50+ Delightful Easter Traditional Spanish Recipes You Need to Try

Easter is a time of celebration, renewal, and of course, incredible food.

In Spain, the holiday is marked by a rich culinary tradition that varies by region but is always full of flavor, history, and meaning.

From savory dishes that have been passed down through generations to sweet treats that capture the joy of the season, Spanish Easter recipes are an integral part of the celebrations.

Whether you’re looking to create a traditional Spanish Easter feast or simply add a bit of Spanish flair to your holiday menu, there are countless dishes to explore.

In this collection, we’ve curated 50+ authentic Spanish recipes that showcase the diversity and richness of the country’s Easter culinary traditions.

From hearty soups and stews to indulgent pastries and desserts, these dishes bring the spirit of Spain right to your table.

Each recipe is steeped in cultural significance and made with simple yet bold ingredients that will impress your guests and create lasting memories.

Whether you’re preparing for a family gathering or seeking new ideas for your Easter meal, these traditional Spanish recipes will elevate your holiday celebration with the flavors of Spain.

50+ Delightful Easter Traditional Spanish Recipes You Need to Try

Spanish Easter recipes are more than just meals; they are a reflection of the country’s culture, history, and love for food.

Each dish tells a story and carries the essence of Spain’s diverse regions, from the Mediterranean coast to the heart of Andalusia.

By embracing these 50+ traditional Spanish recipes, you’ll bring a touch of Spain’s vibrant culinary heritage into your own home this Easter.

Whether you choose to prepare a classic tarta de Santiago, enjoy a comforting bowl of sopa de ajo, or indulge in sweet torrijas, these dishes will make your Easter feast unforgettable.

The joy of sharing a meal with loved ones is universal, and Spanish cuisine has perfected the art of making every bite a celebration.

So, this Easter, step into the world of Spanish flavors and traditions, and let these recipes inspire your holiday meals.

Torrijas (Spanish French Toast)

Torrijas are a beloved Spanish dessert traditionally prepared during Lent and Easter. This dish is similar to French toast, but it is soaked in milk, flavored with cinnamon and sugar, and then fried to perfection. The sweetness and softness of torrijas make them a favorite treat in many Spanish households during the Easter season. They can be served warm or at room temperature and are often enjoyed with a sprinkle of powdered sugar or a drizzle of honey.

Ingredients

• 1 loaf of stale white bread (preferably the day-old variety)
• 2 cups whole milk
• 1/4 cup sugar
• 1 cinnamon stick
• 3 large eggs
• Sunflower or olive oil for frying
• 1 teaspoon ground cinnamon
• Powdered sugar (optional)

Instructions

1. Slice the stale bread into thick slices, about 1 inch thick.
2. In a saucepan, combine the milk, sugar, and cinnamon stick. Heat the mixture over low heat, stirring occasionally until the sugar dissolves, and the milk is infused with the cinnamon flavor. Remove from heat and let it cool slightly.
3. In a shallow bowl, whisk the eggs.
4. Dip each slice of bread into the milk mixture, ensuring it soaks up the liquid but doesn’t fall apart. Then, dip the soaked bread into the beaten eggs, coating it evenly.
5. Heat oil in a large pan over medium-high heat. Once hot, fry each piece of bread until golden brown on both sides, about 2 minutes per side.
6. Remove the torrijas from the pan and place them on paper towels to absorb excess oil.
7. Sprinkle with cinnamon sugar or powdered sugar for extra sweetness before serving.

Torrijas are a comforting and indulgent Easter treat that brings back fond memories for many Spaniards. The crispy exterior and soft, custardy interior make this dish a true comfort food. While traditionally enjoyed during Easter, it can also be made year-round for any occasion that calls for a touch of sweetness.

