At the age of 13, my mother took my two sisters and I on an extended summer vacation in Spain while my father stayed in Miami to tend to the restaurant. During this trip we traveled coast to coast where we visited the small house where my mother was raised. We ate fresh baked bread, vegetables that where grown in her back yard and drank homemade wine. I can vividly recall looking out an open train window as we passed what seemed like an eternity of Olive Tree’s and where I had previously tasted the fresh pressed Olive Oil for the time. But it was during our time spent at the Coastal Region of Galicia that I had an Epiphany. The abundance of fresh seafood like sardines, octopus and fish where all simply prepared with such perfection. I watched as they prepared the octopus its tentacles were slow-boiled. After the octopus was done cooking, the Galicians would snip the purple tentacles into little medallions with scissors, discarding the mantle or “head.” They garnished it with extra-virgin olive oil, garlic, salt, and pimentón (smoked paprika), and served it with boiled potatoes. As a formative young man it was awe inspiring and of course delicious! The locals had such pride in serving authentic Galician cuisine and I loved the way it brought the families together around the table. Today this dish has become my three son’s favorite meal. It represents a deep rooted love of Spanish cuisine and culture which is deeply embedded into our family’s DNA and I am passing it on to my children. Food is Love and that summer trip and my mother taught me that.