Top 4 Spanish Squid Dishes

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.Expand

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. Before serving, sprinkle it with freshly chopped parsley.Expand

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.Expand

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. The bay leaves and thyme are removed, and the dish is served in a deep bowl, garnished with chopped parsley.Expand