Until probably 6 or 7 years ago, like most Americans, I didn’t know that much about Spanish cuisine. Of course, I knew paella (and already had been well-trained in making a good one). I knew what gazpacho and tortilla Española were, and had even eaten good jamón a few times. I knew saffron and pimentón de la vera, and even how to cook octopus quite well. My knowledge, though, really didn´t go much deeper than that. Then I met Rosa.