‘There are three courses: First the potatoes and fish with the allioli sauce. This is called the fishermen’s romesco.
Next the dish of rice called arrossejat is served.
And lastly for the third course the octopi, called in Catalan pops.
‘Four pounds (2 kilos) of rock fishes (the names of most of these fishes are unknown in England, one is the rascassa familiar to visitors to the Mediterranean, the others are corballs, rata, esparrall, sàlvia), two pounds (1 kilo) of very ripe tomatoes, two pounds of rice, eight pounds of potatoes, four heads of garlic, one pound of onions, four hot chilli peppers (dried), a slice of bread, two pounds (1 kilo) of small octopi.