Rabas Fritas with Saffron Aioli

Dry the squid before coating and fry in batches. If you prefer rings, see the flour-and-cornstarch method in crispy fried calamari.

Step-by-Step Recipe for Rabas Fritas: Crispy Spanish Calamari with Saffron Aioli

Rabas Fritas, also known as Fried Calamari, is a popular crispy seafood starter made from squid. It became widely recognized after being served in upscale restaurants in cities like New York and Boston. Squid’s mild flavor easily absorbs seasonings like saffron, lemon juice, and garlic, making it versatile and highly demanded. Rich in protein and enjoyed for its crisp texture, calamari remains a favorite appetizer in many restaurants worldwide.

Saffron is what gives the aioli its unique character—if you’ve ever wondered about saffron price and why it varies, we’ve written more about it here.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

How to Make Rabas Fritas with Saffron Aioli

1. Add 2 cloves of garlic that are minced into a mortar. Pinch in ½ a teaspoon of high-quality saffron threads. The garlic and the saffron should form a paste by using a pestle pound down.

The flavor of the aioli really depends on good saffron—if you’d like to know more, here’s a guide to the best saffron brands.

2. Now add in one egg yolk, one teaspoon of fresh lemon juice, season some sea salt, and freshly cracked black pepper. Combine everything together in a circle motion, while mixing them slowly pour in ½ cup of extra virgin olive oil. Cover with saran wrap and put it into the fridge.
3. Mix one cup of all-purpose flour with ½ teaspoon sea salt and adequate freshly cracked black pepper in a bowl.
4. After three minutes, make a well and add ½ an onion, which is diced, and mix with the oil for one minute. Mince 3 cloves of garlic and combine with fried onion for 30 seconds.
5. Whisk 2 cage-free eggs which are seasoned with sea salt and cracked black pepper in a separate bowl.
6. Cut 2 tubes of squid, which are patted down before with some paper towels, into strips that are 3/4¨ wide x 4¨ long.
7. Pour ¼ cup of sunflower oil into a non-stick frying pan which is over medium-high heat.
8. The first step for coating the squids is to put each one into the flour, then into the egg wash, and then put back them into the flour, continue until all the squid rings are fully covered and coated.
9. Let’s add squids into the hot oil, and fry each side for 45 seconds.
10. Grab a plate with some paper towel, and put the fried squids in it.
11. Place the fried squid and the saffron aioli on a serving dish, and use some lemon wedges and freshly chopped parsley to make the dish more beautiful.

Seafood has a special place in Spanish cooking, from fried squid to a hearty Paella Recipe.

Serve the squid as soon as it comes out of the pan, with the garlic aioli alongside. Add baked potatoes with aioli if you are making a larger tapas plate.