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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Picón Bejes-Tresviso is a blue cheese made with cow's, sheep's and goat's milk, produced in Cantabria, in the north of Spain. It is made by loosely placing hazelnut-sized curds in the mould, allowing sufficient air to circulate and start the growth of Penicillium mould.
The cheese is then salted and dried for 12 and 18 days, at a temperature between 15 and 18 °C (59 and 64 °F). Picón Bejes-Tresviso has a thin, grey to yellow-green rind and is white, smooth and compact on the inside. It has teal-colored veins and a powerful, slightly spicy and tart flavor.
MAIN INGREDIENTS
The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon.
It is believed that the stew was invented in the 17th century, but it was given its current name in the 1960s. Unlike many other types of Spanish stews where the broth is served separately, cocido montañés is typically enjoyed as a one-course meal.
OTHER VARIATIONS OF Cocido
MOST ICONIC Cocido montañés
Reminiscent of a cheesecake, quesada pasiega is a traditional Cantabrian creamy cake made with a combination of butter, sugar, milk, flour, eggs, and either ricotta or cheese curds. It is typically flavored with cinnamon and lemon zest. The texture of quesada pasiega is similar to that of a dense pudding.
When baked, it can be served hot or cold. It is recommended to top it with fruit jams in order to make it even more delicious.
Sobao pasiego, a popular sponge cake from Cantabria, is made from yeasted dough that is typically flavored with lemon zest and either anise liquor or rum. Originally, the cake was made from leftover bread dough, but near the end of the 19th century, it has been modified into its present-day form.
The tradition of preparing it and the simplicity of ingredients used in the preparation helped sobao pasiego gain PGI status in 2004.
MOST ICONIC Sobao pasiego
Quesucos de Liebana is a semi-hard cheese made with full-fat milk from Tudanca, Swiss Brown and Friesian cows, sometimes combined with goat or sheep milk. It has been traditionally produced the municipalities in the district of Liébana, in Cantabria.
The cheese is packed into self-draining molds, giving the cheese its characteristic wheel shape. It is matured for at least fifteen days, after which it can be smoked using juniper branches to intensify the flavor and give it a deep, smoky aroma. Quesucos de Liebana has a mild, buttery flavor and a characteristic, mellow aroma.
Queso Nata de Cantabria is a hard cheese produced in the region of Cantabria and in the basins of the rivers Urdón and Cervera. It is made from unpasteurized milk of Friesian cows reared in the area. The cheese is aged for at least 7 days, and usually between 14 days and two months.
It is regularly turned and cleaned during the period of maturation. The flavor of Queso Nata de Cantabria is quite mild, with a nice balance of bitter and sweet. Its texture is firm, smooth, and buttery, which makes it melt in the mouth quite easily.
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MAIN INGREDIENTS
Pollo campurriano is a traditional dish originating from Cantabria. The dish is usually made with a combination of chicken, paprika, flour, cubed ham, bell peppers, scallions, chicken stock, onions, garlic, rice, white wine, bay leaves, olive oil, salt, and pepper.
The chicken is seasoned with salt, pepper, and paprika, dusted with flour, and fried on each side in olive oil until golden. It is then cooked with ham, bell peppers, and scallions, then covered with stock and simmered with garlic, onions, and white wine.
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