Mona de Pascua (Easter Cake)

Mona de Pascua is a traditional Spanish Easter cake, typically decorated with colorful eggs or chocolate. This cake is enjoyed throughout Spain, but it’s particularly popular in the regions of Catalonia and Valencia. The rich, slightly sweet dough is often flavored with anise and topped with a variety of decorations. While the cake’s primary purpose is to celebrate Easter, it’s also a way for families to gather and share in the joy of the season.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup butter, softened
• 3 large eggs
• 1/2 cup milk
• 1 packet dry yeast (7g)
• 1 tablespoon anise liqueur (optional)
• 1/4 teaspoon salt
• 4 colorful hard-boiled eggs (optional)
• Icing sugar for decoration

Instructions

1. In a bowl, combine the flour, sugar, and salt. Add the yeast, and stir to mix.
2. In a separate bowl, whisk the eggs, milk, and anise liqueur (if using). Add the wet ingredients to the dry ingredients and mix to form a dough.
3. Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 10 minutes.
4. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Once the dough has risen, punch it down and divide it into small portions. Shape the portions into round loaves or a single large round cake.
6. Place the shaped dough on a greased baking sheet and make an indentation in the center to hold the hard-boiled eggs.
7. Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the Mona de Pascua to cool completely. Once cooled, sprinkle with icing sugar and place the hard-boiled eggs on top for decoration.

Mona de Pascua is a delightful Easter cake, symbolizing both the arrival of spring and the joy of the holiday. The cake’s rich flavor and festive decoration make it a centerpiece of Easter celebrations in Spain. It’s perfect for sharing with family and friends, and its tradition continues to thrive in modern-day Spain.

Potaje de Vigilia (Lenten Stew)

Potaje de Vigilia is a traditional Spanish stew often eaten during Holy Week, particularly on Good Friday. It’s a hearty, flavorful dish that doesn’t include meat, as it follows the Lenten fasting traditions. The stew is made with a combination of chickpeas, spinach, cod, and a variety of vegetables. It is both nourishing and satisfying, providing a perfect balance of textures and flavors.

Ingredients

• 2 cups dried chickpeas (or 4 cups canned chickpeas)
• 1 lb salt cod (or fresh cod if preferred)
• 2 cups fresh spinach (or frozen spinach)
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 teaspoon paprika
• Olive oil for sautéing
• Salt and pepper to taste

Instructions

1. If using dried chickpeas, soak them overnight in plenty of water. Drain them before cooking.
2. In a large pot, add the chickpeas and cover them with water. Bring to a boil, then lower the heat and simmer for about 1 hour, or until tender. If using canned chickpeas, skip this step.
3. Meanwhile, if using salt cod, soak it in water for several hours, changing the water a few times to remove the salt. Once softened, cut the cod into pieces.
4. In a separate pan, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
5. Add the chopped tomato and paprika, stirring for a few minutes until the tomato breaks down and the spices release their flavors.
6. Add the sautéed mixture to the pot with the chickpeas and stir. Add the potatoes and cook until the potatoes are tender, about 10 minutes.
7. Stir in the spinach and cod, and cook for an additional 5-7 minutes, allowing the flavors to combine.
8. Taste and season with salt and pepper as needed before serving.

Potaje de Vigilia is a filling and flavorful stew that celebrates the spirit of Spanish culinary traditions. It’s rich in protein, fiber, and vitamins, making it a perfect dish for Lenten observances and beyond. The blend of chickpeas, vegetables, and cod creates a dish that is both hearty and light, showcasing the simplicity and elegance of Spanish cooking.

Arroz con Leche (Spanish Rice Pudding)

Arroz con Leche is a beloved Spanish dessert traditionally served during Easter and other special occasions. This creamy rice pudding is flavored with cinnamon and lemon zest, offering a perfect balance of sweetness and aromatic flavors. The dish is simple yet comforting, making it a staple in many Spanish homes. While traditionally served warm, it can also be chilled for a refreshing dessert after a meal.

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon (for garnish)
• 1/2 teaspoon vanilla extract

Instructions

1. In a large saucepan, combine the rice, milk, cinnamon stick, and lemon zest. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
2. Once the milk begins to boil, reduce the heat to low and let it simmer for about 25-30 minutes, stirring frequently, until the rice becomes tender and the mixture thickens.
3. Stir in the sugar and continue to cook for another 5 minutes until the pudding reaches a creamy consistency.
4. Remove the pot from the heat and discard the cinnamon stick. Stir in the vanilla extract.
5. Pour the rice pudding into serving bowls and allow it to cool slightly. For a traditional touch, sprinkle with ground cinnamon before serving.
6. Serve warm or refrigerate for a cold dessert.

Arroz con Leche is a dessert that brings a sense of nostalgia and warmth to many Spanish families. The creamy, comforting texture combined with the aromatic notes of cinnamon and lemon makes it a perfect treat to enjoy during the Easter holiday. Whether served hot or cold, this dessert is a delightful way to end any meal.

