Running right alongside Brazil 2014, this is my day-by-day story of how Spain won the last World Cup. You can catch up on previous posts.
These stories are from Spain: The Inside Story of La Roja’s Historic Treble, by Graham Hunter
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If at Euro 2008 the doctor who controlled their diet, Jordi Candel, was colloquially known to his players as Doctor Hambre (Dr Hunger), things under Dr Celada have changed a trifle now. Well, not a trifle, perhaps a low-fat Greek yoghurt sprinkled with apricot shavings.
Javier Arbizú has been Spain’s chef for over two decade and while the contents of the menus remain strictly controlled, there are now wider choices and some of the salad options are unlimited.
In Austria, Pepe Reina, Arbeloa, Rubén de la Red and Sergio Ramos used to sneak down to pinch stuff from the hotel kitchen. Nevertheless, every single Spain player loses a few kilos during a tournament like this, no matter how hard they try.
This is how they roll at mealtimes:
Training days
Breakfast (8:30-9:00)
freshly-squeezed orange juice and coffee with skimmed milk
egg white omelette with dried fruit/nuts
buffet of yogurt, toast, turkey cold-cuts, low-fat cheese, plus four choices of fresh fruit
Lunch (13:30-14:00)
asparagus/tuna salad
Choice of pasta, rice, lasagne, vegetable cream soup, fish, beef or chicken
fruit
water, one bottle of red wine split between every four players
Snack (17:30)
fruit salad
Dinner (21:30-22:00)
choice of salads
pasta, rice, lasagne, creamed vegetable soup, fish and chicken (no red meat is allowed at dinner)
fruit
water, one bottle of wine divided between four
Match days
Breakfast (8:30-9:00)
as training days
Lunch (11:30-12:00 on June 16, 13:30-14:00 on June 21 and June 25)
tuna/asparagus salads
Choice of spaghetti, creamed vegetable soup, potato puree or chicken breast
fruit
water, one bottle of wine split between four players
Dinner (21:30-22:00 on June 16, 23:30-00:00 on June 21 and June 25)
Choice of jamón serrano, pork chop, Spanish tortilla, sirloin steak and four types of pastas with sauce
fruit
water and a bottle of wine between every four players
When red meat is served, it is in very small portions (no more than 100g), there is no sugar involved anywhere, no onions in the dishes on match day, always skimmed milk and players are always encouraged to opt for fish ahead of meat. Pepe Reina needs persuading.
Chef Arbizú began his visits to South African fish markets a year ahead of the tournament and has found it to be the most abundant, tasty fish assortment he has seen in his professional life.
