What are rabas and where do they come from?
Rabas are battered and fried cephalopod (squid or cuttlefish) rings, typical of northern Spain, especially Cantabria, Asturias, and the Basque Country. They are the quintessential tapa of Cantabrian fried fish restaurants in Santander, Laredo, or San Vicente de la Barquera, where they are served with lemon and accompanied by beer or white wine.
The name "rabas" comes from the term "rabas" (anglada in vulgar Latin) which designated the tentacles and elongated parts of any cephalopod. Nowadays, in practice, almost all commercial rabas are made with Pacific squid due to size, texture, and price, even if menus say "calamar" (squid).
Ingredients for 4 people
This is the list for a generous serving of rabas that will serve as an abundant tapa or appetizer for four:
- 500 g clean squid, cut into 1 cm thick rings
- 150 g wheat flour
- 50 g fine corn flour (Maizena)
- 1 large egg
- 200 ml very cold sparkling water (soda siphon or sparkling mineral water)
- 1 level teaspoon of salt
- 1 teaspoon sweet paprika (optional, adds color)
- Sunflower or mild olive oil for frying (minimum 1 liter)
- Lemon wedges for serving
Step-by-step preparation
Pacific Squid Chunks in Sunflower Oil Ready-to-Use Can - 115g
Direct selection from Bacalalo, quality verified.
Tips for crispy (not chewy) rabas
These are the most common mistakes that ruin rabas and how to avoid them:
- Oil not hot enough: If the oil is below 170°C, the squid absorbs fat and becomes soft. Use a thermometer or do the bread test.
- Overcrowding the pan: More than 6-8 rings at a time lowers the oil temperature. Cook in small batches.
- Rings too thick: If they exceed 1.5 cm, they won't cook properly inside. Maintain 1 cm thickness.
- Batter too dense: If the mixture is too thick, it won't adhere well and will be heavy. Sparkling water should give it a light "tempura" texture.
- Not serving immediately: Rabas lose their crispness in 5 minutes. Serve directly from the pan.
Variations: tempura, panko, and oriental batter
If you want to elevate classic rabas, try these variations:
Tempura rabas: Substitute the flour mixture with a Japanese tempura batter (tempura flour, ice-cold sparkling water). They will be extremely light and crispy.
Panko rabas: Coat the rings in flour, egg, and panko (coarse Japanese breadcrumbs). This creates a very brittle crust that doesn't soften. Ideal for serving as an appetizer and maintaining crispness for 10 minutes.
Asian-style rabas: Sprinkle the freshly made crispy rabas with Sichuan salt, Chinese five-spice powder, or chili powder. Serve with kimchi mayonnaise or sweet and sour sauce.
Can rabas be stored? (Spoiler: not entirely)
Rabas are a dish of the moment: they are made and served. Still, if you have leftovers and need to store them, here's the best you can do:
On the day (up to 4 hours): Store them on a rack at room temperature, uncovered. Do not put them in a sealed container: the steam will make them soft.
Reheating: Never use a microwave (it makes them rubbery). An oven at 200°C for 4-5 minutes or an air fryer at 180°C for 3 minutes will recover some of the crispness.
Freezing: You can freeze raw battered rabas (spread on a tray for an hour, then put in a bag). Fry them directly from frozen at 170°C for 3-4 minutes. The result is acceptable but not identical to fresh ones.
Conclusion: perfect rabas are a matter of technique
Rabas have no impossible secrets: quality squid, oil at 180°C, batter with sparkling water, and immediate serving. This is enough to get the best rabas you've ever tasted at home, better than those from many fried fish shops that overuse medium-temperature frying.
At Bacalalo, we work with preserved Pacific squid that comes clean and cooked, which reduces preparation time to 5 minutes. For an impromptu appetizer with guests, they are an unbeatable option.
Pacific Squid Chunks in Sunflower Oil Ready-to-Use Can - 115g
Direct selection from Bacalalo, quality verified.
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Frequently asked questions
Can I make rabas with squid instead of cuttlefish?
Yes, but keep in mind that squid is more expensive and shrinks more when fried. Reduce the frying time to 60 seconds so it doesn't become rubbery.
Why is sparkling water used in the batter?
The dissolved CO2 creates micro-bubbles that expand when fried, creating a lighter and crispier batter. This is the same principle as Japanese tempura.
Which oil is better: olive or sunflower?
For rabas, sunflower or mild olive oil is better (not extra virgin). Extra virgin has a low smoke point and strong flavor that masks the taste of the squid.
Are rabas very fattening?
A 150g serving of rabas has about 300-350 kcal if well-fried (oil at 180°C). If poorly fried (cold oil), this figure can double due to fat absorption.
What sauce are rabas served with?
Traditionally with lemon and nothing else. Aioli, mayonnaise, tartar sauce, bravas sauce, or a wasabi mayonnaise for a fusion version also work.
What is the origin of rabas in Cantabria?
Rabas have been a deep-rooted tradition in Cantabrian fried fish shops since the early 20th century, when fishermen would use cephalopods from incidental catches to fry and sell them as a popular tapa.
Can I make rabas in an air fryer?
Yes. Coat the rings, spray with oil, and cook at 200°C for 8 minutes, flipping halfway through. They won't be exactly the same as fried but are a healthier alternative.
Where can I buy quality squid?
Look for Pacific squid (Dosidicus gigas) caught in FAO 87 areas (Southeast Pacific). In canned form, brands like Dardo, Olasagasti, or those distributed by Bacalalo guarantee large size and traceability.
