Iberian Sunday Supper

1. FINAL MENU

• Name of the meal: Iberian Sunday Supper
• Cuisine type: Spanish
• Serve time: 5:00 PM

This Spanish menu pairs a simply roasted, paprika-rubbed pork tenderloin with a nutty, roasted-pepper romesco and saffron rice for comfort; bright tomato salad and charred green beans add freshness and texture while quick garlic shrimp provide a festive finish. The plan staggers oven time and short, finish-to-order stove work so one cook can complete everything from a cold start within the available window and serve hot plates at 5:00 PM.

• Roasted Spanish Pork Tenderloin with Romesco Sauce
• Saffron Rice (Arroz con Azafrán)
• Charred Green Beans with Toasted Almonds
• Warm Marinated Tomato Salad (Ensalada de Tomate)
• Gambas al Ajillo (Spanish garlic shrimp)
• Kid-friendly Citrus Spritz (Spanish-style orange spritz)
• Adult beverage: Rioja Crianza (red wine, 1 bottle)

2. FULLY EXECUTABLE RECIPES

Roasted Spanish Pork Tenderloin with Romesco Sauce

Equipment

• Oven preheated to 425°F
• 12" rimmed baking sheet or 9"x13" roasting pan
• Instant-read thermometer
• Small mixing bowl
• Blender or food processor (for romesco)
• Rubber spatula
• Chef's knife and cutting board

Ingredients

• Pork tenderloin, 2.5 lb (one whole piece)
• Extra virgin olive oil, 2 tbsp
• Smoked paprika (pimentón de la Vera), 2 tbsp
• Garlic, 4 cloves, peeled and minced ⁺
• Kosher salt, 1.5 tsp
• Ground black pepper, 1 tsp

Romesco sauce (makes ~1.5 cups)

• Jarred roasted red peppers, drained, 12 oz jar (use whole jar)
• Blanched almonds, 3/4 cup (toasted) ⁺
• Garlic, 2 cloves, peeled ⁺
• Sherry vinegar, 2 tbsp ⁺
• Extra virgin olive oil, 1/3 cup ⁺
• Tomato paste, 2 tbsp
• Smoked paprika (pimentón), 1/2 tsp
• Kosher salt, 1/2 tsp

Practical substitutions

• Jarred roasted red peppers: if unavailable, roast 2 large red bell peppers under broiler until charred, place in a bowl covered for 10 minutes, peel and use. This adds ~10 minutes.
• Blanched almonds: use whole raw almonds toasted briefly if blanched not available.
• Sherry vinegar: substitute red wine vinegar if necessary.

Cooking / Baking

• Oven: 425°F
• Target internal temperature: 145°F (per USDA recommended final temp for pork), then rest 10–15 minutes before slicing.
• Total cook time: 35 minutes (10 minutes active prep + 25 minutes roast). Romesco: concurrent 15 minutes (toasted almonds + blending).

Instructions

1. Preheat oven to 425°F. Line the roasting pan with foil if desired for easier cleanup.
2. Pat the pork tenderloin dry with paper towels. In a small bowl combine 2 tbsp olive oil, 2 tbsp smoked paprika, 4 cloves minced garlic, 1.5 tsp kosher salt, and 1 tsp black pepper; make a paste.
3. Rub the paste all over the tenderloin. Place the tenderloin on the rack or center of the roasting pan.
4. Roast uncovered in preheated oven for 22–25 minutes, or until the instant-read thermometer reads 145°F in the thickest part. Begin checking at 20 minutes; ovens vary.
5. While pork is roasting, make the romesco: toast 3/4 cup blanched almonds in a dry 8" skillet over medium heat, stirring, until fragrant and light golden, 3–4 minutes. Transfer almonds to blender/food processor to cool briefly.
6. To blender, add drained jarred roasted red peppers, toasted almonds, 2 cloves garlic, 2 tbsp sherry vinegar, 2 tbsp tomato paste, 1/3 cup olive oil, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt. Blend until smooth but slightly textured; scrape down sides with a spatula. Taste and adjust salt.
7. When pork reaches 145°F, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes (will rest while other items finish). Reserve pan juices for extra flavor if desired.
8. At service time, slice pork into 1/2" medallions and spoon romesco alongside or over the slices.

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Saffron Rice (Arroz con Azafrán)

Not low-carb: rice.

Not paleo: rice.