Buñuelos de Viento (Spanish Fritters)

Buñuelos de Viento are light, fluffy fritters that are a popular treat in Spain during Easter and other festive occasions. These sweet pastries are typically dusted with sugar and are known for their airy, crispy texture. They are often enjoyed with a hot drink such as chocolate or coffee, making them a perfect snack for Easter gatherings.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 tablespoon sugar
• 1 pinch of salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Sugar for dusting

Instructions

1. In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts.
2. Once the mixture is boiling, remove it from the heat and add the flour all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.
3. Let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing thoroughly after each addition. Once all the eggs are incorporated, add the vanilla extract and mix until smooth.
4. Heat vegetable oil in a deep pan over medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil—it should immediately sizzle and rise to the surface.
5. Using two spoons, drop small dollops of dough into the hot oil, frying in batches. Fry until golden brown on all sides, about 2-3 minutes per batch.
6. Remove the buñuelos from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Dust the fritters with sugar before serving.

Buñuelos de Viento are a festive treat that brings a sense of joy to any gathering. Their delicate texture and sweet coating make them irresistible to both children and adults. While they are traditionally enjoyed during Easter, their popularity extends throughout the year as a delicious snack or dessert.

Sopa de Ajo (Garlic Soup)

Sopa de Ajo is a hearty, flavorful Spanish garlic soup that is traditionally served during Lent and Easter. The soup is made with a simple base of garlic, paprika, and a few other basic ingredients, but it delivers an intense, comforting flavor. Often enjoyed with a poached egg on top, it is the perfect dish to satisfy hunger during the Lenten period when many Spanish families avoid meat.

Ingredients

• 8 cloves garlic, thinly sliced
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon paprika (sweet or hot, based on preference)
• 2 slices day-old bread, torn into pieces
• 1 poached egg per serving (optional)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for about 2 minutes, or until fragrant and golden brown.
2. Stir in the paprika and cook for an additional minute, allowing the spices to release their flavor.
3. Add the broth to the pot, bring it to a simmer, and cook for about 10 minutes, letting the flavors meld together.
4. Add the torn pieces of bread to the soup and continue to simmer for another 5 minutes, allowing the bread to soak up the broth and soften.
5. Season the soup with salt and pepper to taste.
6. If desired, crack a poached egg into each serving of soup for extra richness and texture.
7. Serve the soup hot, garnished with fresh herbs if desired.

Sopa de Ajo is a humble yet satisfying dish, full of depth and character. The combination of garlic, paprika, and broth creates a comforting soup that warms the soul. Whether served with a poached egg or on its own, this garlic soup is a staple in many Spanish homes during Lent and Easter. Its simplicity and heartiness make it an ideal dish for those seeking both nourishment and tradition.

Cordero al Horno (Roast Lamb)

Cordero al Horno, or Spanish roast lamb, is a traditional dish commonly prepared for Easter celebrations, particularly on Holy Saturday and Easter Sunday. The lamb is slow-cooked to perfection, resulting in tender, juicy meat with a rich, flavorful crust. This dish is often served with roasted potatoes, garlic, and fresh herbs, making it the perfect centerpiece for a festive Easter meal. Its earthy, savory flavor is enhanced by a marinade of olive oil, garlic, rosemary, and white wine, which infuses the meat with incredible depth.

Ingredients

• 4-5 lbs leg of lamb (bone-in or boneless)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley (optional, for garnish)
• 1 lb baby potatoes (optional, for roasting)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, white wine, lemon juice, salt, and pepper. Mix well to create the marinade.
3. Rub the marinade generously over the leg of lamb, making sure to cover the entire surface. Let the lamb marinate for at least 1 hour, or preferably overnight in the fridge for deeper flavor.
4. If using, place the baby potatoes in a roasting pan. Toss them with a bit of olive oil, salt, and pepper.
5. Place the marinated lamb in the oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C) for medium-rare or 160°F (71°C) for medium. Halfway through the cooking, baste the lamb with its own juices to keep it moist.
6. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
7. Slice the lamb and serve with the roasted potatoes, garnished with fresh parsley if desired.

Cordero al Horno is an iconic Spanish Easter dish that brings together the rich flavors of lamb and aromatic herbs. The slow roasting ensures the meat remains tender and full of flavor, making it a beloved choice for family gatherings. It’s a dish that embodies the spirit of Spanish tradition and is perfect for celebrating the Easter holiday with loved ones.

