Okay for me and what typical week would look like historically-
Take a whole chicken -take the breast off and cube and fry with peppers , tinned toms, bay leaves, thyme paprika ,onions , garlic and carrot , tom puree , splash vinegar , rice and water and splash olive oil to make chicken and rice - this is not paella it’s ‘arroz con pollo’ -chicken n rice.
With the remaining carcass with legs intact , boil in loads water , an onion , carrots, stick celery,, and an 2 inch of chorizo ring (save the rest) for an hour. Strain and save 2/3 the stock separately. Then in the existing stock strip the carcass of the chicken , chop the carrot n onion and the chorizo put all back into the stock. Reboil and add a handful of broken spaghetti or crushed pasta per two people till cooked then crack in an egg or two per person with a splash of olive oil of you have it. Eat with bread
Fry some thinly sliced potatoes and onions Take spinach or any greens you have, fry in with lots and lots of garlic (save half if this in a Tupperware) now and add some chick peas and paprika and some of the chicken stock you saved earlier in the week. Crack in some eggs and mix in. Eat with bread and tomato salad.
With the pots and greens you saved make a tortilla with lots of eggs another couple inches of chorizo finely chopped if you want to and serve with tinned tuna salad
using all most of all remaining stock make a butternut squash soup with as much squash as you can , onion and carrot and lots bay leaves and garlic , have this Spanish style as a ‘first plate ‘ followed by a slice of fried meat and a sliced tomato with salt and olive oil - if can’t afford meat a one or two egg omelet per person as a ‘second plate will suffice OR the left over tortilla from day before
Lentils/butter beans/chick peas and Chorizo- final bit of stock left simmer with fried onions, green pepper, carrot, garlic, bay leaf, thyme, smoked paprika, green lentils, rest of chorizo ring, cubed potatoes the beans, splash vinegar, all the olive oil you can spare, bacon rinds if have them and then let the magic happen
eat with bread
Pisto
Fry onions, peppers, garlics, courgette and aubergine
then addd tom puree and tinned tons or pasata , splash vinegar , stock or water, bay leaf and lots salt
cook down
eat with boiled rice and fried eggs
or meat/fish on the side of can afford it
Migas
Roughly hand chop /grate chunky breadcrumbs - wet with water and make very damp but not soggy
fry chorizo, few slices Jamon ( use bacon if easier) and peppers and whole garlic in olive oil and smoked paprika
add the breadcrumbs and slow fry for ages constantly moving until the moisture in the crumbs dries out and the dish comes together deep red and unctuous
-eat with fried eggs on top chopped in and grapes on the side of you really want to be authentic
there’s more but that what my kids grew up
on