Equipment

• 2–3 quart heavy-bottomed saucepan with tight-fitting lid
• Measuring cups and spoons
• Fork for fluffing

Ingredients

• Short-grain rice (or medium-grain Spanish rice), 2 cups
• Chicken stock, low-sodium, 3.5 cups
• Olive oil, 1 tbsp ⁺
• Small yellow onion, 1 medium, finely diced (about 1 cup)
• Saffron threads, 1/4 tsp (crush lightly and bloom)
• Warm water to bloom saffron, 2 tbsp
• Kosher salt, 1 tsp

Practical substitutions

• If short-grain rice (bomba) is unavailable, use medium- or long-grain white rice (not instant); adjust liquid if package indicates different ratio: this recipe uses 1:1.75 rice:liquid.

Cooking / Baking

• Stove: medium to low heat
• Total cook time: 25 minutes (5 minutes active + 20 minutes simmer)

Instructions

1. Put saffron threads in 2 tbsp warm water and set aside to bloom 5–10 minutes.
2. Heat 1 tbsp olive oil in saucepan over medium heat. Add diced onion and 1 tsp kosher salt; cook, stirring occasionally, until translucent, 4–5 minutes.
3. Add 2 cups rice and stir to coat rice in oil and onion, 1 minute.
4. Add 3.5 cups chicken stock and saffron with its soaking water. Increase heat to bring to a boil.
5. When boiling, reduce heat to low, cover, and simmer gently for 18 minutes without lifting the lid.
6. After 18 minutes, remove from heat and let sit, still covered, 2 minutes. Uncover and fluff with a fork. Keep covered and off direct heat until plating; rice holds well for 10–15 minutes.

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Charred Green Beans with Toasted Almonds

Not low-carb: bean.

Not paleo: bean.

Equipment

• 10" cast-iron skillet or heavy sauté pan
• Tongs
• Knife and cutting board

Ingredients

• Fresh green beans, trimmed, 1.5 lb
• Extra virgin olive oil, 1 tbsp ⁺
• Garlic, 2 cloves, thinly sliced ⁺
• Blanched almonds (from consolidated amount), 1/2 cup sliced or chopped (use part of the blanched almonds supply) ⁺
• Kosher salt, 1 tsp
• Lemon zest, from 1 lemon (about 1 tsp)

Practical substitutions

• Use haricots verts if available for a thinner, tender bean; adjust cooking time 1–2 minutes less.

Cooking / Baking

• Stove: medium-high
• Total cook time: 12 minutes

Instructions

1. Bring a medium pot of salted water to a boil. Blanch green beans 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath or run under cold water to stop cooking; drain and pat dry.
2. In a 10" skillet over medium-high heat, add 1 tbsp olive oil. Add sliced garlic and toast 30 seconds until fragrant but not browned.
3. Add green beans and sauté, stirring and turning, 4–6 minutes until they begin to char in spots and are heated through.
4. Stir in 1/2 cup sliced almonds and continue tossing 1–2 minutes until almonds are warmed and lightly toasted.
5. Season with 1 tsp kosher salt and finish with lemon zest. Transfer to a serving bowl and keep warm.

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Warm Marinated Tomato Salad (Ensalada de Tomate)

Not low-carb: sugar.

Not paleo: sugar.

Equipment

• Medium mixing bowl
• Knife and cutting board

Ingredients

• Ripe tomatoes, 4 medium, cut into wedges
• Small red onion, 1 (or 1/2 large), thinly sliced
• Extra virgin olive oil, 2 tbsp ⁺
• Sherry vinegar, 2 tbsp ⁺
• Kosher salt, 1 tsp
• Fresh parsley, 1/4 cup chopped (reserve from consolidated parsley) ⁺

Practical substitutions

• If using less-ripe tomatoes, sprinkle a tiny pinch (1/4 tsp) sugar into dressing to brighten.

Cooking / Baking

• No heat
• Total cook time: 10 minutes active (slicing + final toss)

Instructions

1. Combine 2 tbsp olive oil and 2 tbsp sherry vinegar with 1 tsp kosher salt in a small bowl and whisk.
2. In the mixing bowl, combine tomato wedges and sliced red onion. Hold dressing aside until final assembly.
3. Dress the tomato salad at most 5 minutes before serving (see timeline). Toss gently with parsley and serve warm/room temperature.

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Gambas al Ajillo (Spanish Garlic Shrimp)

Equipment

• 10" skillet
• Tongs or slotted spoon
• Small bowl

Ingredients

• Raw shrimp, peeled and deveined, 1.5 lb (medium)
• Extra virgin olive oil, 1/2 cup ⁺
• Garlic, 6 cloves, thinly sliced ⁺
• Red pepper flakes, 1/8 tsp (optional mild base — keep minimal)
• Kosher salt, 3/4 tsp
• Fresh parsley, 2 tbsp chopped ⁺
• Lemon, 1/2, juice only

Practical substitutions

• Use thawed frozen shrimp if fresh not available; pat dry to prevent steaming.

