Meatless Spanish Tapas Recipes for Lent and Througout the Year

Source: – By , Guides

 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. Catholics abstain from eating meat on Fridays during Lent. 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 tapas recipes for Lent – and they can be enjoyed anytime of year.

Spanish Tapas for Lent

Almejas a la Murciana – Murcian-Style Clams

This recipe for clams in a brightly colored sauce is quick, easy and full of rich Spanish paprika flavor. Serve as a tapa with rustic bread, or as a light dinner with rice.

Tortilla Espanola – Spanish Omelet

It is the best-loved and most popular dish in Spain, served at home and in cafes and bars. Eat for dinner or as a tapa. With only 4 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 Spanish tapas, this is quick, easy and FULL of garlic flavor. Everyone will ask 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 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 Eggplant Spread Tapa

Sautéed eggplant, garlic, green onions and olive oil is whirled in a food processor until smooth. Spread over rustic bread.

Cod with Caramelized Leek and Orange –  Bacalao con Pueros Caramelizados

The salty flavor of the cod combines with the sweet and sour flavor of the caramelized leek and vinegar to create a unique and tasty appetizer.

Fried Cod Fish Ball Tapas – Bolas de Bacalao Frito

These little cod fish calls are light, fluffy and practically melt in your mouth. Serve with “alioli” sauce (garlic mayonnaise) and/or “sofrito” (tomato sauce) for a unique and tasty appetizer.


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Filed under Food, Lent, Spain

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