Twins Sawyer and Suzie discover a magical globe in their grandpa’s library that sends them on a wild adventure through Spain. (Duration: 17:39) Theme music by Kevin Macleod – Incompetech.com. Want to listen offline? Click the download icon on the player above to download this episode to your device.
Have a conversation with your child about what you’ve learned about Spain from the episode. Locate Spain on a globe or map and discuss how far it is from your home, what continent it’s on, and what countries are around it. See if they can find the cities mentioned in the episode: Pamplona and A Coruna.
Walk down the streets of the places mentioned in this episode using Google Street View.
Pamplona (below is the street where they have the annual running of the bulls)
Andalucia (Walk around a plaza in Granada, Andalucia, Spain)
A Coruna (Go on a digital tour of the oldest lighthouse in the world)
The main language spoken in Spain is Spanish. Practice the following vocabulary words with your child:
Adios – Goodbye
Hasta luego – See you later
Por favor – Please
Muchas gracias – Thank you very much
Como estas? – How are you?
Muy bien, gracias – Very well, thank you
Como te llamas? – what’s your name?
Me llamo (name) – my name is
Donde esta..? – Where is the….?
One – uno
Two – Dos
Three – Tres
Four – Cuatro
Five – Cinco
Six – Seis
Seven – siete
Eight – ocho
Nine – Nueve
Ten – diez
A Taste of Spain
Make these popular Spanish dishes together:
1/2 cup vegetable oil
4 potatoes, thinly sliced
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil
In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
Remove the omelet from the pan to a plate and cut into 4 wedges.
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
Ready In 1 h
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture
Also from the story
Here is what a matador looks like
And here is what a Flamenco dance looks like: