You may have realized this by now, but food in Spain is a pretty big deal. Buying the ingredients, choosing just the right store, preparing dishes, the presentation, the first bite, talking about the food you’re eating, savoring the food, talking about the meal in general … all of these are regular practices at my in-laws’ house. Food is important. This is one of my favorite parts about Spain, because it reminds me of how fortunate we all are to be able to eat high-quality delicious food with the people we love.
I’ve talked previously about foods Spaniards eat at Christmas. Now we’re in the middle of perhaps Spain’s most important holiday: Semana Santa, or Holy Week. And, as is to be expected, food plays a major role. Of course, what people eat during this holiday season varies from region to region, from family to family. But I’ll talk about my experiences here in Castilla y León and, more specifically, Zamora.
During the Lenten season, meat used to be totally off limits on Fridays. Most Catholics (and lapsed Catholics) no longer follow this rule, but my in-laws do. So what’s for lunch on Fridays during Lent?
Source: Lola en Cocina
Potaje is a soup. It can be made with vegetables, lentils, or chickpeas. My in-laws eat a chickpea potaje, made with chickpeas, spinach, rice, garlic, and paprika. This recipe will vary greatly from household to household, though. This is for the primer plato (first plate). For the segundo plato, the second plate, they will most often eat some form of bacalao (cod) or another type of fish. For example, bacalao al ajoarriero, cod with braised vegetables (e.g., tomatoes, onions, peppers, and garlic) and potaje de vigilia, which can have chickpeas, cod, spinach, and paprika, decorated with hard-boiled egg. (more…)