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

Rabas

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

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.

12 mins

4 people

Ingredients
Method

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

Pre-heat your deep fryer to 180°C.
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.
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.
Season with salt and serve immediately with some lemon wedges and that beer that I mentioned earlier on…

Ingredients

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

Method

Pre-heat your deep fryer to 180°C.
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.
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.
Season with salt and serve immediately with some lemon wedges and that beer that I mentioned earlier on…

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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