The best typical Easter meals in Spain

Typical Easter meals in Spain

The Easter gastronomy is characterised by a series of traditional dishes that are simple and tasty. Aiming for humility in the kitchen, but at the same time nourishing body and soul. All this while respecting the tradition of doing without meat on our tables. Here are some of the typical Easter meals.

Stew

The vigil stew is the most emblematic dish during Holy Week. Born from the ban on eating meat on Good Friday imposed by the Catholic Church in the past, this stew replaced ingredients such as bacon, ribs, black pudding or chorizo with a source of protein that the Church did allow: fish, specifically and more typically, salted cod. A dish that can be enjoyed during Easter Week in an equally emblematic place: Casino Alcalá, in the Plaza Cervantes in Alcalá de Henares. A space that, together with this dish, transports you through the history of the city.

Cod

Related to the potaje de vigilia, the cod is the protein par excellence in times of Lent. Its enormous capacity to be preserved for long periods of time, in addition to its innumerable benefits in providing the necessary nutrients in times of meat shortage, makes it a must this Easter.

Hornazo

The hornazo belongs to the culture of Salamanca. This delicious pastry filled with chorizo, fresh pork loin, ham and mostly hard-boiled egg, brings back memories of the end of Lent. It is a symbol of celebration and is still made today to revive the medieval spirit of the 16th century from which this dish originates.

Roast Lamb

This dish crowns Holy Week. Tradition proposes lamb as the dish to celebrate the end of the week with the resurrection of Christ. Nowadays, this dish coincides with the perfect time to be made, when the sheep have been feeding on fresh, natural grass, which improves the texture and flavour of the meat.

Garlic Soups

This soup plate has humble origins linked to the fasting and abstinence of Lent. It is known that the recipes circulated in Zamora's houses, where the main thing was to use the leftover bread in an ingenious way to make a hearty dish to replace the meat. This delicious recipe with garlic as the third ingredient is comforting and nutritious, ideal for this time of year.

Filloas

This preparation based on flour, water, broth or milk, and sometimes blood, egg and sugar or honey, filloas are a typical Galician sweet, a favourite of those with a sweet tooth. It is not known whether they have their origins in pre-Christian peoples, the Romans or the Celts, but what we can say is that they are an essential Galician Easter treat and undoubtedly delicious.

Typical Easter desserts in Spain

A good typical Easter meal is not the same if it is not accompanied by an equally good dessert. And as nobody is bitter for a sweet, we want you to know the desserts that you have to make the most of this time of year.

Torrijas

The quintessential dessert that you can't say no to. Bread has never tasted so good, and in keeping with the Lenten tradition where simplicity and making the most of the menu, this dessert is made from a slice of bread soaked in milk, coated in egg batter and fried in oil, sweetened with sugar and a touch of cinnamon. A simple but infallible combination. A simple but infallible combination. Are you up for making them yourself? Discover our recipe for homemade torrijas for easter week.