How Spanish households structure lunch, dinner and the weekly menu

Terms used

• Desayuno — Desayuno is breakfast, usually light.
• Almuerzo — Almuerzo is a mid-morning second breakfast, often a small sandwich or snack.
• Comida — Comida is the main meal of the day, eaten in the afternoon.
• Merienda — Merienda is a light afternoon snack, especially for children.
• Cena — Cena is dinner, the lighter evening meal.
• Menú del día — The menú del día is a fixed-price weekday lunch with a first course, second course and drink.
• Tupper — A tupper is a plastic container for carrying and sharing homemade food.
• Sofrito — Sofrito is a slow-cooked base of onion, tomato and often pepper, used in stews and rice.

Key rules

• Main meal: Comida, in the afternoon, is the biggest meal; cena is lighter.
• Timing: Expect lunch from 14:00 and dinner from 21:00, later than elsewhere in Europe.
• Batch cooking: Cook stews and sauces in large amounts at the weekend and freeze portions.
• First dishes: Tortilla española and lentejas are good dishes to start with.

The short version

Lunch is the main meal of the day. Dinner is lighter and late. Most households plan the week loosely around a few staple dishes and cook in big batches at the weekend.

How the day is structured

Meal times are later than in much of Europe, and they vary by region and work schedule.

• Desayuno is light, around 7:00 to 9:00: coffee with toast or a pastry.
• Almuerzo is an optional second breakfast, around 10:30 to 12:00. It is often a bocadillo or a pincho.
• Comida is the main meal, around 14:00 to 15:30. It often has a first and a second course.
• Merienda is an afternoon snack, around 17:00 to 18:00, especially for children.
• Cena is lighter, around 21:00 to 22:00.

On weekdays many restaurants serve a menú del día at lunch. It is an easy way to see what a typical comida looks like.

How to plan the week

You do not need a strict menu. Many households give set days to certain foods: legumes such as lentejas and garbanzos on some days, rice on others, and fish or meat on the rest.

• Cook in batches at the weekend. Stews and sauces such as sofrito are common bases.
• Freeze portions. Stews and croquetas freeze well.
• Use tupper. Food is carried to work in plastic containers and reheated. Family also pass homemade food to each other in tupper.
• Shop in two layers. Buy fresh food at the market weekly or more often. Add a supermarket trip for staples.

Dishes to learn first

These are simple and show up in most homes:

• Tortilla española: eggs, potatoes, onion and olive oil.
• Gazpacho: tomato, cucumber, pepper, bread, oil and vinegar.
• Lentejas: lentils with chorizo, onion, pepper and carrot.
• Ensaladilla rusa: potato, tuna, carrot and mayonnaise.
• Pisto: tomato, peppers, courgette and onion.
• Sopa de ajo: garlic, bread, paprika and egg.
• Patatas a lo pobre.
• Gambas al ajillo: prawns with garlic, chilli and oil.
• Arroz con pollo, or a simple paella.
• Pan con tomate.

Start with a tortilla and lentejas. Cook a large pot of lentejas on Sunday and you have lunches for several days.

The FAQ below answers common questions about merienda, freezing and shopping.

Frequently asked questions

What is merienda and who has it?

Merienda is an afternoon snack around 17:00–18:00, mainly for children. It bridges the long gap between a late lunch and a late dinner. A piece of fruit, a sandwich or a pastry is typical.

What can I cook in big batches and freeze?

Stews and croquetas freeze well, and many households freeze them in single portions. Cook a big pot of lentejas or a sofrito sauce at the weekend, then reheat portions during the week. Carry them to work in a tupper, a plastic lunch container.

Which Spanish dishes are easiest to learn first?

Start with tortilla española, gazpacho or lentejas, which use few simple ingredients. Pisto, sopa de ajo and gambas al ajillo are also quick to learn. Pan con tomate needs almost no cooking.

How often do Spanish households shop for fresh food?

Many households buy fresh food at a market weekly or more often. They add a supermarket trip for staples. Fresh shopping fits the loose weekly plan, with legumes and rice on set days and fish or meat on others.