Today, this dish is considered an authentic delicacy. It is made with the finest fish local waters have to offer, typically monkfish, red scorpionfish, John Dory and/or grouper. Its humble origins go back to old fishermen who concocted this dish on board their boats, using the whitebait and rockfish they couldn’t sell at market – but which suffused their potatoes and rice with real depth of flavour. According to tradition, you eat the fish first, boiled up with potatoes and seasoned with a base of minced tomato, garlic, spicy red peppers and parsley, and then slathered with traditional allioli to bring out the flavour. This first course is followed by arròs a banda (cooked rice with no excess liquid), made with the leftover fish stock and bits of cuttlefish.