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What to eat in Western Europe? Top 15 Western European Squid Dishes

Last update: Fri Feb 14 2025
Top 15 Western European Squid Dishes
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01

Appetizer

CANTABRIA, Spain
4.4
Rabas
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Rabas or fried squid is the quintessential seafood tapa of the Cantabrian coast. Made with sliced squid strips or rings that are lightly battered or breaded before they are fried to crispy perfection, this dish is best savored when lightly seasoned with salt and with an optional drizzle of fresh lemon juice.


There are numerous variations on the dish depending on the species of squid, the type of flour, or the oil used in the preparation, as well as the preferred version of cutting the squid (strips, rings, or other shapes). The best rabas are, nevertheless, those made with fresh squid, defined by a firm consistency, thin coating, tender bite, and natural seawater flavor. 

MOST ICONIC Rabas

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02
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Seppie in umido is a traditional dish originating from Venice. The dish is usually made with a combination of sliced squid, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and black pepper. The onions and garlic are sautéed in oil until soft, and then mixed with the rosemary and squid.


The mixture is covered with water and simmered for more than half an hour, and the tomatoes, tomato paste, spices, salt, and pepper are then added to the pan. The dish is slowly cooked until the sauce becomes thick and the squid is tender. Seppie in umido is typically served over polenta.

03

Squid Dish

BASQUE COUNTRY, Spain
4.0
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Chipirones en su tinta is a traditional dish originating from the Basque country. The dish is made by searing and poaching whole baby squids until they become tender, served in a purée of sautéed vegetables, garlic, and white wine, all tinted with squid or cuttlefish ink.


The ink enhances the natural sea flavor of the squids, which are traditionally stuffed with a mixture of their own side fins and tentacles. It's recommended to prepare the dish a day in advance so that the squid takes on the flavors of the sauce and becomes more tender. 
04
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Calamari ripieni is a flavorful Italian seafood dish consisting of stuffed calamari. The calamari are stuffed with a variety of ingredients including garlic, breadcrumbs, capers, pine nuts, parsley, and onions. It is recommended to use only the freshest calamari, which is also the trickiest part of the dish, as cleaning and preparing it is a lengthy process.


Stuffed calamari are often paired with tomato sauce, sometimes with the addition of anchovies, and the whole concoction is then baked in an oven until tender.

MOST ICONIC Calamari ripieni

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05
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Calamares encebollados is a traditional dish that's often served as a tapa. The dish is made with a combination of squid, onions, garlic, olive oil, bay leaves, parsley, white wine, and salt. The garlic, sliced onions, and bay leaves are slowly cooked in olive oil until the onions become caramelized and tender.


The squid is cut into pieces, sautéed in olive oil, then mixed with the garlic and onions. White wine is poured into the pan and the dish is shortly cooked until the alcohol evaporates. Before serving, calamares encebollados are typically sprinkled with chopped parsley.

06

Squid Dish

LANGUEDOC-ROUSSILLON, France
3.4
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Encornets farcis is a French seafood dish consisting of squid stuffed with a variety of flavorful ingredients. The filling is a combination of breadcrumbs, milk, butter, carrots, celery, onions, and flavorings such as thyme and parsley. When served, stuffed squid are sometimes accompanied by a delicious sauce consisting of stock, shallots, and butter, flavored with bay leaves.


It is recommended to garnish the dish with remaining parsley to make it even more visually appealing than it already is.

07
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The star ingredients in this hearty Portuguese stew are sliced squids, white beans, and sliced chouriço sausage. These ingredients are simmered in a flavorful broth with tomatoes, carrots, white wine, and different spices such as bay leaves or chili peppers.


Feijoada de lulas is a Portuguese classic that is eaten throughout the country. It is typically served garnished with fresh cilantro and accompanied by rice.

MOST ICONIC Feijoada de lulas

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Calamars a la sitgetana is a traditional Catalan dish originating from Sitges. The dish is usually made with a combination of squid, olive oil, vegetable oil, onions, garlic, white wine, thyme, bay leaves, fennel seeds, fish stock, and parsley.


The squid is sliced into rings and tentacles, and then cooked in olive oil and vegetable oil until opaque. It is then removed from the pan, and the onions and garlic are sautéed in the same oil. Thyme, bay leaves, fennel seeds, and wine are added to the pan and brought to a boil.


The dish is simmered until the squid is tender and the sauce has been reduced. 
09

Squid Dish

ALGARVE, Portugal
n/a
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Lulas com ferrado is a traditional seafood dish originating from the region of Algarve. The dish is made with a combination of squid, potatoes, garlic, white wine, parsley, lemon, peppercorns, olive oil, bay leaves, salt, and black pepper. The garlic, bay leaves, and peppercorns are browned in olive oil, then mixed with the squid, which should be fried on both sides over low heat.


The mixture is drizzled with white wine and maybe a bit of water. Once done, the dish is typically garnished with parsley and served on a large platter, accompanied by boiled potatoes and lemon wedges. It's recommended to enjoy lulas com ferrado with a glass of bold red wine on the side.

10
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Klamari mimlija is a traditional dish originating from Malta. The dish consists of stuffed squid. Although every chef has his own recipe, the squid is most commonly stuffed with a combination of onions, garlic, breadcrumbs, ricotta, chopped tentacles, Kalamata olives, parsley, oregano, lemon juice, and olive oil.


Once stuffed, the squids are sealed with toothpicks, then baked in the oven until slightly golden on top. The squid is sliced and served warm with tomato sauce and lemon wedges on the side.

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Squid Dish
PYRÉNÉES-ATLANTIQUES, France
n/a
13
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Western European Squid Dishes