The Study Abroad Guide to Meals in a Spanish Household

Study abroad programs are abundant in Spain. I chose a program through my home university in Seville. Throughout the research phase of my preparation to move abroad, I found myself looking into Spanish cuisine. Maybe it was my stomach talking, but I wanted to know what kind of foods I could expect in my host country for the next five months. A quick Google search listed these items: paella, tapas, tortilla, gazpacho, jamon, patatas bravas, sangria, olives and many more. Many of the dishes I had never heard of before, but based on the pictures, I couldn’t wait to try them!

Then I had a thought, what kind of foods would Google show for Texas, where I am from? Among the list were: chicken fried steak, barbecue, chili, fried okra, cheese, enchiladas and tacos. Upon viewing the results, my first reaction was to chuckle. I eat those foods, but not every day. Chicken fried steak or barbecue are typically foods I order at a restaurant, not foods I make at home. I knew I would be staying with a host family. I went back to the list of Spanish foods and wondered how many of those dishes were eaten inside a typical Spanish home.

I quickly learned the Spanish cuisine inside a home is far different and more diverse than Google led me to believe. Breakfast is the smallest meal of the day served with a hot cafe con leche (coffee with milk). Spaniards save the largest meal for lunch which is devoured around 2pm. And a lighter meal is served around 9pm for dinner. Don’t worry about getting hungry between meals because tapas are available at local restaurants. If you’d like to learn more about the common foods inside the Spanish home, please continue reading.

Breakfast

In America, “breakfast is the most important meal of the day” is a common phrase. Whether the saying is true, or just a marketing tactic to sell more cereal, in America it is more common to have a hearty meal early in the morning. In contrast, Spaniards have a light meal in the morning before dashing off to school or work.

Coffee with milk

Spaniards prefer espresso and order it in a variety of ways. The most popular being café con leche or coffee with milk. This form of coffee is popular inside the home or ordered at a café. In the home, coffee is typically served half milk half coffee. However, if you find yourself on a break from studying and pop into a café, the list below contains other popular ways of ordering coffee.

Café con leche: half milk half espresso
Café solo: plain espresso
Café doble: double espresso
Café cortado: espresso with a dash of milk
Café bombón: espresso with sweetened condensed milk
Café Americano: espresso with water
Café con hielo: espresso with ice

The list can go on but will vary from region to region. A simple hint is that you are ordering coffee based on the amount of milk you want added to your espresso. Learn the common terms for the way you like your coffee and you will be set!

Expect coffee to be a part of your morning routine. Some days all I had was coffee before school (I wasn’t running late or anything…). Other days there was time to sit down and eat breakfast with my coffee. Nevertheless, my host mom always had a pot of coffee sitting on the table with a pitcher of warm milk welcoming me every morning.

Toast / Open Sandwiches

A common food on the breakfast table or served at a restaurant or café is toast. The bread can be toasted and served with a variety of spreads on top. Simple and common spreads are butter, jam, soft cheese and olive oil. For a slightly heartier option, jamon, tomato, and cheese can be added. Jamon is a type of ham made in Spain. Toppings can be mixed and match to your liking and will vary throughout the country. Some common and popular items are listed below.

Tostada con mantequilla y mermelada: bread with butter and jam
Pan con tomate: toasted bread with tomato, olive oil and garlic
Pan con tomate y jamon: bread with tomato and ham
Bread with jamon and cheese
Tostada con aceite

The fancier items with more toppings are more common to order at a café or restaurant. Inside the home, the toast is simpler and served with butter and/or jam. The first day I had breakfast in Spain, my host mom set the table with a loaf of bread, butter, apricot jelly, and cereal. She served coffee, rather warm milk with a splash of coffee, then left my roommate and I alone to eat. It wasn’t your typical bacon and eggs American breakfast, but it reminded me of eating bread and butter before school as a kid.

Pastries

Pastries are another common type of breakfast for Spaniards. They can be purchased at a local bakery and served for breakfast or purchased prepackaged in a grocery store. A few of the most common breakfast pastries in Spain include the list below.

