A Spanish menú del día is a set lunch built around a starter, a substantial main course, and often fruit or a simple dessert. This home-style version pairs tomato-and-bread salmorejo with chicken, rice, and vegetables, then finishes with orange; the courses can be served separately or adapted to what is in season.

Ingredients

For the salmorejo:
1½ lb (680 g) ripe tomatoes, cored and roughly chopped
5 oz (140 g) day-old rustic bread, crusts included, torn into pieces
1 small garlic clove, peeled
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) sherry vinegar, or red wine vinegar
½ tsp (3 g) fine salt, plus more to taste
2 tbsp (30 ml) cold water, only if needed to blend
For the chicken and rice:
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tsp (6 g) fine salt, divided
½ tsp (1 g) black pepper
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 red bell pepper, chopped, about 1 cup (150 g)
2 garlic cloves, minced
1 tsp (2 g) sweet paprika
1 cup (200 g) short- or medium-grain rice
1 can (14.5 oz / 411 g) diced tomatoes, with juices
2 cups (475 ml) low-sodium chicken broth, plus up to ¼ cup (60 ml) if needed
1 cup (150 g) frozen peas
2 tbsp (8 g) chopped fresh parsley, divided
1 lemon, cut into wedges
To finish:
4 oranges, peeled and cut into wedges or rounds

Instructions

Make the salmorejo. Put the chopped tomatoes, bread, garlic, vinegar, and salt in a blender. Leave for 10 minutes so the bread softens, then blend until smooth. With the blender running on low, gradually pour in the olive oil. Add cold water a tablespoon at a time only if the mixture is too thick to blend. Taste and adjust the salt or vinegar.
Transfer the soup to a covered container and refrigerate while you prepare the main course. It can chill for the time it takes to cook the rice; it is also fine to make it a day ahead.
Brown the chicken. Pat the chicken dry and season it with the pepper and half the salt. Heat the olive oil in a wide, heavy pot or deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for about 4 minutes, turning once. It does not need to be cooked through yet. Move it to a clean plate.
Cook the vegetables. Lower the heat to medium. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and paprika for 30 seconds. Add the rice and stir for 1 minute to coat the grains.
Simmer the rice. Stir in the canned tomatoes, broth, and remaining salt, scraping the bottom of the pot. Return the chicken and any juices to the pot. Bring to a gentle boil, then cover, reduce the heat to low, and cook for 18 minutes. Keep the lid on; frequent lifting releases steam and can leave the rice undercooked.
Scatter the peas over the rice, cover again, and cook for 5 minutes. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum for chicken is 165°F (74°C). If they have not reached that temperature, cover and cook in 2-minute intervals, checking again. If the rice is still firm and the pot looks dry, add up to ¼ cup (60 ml) hot broth or water and continue cooking.
Turn off the heat and leave the covered pot to rest for 5 minutes. Fluff gently with a fork and fold in half the parsley. Serve with lemon wedges and the remaining parsley.
Serve the meal. Pour the chilled salmorejo into four bowls. Serve the chicken and rice as the main course, followed by the orange wedges. Bring the courses out one at a time for a Spanish-style set lunch, or serve the soup and main together for a simpler meal.

Tips

Choose ripe, flavorful tomatoes for the soup; pale or out-of-season tomatoes make a less vivid salmorejo. If they are especially juicy, use less added water rather than more bread.
Day-old rustic bread gives the soup body. If you do not have it, use plain stale white bread; avoid strongly flavored seeded or sweet bread. Sherry vinegar is traditional in many versions, while red wine vinegar is a practical substitute with a slightly different flavor.
Use a wide pot with a close-fitting lid so the rice cooks evenly. Keep the simmer low once covered, and resist stirring during the cooking time, which can make the rice gummy.
For easier service, make the soup earlier in the day and refrigerate it. Keep raw chicken and its juices separate from ready-to-eat ingredients, and wash hands, boards, and utensils after handling it.

Serving Suggestions

For a classic set-lunch rhythm, offer a modest bowl of salmorejo first, the chicken and rice as the filling course, and fruit afterward. A small piece of crusty bread can accompany the main course, though the rice already makes it substantial. Serve water alongside the meal; the lemon and parsley provide a fresh finish without requiring an extra sauce.

Variations

Menus del día vary by restaurant, region, season, and household; there is no single fixed combination. For a seafood direction, replace the chicken with peeled raw shrimp, but add it only near the end and cook until opaque and 145°F (63°C) at the thickest part. For a meat-free main, use drained chickpeas instead of chicken and vegetable broth; stir the chickpeas in with the peas so they heat through without breaking apart. You can also swap the peas for chopped green beans, adding them with the broth so they have time to soften.

For a lighter starter, serve sliced tomato dressed with olive oil and salt instead of salmorejo. If you want a more traditional garnish for the soup, top each bowl with chopped hard-boiled egg and a little finely diced cured ham; keep those toppings refrigerated until serving. The orange dessert can be replaced with seasonal fruit or plain yogurt.

Storage and Reheating

Refrigerate the soup and chicken rice in separate shallow, covered containers within 2 hours of cooking. The rice and chicken keep for 3–4 days in the refrigerator at 40°F (4°C) or colder; salmorejo is best within 2–3 days. Freeze the cooked chicken and rice for up to 2 months for best quality, but do not freeze the soup if you want its smooth texture.

Reheat only the portion you plan to eat. Warm the rice and chicken in a covered saucepan over medium-low heat with a splash of broth or water, stirring occasionally, or microwave in a covered, microwave-safe dish and stir partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Do not leave cooked rice at room temperature for more than 2 hours; discard food left out longer.

Frequently Asked Questions

What does menú del día mean?
A menú del día is a set daily meal, commonly offered at lunchtime in Spain. The specific courses and price vary, but it often includes a starter, a main dish, and dessert or coffee.

Is this a traditional Spanish menu?
It is a home-cookable menu inspired by familiar Spanish dishes, not a claim to represent every region or a fixed traditional set. Restaurants and families choose different starters, mains, and desserts according to local ingredients and the day.

Can I make the salmorejo ahead?
Yes. Prepare it up to a day ahead, cover it, and refrigerate. Stir or briefly blend it before serving if it separates, and adjust the seasoning after chilling.

Can I use long-grain rice?
You can, but the texture will be less cohesive than with short- or medium-grain rice. Long-grain rice may also need a different liquid ratio and cooking time, so follow the package guidance and check the chicken’s temperature independently.

Can I cook the rice and chicken ahead?
Yes. Cool and refrigerate them promptly in shallow containers, then reheat the portion you need to 165°F (74°C). Add a splash of broth or water to loosen the rice as it warms, and avoid repeatedly reheating the full batch.

What can replace the chicken?
Chickpeas make an easy vegetarian alternative; use vegetable broth and add drained chickpeas near the end to warm through. Shrimp can also work, but cook it separately or add it near the end and verify it reaches 145°F (63°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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