Spain By Food Enthusiasts · 6 min read

National Dish Spain: Rabas de Calamar (Recipe)

Golden fried squid rings served with lemon wedges

In this article

Crisp, golden and full of the sea, Rabas de Calamar are one of Spain’s most irresistible bites. These tender fried squid rings are a fixture of the country’s coastal bars, where they arrive piled high with a wedge of lemon and very little fuss. Lightly salted, dusted with flour and dropped into hot oil, they need only minutes to cook yet deliver pure seaside flavour. Bring the buzz of a Spanish tapas bar straight to your own kitchen.

About Rabas de Calamar

Rabas de Calamar are a traditional Spanish dish made from tender, deep-fried squid rings. This delicious morsel is a favourite served as tapas and is especially loved along Spain’s coastal regions. For an authentic flavour, the squid rings are usually only lightly salted, coated in flour or starch and fried to a golden brown in hot oil. They are then served in the most classic way of all — with lemon — simple, crisp and packed with the taste of the sea.

Ingredients (serves 1–2)

200g squid rings (fresh or frozen)
100g flour (for a gluten-free option: cornflour)
1 tsp salt
Oil for frying
1 lemon (to serve)

Shopping for the ingredients

Choosing the right ingredients is key to the flavour of your Rabas de Calamar. Fresh squid rings can be found at fishmongers or certain supermarkets. Look for squid that appears fresh, with a clear, moist surface. When it comes to the flour, decide whether you need a gluten-free option — in which case cornflour is an excellent choice. A fresh lemon is a must, as it rounds off the flavour perfectly at the table. The same care over seafood quality pays off in a dish like Almejas en Salsa Verde.

Preparing the dish

Before you start cooking, it is important to drain the squid rings thoroughly. Pat away any excess liquid with kitchen paper to ensure splatter-free frying and to keep the coating beautifully crisp later on. In a bowl, mix the flour (or starch) with salt. Once everything is ready, you can begin frying — that is the route to a classic, crunchy result.

Step-by-step instructions

Heat the oil in a deep pan to 180 degrees Celsius.
Toss the squid rings in the flour mixture until evenly coated.
Fry the rings in batches for about 2–3 minutes, until golden brown.
Lift the rings out with a slotted spoon and let them drain on kitchen paper.
Serve the Rabas hot, garnished with lemon wedges.

Gluten-free / lactose-free version

For a gluten-free version of your Rabas de Calamar, you can use cornflour instead of wheat flour. This not only gives you the crisp result you are after but also makes the dish suitable for anyone with a gluten intolerance. The dish is also naturally lactose-free, which makes it ideal for those with a lactose intolerance. Enjoy the versatility and the ease of catering to individual needs.

Tips for vegans and vegetarians

For anyone after a vegan or vegetarian alternative, the Rabas de Calamar can be replaced with something like tempura vegetables. Strips of courgette or carrot work beautifully — simply coat them in a similar batter and fry. This gives you the same crisp bite and a wonderful flavour. Here too, take care to use gluten-free ingredients if needed.

More tips and tricks

A few tricks help you achieve the perfect Rabas de Calamar. Take care not to overcrowd the oil, as the temperature can drop quickly and leave the coating soggy. Use fresh lemon to squeeze over the rings just before eating, lifting their aroma. Store any leftover rabas in the fridge and enjoy them the next day, either cold or briefly reheated in the oven — that way they stay as crisp as possible.

Adapting the recipe to your taste

The Rabas de Calamar are quick to tailor to personal preference. If you like things bolder, finish them with a little extra salt after frying, or serve them with a dip such as a classic aioli or a light lemon mayonnaise. The sides can vary too: a small salad or some pickled vegetables go wonderfully alongside. The underlying principle stays traditional, while you get to be creative at the table — much like the playful spirit behind Sepia con Alioli.

Ingredient substitutions

If you do not have one of the ingredients for the Rabas de Calamar to hand, alternatives are always a good option. For an especially light, crisp coating, cornflour works well in place of flour. And if squid rings are unavailable, you can use other seafood such as prawns, bearing in mind that the cooking times will differ. For the oil, a neutral oil with a high heat tolerance is best, so the flavour of the rabas stays front and centre.

Drink pairing ideas

The Rabas de Calamar pair especially well with dry white wines such as a zippy Albariño or a light Cava. These drinks harmonise perfectly with the salty taste of the squid. If you are after an alcohol-free alternative, a fresh lemon and mint cooler or an ice-cold iced tea will complement the dish nicely. Offer a selection of drinks to round off the experience.

Serving and presentation ideas

The presentation of the Rabas de Calamar can greatly enhance the enjoyment. Serve the rings on a large plate, ideally with lemon wedges set right alongside. A small bowl for a dip (optional) and a little fresh parsley as a subtle garnish make the dish visually appealing. A pretty set of tapas dishes can perfectly underline that Spanish flair and impress your guests.

A bit of history

The Rabas de Calamar have their roots in the seafood kitchens of Spain, particularly in regions with a strong fishing and tapas culture. Fried seafood has been part of Spanish cooking for centuries and is a popular offering in many bars and restaurants. In recent years it has also gained popularity internationally. The simple preparation and delicious taste make it a true favourite among the many treasures of Spanish cuisine, sitting comfortably beside coastal classics like Almejas con Jamón.

More recipe ideas

Summary: Rabas de Calamar

The Rabas de Calamar are a delicious highlight of Spanish cuisine that you simply have to try. With a light seasoning, a crisp coating and fresh lemon, you bring a piece of Spain right into your own home. Whether served as tapas or as a main course, the fried squid rings are versatile and always a treat. Let the flavours win you over and discover the joy of cooking!