Roll with jam. Simple and easy to eat on the go.
Magdalena. A sweet, fluffy, lemon flavored cake with a similar texture and shape to a cupcake or muffin. These can be purchased both at the supermarket or bakery.
Croissant. They can be served plain or chocolate. They make a convenient breakfast food for on the go. They can also be purchased in packages and saved for later.
Churros. This traditional dessert is also served as a breakfast food in Spain. The churro dough is fried into long thin pieces and sprinkled with honey or sugar or served with a cup of hot chocolate. I never experienced churros for breakfast though, maybe you will get lucky!

Cereal

Cereal has become more popular among children in the last few years in Spain. They are not as common though as in America. It is not uncommon for Spaniards to warm the milk before pouring it over the cereal. The director of my school requested the host parents to ask the preferences of their students so as not to catch anyone off guard.

Raw oatmeal with milk 😉

This is not actually a common breakfast food (at least not to my knowledge), but I think it’s funny, so I threw it in! Hopefully you will not have a similar experience. I have a friend who had a terrible experience for her first breakfast in Spain. She told me her host mom asked if she and her roommate wanted oatmeal. They agreed, probably picturing something like the instant oatmeal that is common in the United States. So their host mom grabbed the oats, poured the oats into a bowl, and poured milk over the oats, then served it to them. They chewed their way through that breakfast as best as they could, but from that point on, my friend took packaged croissants and other snacks with her to school.

Breakfast foods in Spain will have variations depending on the region. Usually breakfast is eaten at home before going to school or work. But it is not uncommon to see people grabbing a cup of coffee and breakfast at a nearby café.

Lunch

Lunch is the biggest meal of the day and is served between 2 and 4 in the afternoon. There are several courses, each served individually. Spaniards value their time with family and friends and take their time enjoying their meal. Oftentimes taking at least an hour and a half. It has been the traditional custom for stores countrywide to close between the hours of 1:30-4:30 to give owners and employees time to go home for lunch and siesta. Be prepared to eat a lot of good food and drink wine or beer. Remember to pace yourself. By the time lunch is over, you will be ready for that siesta.

Appetizers

Lunch will begin with an assortment of appetizers placed in the middle of the table. Some items appear on the table every lunch, but others will vary from day to day. Below is a list of common appetizers to expect at least once during your studies in Spain.

Olives. Olives grow in abundance in Spain, with over 250 different types. They are pressed into olive oil or served with meals. Beware of the pits, they come whole oftentimes. If you are an olive lover like me, Spain is a great place to enjoy fresh olives.
Croquetas. Croquetas are commonly served as tapas at restaurants, but they were also a common appetizer at my host home. They come in a variety of flavors. They start as a mixture of flour, milk and ham mixed together to form a dough. Then the dough is dipped in egg and breadcrumbs then fried in olive oil. Ham can be substituted for fish, chicken, shrimp, mushrooms, etc. Ham and fish were the popular choices in my household. Croquetas are creamy on the inside and crunchy from the fried breadcrumbs. The yummy bites will fool you into thinking they are made with mashed potatoes or cheese because of the soft, creamy texture.
Tortillita de gamba. These are the Spanish version of shrimp fritters. The batter is light and flavorful and the shrimp gives a nice flavor and texture to the fritter.
Meat and cheese. Most commonly, these are plated together. The meats to choose from are generally chorizo and jamon, but other cured meats such as lomo or fuet are popular as well. Living in a host home, cold cuts of turkey and ham also appeared on the plate of cheese if we ran out of the other meats. Manchego cheese is the most common and popular cheese served with meats. It is an aged cheese made from sheep’s milk. The taste is sharp, lightly nutty with a sweet and salty flavor. It is sliced into thin triangles before plated.
Bread. Bread is not necessarily an appetizer, but it is set on the table at the same time. The most common bread is white and looks similar to a French baguette. It is sliced into small pieces and placed on a serving dish or basket ready to eat at any time. It goes nicely with the meat and cheese for the first course, or as a sponge from the tasty sauces from the main course.

Main Course

The main course typically consists of a soup, rice dish, meat or any combination of the three served with at least one side. The main course is not served until everyone at the table has been seated and finished the appetizer round.