Cooking / Baking

• Stove: medium-high
• Total cook time: 8 minutes (start and finish to order; do not cook early)

Instructions

1. Pat shrimp dry and toss with 3/4 tsp kosher salt.
2. Heat skillet over medium-high. Add 1/2 cup olive oil and sliced garlic; warm gently 1 minute to infuse oil but do not brown the garlic.
3. Add shrimp in a single layer; cook 1.5–2 minutes per side until opaque and just cooked through (total 3–4 minutes). Add a pinch (1/8 tsp) red pepper flakes for a very mild base; for truly mild household, omit flakes and provide chili oil at table.
4. Finish with 1/2 lemon juice and 2 tbsp chopped parsley. Transfer to a shallow serving dish and serve immediately.

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Kid-friendly Citrus Spritz (Spanish-style orange spritz)

Not low-carb: orange juice.

Not paleo: sugar.

Equipment

• Pitcher
• Tall glasses and ice

Ingredients (total for 5 servings)

• Orange juice (store-bought or fresh), 2.5 cups (20 fl oz)
• Sparkling water, chilled, 2.5 cups (20 fl oz)
• Granulated sugar, 2 tbsp
• Orange slices for garnish, 1 orange

Practical substitutions

• If you prefer less sugar, reduce to 1 tbsp; if fresh OJ is unavailable, use high-quality carton OJ.

Cooking / Baking

• No heat
• Total cook time: 5 minutes (chill recommended)

Instructions

1. In pitcher dissolve 2 tbsp sugar in 1/4 cup warm water (or stir directly into orange juice if fine-grained sugar). Chill if time permits.
2. Just before serving, combine 2.5 cups orange juice with 2.5 cups chilled sparkling water. Stir gently.
3. Pour over ice in individual glasses and garnish with orange slice.

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Adult Beverage: Rioja Crianza (red wine)

Equipment

• Wine glasses

Ingredients

• Rioja Crianza red wine, 1 bottle (750 ml). Serve slightly below room temperature (60–65°F).

Cooking / Baking

• No cooking
• Total cook time: 0 minutes

Instructions

1. Chill bottle in refrigerator for 30 minutes before serving if stored at room temp, or allow to warm slightly if too cold. Open at service and decant if desired.

