I was at the cooking school early and learned Eduardo had been a marketing professional who had taken advantage of a buy-out from his company to start the school. He got the idea from attending a cooking school in Viet Nam. We walked to the market once everyone had arrived (we actually met Tony at the Metro). On the street, Eduardo explained how Calle Atrocha was a major trading route from the coast. Then we entered the maket. First we watched the vendor fillet a lage fish while Eduardo told us about the fishes Spanish people ingest. We bought prawns, mussels, and squid from the vendor. He cleaned the squid for us before wrapping it. Turn around, we were at the fruit and vegetable vendor. Most everything at the stand was fresh fom Spain. Exceptions? pineapple, for one. I was impressed by the LONG green beans (flat). They would have made quite the tasty dish, Greek style. Once we'd bought lemons and oranges for the Sangria and peppers, cucumbers, and tomaoes for the gazpacho and paella, we bought olives. The many varieties reminded me of being in Bagnoreggia. Although we didn't buy meat, Eduardo took the time to explain the types of cured meats and that the Iberian pig was most expensive because it's healthy... especially the Bellot0 variety because of how it's fed. We talked Vermouth then we passed by a stand where ALL parts of the pig were for sale... the ears, the snout, the hoofs... and they had beef tripe, too! Our last stop was to get chciken and we were headed back to the kitchen'