Rice

Paella. A traditional Spanish dish. The rice is cooked with saffron and smoked paprika, giving it a yellow color. Common vegetables that are mixed in the dish include onions, garlic, artichokes and red peppers. Meat and fish are also added. Popular choices are chicken, pork, rabbit, shrimp, calamari, snails, mussels and clams. The regions of Spain combine the ingredients differently, but the way it is cooked is the same. Paella has many details and rules to follow to get it just right. It even has a special made pan to cook the rice evenly and caramelize the rice at the bottom. Paella is a common weekend meal that serves a crowd. The dish can be ordered at many restaurants in Spain, but if you want to taste an authentic paella, eat it at a Spanish home.
Arroz al horno. The name of this dish translates to oven-baked Spanish rice. It is a popular rice dish in the Valencia region. The ingredients include pork, blood sausage, chickpeas, garlic, tomato and potato. The meats and veggies are sautéed on the stove and added to the rice. Then everything is baked in a ceramic dish in the oven.
Arroz con pollo. Chicken and rice is an easy, simple, inexpensive dish. There are many versions of this versatile dish. It is generally seasoned with garlic and paprika with onions, tomatoes and red peppers added to the rice and served with chicken.

Soup

Soups come in many varieties and are a popular weekday meal. My host mom made soup at least four or five times a week. Many soups contain beans, potato, rice, pasta, lentils or vegetables. It is common for several types of soup to be served with meat and/or boiled eggs in the soup. Don’t forget to use your bread to soak up the yummy broth!

Gazpacho. This is a tomato soup served cold. It is popular during the summer months throughout Spain. The soup can be served in a bowl with toppings or in a cup to drink. Either way, the soup is refreshing and made from fresh vegetables.
Salmorejo. This soup is similar to gazpacho. It is a chilled tomato soup as well, but creamier. Bread is added to the tomato and vegetable puree, giving it a thicker consistency and richer flavor. Salmorejo is served with chopped hard-boiled egg and ham sprinkled on top. To finish it off, bread is used to mop up the last bits in the bowl.
Ajo blanco. Another cold soup served during the summertime in Spain is ajo blanco. Rather than a tomato and vegetable base, this soup has bread, almonds and garlic blended together. It is commonly served with grapes or melon on top.
Caldo gallego. White bean soup. The word caldo translates to broth in English. And Gallego refers to the Galician region in Spain. This is a hearty soup with pork, potatoes, white beans and cabbage mixed in a rich broth.
Cocido madrileño. This stew originated in Madrid and is served during the cold, winter months. Chickpeas are the main ingredient of the dish. Potatoes and carrots are the common vegetables added to the stew, however cabbage or leafy greens may also be added. Next, the meat. Pork belly is the main cut of meat, but chorizo, jamon, chicken or beef can be added as well. The stew has rich broth and is extremely filling.
Fabada asturiana. The origin of the dish came from the region Asturias. Fabada refers to the type of white bean, fabes, in the stew. Besides beans, chorizo, pork belly and blood sausage are mixed into the soup as well. The broth of the stew comes from the vegetables and meats cooking in the water with various spices. The stew is popular during the cold months.
Sopa de pollo con fideos. The Spanish version of chicken noodle soup. The noodles are short skinny noodles, called fideo, that look like small versions of angel hair pasta. The soup will hit the spot on a cold day.
Cazuela de mariscos. This dish comes from the northeastern region of Spain, Cataluña. Cazuela is the word for the pot the stew is traditionally cooked inside. Mariscos is the Spanish word for shellfish. In essence, the dish is a shellfish stew. The seafood includes clams, mussels, scallops and shrimp. The rich broth is seasoned by the shellfish and a few spices such as saffron. Best served family style.
Sopa de patata. I’ll be honest, I made that name up. I never did get the name of my favorite soup from my host mom. The soup was made with potato and chicken. When served, chunks of yellow potato and chicken were swimming in the broth. But I liked to smash the potatoes and let them soak up the broth then devour it. The most familiar taste I can liken it to is chicken noodle, except there were potatoes rather than noodles.

