In Spain, food has always been intertwined with history, religion, and community. Nowhere is this connection more evident than during Lent, the 40 day period of reflection and preparation leading up to Holy Week. Traditionally observed in Catholic countries, Lent commemorates the forty days that Jesus spent fasting in the desert. In Spain, this period has long shaped culinary traditions, encouraging meals that are humble yet deeply flavourful.

Historically, religious guidelines discouraged the consumption of meat on certain days during Lent, particularly Fridays. As a result, Spanish cooks developed an extraordinary repertoire of dishes centered on vegetables, legumes, and especially salted cod, a preserved fish that became a staple across the Iberian Peninsula centuries ago. These dishes are not merely substitutes for meat, they are iconic recipes that celebrate Spain’s rich gastronomic heritage.

Below are five classic Spanish recipes that beautifully represent the flavours, traditions, and cultural meaning of Lent.

Potaje de vigilia

(Chickpea, Spinach and Cod Stew)

Perhaps the most symbolic Lenten dish in Spain, potaje de vigilia is traditionally served on Fridays throughout the season. Its ingredients reflect both simplicity and nourishment, legumes for sustenance, greens for freshness, and cod as the traditional Lenten protein.

Ingredients:

• 400 g dried chickpeas (soaked overnight)

• 250 g salted cod (desalted)

• 200 g fresh spinach

• 1 onion, finely chopped

• 2 cloves garlic

• 1 tomato, grated

• 1 tsp sweet paprika

• 1 bay leaf

• 3 tbsp olive oil

• Salt and pepper to taste

Method:

1. Drain the soaked chickpeas and place them in a pot with fresh water and the bay leaf. Simmer until tender (around 1/1.5 hours).

2. In a separate pan, heat olive oil and sauté the onion and garlic until translucent.

3. Add the grated tomato and paprika and cook for several minutes.

4. Add this sofrito to the chickpeas along with the cod pieces.

5. Simmer for 10–15 minutes, then stir in the spinach until wilted.

6. Adjust seasoning and serve warm.

This comforting stew is commonly prepared during family gatherings and community meals throughout Lent.

Bacalao al pil‑pil

(Cod in Garlic and Olive Oil Emulsion)

Cod is one of the most important ingredients of Spanish Lenten cuisine. The Basque dish bacalao al pil-pil highlights how simple ingredients- fish, garlic and olive oil can create a remarkably rich sauce.

Ingredients:

• 4 salted cod fillets (desalted)

• 4 cloves garlic, thinly sliced

• 200 ml extra virgin olive oil

• 1 dried chili (optional)

Method:

1. Gently warm the olive oil in a wide pan and lightly fry the garlic and chili until fragrant. Remove and set aside.

2. Place the cod skin-side down in the warm oil and cook slowly.

3. Remove the cod and allow the oil to cool slightly.

4. Using a circular motion, whisk the gelatin released from the fish with the oil until a creamy emulsion forms.

5. Return the cod to the pan, spoon the sauce over the top, and garnish with the garlic.

The name “pil-pil” refers to the gentle bubbling sound made as the sauce emulsifies. Serve hot with crusty bread for dipping and enjoy. 

Buñuelos de bacalao

(Cod Fritters)

These crispy fritters are a popular tapas style dish served during Lent, particularly along the Mediterranean coast. Light, fluffy, and aromatic, they are ideal for sharing.

Ingredients:

• 250 g desalted cod, flaked

• 120 g flour

• 1 egg

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 tbsp chopped parsley

• ½ tsp baking powder

• Water (as needed)

• Olive oil for frying

Method:

1. Mix flour, egg, baking powder, and enough water to create a thick batter.

2. Fold in cod, onion, garlic, and parsley.

3. Heat olive oil in a frying pan.

4. Drop spoonfuls of batter into the oil and fry until golden.

5. Drain on paper and serve warm.

These fritters are especially common during street celebrations leading up to Holy Week. Serve with homemade aioli or a spicy dipping sauce. 

Tortilla de espinacas

(Spinach Spanish Omelette)

While the classic Spanish omelette usually contains potatoes, Lenten versions often incorporate vegetables such as spinach or asparagus celebrating the approximate change of season and the new array of vegetables it brings with it, asparagus being one of the most popular in Spain. 

Ingredients: 

• 4 eggs

• 150 g fresh spinach

• 1 small onion

• 3 tbsp olive oil

• Salt to taste

Method: 

1. Sauté the onion in olive oil until soft.

2. Add the spinach and cook until wilted.

3. Beat the eggs with salt and combine with the vegetables.

4. Pour into a pan and cook gently on both sides until set.

This lighter dish reflects the modest spirit traditionally associated with the Lenten season.

Serve warm or at room temperature, eat on its own accompanied by a tomato salad with plenty of olive oil, or shove a slice between two slices of crusty bread and enjoy as a delicious sandwich. 

Torrijas

(Spanish Lenten Sweet Eggy Toast)

No Spanish Lenten table is complete without torrijas, one of the most beloved desserts of the season. Dating back to medieval times, this sweet was created as a way to use stale bread during a period that encouraged frugality.

Ingredients:

• 1 loaf stale bread, sliced

• 500 ml milk

• 2 eggs

• 1 cinnamon stick

• Lemon peel

• Sugar

• Olive oil for frying

• Honey (optional)

Method: 

1. Warm the milk with cinnamon and lemon peel, then let cool slightly.

2. Soak bread slices in the milk mixture.

3. Dip each slice in beaten egg.

4. Fry in olive oil until golden.

5. Sprinkle with sugar and cinnamon or drizzle with honey.

During Holy Week, bakeries throughout Spain display stacks of torrijas, filling streets with their sweet aroma.

I hope you have enjoyed our latest ebook and are left feeling inspired to make your Lenten table a little bit more Spanish this year. This cuisine demonstrates how culinary traditions evolve from faith, history, and resourcefulness. What began as religious dietary restrictions has become a treasured gastronomic heritage passed down through generations. From the hearty comfort of Potaje de vigilia to the sweet indulgence of Torrijas, these dishes capture the spirit of a season devoted to reflection, family, and community.

Today, whether one observes the religious aspects of Lent or simply enjoys the remarkable flavours it inspires, these recipes remain an essential part of Spain’s cultural identity, reminding us that some of the most meaningful traditions are shared around the table. If you make any of these recipes at home upload them to your socials and tag us @thepaellaclub with #TPCathome.