Most of us know that Spain is a Catholic country, with long-standing religious traditions. Easter celebrates the resurrection of Jesus and is the most important religious feast for Christians. Starting with Ash Wednesday, the forty days leading up to Easter are called Lent (Cuaresma in Spanish), a time of prayer, penitence and fasting in preparation for Holy Week. During Lent Catholics abstain from eating meat on Fridays. That's not a problem for the Spanish, since they consume about 70 lbs. of seafood per person every year. Learn more in our article about Spanish Seafood.
You won't run out of meatless menu ideas with this list of Spanish tapa and main course recipes that can be enjoyed during Lent.
Spanish Tapas
Tortilla Espanola – Spanish Omelet
It is the best-loved and most popular dish in Spain, served at home and in cafes and bars. It can be eaten for dinner or as a tapa. With only 4 essential ingredients, it is not a difficult dish to make.
Calamares a la Romana – Fried Squid Rings
You probably know this famous and very popular Spanish tapa by the Italian name "Calamari." In any language, fried squid is a wonderful appetizer and guaranteed to disappear as fast as you put out a plate!
Gambas al Ajillo - Shrimp in Garlic
One of the most common tapas of Spain, this dish is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.
Patatas Bravas – Bravas Potatoes
This classic Spanish dish is served in bars all over Spain. The sauce has a slight bite from a few drops of Tabasco, hence the name bravas, which means "fierce."
Patatas Alioli – Alioli Potatoes
Who can resist warm, lightly fried chunks of potatoes covered in a creamy garlic mayonnaise sauce? Not us! Try serving these on a large plate with patatas bravas, and your can switch between a spicy sauce and a creamy one.
Empanadas Gallegas - Galician Turnovers
Empanadas are turnovers that originated in Galicia, a northwestern province in Spain. Emapanadas Gallegas or in English, Galician Turnovers are very popular and have spread not only to every region in Spain, but all over Latin America and beyond. They are delicious and surely owe their popularity to tasty fillings. Tuna filling is very typical and perfect to enjoy during Lent.
Mejillones Rellenos or Tigres - Stuffed Mussels
Tigres are a very popular tapa in Northern Spain. A mouth-watering appetizer, many visitors yearn to eat tigres when they return home. Learn how to prepare them with our step-by-step recipe.
Almejas a la Pescadora - Clams a la Pescadora
Clams a la Pescadora is a delicious and easy tapa recipe. This is a simple dish made with fresh clams, cooking in a white wine and garlic sauce. Serve it with a fresh baguette to soak up the sauce.
Huevos Rellenos de Gambas - Deviled Eggs with Shrimp
Huevos rellenos or Deviled Eggs are popular in Spain. Made with the standard yolks and mayonnaise, they contain a twist - finely-chopped shrimp!
Huevos Rellenos de Atun – Deviled Eggs with Tuna
This is a second deviled egg recipe, again made with the standard yolks and topped with mayonnaise, but they are stuffed with a mixture of tuna and tomato sauce! This is an easy-to-make tapa that has a surprisingly unique flavor that everyone loves, even those who are not fish-lovers.
Banderillas
Banderillas are named after the barbed darts used in bullfights and are one of the most typical tapas you will see in Spain. They are colorful and very tasty with a glass of wine or sherry. If you do not have time or the inclination to cook, but would like to prepare an easy Spanish tapa, banderillas are for you!
Spanish Main Courses
Paella Vegetariana – Vegetarian Paella
Valencia is a region on the Mediterranean coast of Spain, between Barcelona and Murcia. There are as many versions of paella as there are cooks in Spain! Paella Vegetariana is a vegetarian version of Valencia’s signature rice dish. Instead of chicken or seafood, vegetables fill in and create a tasty and satisfying vegetarian rice dish.
Fish and Clams in Wine Sauce
A simple and rich-tasting, this seafood dish combines two favorites of Spanish cuisine – clams and garlic! It is the perfect Lenten dish and won’t leave you hungry. Be sure to have plenty of fresh French-style bread on hand for dunking in the sauce.
Bacalao con Tomate – Cod Fish with Tomato Sauce
Bacalao is Spanish for Cod fish. This is a simply wonderful fish dish from Central and Northern Spain. Salty, dry cod is soaked, then breaded and fried, and finally sautéed with tomato sauce and roasted red peppers.
Pescado Frito con Salsa de Cebolla – Fried Fish with Onion Sauce
Covered in a sauce of olive oil, sautéed onions and vinegar, lightly fried fish is a delicious and tangy main course. Serve it with rice and a fresh green salad for a healthy meal.
Urta a la Roteña – Baked Snapper a la Roteña
In the Southern Spanish city of Rota, snapper is so popular that there is an annual snapper festival! Baked snapper with tomato sauce, garlic, onion and peppers is a dish that is simple to make and a tasty main dish when served with new potatoes.
Sardinas a la Santanderina - Sardines Santander Style
This dish is from Santander, on the north coast of Spain. Fresh sardines are fried, then sautéed with tomato sauce.
