Entree: Spain – Cantabria – Rabas de Calamar (Lightly battered and fried squid rings typical of Cantabrian coastal cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) squid, cleaned and cut into rings
- 1 cup (120 g) all-purpose flour
- 1/3 cup (45 g) cornstarch
- 1 tsp (5 g) fine salt, plus extra for finishing
- 1/2 tsp (2.5 g) baking powder
- 1 cup (240 ml) ice-cold sparkling water
- about 4 cups (960 ml) vegetable oil for deep-frying
- 2 lemons, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish

Optional garlic aioli
- 1/2 cup (120 g) mayonnaise
- 1 clove garlic, minced (about 0.106 oz (3 g))
- 1 tsp (5 ml) lemon juice
- Pinch of salt

Show original ingredient measurements

- 1 lb (450 g) squid, cleaned and cut into rings
- 1 cup (120 g) all-purpose flour
- 1/3 cup (45 g) cornstarch
- 1 tsp (5 g) fine salt, plus extra for finishing
- 1/2 tsp (2.5 g) baking powder
- 1 cup (240 ml) ice-cold sparkling water
- about 4 cups (960 ml) vegetable oil for deep-frying
- 2 lemons, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish

Optional garlic aioli
- 1/2 cup (120 g) mayonnaise
- 1 clove garlic, minced (about 3 g)
- 1 tsp (5 ml) lemon juice
- Pinch of salt

Instructions

1. Rinse squid under cold water, drain well and pat dry with paper towels; set aside in the fridge to keep cold.
2. In a bowl whisk together flour, cornstarch, salt, and baking powder. Gradually whisk in ice-cold sparkling water until smooth; batter should be slightly thick but fluid.
3. Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Maintain temperature between 365–380°F (185–193°C) for even frying.
4. Working in small batches, dip squid rings into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry until puffed and golden, about 1–2 minutes per batch.
5. Remove with a slotted spoon to a rack or paper towels to drain. Immediately sprinkle with a little fine salt and garnish with chopped parsley.
6. For the aioli, stir together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Serve rabas hot with lemon wedges and aioli on the side.