Today we crossed the border from Portugal to Spain and drove directly to the bustling city of Seville. We were treated to a Spanish traditional dinner of paella, usually eaten on the weekends because it takes so long to prepare well and is cooked in specialized large iron skillets. One of the main spices in the hearty rice dish is saffron, an expensive flavoring contributing to the dish’s distinctive yellow hue.
Two local guides led us through the cathedral, an awe-inspiring experience. Students gazed upward at the vaulted Gothic ceilings, stained glass masterpieces, and intricately carved figurines. Many climbed the 34 ramps to the top of the bell tower, including Coach Legate who continues to power through each day with a broken toe and walking boot. We also saw the ornate tomb of Christopher Columbus.
Our local guides use microphones and students wear “Whisper” headsets so we can all listen while spread out and taking pictures. It also prevents various tour guides, leading groups of many languages, from trying to speak over one another. However, it also causes some humorous misunderstandings when students only half-hear what is said or not everyone is looking in the same direction when they are speaking. For example, “Brazilian Pappillon” sounds a lot like Brazilian Papa John...
We arrived late in Costa del Sol near Malaga for a buffet dinner. This will be our launching point for Gibraltar tomorrow—our third country in three days!
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