6 authentic Semana Santa dishes to explore in Seville

One of the best ways to experience Holy Week is through its food. Here are Spain and the Chef´s recommendations for six delicious dishes you should try. If you haven't heard yet, what Spain and the Chef is about, find out here.

WHAT TO EXPECT ON THE MENU WHEN VISITING SEVILLE DURING SEMANA SANTA?

The variety of typical dishes is extensive, from sweets with a strong religious accent, to savory dishes with prominence of vegetables and fish, highlighting cod, which you can even enjoy as tapa! Curious about the bite-sized format? Check out our instagram reel to see some typical Easter tapas and whet your appetite.

WHY IS COD TYPICAL DURING HOLY WEEK?

During Lent and Semana Santa, the consumption of meat was forbidden in Catholic Spain, and only those who could afford the "bula de carne" had access to it. The so-called "meat indulgence" was an ecclesiastical dispensation that, for an agreed price, allowed the consumption of meat and its derivatives on many of the days that the Catholic calendar designated as days of abstinence.

Most people were not that lucky and, as a consequence, elaborated equally tasty and nutritious dishes without meat, which are the basis of the current tradition. Cod used to be a cheap option and is easy to preserve in salt, allowing it to be transported to areas far from the sea. That is why it became one of the most favorite ingredients during Lent. 

IN SEVILLE, THE MOST POPULAR DISHES FOR THESE DATES ARE:

1. PAVÍAS

Pavías are battered and fried cod filets, dipped in flour and egg, achieving a crunchy texture on the outside and tender on the inside..

2. POTAJE DE VIGILIA

A stew with chickpeas, spinach, cod, hard-boiled egg and other vegetables, adapted for abstinence from meat during Lent.

3. BACALAO A LA SEVILLANA

Desalted cod fish cooked with tomato, onion, garlic, peppers and olives, sometimes with potatoes or hard-boiled egg to enrich the dish.

4. ESPINACAS CON GARBANZOS

Spinach with chick peas. A smaller version of the traditional “potaje”, served as a tapa with spinach and chickpeas, usually without cod.

5. BUÑUELOS DE BACALAO

Fried dough with pieces of crumbled cod, formed into small balls and fried until golden brown and crispy.

6. ADOBO

Although it is consumed year-round, during Lent and Easter it holds special significance. Adobo is made with marinated dogfish combined with spices such as oregano, peppers, oil and vinegar, then fried. Some streets in Seville are filled with the aroma of both adobo and incense during these days.

You can further explore these delicacies during our private tapas tours, in which you indulge in the culinary delights of Seville and Spain. For those looking for an enhanced traveler experience, explore our culinary immersion program, where you can experience the culinary richness of Spain every day, including hands-on cooking classes.

And if you want to learn more about Spain's culinary history and rich gastronomy from a professional chef, keep coming back here and be sure to follow us on Facebook and Instagram where we keep you updated about the seasonal culinary highlights. In the meantime, enjoy the flavors of every moment.

Óscar González Moreno