Leche Frita (Fried Milk)

Leche Frita, or “fried milk,” is a classic Spanish dessert that is both creamy and crispy, offering a delightful combination of textures. This dessert is typically prepared during Lent and Easter, and it’s a favorite treat for both children and adults. The creamy milk mixture is thickened with cornstarch and sugar, then chilled until set. Once firm, it is cut into pieces, coated in flour and egg, and fried until golden and crispy. It’s often dusted with cinnamon sugar for an extra touch of sweetness.

Ingredients

• 4 cups whole milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• Cinnamon sugar for dusting
• Vegetable oil for frying

Instructions

1. In a medium saucepan, heat the milk over medium heat with the sugar. Stir until the sugar dissolves.
2. In a separate bowl, mix the cornstarch with a little bit of cold milk to create a slurry. Slowly pour this mixture into the warm milk, stirring constantly.
3. Continue cooking the milk mixture, stirring frequently, until it thickens to a custard-like consistency. Once thickened, remove from heat and stir in the vanilla extract.
4. Pour the mixture into a shallow dish and spread it out evenly. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until completely set.
5. Once the mixture is firm, cut it into squares or rectangles.
6. In a shallow bowl, place the flour, and in another bowl, beat the eggs. In a third bowl, add the breadcrumbs.
7. Dip each piece of milk into the flour, then the egg, and finally the breadcrumbs, ensuring each piece is coated thoroughly.
8. Heat vegetable oil in a frying pan over medium heat. Fry the leche frita pieces in batches until golden brown on all sides, about 2 minutes per side.
9. Remove from the oil and place on paper towels to drain excess oil.
10. Dust with cinnamon sugar before serving.

Leche Frita is a beloved Easter dessert that combines the smooth, sweet flavor of milk with the crispy texture of fried coating. Its versatility allows it to be enjoyed both warm and at room temperature. This treat is a true Spanish classic, offering a unique way to celebrate the season with a touch of nostalgia.

Salmón a la Parrilla (Grilled Salmon)

Salmón a la Parrilla is a simple yet flavorful dish that is often enjoyed during Easter in Spain, especially in coastal regions. Grilled salmon is a light, healthy alternative to heavier meat dishes traditionally served during the holiday. The salmon is marinated in olive oil, garlic, and lemon, allowing the flavors to penetrate the fish before it is grilled to perfection. The result is a tender and juicy fish with a slightly smoky flavor, making it a perfect dish for a lighter Easter meal.

Ingredients

• 4 salmon fillets (with skin on)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fresh parsley, chopped
• Salt and freshly ground black pepper
• Lemon wedges for serving

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the olive oil, lemon juice, garlic, parsley, salt, and pepper.
3. Rub the marinade evenly over the salmon fillets, coating both sides. Let the salmon marinate for at least 15-20 minutes.
4. Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes on each side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
5. Remove from the grill and serve immediately, garnished with lemon wedges.

Salmón a la Parrilla is a light and flavorful dish that makes an excellent option for those who prefer a healthier Easter meal. The grilled salmon, with its subtle smoky flavor and delicate texture, pairs beautifully with the bright, citrusy notes from the marinade. It’s a perfect choice for those looking to enjoy a fresh and nutritious dish during the holiday season.

Tarta de Santiago (St. James’ Cake)

Tarta de Santiago is a traditional Spanish almond cake originating from the region of Galicia, typically prepared for religious celebrations like Easter. The cake is named after St. James (Santiago), the patron saint of Galicia, and it is often decorated with the saint’s cross on top, made of powdered sugar. This rich, moist cake, made primarily from ground almonds, is naturally gluten-free and has a delicate texture with a deep almond flavor, making it a perfect dessert for any Easter gathering.

Ingredients

• 2 cups ground almonds
• 1 cup sugar
• 4 large eggs
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour (optional, for dusting the cake pan)
• Powdered sugar for decoration
• A stencil of the St. James’ Cross (optional, for decoration)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round 9-inch cake pan and dust it with flour.
2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. Stir in the ground almonds, lemon zest, lemon juice, and cinnamon, mixing until everything is well combined.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
7. Once cooled, place a stencil of the St. James’ Cross on top of the cake, then sift powdered sugar over the stencil to create the cross pattern.
8. Serve and enjoy!

