What are the typical Carnival plates in Spain?

Today, the carnival is mainly associated with the fun of the kids in the house. At this time, painted faces with their fun outfits are very common. However, we have an infinity of typical products during these dates in Spain. Meat products take on a special role and that is why we can find many dishes with it.

What is the origin of the carnival?

Well, the carnival always takes place a few weeks before Lent and usually takes place between the end of February and the beginning of March. The Thursday before Ash Wednesday the carnival begins, also known as Fat Thursday. Its meaning makes reference to the act of "enjoying eating meat" before the Lenten period. This is the reason why there are so many meat products typical of this time. Interesting, right?

Carnival recipes by areas of Spain

Savory carnival recipes

• Botifarra d'ou: Its name in Catalan means "egg sausage". It is one of the most typical products of Catalonia during carnival season and is made using minced pork (using bacon, fat and jowls), eggs, salt, pepper and more spices.

• Ensaimadas de Tallades: It is a very typical dish during the carnival period in Mallorca. It is made in the same way as the Mallorcan ensaimadas, but with the peculiarity of adding sobrasada and pumpkin.

• Farcit de Carnaval: This sausage is typical of the Catalan Pyrenees. It is made using bread, some parts of the pig, eggs, rice, garlic, pepper and parsley.

• Antruejo soup: This is a typical dish from Badajoz that is consumed during carnival and is also known as carnival soup. It is made using knuckle, chorizo, boiled eggs, onion and bread.

• Entroido stew: It is a typical Galician dish, although it is also consumed during the rest of the winter. The ingredients that cannot be missing in any good entroido stew are turnip greens, chickpeas, pork, chorizo ​​and potato. The rest of the ingredients used may vary depending on the area of ​​Galicia, such as botillo, butelo, chosco or androlla, typical galician sausages.

• Longaniza al puchero: In the Aragón area there is a tradition of having stews with longaniza on Fat Thursday. Longanizas, chorizos and blood sausages take on an important role at this time of year and there are several recipes in which they are very present, such as in carnival crespillos.

Carnival sweet recipes and desserts

• Carnival curd: It is made using the leftovers from Christmas sweets, which is recommended to be served in typical Granada pottery. In addition, milk, pumpking and syrup, lemon rind, eggs, cornflour, sugar and almonds are used for this preparation.

• Buñuelos de Águilas: This dish is sweet, typical of the Murcia area. It is made using eggs, milk, oil, flour, yeast and sugar. From this area we can also find the paparajotes.

• Canarian tortillas: In this compilation, a typical dish of Canarian gastronomy, one of the most famous carnivals in our country, could not be missing. They are made using eggs, flour, sugar, milk, anise, cinnamon and honey. Among its most typical dishes, we will also find honey soups or pumpkin toasts.

What dishes are typical in your area? We are looking forward to hearing from you!