1.-Typical Spanish meals.

(Brief description)
Breakfast: is the first meal of the day and is the
meal that most often gets skipped. Breakfast in Spain is
fairly light for adults, consisting of coffee and toast or a
biscuit, if it’s eaten it at all.
Lunch: is the main meal in the Spanish diet, similar
to dinner in other countries, and takes place around
2:00pm. It is becoming more common that places open
for lunch around 1:00pm, but it’s not yet the norm.
Teatime: It’s not like in other countries. It is
common among children and is basically an afternoon
snack intended to give your kids some energy between
lunch and dinner time. It takes place around 6:00pm.
Dinner: The final meal in the Spanish day is the
dinner. Dinner in Spain is lighter than lunch but can also
consist of multiple courses. Traditionally, dinner takes
place around 10:00pm.

2.-Typical ingredients in Spanish cooking ↗ Seasonings:

The most popular in our diet are saffron, cumin, roasted
garlic, olive oil, black pepper and mayonnaise.
↘ Elements:
The indispensable ingredients to cook Spanish food are:
 Fresh garlic.
  Olive Oil.
 Peppers and Paprika.
 Eggs.
 Potatoes.
 Tomatoes and Tomato Sauce.
 Spanish wine.
 Parsley.
 Onions.
 Rosemary, Thyme, Oregano and Saffron.
 French-Style Bread.
 Milk.

3.-Three examples of Spanish dishes. (Recipes)

I have those examples...
Pulpo Gallego Recipe

What You'll Need

 1 1/2 pounds octopus


 4 large potatoes


 1 /4 cup olive oil (Spanish extra virgin, to drizzle)



 1 dash paprika (sweet Spanish)

How to Make It
1. To cut down the cooking time for the octopus,
freeze it first.
2. Remove it from the freezer and place it in a large
pot of boiling water and cook until soft enough to
eat. This usually takes about 1 hour for a 1- to 2-
pound octopus. To test its tenderness, insert a knife
where the legs and head meet. If it goes in easily,
it's ready to eat.
3. Remove the octopus from the water and allow to
cool. Refrigerate for at least 1 hour. Cut into bite-
size chunks, slicing the legs in 1/2-inch rounds and
the head into thin strips.
4. Rinse potatoes and clean with a vegetable brush.
5. Fill a medium-sized pot halfway with water. Bring
to a boil over high heat. Boil the potatoes until they
can easily be poked with a fork.
6. Remove from heat and place under cold running
water.
7. Allow to cool, then peel the potatoes. Slice into
rounds approximately 1/3-inch thick.
8. Arrange potato slices on a serving platter. Place
octopus on top. Drizzle with olive oil. Sprinkle
sweet paprika over top and serve.
 COCIDO MADRILEÑO RECIPE

INGREDIENTS
 9 oz dried chickpeas soaked overnight
 1 lb cured brisket of beef or silverside in one piece
 9 oz salt pork belly, streaky bacon in one piece or
fresh pork belly.
 1 lb 4 oz knuckle gammon bone, with some meat
attached
 1 1/2 lb beef marrow bone, sawn accross
 1/2 boiling chicken
 1 pig's trotter, split
 1 whole garlic bulb
 2 bay leaves
 8 black peppercorns, crushed
 1 small onion, studded with 2 cloves
 1 1/2 lb Savoy cabbage, quartered
 2 carrots, in big pieces
 2 leeks, short lengths
 1 lb new potatoes
 2 chorizos, or other smoked sausage
 1 morcilla or 7 oz black pudding.
PREPARATION
 Several hours before cooking, cover the salted meat
(brisket or silverside, salt pork belly or bacon and
gammon knuckle) with cold water and leave to
soak.
 Choose a large stockpot - at least 10 pints (6 liter).
Pack in all the meat, skin side down, with the beef
bone. Fit the chicken and trotter on top. Add the
garlic bulb, bay leaves and peppercorns and cover
with water. Bring to a simmer, sikimming off any
scum that rises.
 Drain the chickpeas, add to the pot, cover and
simmer on the lowest possible heat for 1 1/2 hours,
checking occasionally. Halvfway through add the
onion stuck with the cloves. No other vegetables go
in.
 In a second casserole, put the quartered cabbage,
all the vegetables and all the sausages. If the black
pudding has a plastic skin, remove it. Add water to
cover the ingredients and a little salt and bring to a
simmer. Cover and cook until the potatoes are
ready.
 Drain the vegetables and sausages and slice the
sausages. Arrange the vegetables decoratively on a
platter and put the sausage slices on top. This can
be served before the meat or alongside it.
 Remove the meats from the main pot, collecting
the chickpeas together. Remove the marrow from
the bone and slice it into the chickpeas. Slice all the
 meats. Arrange the meats and chickpeas on a
platter, moistening them with a little broth.

Paella Recipe
Ingredients:
 1 cup water
 1 teaspoon saffron threads
 3 (16-ounce) cans fat-free, less-sodium chicken
broth
 8 unpeeled jumbo shrimp (about 1/2 pound)
 1 tablespoon olive oil
 4 skinned, boned chicken thighs, cut in half
 2 links Spanish chorizo sausage (about 6 1/2
ounces) or turkey kielbasa, cut into 1/2-inch-thick
slices
 1 (4-ounce) slice prosciutto or 33%-less-sodium
ham, cut into 1-inch pieces
 2 cups finely chopped onion
 1 cup finely chopped red bell pepper
 1 cup canned diced tomatoes, undrained
 1 teaspoon sweet paprika
 3 large garlic cloves, minced
 3 cups uncooked Arborio rice or other short-grain
rice
  1 cup frozen green peas
 8 mussels, scrubbed and debearded
 1/4 cup fresh lemon juice
 Lemon wedges (optional)

How to Make It
Step 1
To prepare the herb blend, combine the first 4
ingredients, and set aside.
Step 2
To prepare paella, combine water, saffron, and broth in
a large saucepan. Bring to a simmer (do not boil). Keep
warm over low heat. Peel and devein shrimp, leaving
tails intact; set aside.
Step 3
Heat 1 tablespoon oil in a large paella pan or large skillet
over medium-high heat. Add chicken; saute 2 minutes
on each side. Remove from pan. Add sausage and
prosciutto; saute 2 minutes. Remove from pan. Add
shrimp, and saute 2 minutes. Remove from pan. Reduce
heat to medium-low. Add onion and bell pepper; saute
15 minutes, stirring occasionally. Add tomatoes, paprika,
and 3 garlic cloves; cook 5 minutes. Add rice; cook 1
minute, stirring constantly. Stir in herb blend, broth
mixture, chicken, sausage mixture, and peas. Bring to a
low boil; cook 10 minutes, stirring frequently. Add
mussels to pan, nestling them into rice mixture. Cook 5
minutes or until shells open; discard any unopened
shells. Arrange shrimp, heads down, in rice mixture, and
cook 5 minutes or until shrimp are done. Sprinkle with
1/4 cup lemon juice. Remove from heat; cover with a
towel, and let stand 10 minutes. Serve with lemon
wedges, if desired.

4.-An example of Spanish Menu ↗1st Course: Plate of

Spanish lentils.
→2nd Course: Serrano
ham croquettes.
↘Dessert: Rice
pudding.