Tarta de Santiago is a rich, flavorful cake with a history deeply tied to the Camino de Santiago pilgrimage route. Its unique almond-based texture and refreshing citrus notes make it a memorable dessert for Easter. This cake not only captures the essence of Spanish tradition but also provides a satisfying, gluten-free option for those with dietary restrictions.

Torrijas (Spanish French Toast)

Torrijas are a quintessential Spanish dessert that is most often made during Easter, especially in the days leading up to Easter Sunday. Similar to French toast, Torrijas are slices of bread soaked in milk, eggs, and sugar, then fried until golden and crispy. They are typically flavored with cinnamon, lemon zest, and sometimes a touch of honey or syrup. Torrijas are traditionally enjoyed during Lent as they are a way to use up stale bread, and their sweet, comforting flavor makes them perfect for Easter brunch.

Ingredients

• 1 loaf of day-old bread (preferably brioche or a French baguette)
• 2 cups whole milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 teaspoon ground cinnamon
• 2 large eggs, beaten
• 1/2 cup olive oil or vegetable oil for frying
• Powdered sugar for dusting (optional)
• Honey or syrup (optional)

Instructions

1. Slice the bread into thick slices, about 1 inch each.
2. In a bowl, combine the milk, sugar, lemon zest, and cinnamon. Heat the mixture in the microwave or on the stove until warm, but not boiling.
3. Place the bread slices in the milk mixture, allowing them to soak for about 5 minutes, flipping them to ensure both sides absorb the liquid.
4. Heat the oil in a large frying pan over medium-high heat.
5. Once the bread is soaked, dip each slice into the beaten eggs, making sure each side is coated.
6. Fry the bread slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
7. Remove from the pan and place the torrijas on a paper towel to drain any excess oil.
8. Dust with powdered sugar and drizzle with honey or syrup, if desired, before serving.

Torrijas are a warm, indulgent treat perfect for Easter morning. The sweet, cinnamon-infused bread pairs wonderfully with the crunchy exterior and soft, custard-like interior. This dish has been a beloved part of Spanish culinary tradition for generations, often evoking nostalgia and joy among family members during the holiday season.

Mona de Pascua (Easter Cake)

Mona de Pascua is a traditional Spanish Easter cake, especially popular in Catalonia and Valencia. This colorful, festive cake is often decorated with chocolate eggs or figurines and is typically served on Easter Sunday. The cake itself is a sweet, spongy bread, often flavored with citrus zest, and topped with vibrant icing and sprinkles. The Mona de Pascua is enjoyed by families, especially children, as a symbol of the joy and celebration of Easter.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 tablespoon yeast
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• Chocolate eggs or figurines (for decoration)
• Sprinkles (optional)

Instructions

1. In a large bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. Add the yeast mixture to the flour mixture, followed by the eggs, melted butter, lemon zest, and vanilla extract. Knead the dough until smooth and elastic, about 8-10 minutes.
3. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a round loaf or into individual smaller cakes.
5. Place the shaped dough onto a baking sheet lined with parchment paper and let it rise for another 30 minutes.
6. Bake the cake for 25-30 minutes, or until golden brown. Once baked, remove from the oven and let it cool completely on a wire rack.
7. In a small bowl, mix the powdered sugar and milk to make a smooth icing. Drizzle the icing over the cooled cake and decorate with chocolate eggs or Easter figurines.
8. Optionally, sprinkle with colorful sprinkles for a festive touch.

Mona de Pascua is a vibrant and fun dessert that embodies the spirit of Easter celebrations in Spain. The combination of the fluffy cake and sweet icing, along with the decorative chocolate eggs, makes this treat a festive centerpiece for any Easter meal. It’s a cake that brings joy to both children and adults alike, making it a perfect addition to your holiday table.

Buñuelos de Viento (Fried Pastry Balls)

Buñuelos de Viento, or “wind fritters,” are a beloved Spanish pastry traditionally enjoyed during Easter, especially on Holy Week. These light, airy, and crispy fritters are made from a simple dough that’s deep-fried to golden perfection. They are typically dusted with sugar or cinnamon and served as a sweet treat to accompany family gatherings. The name “wind” refers to the fluffy, delicate texture of these pastries. Their mild sweetness and crunch make them a perfect snack or dessert for the Easter holiday.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar (for dusting)
• 1 teaspoon ground cinnamon (optional, for dusting)
• Vegetable oil for frying

