Desirae, Kealey, and Zoe  

Spanish 3 
Z, D, K: Hola! 
Des: Como estas? 
Esta Zoe, Des and Kealey! 
 
K: Hoy dia, hablaremos de comidas en España. 
 
Common meals in Spain: 
 
Breakfast: Breakfast is the smallest meal of the day. 
D: El desayuno es la comida más pequeña del día en España. 
 
Lunch: Vegetable, bean, or seafood soup (often rice, potato, or pasta-based), fresh fish or 
seafood, roast chicken or lamb, fried potatoes, rabbit stew, etc., or green salad or vegetables. 
This is the biggest meal of the day. Most of Spain takes 1 to 3 hour breaks in school or their 
jobs to eat lunch and then take a siesta, where people just sleep. Most of Spain closes it’s shops 
between 1:30 to 4:30 pm. 
 
Z: Vegetales, frijoles o sopa de mariscos (a menudo arroz, patata o pasta), pescado fresco o 
mariscos, pollo o cordero asado, papas fritas, estofado de conejo, etc., o ensalada verde o 
verduras.  
K:Esta es la comida más grande del día. La mayor parte de España toma descansos de 1 a 3 
horas en la escuela o en sus trabajos para almorzar y luego tomar una siesta, donde la gente 
simplemente duerme.  
D: En mayoría de España se cierran sus tiendas de 1:30 a 4:30 pm. 
 
Dinner: “Dinner is usually a lighter meal than lunch and it is usually eaten between 9 pm. and 
midnight.” -​The Spruce Eats  
D: La cena suele ser una comida más ligera que el almuerzo y se suele comer entre las 9 pm. y 
medianoche. 
 
Z: Gracias por mirar! 
 
 
 
Chicken and Chorizo paella  

1. Precalentar el horno a 400 grados. -> preheat the oven to 400 degrees. 
2. In a small measuring cup, mix the wine and the saffron threads. Reserve. 
3. Heat a large paella pan (or oven proof lidded skillet or casserole) over medium-high 
heat. Add the chorizo and cook, stirring occasionally, until browned and fat begins 
 to render, about 3 minutes. Remove with a slotted spoon and transfer to a large 
plate. 
4. Add the chicken thighs, adding some olive oil if necessary, and cook until browned, 
about 5 to 8 minutes. Season with salt and pepper. Remove and transfer to plate 
with chorizo. 
5. If you have too much drippings at this point, pour off some, leaving about 2 
tablespoons in the pan. If you don't have enough, add 2 tablespoons olive oil. 
Reduce heat to medium and add the chopped onion, sautéing until translucent, 
about 2 minutes. Add the garlic and stir for 30 seconds or until fragrant. Then, add 
the tomatoes, the red pepper and the smoked paprika. Cook for a couple of 
minutes, until the veggies are softened. 
6. Add the rice and stir to coat. Season generously with salt and pepper. Then, pour 
the wine-saffron mixture and bring to a boil, scraping up browned bits from the 
bottom of the pan. 
7. Return the chorizo and chicken to the pan and add the chicken broth. Once it starts 
simmering, cover and transfer to the preheated oven. 
8. Bake paella until rice is almost tender, about 20 minutes. 
9. Stir the rice and taste for seasoning, adding more salt and/or pepper if necessary. 
Add the frozen peas and olives and return the pan to the oven for 5 more minutes or 
until the peas and rice are tender. 
10. Scatter the chopped parsley over the paella, and serve with lemon wedges on the 
side for squeezing over.