Semana Santa in Spain

Semana Santa, or Holy Week, in Spain

Semana Santa is a week-long celebration in Spain that begins on Palm Sunday and ends on Easter Sunday. It is a deeply religious occasion that commemorates the passion, death, and resurrection of Jesus Christ and is marked by various rituals and traditions. Semana Santa is celebrated all across Spain, with each region having its own unique way of honouring the occasion.

Religious Significance of Semana Santa

The Catholic Church plays a central role in organizing and overseeing the various events and ceremonies that take place during Holy Week. The week is marked by various religious customs, including processions, reenactments of the Passion of Christ, and the Seven Words, which are a series of sermons delivered by religious figures throughout the week.

Semana Santa Processions in Spain

Semana Santa processions are a hallmark of the celebrations in Spain. These processions involve groups of people, known as cofradías, who carry large wooden floats, or pasos, depicting scenes from the Passion of Christ through the streets. Each region has its own unique processions, with some of the most famous being in Seville, Malaga, and Granada.

The atmosphere during the processions is solemn, with the almost metronome sound of drums and trumpets adding to the emotion of the occasion.

But even the smallest towns and villages pay homage to the Holy week with decorated parades and celebrations. I have yet to be in Seville for Semana Santa - my local town has enough celebrations to witness. One evening last week I was in a local bar with a friend as a small procession went past with a large statue of Jesus held aloft. My local friend informed me that this was all part of the preparation for the Semana Santa parade.

Semana Santa Traditions in Spain

In addition to the religious customs and processions, Semana Santa is also marked by various traditions and symbols. One of the most iconic symbols of Holy Week in Spain is the Nazareno, which is a penitent who wears a distinctive hooded robe and walks in the processions. Each Nazareno belongs to a cofradía and carries a cross or other religious symbol.

In particular, a "Nazareno" typically refers to someone who dresses in a distinctive outfit, which can vary depending on the region, but usually consists of a robe, hood, and sometimes a cape. This outfit is often associated with penitence and humility and is worn as a sign of devotion to God.

The term "Nazareno" comes from the town of Nazareth, where Jesus Christ lived and grew up, and is used to describe those who follow in his footsteps and strive to live a life of faith and devotion.

Food and Drink

Food and drinks also play an important role in the Semana Santa celebrations in Spain. Of course, the Jerez (sherry) and local wine are readily available too. One of the most popular dishes during Holy Week is Torrijas, which are sweet, soaked slices of bread that are similar to French toast.

Torrijas Recipe

There are so many different ways to make these gorgeous treats but this recipe was given to me by a lovely Spanish friend some years ago.

Ingredients:

• 1 loaf of day-old bread

• 4 cups of milk

• 1 cup of sugar

• 1 cinnamon stick

• 4 eggs

• Olive oil for frying

• Ground cinnamon for garnish

Don’t be tempted to use fresh bread though - they will just disintegrate 1-2 days old is much better.

Instructions:

1. Cut the loaf of bread into slices about 1 inch thick.

2. In a large saucepan, combine the milk, sugar, and cinnamon stick. Heat the mixture over medium heat until the sugar has dissolved and the milk is hot but not boiling.

3. Dip each slice of bread into the milk mixture, making sure it is fully coated. Let it soak for about 5 minutes.

4. Beat the eggs in a shallow dish. Dip each slice of bread into the beaten eggs, making sure it is fully coated.

5. Heat some olive oil in a frying pan over medium heat. Fry each slice of bread until golden brown on both sides.

6. Remove the torrijas from the pan and place them on a plate lined with paper towels to absorb any excess oil.

7. Sprinkle some ground cinnamon over the torrijas before serving.

In Andalucia, the Fritos Roscos seems to be very popular for Semana Santa - a sweet doughnut with a dash of liqueur added. It’s at times like this that I really wish I had a sweet tooth.

Other traditional foods include bacalao, or salt cod, and potaje.

Potaje de Garbanzos de Baza, is a traditional, hearty Spanish stew made with chickpeas. Again - there are many regional and family variations of this delicious dish.

Ingredients:

• 1 lb dried chickpeas

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 green pepper, chopped

• 1 red pepper, chopped

• 2 ripe tomatoes, chopped

• 2 potatoes, peeled and chopped

• 1 bunch of spinach, washed and chopped

• 1/2 lb of salted pork belly or bacon, chopped

• 2 tablespoons of olive oil

• 1 teaspoon of smoked paprika

• 1 bay leaf

• Salt and pepper, to taste

• Water, as needed

Instructions:

1. Soak the chickpeas in water overnight. Drain the water and rinse the chickpeas.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, green pepper, and red pepper. Cook until the vegetables are softened.

3. Add the chopped tomatoes, smoked paprika, bay leaf, and salt and pepper to the pot. Cook for a few minutes until the tomatoes are softened.

4. Add the chickpeas to the pot, along with enough water to cover the chickpeas by about 2 inches. Bring the mixture to a boil and then reduce the heat to a simmer.

5. Add the chopped potatoes and salted pork belly or bacon to the pot. Simmer for about 1 1/2 hours, or until the chickpeas and potatoes are tender.

6. Add the chopped spinach to the pot and cook for an additional 10-15 minutes.

7. Serve the Potaje de Garbanzos de Baza hot with crusty bread (and it tastes even better the next day too).

Enjoy your traditional Spanish Potaje de Garbanzos de Baza!

Conclusion

Another great time to visit Spain and witness Semana Santa.

What is your Easter tradition where you live?