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    rabas, fried squid recipes Basque Recipes, Tapas Recipes 5 1 5 0


    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    2 mins
    Total time
    12 mins
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    • 400g fresh squid, cut into one ½ inch thick strips
    • 50g cornflour
    • 50g plain flour
    • 1 tsp baking powder
    • Pinch of turmeric
    • 150ml beer, ale works well
    • Salt to taste
    • 1 large lemon


    Spanish fried squid in a golden batter is a classic Sunday pintxo called rabas. The trick is to make the batter the day before and not to overcook the squid or it will become rubbery. Rabas are best served with a good squeeze of lemon and a cold beer.


    1. Pre-heat your deep fryer to 180°C.
    2. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season with salt, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer into the bowl, stirring with a whisk until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the squid.
    3. To fry the squid, roll the squid in the flour mix and dip in the batter, allow the excess to drip back into the bowl and drop directly into the deep fryer. Fry for 2 minutes or until golden brown, then remove with a slotted spoon and drain onto some kitchen paper.
    4. Season with salt and serve immediately with some lemon wedges and that beer that I mentioned earlier on…

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