Meat

Fish. Hake and whiting fish are common types of fish consumed in Spain. Oftentimes, the fish is drizzled in olive, lightly dusted with flour then fried. Spaniards serve it with mayonnaise. When I eat fried fish at home, tartar sauce is commonly served with it. I was skeptical plain mayonnaise would be too much. I don’t know how their mayonnaise is different, but dipping the fried fish into the mayonnaise was delicious! Sardines will also show up on the lunch table. They can be served as the appetizer round or with the main dish. These are the most common types served in the home because they are relatively inexpensive. Other types of fish and different preparations can be found in Spain as well, but more commonly ordered at restaurants.
Chicken. Chicken in Spain can be prepared in a variety of ways. A common way of preparing the chicken is coating it in a mixture of spices and flour and cooking it in a pan with olive oil. If you are familiar with Chick Fil A, the chicken nuggets my host mom made nearly tasted identical. It was a good reminder of home every time she made them. The chicken may also be roasted and served bone in. Chicken can be served with rice or other sides.
Snails. Snails are a spring food in Spain (May to June), especially popular in Seville. They can be served in a broth, with rice, other meats or in a tomato sauce. My study abroad time in Spain ended at the beginning of May before I could experience this delicacy. I have heard that snails taste like mussels or clams only less salty. Snails are served with toothpicks to help grab the meat from inside the shell, or join the locals and slurp them.
Pork. Pork is an economical and versatile meat in Spain. Pork loin is commonly served as pork chops. Or other cuts of meat, such as pancetta go into stews. Torreznos are slices of pork that are similar to bacon and can be fried and served with eggs.

Pasta

Pasta. Pasta is an inexpensive, filling ingredient. It is found in many soups or served with sauces. Italians are more known for their pasta dishes, but the Spanish eat their fair share. Penne, spaghetti, macaroni, rigatoni and ravioli are commonly consumed in the house. They put their own twist on the sauce flavors. A common type of sauce is tomato based, similar to a spaghetti sauce. Meat is also typically added, such as chorizo.

Sandwiches

Sandwich. A sandwich in Spain is nothing compared to an American sub. An American sub is typically smothered in condiments with veggies and meats stuffed between the bread and eaten as a meal. In contrast, a sandwich in Spain is a snack and typically only comes with meat or cheese between slices of white bread. Sandwiches are more commonly purchased at a cafeteria, not eaten at home.
Bocadillo. Bocadillos are more common in the home, but can be purchased in restaurants, bars or cafeterias. The bocadillo is a type of sandwich with a baguette style bread. The bread is commonly stuffed with nothing more than cured meats, cold cuts, cheese, omelet or tuna. Olive oil may be drizzled on the bread to soften it. Bocadillos are easily portable and are not messy, therefore are mostly eaten when traveling. When I had field trips during my study abroad, my host mom would prepare a bocadillo, wrap it in foil and send it with me for an easy meal.

Sides

Green Salad. Several types of salads can be found in Spain. A green salad is the most common found on the table for meals. It is mixed and served from a large bowl for the whole table to share. The ingredients are mix of green leafs, tomatoes, cheese, meat or tuna, and onions. The ingredients will vary from person to person. A common, simple, yet tasty version of dressing is made with olive oil, vinegar and salt. Salads are a versatile side that can be served with lunch or dinner.
Potato salad. Another type of salad that I thought deserved its own explanation is potato salad. It is a simple and delicious side dish served with lunch. There are several variations to this side dish. Common ingredients include potato, mayonnaise, onions, tomato, boiled egg, tuna and peas. My host mom had a version that used her salad dressing (olive oil, vinegar, and salt) instead of mayonnaise. No matter the way potato salad is prepared, it is delicious warm, room temperature or cold.
Pasta salad. I’m sure there are many versions of this type of salad across Spain. But in my research for pasta salads, none seemed to be authentic to Spain. I kept it on the list though because my host mom in Seville made pasta salad quite often. It was made with tri-colored rotini noodles and served plain with a dressing comprising of ketchup and mayonnaise. Sounds odd, but trust me, it was tasty.
Fried potatoes. Potatoes are a common vegetable added to soups or served as a side dish in Spain. There are many variations. The most popular is to fry the cut potatoes in olive oil, sprinkle with salt and serve fresh. My host mom made delicious fries, but hers were softer than traditional American French fries. That didn’t stop us from eating the whole plate every time.
Vegetables. Veggies will vary from season to season and their preparations will be different. Broccoli, cauliflower, artichokes, eggplant, cabbage, mushrooms, cucumber asparagus, green beans and brussels sprouts are just to name a few to get in season. Other vegetables that are available year-round include tomatoes, onions, lettuce, carrots, and swiss chard.
Bread. I wanted to highlight the bread again because it is served at every meal. But by now you should know it is wonderful to soak up soup broth or yummy sauces.

