Dish finder in Barcelona

Toasted bread rubbed with ripe tomato, olive oil and salt. It comes with almost everything, and with ham or anchovies on top it becomes a meal.

Peppers, aubergine and onion roasted until soft, peeled and dressed in olive oil. Served cold, often on toast.

Long sweet onions charred on a fire, peeled by hand and dipped in romesco sauce. A calçotada is a winter Sunday outing, January to March.

Shredded raw salt cod with tomato, onion, peppers and olives. A summer starter.

Rice cooked in squid ink with cuttlefish, served with allioli. Order rice at lunch, for two or more, in Barceloneta or Poblenou.

Short noodles cooked like a paella with fish stock and seafood, finished with allioli. A Sunday lunch by the sea.

Fishermen's stew of fish and potatoes in a saffron and almond picada. Best in the old seafood restaurants of Barceloneta.

A ball of mashed potato and minced meat, fried and topped with allioli and a spicy red sauce. Invented in Barceloneta.

Fried potatoes with a spicy sauce and, in Barcelona, usually allioli as well. A vermouth-hour staple.

Grilled Catalan pork sausage with white beans fried in its fat. A classic of the menú del dia.

A broth with large pasta shells, then the meats and vegetables it was cooked with. The Christmas Day lunch, and a winter staple.

Spinach sautéed with raisins and pine nuts. A reliable meat-free side on traditional menus.

Custard flavoured with lemon and cinnamon under a burnt-sugar crust, traditionally for Sant Josep on 19 March.

Small almond marzipan balls rolled in pine nuts, sold for the castanyada at the end of October with roast chestnuts.