Coffee Break Spanish
Episode: Typical Spanish Dishes to Try This Summer | A Coffee Break with Pablo
Host: Pablo
Release Date: August 14, 2025
Introduction
In this special "wee espresso" episode of Coffee Break Spanish, host Pablo takes listeners on a delightful culinary journey through some of his favorite Spanish summer dishes. Drawing inspiration from a conversation with his colleague Francesca from Coffee Break Italian, Pablo contrasts Italian and Spanish cuisine, focusing specifically on refreshing dishes perfect for the summer season. This episode is particularly engaging for food enthusiasts and language learners interested in expanding their Spanish vocabulary related to cuisine.
Exploring Regional Spanish Dishes
Pablo begins his exploration in his beloved homeland, Valencia, before journeying through other regions of Spain. Each dish is presented with vivid descriptions and personal anecdotes, enriched with Spanish terminology to aid language learners.
1. Valencia: La Paella and La Horchata
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La Paella:
Pablo emphasizes the authenticity of Valencia's paella, stressing the importance of traditional ingredients.“La paella auténtica nunca tiene chorizo. Se hace con ingredientes como conejo, pollo, judías verdes y una paellera muy grande.” (02:15)
He warns listeners about the potential tension that could arise if someone misrepresents paella:
“Si alguna vez vienes a Valencia y llamas paella a algo que no es la verdadera paella, las cosas podrían ponerse tensas y solo estoy medio bromeando.” (02:05)
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La Horchata:
A sweet, plant-based drink made from chufas (tiger nuts), typically paired with fartons (soft sugary pastries).“La horchata es una bebida refrescante hecha de chufas, y generalmente se acompaña con fartons, perfectos para mojar. Están deliciosos.” (03:00)
2. Mallorca: La Coca de Trampo
Moving to Mallorca, Pablo introduces la coca de trampo, a crispy flatbread topped with a vibrant mix of vegetables.
“La coca de trampo es una masa crujiente cubierta con tomate, cebolla y pimiento rojo y verde. Se rocía, por supuesto, con aceite de oliva. Verano en un plato.” (04:20)
He breaks down the ingredients in Spanish to reinforce language learning:
“Tomate, cebolla, pimiento rojo y pimiento verde.” (04:30)
3. Catalunya: Escalivada
In the northern region of Catalunya, Pablo highlights escalivada, a smoky medley of grilled vegetables.
“La escalivada es una mezcla ahumada de verduras a la parrilla como berenjena, cebolla y pimiento rojo. Perfecta sobre tostadas o como acompañamiento.” (05:10)
4. Andalucia: Gazpacho and Salmorejo
Finally, Pablo travels to Andalucia to discuss two quintessential dishes:
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Gazpacho Andaluz:
A cold tomato-based soup packed with fresh vegetables.“El gazpacho andaluz es una sopa fría de tomate con pepino, pimiento verde, ajo, mezclados con aceite de oliva y un poquito de vinagre. ¡Buenísimo!” (06:00)
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Salmorejo:
A creamier variant from Córdoba, enriched with breadcrumbs and typically garnished with boiled egg and jamón serrano.“El salmorejo es una versión más cremosa del gazpacho, hecho con migas de pan y generalmente cubierto con huevo cocido y jamón serrano. Cielo en un cuenco.” (06:30)
Personal Insights and Experiences
Pablo shares his personal connection to these dishes, expressing enthusiasm and a genuine passion for Spanish cuisine.
“Se me hace la boca agua. Literalmente, se me hace la boca agua.” (07:10)
“Espero que les haya tentado probar cualquiera de estos platos o tal vez cocinarlos ustedes mismos.” (07:15)
His heartfelt delivery makes the episode not only informative but also inspiring for listeners to explore and enjoy Spanish culinary delights.
Interactive Questions and Engagement
To reinforce the lessons and ensure listener engagement, Pablo includes three questions towards the end of the episode:
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What are fartons typically served with?
Answer: With horchata, the sweet drink made from tiger nuts.“Muy bien. Con horchata, esa bebida dulce hecha de chufas.” (07:20)
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Translate into Spanish: "tomatoes, onions, and red and green peppers."
Answer: Tomates, cebollas y pimientos rojos y verdes.“Tomates, cebollas y pimientos rojos y verdes.” (07:22)
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What makes salmorejo creamier and thicker than gazpacho?
Answer: Breadcrumbs (migas de pan).“Migas de pan. Porque al añadirlas a la mezcla, se vuelve más cremoso y espeso.” (07:24)
This interactive segment not only tests comprehension but also reinforces key vocabulary and concepts discussed throughout the episode.
Conclusion
Pablo wraps up the episode with warm wishes and encourages listeners to embark on their own culinary adventures:
“Bueno, pues eso es todo por mi parte. Espero que les haya gustado este pequeño viaje culinario a través de diferentes regiones de España. Un abrazo muy fuerte de mi parte. Y por supuesto de todo el equipo de Coffee Break Spanish. Hasta la próxima y, por supuesto, happy coffee breaking.” (07:25)
His closing remarks encapsulate the episode’s essence, blending cultural exploration with language learning in an engaging and personable manner.
Notable Quotes
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On Authentic Paella:
“La paella auténtica nunca tiene chorizo. Se hace con ingredientes como conejo, pollo, judías verdes y una paellera muy grande.” (02:15) -
On Horchata and Fartons:
“La horchata es una bebida refrescante hecha de chufas, y generalmente se acompaña con fartons, perfectos para mojar.” (03:00) -
Describing the Delight:
“Se me hace la boca agua. Literalmente, se me hace la boca agua.” (07:10) -
Encouraging Exploration:
“Espero que les haya tentado probar cualquiera de estos platos o tal vez cocinarlos ustedes mismos.” (07:15)
Conclusion
This episode of Coffee Break Spanish masterfully combines cultural insights with language instruction, making it a valuable resource for learners eager to delve into Spanish cuisine and expand their culinary vocabulary. Pablo's engaging narrative, enriched with regional specialties and interactive elements, ensures that listeners are both educated and entertained, fostering a deeper appreciation for Spain's diverse gastronomic landscape.