Spanish Tapas-tantalizing tidbits of Spanish cuisine and history. Chef Erin Coopey coupled her knowledge of Spanish history with her expert culinary skills and staged a delightful evening at Chefshop.  The tapas looked deceivingly simple, but the flavors were a combination of savory and sophisticated. Chefshop classes always raise the level of my awareness of new and different products and how to use them.  How likely would one be to pick up baby octopi at the fish market? Grilled Baby Octopus with Corona Bean Salad was one of my favorite recipes. One word of advice-if you are tempted to prepare something you’ve tasted in class, at home, splurge and by the ingredients at Chefshop. I made the Fried Almonds with Rosemary and even though they were good, I think using the Dauro Olive oil would have given them the flavor I was trying to recreate from Chef Erin. When I thought about it, I had to ask myself why am I using an Italian olive oil to prepare a Spanish recipe???  Thanks