Rabas

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.

This Spanish appetizer pairs well with a glass of dry white wine or a cold beer and is available in almost any bar and restaurant throughout the region.

Cantabria, Spain

WHERE TO EAT The best Rabas in the world (according to food experts)

Carmen Mantecón Feijóo and 4 other food critics.

"This traditional family house is one of those places that first come to mind when we think about going for some rabas. Famous for the quality of its raw material, it is a place where it is always right."

El Diario Montañés and 3 other food critics.

"Rabas, accompanied by onion rings, are highly recommended."

Just be Foodie and 2 other food critics.

"We started with some Rabas, which we liked very much because the breading was crunchy and the quality was very good."

Isaac Agüero and 2 other food critics.

"This emblematic restaurant in Santander, which opened in 1935, has a fairly authentic marble bar to the right of the entrance where you can try some of its specialities. Among them, fresh squid rabas, which stand out especially for their flavour and neat frying."

David de Jorge Ezeizabarrena and 1 other food critic.

"The hallmark of the house is the fresh squid rabas. If you happen to be there, give them my regards."

Jesus Eliseo Baquero Aguero and 2 other food critics.

"They served all the diners in the dining room some excellent rabas cuttlefish, thin and justly cooked, a delight. Ole! A great tapa, undoubtedly the best this year."

Suances, Una Villa, Un Sueño and 2 other food critics.

"The cuisine of this restaurant is based on a high quality product and a preparation without too many frills. I love their fresh and homemade squid rabas."

David de Jorge Ezeizabarrena and 1 other food critic.

"You already know that there are only few places like Cantabria, where you can eat rabas with it's delicate batter, very crispy, fried in olive oil as the ritual dictates. That's why places like Carlos Crespo's Bodega del Riojano, who has spent a lifetime making Cantabrian food, are so appreciated."

Lonely Planet and 1 other food critic.

"A welcoming, good-value seafood spot convenient to all transport terminals and the city centre. Go for a plate of the Santander speciality rabas de calamar (deep-fried squid)."

ArrivalGuides and 1 other food critic.

"This place is located down by the fishing port, and offers wonderfully simple food straight from the sea. The menu features mouth-watering deep-fried calamari."