Instructions

1. In a medium saucepan, bring the water and butter to a boil. Stir in the salt and remove from heat.
2. Add the flour to the saucepan all at once, stirring vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan. Let it cool for about 5 minutes.
3. Beat the eggs one at a time into the dough, mixing well after each addition. Once all the eggs are incorporated, stir in the vanilla extract.
4. Heat the vegetable oil in a deep frying pan over medium heat. You want enough oil to submerge the fritters, about 2 inches deep.
5. Use a spoon or a pastry bag to drop small spoonfuls of dough into the hot oil, frying in batches. Fry until golden and puffed, about 3-4 minutes per batch.
6. Remove the buñuelos with a slotted spoon and place them on paper towels to drain excess oil.
7. Mix the sugar and cinnamon together in a bowl, and toss the warm buñuelos in the sugar mixture until well coated.
8. Serve immediately, or let them cool to room temperature.

Buñuelos de Viento are a delightful, crispy treat that brings joy to Easter celebrations. Their light and airy texture, combined with the sweetness from the sugar coating, makes them an irresistible snack. They are perfect for sharing with family and friends during the holiday, and their simplicity ensures they remain a favorite in Spanish cuisine.

Sopa de Ajo (Garlic Soup)

Sopa de Ajo is a comforting, rustic Spanish garlic soup often enjoyed during Easter. This hearty, flavorful soup is made with a base of garlic, eggs, and bread, which provide a deliciously rich and velvety texture. Often spiced with paprika and complemented by chorizo or ham, this dish is perfect for the cooler days of Easter and is a beloved dish in many regions of Spain. Its deep, garlicky flavor and savory broth make it a satisfying meal for any Easter feast.

Ingredients

• 8 cloves garlic, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 4 cups chicken or vegetable broth
• 2 slices day-old bread, torn into pieces
• 2 large eggs
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Optional: Chopped chorizo or ham (for added richness)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, about 2-3 minutes.
2. Stir in the smoked paprika and bay leaf, cooking for another minute until fragrant.
3. Add the broth to the pot and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
4. Add the torn pieces of bread to the soup, stirring gently. Allow the bread to soak and break down, creating a thicker, creamier texture, about 5 minutes.
5. If using chorizo or ham, add it to the soup now and simmer for another 5 minutes.
6. Crack the eggs into the soup, one at a time, and let them poach in the simmering broth for about 3-4 minutes, or until the whites are set but the yolks remain soft.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.

Sopa de Ajo is a perfect dish to serve as a starter or a light meal during Easter. The garlic provides a deep, aromatic flavor that is balanced by the richness of the eggs and the warmth of the broth. This soup is both comforting and hearty, offering a taste of traditional Spanish cuisine that is both satisfying and nourishing.

Cazón en Adobo (Marinated Dogfish)

Cazón en Adobo is a traditional Spanish dish commonly served during Easter, particularly in southern Spain. The dogfish, a type of small shark, is marinated in a flavorful mix of vinegar, garlic, paprika, and spices, which imparts a tangy and smoky flavor. The marinated fish is then fried until crispy and golden, offering a deliciously crunchy exterior with a tender interior. This dish is often served with lemon wedges and a side of fresh salad or vegetables, making it a perfect dish for Easter feasts.

Ingredients

• 1 lb dogfish fillets (or any firm white fish, like cod)
• 1/4 cup white vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper
• 1 cup all-purpose flour (for dredging)
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. In a bowl, combine the vinegar, minced garlic, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper.
2. Cut the dogfish fillets into bite-sized pieces and place them in the marinade. Mix well to coat the fish and let it marinate for at least 2 hours, or overnight for maximum flavor.
3. Heat the vegetable oil in a frying pan over medium-high heat.
4. Dredge the marinated fish pieces in the flour, making sure each piece is well coated.
5. Fry the fish in batches until golden brown and crispy, about 3-4 minutes per side.
6. Remove the fish from the oil and drain on paper towels.
7. Serve the cazón with lemon wedges for squeezing over the fish.

Cazón en Adobo is a flavorful and savory dish that embodies the essence of Spanish Easter traditions. The combination of marinated fish with smoky paprika and garlic makes each bite bursting with flavor, while the crispy fried exterior adds a satisfying crunch. This dish is perfect for those who enjoy seafood and want a taste of authentic Spanish cuisine during the holiday season.

Note: More recipes​ are coming soon!