“Today you’re going to make seven dishes for your dinner,” Rocio our chef and soon-to-be tutor at Quinta de San Amaro enthused. It was already gone 7pm and with a no-work, no-eat task ahead, my group of travel writers felt rather daunted. We were fine with eating to Spanish time, but would we really be able to cook these authentic Spanish recipes in time to actually eat them today? Next Rocio introduced us to some of the ingredients we’d be using. First she thrust an octopus head-first into the air so its tentacles hung long beneath it. Then she drew our attention to a glass full of long razor clams, their shells open for us to see their occupants. Next up in this seafood fest were clams and mussels, all of whom were firmly hidden away from view, and large, pink prawns also in their shells.