3. LINEAR TIMELINE (4:10 PM–5:00 PM)

• 4:10 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Preheat oven to 425°F. Pat pork dry and mix rub (2 tbsp olive oil, 2 tbsp smoked paprika, 4 cloves minced garlic, 1.5 tsp salt, 1 tsp pepper). Rub pork and place on roasting pan; set timer when placing in oven at 4:20 PM.
• 4:20 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Put pork into preheated oven to roast (plan 22–25 minutes). Set timer for 20 minutes to start checking.
• 4:25 PM: Saffron Rice — Start rice: heat 1 tbsp olive oil in saucepan and sauté the diced onion 4–5 minutes, bloom saffron in 2 tbsp warm water, then add 2 cups rice and 3.5 cups chicken stock; bring to boil, then reduce to low and cover to simmer 18 minutes.
• 4:30 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Begin romesco prep: toast 3/4 cup blanched almonds in a dry skillet 3–4 minutes until fragrant; move almonds to blender to cool.
• 4:33 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — In blender add drained jarred roasted red peppers, toasted almonds, 2 cloves garlic, 2 tbsp sherry vinegar, 2 tbsp tomato paste, 1/3 cup olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt; blend to texture and set aside. Clean workspace and return to oven check.
• 4:40 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Check pork at ~20 minutes; continue roasting until internal temp 145°F (expected 4:40–4:45). Keep rice covered on low.
• 4:43 PM: Charred Green Beans with Toasted Almonds — Blanch 1.5 lb trimmed green beans in boiling salted water 2 minutes, shock in cold water, drain and pat dry; set aside.
• 4:45 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Remove pork from oven when it reaches 145°F (target); transfer to cutting board, tent loosely with foil and let rest (10–15 minutes). Reserve pan juices if desired.
• 4:45 PM: Charred Green Beans with Toasted Almonds — Heat 1 tbsp olive oil in 10" skillet over medium-high; add 2 sliced garlic cloves and toast 30 seconds.
• 4:46 PM: Charred Green Beans with Toasted Almonds — Add blanched green beans to skillet and sauté 4–6 minutes until charred in spots; add 1/2 cup sliced almonds and toss 1–2 minutes; season with 1 tsp salt and lemon zest; transfer to serving bowl and keep warm.
• 4:50 PM: Saffron Rice — Rice finishing: after 18 minutes simmer, remove from heat, rest covered 2 minutes, then fluff with fork; keep covered and off direct heat until plating.
• 4:50 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Warm romesco briefly if needed in a small saucepan on low, stirring 1–2 minutes; keep warm.
• 4:52 PM: Gambas al Ajillo — Start shrimp: heat 1/2 cup olive oil and sliced 6 garlic cloves over medium heat to infuse, 1 minute.
• 4:52 PM: Warm Marinated Tomato Salad — Assemble salad ingredients (tomatoes and sliced onion) and have dressing ready; do not dress yet.
• 4:53 PM: Gambas al Ajillo — Add 1.5 lb shrimp in single layer; cook 1.5–2 minutes per side until opaque (total 3–4 minutes); add parsley and 1/2 lemon juice and transfer shrimp to serving dish to keep hot.
• 4:56 PM: Gambas al Ajillo — Finish and check shrimp; keep covered briefly.
• 4:56 PM: Roasted Spanish Pork Tenderloin with Romesco Sauce — Slice pork into 1/2" medallions (pork rested ~11 minutes). Spoon some pan juices into romesco if desired and arrange sliced pork on warm platter with romesco alongside.
• 4:58 PM: Warm Marinated Tomato Salad — Toss tomatoes and onion with dressing (2 tbsp olive oil + 2 tbsp sherry vinegar + 1 tsp salt) and parsley; transfer to serving bowl. (Finish-to-order: dress now so tomatoes don’t get soggy.)
• 4:58 PM: Final plating — Reheat/adjust any warm sides quickly on stovetop 1–2 minutes if needed (green beans or rice), spoon rice onto plates or family bowl, add pork slices with romesco, place shrimp and green beans on platter, give guests citrus spritz and open wine.
• 5:00 PM: Serve — Family-style service at table; enjoy.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic, 14 cloves (approx 3–4 heads) ⁺
• Yellow onion, 1 medium
• Ripe tomatoes, 4 medium
• Green beans, 1.5 lb
• Lemons, 2
• Fresh parsley, 1/2 cup chopped (approx 1 medium bunch) ⁺
• Orange (for garnish), 1

Meat / Seafood

• Pork tenderloin, 2.5 lb
• Raw shrimp, peeled and deveined, 1.5 lb

Dry Goods / Pantry

• Extra virgin olive oil, 1 1/4 cups total (20 tbsp) ⁺
• Kosher salt, 2 tbsp total ⁺
• Ground black pepper, 2 tsp ⁺
• Smoked paprika (pimentón de la Vera), 2 1/2 tbsp
• Short-grain or medium-grain rice, 2 cups
• Chicken stock (low-sodium), 3.5 cups
• Saffron threads, 1/4 tsp
• Jarred roasted red peppers, 12 oz jar
• Blanched almonds, 1 1/4 cups total (use for romesco + garnish) ⁺
• Sherry vinegar, 1/4 cup total (4 tbsp) ⁺
• Tomato paste, 2 tbsp
• Granulated sugar, 2 tbsp
• Red pepper flakes, 1/8 tsp

Drinks

• Orange juice (bottled or fresh), 20 fl oz (2.5 cups)
• Sparkling water (chilled), 20 fl oz (2.5 cups)
• Rioja Crianza red wine, 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper oil or Spanish chili oil for adult diners who want more heat; coarse sea salt for finishing; extra sherry vinegar for salad table-side.
• Global substitutions: if jarred roasted red peppers are unavailable, briefly roast fresh bell peppers under broiler (adds ~10 minutes); if blanched almonds are not stocked, use whole almonds and toast; saffron may be substituted by 1/4 tsp turmeric for color-only (flavor will differ).
• Child-safety notes: keep hot pans and the bowl of olive oil for gambas al ajillo out of reach until the adult plates the shrimp; do not let children handle hot pans or the sliced knife used for pork.
• Timeline risk(s): The tightest execution window is 4:50–5:00 PM when pork is being sliced, shrimp are being cooked finish-to-order, the tomato salad is being dressed, and final plating happens. This period requires rapid, prioritized actions and steady timing.
• Practical mitigation mindset: Prioritize finish-to-order hot items (shrimp) and slicing of resting pork. Keep mise en place complete and serving plates ready before 4:50 PM. Have utensils, platters and all dressings measured and within reach so you can move quickly through the 4:50–5:00 minute window. If you fall behind, stop the shrimp momentarily and keep it warm covered for 1–2 minutes rather than overcook.
• The latest safe start time: You can start as late as 4:10 PM for a 5:00 PM serve.