I was fortunate to celebrate Christmas in Spain one year while stationed in Europe.
In Spain, the main Christmas dinner takes place on Christmas Eve. It usually doesn’t start until around 10:00 p.m., after families return from Midnight Mass.
The Spanish Christmas meal—Noche Buena, “The Good Night”—is a leisurely, multi-course affair that can last two to three hours. Dishes are often prepared ahead of time so the host can attend Mass and enjoy the evening’s festivities with family and friends. Conversation, shared plates, and traditional recipes make the night warm and memorable.
Typical courses for a Spanish Christmas dinner may include:
- A tapas course of appetizers and cheeses
- A soup course, often a fish chowder made from a homemade fish stock
- A main course, such as roast lamb or seafood
- Assorted traditional sweets
- Excellent Spanish wines
If you’d like to recreate a Spanish-style Noche Buena at home, here are a few recipes to start: a tapas-style spicy meatball, a classic Spanish fish chowder, and a simple roast lamb with oven-roasted potatoes and onions. These dishes are easy to prep ahead so you can join your guests for Mass and still enjoy a relaxed evening.
Spicy Moroccan Meatballs
Spicy meatballs with North African and Middle Eastern spices make a popular tapas appetizer. They can be prepared in advance and reheated right before serving, making them perfect for a holiday evening.
Moroccan Meatballs – Get the Recipe Now
Spanish Fish Chowder
For an authentic Spanish fish chowder you really should make your own fish stock. A well-made fish broth elevates the soup’s flavor and is worth the extra time. Use fresh fish bones and heads, aromatics, and herbs to build a clear, flavorful base before finishing the chowder with cream and firm white fish.
- 1–2 lbs fish heads and bones
- 1/2 lemon or equivalent lemon juice
- 1 medium onion, chopped
- Fresh thyme sprigs or 1 tsp dried thyme
- Medium bunch of fresh parsley
- 1 large bay leaf
- 4 slices of thick bacon
- 4 lbs firm fish (such as haddock, pollack, or cod)
- 1 cup heavy cream
- Dash of paprika (optional)
- Salt and pepper to taste
- Soak the fish heads and bones in cold water for about 30 minutes with the juice of half a lemon. Drain, rinse, and drain again.
- Place the heads and bones in a pot with the chopped onion and a bouquet garni made from thyme, parsley, and the bay leaf in a cheesecloth bag. Add cold water to cover and bring to a gentle simmer.
- Simmer gently for 30–60 minutes, skimming as needed. Strain through a medium-mesh strainer and reserve the stock; discard the solids.
- Cook the bacon in a large soup pot until the fat renders and it begins to crisp. Remove and reserve the bacon. Sauté three diced onions and two large diced potatoes in the bacon fat over medium-low heat until the potatoes begin to soften. Add the fish stock and the reserved bacon and simmer about 10 minutes to finish the potatoes.
- Meanwhile, cut the firm fish into even pieces. Add 1 cup heavy cream to the pot, bring to a simmer, then add the fish and cook 5–10 minutes until the fish is just cooked through. Season with salt and pepper.
- Serve hot, garnished with chopped chives or parsley and a pinch of paprika for color.
Roast Lamb with Oven Roasted Potatoes and Onions
This simple roast lamb—seasoned with rosemary and garlic and served with creamy roasted potatoes—is a classic choice for a Spanish-style Christmas main. It’s straightforward to prepare and can be largely assembled ahead of time so you can enjoy the evening.
- 5 lb leg of lamb
- 1/2 cup olive oil
- 1/2 tsp cumin
- 1/2 tsp coarse black pepper
- 1 tsp sea salt
- 2 tbsp peppercorns (optional)
- 10 cloves garlic
- Medium bunch of rosemary
- 15–20 small golden Yukon potatoes (or similar)
- Buy a 5 lb leg of lamb. Rub it with olive oil, then with a spice mix of cumin, coarse black pepper, and sea salt. Sprinkle peppercorns over if desired.
- Make small incisions all over the lamb and insert pieces of garlic and tips of rosemary into each hole. Chill for about an hour to let flavors meld. Roast at 400°F for 20 minutes, then reduce heat to 350°F and roast about 2 more hours, basting occasionally. Roast until an internal thermometer reads about 170°F for well-done.
- While the lamb is roasting, peel the potatoes and slice a sweet onion. If potatoes are large, cut them into chunks; small ones can be left whole. Layer potatoes and onion in a casserole, brush with olive oil, and season with Spanish paprika, sea salt, and coarse black pepper.
- Roast the potatoes uncovered during the last 45 minutes of the lamb’s cooking time so they finish together.
- Remove the lamb and let it rest about 20 minutes before carving into thick slices. Plate with the roasted potatoes and garnish with fresh rosemary or parsley.
The roast lamb can be seasoned and refrigerated before you leave for Mass; put it in the oven as soon as you return. Serve tapas and wine for the first course while the lamb roasts. Add the potatoes about an hour before serving so the main course is ready before midnight.
An Authentic Spanish Meal to Celebrate the Holidays
These recipes form an easy, flavorful Christmas Eve feast that can be prepared ahead so the cook can enjoy Mass and the evening with family. They also lend themselves to cooking with others, including children, if you’d like to make holiday memories together.
What cuisine do you enjoy serving for the holidays? Share your favorite traditions and dishes with family and friends. Feliz Navidad!
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