Resist the urge to eat nothing but paella, and make sure to sample as many Catalan specialties as you can. Pa amb tomaquet—bread rubbed with a tomato mixture and seasonings—is popular, and allioli—a potent garlic and olive oil paste—is often served with bean, rice, and potato dishes. Seasonal vegetables like artichokes and calçots—a late-winter varietal of green onions—are grilled and served up with Romesco sauce. Hearty fare like botifarra sausage with white beans will appeal to meat-eaters and the very hungry. Can Culleretes (c/ d’en Quintana 5), the second-oldest restaurant in Spain, serves up some of the best.