Waiter!, One of rabas!

Waiter!, One of rabas!

If there is a typical characteristic of Santander dish, this is undoubtedly that of the rabas and perhaps the most sought by tourists who visit us. In Santander (Cantabria all, in general) is tradition to go to take the rabas in the aperitif hour, accompanied of course with a beer, a white wine or a vermouth. Over the weekend, especially on Sunday is an tradition of almost religious character. Over the weekend, especially on Sunday is an tradition of almost religious character.

These are only a few strips, pieces or rings of squid (would be worth almost any cephalopod) floured and fried in plenty oil. You could say that in Cantabria they have them everywhere and today are also known in much of the national territory. It is a very simple preparation dish which you can find almost any bar in the region served as a tapa or rations, at varying prices but always economical. With or without lemon (that depends on taste) are a rich dish, very rich, in which each bar is brilliant in its way with small differences and nuances.


In Cantabria there are three types (of magano or squid, peludin an squid type and rejos or tentacles), although you could find somewhere where cooked octopus or cachón (cuttlefish sepia).

The first, those of very white fresh squid are the most desirable. The big magano, which weighs from a kilo to four kilos, is located about 12 miles off the coast. Their fishing is very complicated because they are at a depth of between 100 and 150 meters. There are those who maintain that the Magano or large squid produce the best and the authentics rabas.

The magano medium is ideal for rabas, especially the magano of guadañeta (fishing gear), which is fished one by one and have a size of about 12 cm. They are the most requested by flavorsome but not many. Traditionally, fishermen directly offer it to the best restaurants on the coast. Thus the most generally used in our beloved Cantabria to rabas is the peludin.

The peludin, a species of squid from New Zealand, and that 80% of bars and restaurants in the region are nurtured. It is consumed mostly frozen since it is difficult to find fresh. The head of this mollusk, with its tentacles, which is also served in many establishments in Cantabria with the name of rejos.

Among other cephalopods used, the octopus had a heyday a few years ago, but today it is difficult to find rabas of octopus.

The cachón serves anywhere to make a tender and flavorful rabas. Usually, in season, it is captured on the coast and has numerous applications in the kitchen, being a product much appreciated.

The potas (illex squid), are hard and rough to rabas, but there are those who bet their strongest flavor, most sea flavor. The giant squid is typical of winter, the large trawlers captures them on the high seas. In many supermarkets and fishmongers sell cut into rings or strips, ready to prepare to taste, but better use them in a good rice.

The small magano or chipirón, also serves to rabas, but is not widespread use.



The animal, quality
Clean the squid
We have seen in the previous section the type of product that can be used to perform a rabas. The peludin, squid, cachón or even octopus may be good for the making of this simple dish, but must be of the highest quality possible. No matter that the cephalopod has been frozen, as this process breaks down the fibers and makes then the most tender rabas are, in fact freezing is recommended.
Flour, good quality
Remove excess flour
To prepare rabas most important is not the type of cereal that is made the flour, this is a matter of taste, even you can use mixtures of different cereals if you want. What is really important is the grinding of cereal because based on this, the flour will give us more or less texture to rabas and will stick better or worse. For the preparation of rabas need a little rude refined flour. Thus being the rude grain who provided this crispy after fried.
Oil, good quality
new soft oil
Oil for frying the rabas must be clean oil, unused; if this is lacking, has flavors of fried foods or above all, is burned , it will do is spoil the recipe. The type of oil to use, like the type of flour, corresponds to personal criteria. Undoubtedly the best are sunflower oil and olive oil. For the first, The greatest virtue is its price and neutral flavor. Olive oil can give too flavor to the frying, especially if it is extra virgin, but there are many people who like to taste the contribution of this type of oil to the frying. So depending on your tastes and purchasing power to choose the option that best suits your needs. The best option is to try to fry the rabas in different oils and keep the you like.
The preparation, easy
frying little
Preparation is simple: clean the magano well and set off in strips of approximately 1 cm wide, separate the tentacles one by one but leaving them integer, everything is used for the rabas. Once we have chopped, dry it very well. Take the magano strips, salt it a bit, put it in a bowl with flour, stir well so they are well impregnated with flour. We passed a colander, shake to loosen the excess flour and fry in very hot oil, in batches so as not to fall too much oil temperature. They must be in the pan until golden brown. We place them to an absorbent paper and serve with a little lemon decorating.
One of rabas

Something essential for a crispy rabas, it's good that before frying they are very cold, as against higher the temperature contrast between the rabas and oil, more crispy will remain these.

Do not fry more than 2 minutes or lose all its grace, also run the risk to burn the flour which would be a real disaster.

You serve just prepared, when they are still hot.

Did you remember to cool the beer, white wine and vermouth?

With very fresh produce and frying with little fat have a serving of rabas that removes the sense. If you also have good company, the appetizer is perfect.

"Waiter!, One of rabas!

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