Olives and almonds to start, with my favorite Brazilian cocktail, a Passionfruit Caipirinha...Grilled Octopus lightly seasoned with paprika was tender, mild and delicious with the special reserve olive oil. A divine Paella Negra (octopus ink rice with jumbo shrimp, calamari and mussels) garnished with aioli cream, burst with flavor. Of course, I had to try Brazil's renowned cod dish, Bacalhau, with caramelized onion, tricolored bell peppers, tomatoes, roasted garlic and olive oil...light and flaky... simplicity at its best! We chose to pair with a Spanish Garnacha...full-bodied and smooth.