick cooking techniques.
Garlic and parsley are particularly characteristic of many Spanish preparations, where they are used to add aroma and freshness without concealing the flavour of the main ingredient.
Mushrooms, meanwhile, are exceptionally versatile and can be served as tapas, starters, side dishes or accompaniments.
This version takes a traditional preparation and gives it a more contemporary and refined presentation.
These mushrooms are particularly suitable for:
They can also be served on lightly toasted rustic bread to create a simple and elegant tapa.
Mushrooms provide plant-based protein, fibre, B vitamins and various minerals, while adding volume and texture with a relatively moderate calorie content.
Extra virgin olive oil provides monounsaturated fats and antioxidant compounds characteristic of the Mediterranean diet.
Garlic contains naturally occurring sulphur compounds and provides significant aromatic intensity in a relatively small quantity.
Parsley adds freshness as well as small amounts of vitamins and minerals.
Overall, this is a simple and relatively light preparation based on ingredients characteristic of the Mediterranean diet.
The secret lies mainly in temperature and space in the pan.
A very hot pan allows the mushrooms to brown quickly.
An overcrowded pan creates excess moisture and prevents proper caramelisation.
Therefore:
hot pan + enough space + controlled movement + garlic at the end.
The garlic should not be added from the beginning because it could burn before the mushrooms reach the desired level of browning.
The parsley should also be added towards the end to preserve its aroma and colour.
The ideal result is:
golden on the outside + tender inside + intense garlic flavour + fresh parsley + aromatic olive oil.
Small additions can transform this recipe into several different gourmet creations.
Add a small amount of dried chilli while sautéing the garlic.
The result will be more intense and slightly spicy.
Add a small splash of white wine after browning the mushrooms.
Allow the alcohol to evaporate, then finish with garlic and parsley.
Add thin shavings of Iberian ham just before serving.
The contrast between the umami character of the mushrooms and the intensity of the ham creates a particularly delicious tapa.
Finish with a few drops of truffle oil or a small amount of freshly grated truffle.
This version is especially suitable for refined gastronomic presentations.
The mushrooms should be served freshly prepared.
They are at their best when still warm and when the aroma of garlic, parsley and olive oil is at its most intense.
They can be served as:
tapas + starters + side dishes + accompaniments.
They also pair beautifully with rustic toasted bread, allowing guests to enjoy the aromatic olive oil left on the plate.
Cooked mushrooms can be refrigerated in a covered container, although they are best consumed on the same day.
To restore some of their texture, they can be briefly reheated in a frying pan.
Avoid reheating them for too long, as they may lose their tender texture and become dry.
At Magic Dreams Barcelona, we transform simple ingredients into small gastronomic experiences.
Mushrooms.
Garlic.
Parsley.
Olive oil.
Four Mediterranean ingredients capable of becoming an elegant tapa when the product is respected and the cooking is carefully controlled.
Copyright © 2016-2026 Magic Dreams Barcelona.
Champiñones dorados, ajo, perejil y aceite de oliva en una sencilla y elegante propuesta mediterránea Algunas recetas demuestran que la gastronomía no siempre necesita muchos ingredientes para convertirse en una experiencia. Los champiñones salteados con ajo y perejil forman parte de la cocina mediterránea más …