The rabas It is an exquisite meal, often considered street food in some countries and an appetizer in others, consisting of squid cut into strips or rings that are coated in flour and fried in abundant oil. This sandwich is originally from Mediterranean cuisine, specifically from Spain.
This delicious savory dish Also known as fried squid, Roman style or simply squid squid, it can be prepared in many ways and according to the taste of the cook, it is coated with all-purpose flour or chickpea flour.. This second option to make the rabas Its objective is to make them crunchier, while at the same time modifying their flavor.
Although this recipe is quite simple and does not require many ingredients, the main problem with this mollusk It is that many times they are not tender and acquire a taffy texture. One of the secrets to achieve rich rabas is to soak them in lemon juice, baking soda and garlic for half an hour, and cook them without adding salt. On the other hand, the squid must be perfectly defrosted and must always be rinsed in water and dried well before using it. Finally, it must be fried in abundant oil, since you must be submerged in said liquid.
Ingredients
- Clean squid tubes, 400 g.
- Salt, 1 pinch
- Flour, 2 cups
- Provencal (optional) fresh or dry, 1 tbsp.
- Eggs, 4 u.
- Oil to fry w/n
- Lemon wedges, 1 u.
Tartar sauce
- Mayonnaise, 1 cup
- Pickles in vinegar, 6 u.
- Capers or chives, 50 g
- parsley w/w
- Chives w/n
- Lemon juice
- Salt/ Pepper w/n
Preparation of the squids
- Cut the calamari tubes into 1 cm rings. Dry well and season with salt and pepper.
- Reserve.
- In a deep frying pan, place the oil for frying and bring to medium heat.
- While the oil is heating, put the eggs, parsley and minced garlic, salt and pepper in a bowl, and mix everything with a fork.
- Add the squid strips. Mix well, pass the rings through flour and directly into the oil.
- Cook them until they take the desired golden color and remove them from the heat.
- Place the squid rings on a blotting paper to absorb excess oil.
Important tip: to know if the oil has the correct temperature to start frying, you have to grab one of the squid rings with a fork and dip them little by little, if it crunches or bubbles, it’s because it’s ready.
Preparation for the tartar sauce
- Chop the gherkin, capers, herbs and mix everything with the mayonnaise.
- Add the rest of the ingredients. Finish seasoning with a little salt.
3. Plate the squid rings with the sauce and lemon wedges.