Dinner

Dinner gets served between 9 and 11 pm. The meal is much lighter than lunch. A standard dinner may comprise of a meat or omelet with a salad and one other side or a soup. Many of the dishes are similar to what is served for lunch, only lighter. Leftovers from lunch may also be repurposed into a new meal for dinner. A list of common foods found on the dinner table of a Spanish home follow.

Tortilla. The Spanish tortilla is an omelet made with eggs and potato. The potatoes are fried in olive oil until soft. Next, some of the oil is drained from the pan and eggs are added. The omelet is left to cook for a few minutes then flipped to the other side to cook evenly. The dish is commonly served as tapas in a restaurant; however, it is also a common food found on the dinner table. The nice thing about tortilla is that no matter hot or cold, it is tasty. The leftovers will more than likely appear again on the table at lunch or used to make sandwiches.
Veggies. The same veggies listed in the lunch section are applicable here too. Vegetables may be the main dish for dinner or served on the side with chicken or pork. A common vegetable main dish for dinner at my house in Spain was spinach mixed with chickpeas.
Eggs. Fried eggs are an easy, quick protein for dinner. Often served with leftover salad, veggies, or with fresh fried potatoes.
Frozen foods. Spain has a number of frozen foods that make dinner convenient. Just heat in the oven or microwave and they are ready to serve. My host mom did not serve frozen foods often. If she did, it was a frozen pizza every once in a while.
Leftovers. Any side or meat leftover from lunch is game to be transformed into a new meal. Soups leftover from the previous day often make their way to the dinner table again. Leftover veggies can be made into a hash with eggs and potato. Or the same sides will remain in their original form and served again with a meat.

Dessert

Dessert deserves its own category even though it could be listed as the last course of lunch or dinner. And it is often served with a cup of coffee.

Fruit. With the exception of breakfast, every meal is finished off with a piece of fruit, at least inside a household in Seville, Spain. The fruit can range from kiwi to oranges to bananas and anything between. After such a big meal for lunch, it is often difficult to imagine eating a piece of fruit to end the meal. However, it is customary for fruit to be served as dessert. If you’re lucky, maybe the hostess will serve a bit of whipped cream or ice cream to go along with some berries.
Natillas de leche. This popular dessert is a custard. The taste is rich with a smooth, creamy texture. It is commonly spiced with cinnamon and vanilla. The dessert is good served warm. But natillas cups can be found at the supermarket and are good cooled in the fridge. They even come with a wafer cookie at the top.
Flan. A simple egg custard dessert covered in a caramel sauce is popular throughout Spain. Traditionally Spanish flan is sweet and comes in a variety of flavors, vanilla being the most popular.
Bunuelos. These are fried pieces of dough with a light and fluffy texture. They are sprinkled with powdered sugar or filled with cream or fruit filling. There are bunuelo stands that will also serve chocolate sauce, Nutella or jam on top of the fritters. They make for a perfect bite sized dessert.
Crema Catalana. The name comes from the region the dessert originated in, Catalonia. The dessert is a custard made from egg yolk, sprinkled with sugar, then torched on top until the sugar crisps. The taste is compared to crème brulee.
Churros. Previously described in the breakfast section. But, in case you skipped to the desserts first, a churro is a fried piece of batter that is like a long skinny donut with ridges on the sides. Common toppings are sugar or honey. Or churros are served with thick, warm chocolate too.

Conclusion

The culinary history of Spain is intriguing. Many cultures have influenced the flavor of traditional dishes Spain is known for today. Each region is known for certain dishes, and people travel the world to try them. The Spanish customs for meals are unique and are centered around good food and good company. A meal inside a Spanish home will leave your taste buds satisfied, stomach full and heart happy.

I tried many Spanish foods while studying abroad. Some I never imagined I would. For instance, chicken livers. My host mom tried to pass it off just as chicken. I was not fooled. I did try it after she caved and told me what part of the chicken. It tasted awful to me and had an odd texture. But now I can say I do not like chicken livers.

The lesson I learned about food in Spain is to keep an open mind when trying new foods! You never know what you might like!