Be very welcome to Paulina Kitchen !! What a joy to be here sharing with you this recipe that we love. I will leave you the best recipe in Rabas . It seems beautiful to me to always have this recipe by hand, it is an option for when you need to improvise some food with friends or to save a craving from something different.
In this chapter we are going to see how to make rabas from squid , rabas to the Roman , empanadas rabas and how to make easy rabas , fried and tender rabas . Each and every one the options to make this meal!
About the rabas
I know that recipes with squid that only appear when we are on vacation? These are squid rings (without its tentacles) created from cuts of the animal's meat, resulting in white -colored rings, bright appearance and flexible body. The rabas themselves are a fried product prepared based on these rebozed squid rings or battered octopus, in flour that can be found in many bars and restaurants from countries that enjoy Mediterranean and Atlantic cuisine.
The squid
Generally the squid is not consumed for various reasons:
- Not everyone knows how to clean it.
- Buying it is more expensive.
- Not everyone knows how to cook it.
Now I will tell you how it is the best way to clean it and in the end you will find the best recipe in Rabas.
How to clean the squid:
It is very important to be careful in this process to avoid poisoning.
- Grab the head with one hand and the body with the other, separate these parts. We will do this movement firmly, but slowly. When the head is separated, the visors and the sack of ink should be carried.
- Throughout your body you will find a cartilage, we have to grab this from one end and pull it out carefully it comes out completely; If this is split they will have to finish taking it with your fingers.
- Now we continue to peel the body, when you manage to grab the membrane, it will come out like a rubber glove. We eliminate it and rinse the body to remove any impurity that could have stuck.
- We will always work under the cold water jet. To the extent that this cleaning is optimal, much of the result is guaranteed.
- Even when clean, but whole squids, without cutting into rings; It should be taken care that the membrane has been well taken out and if they are remains, take them out.
How to cook rabas and are tender
There are several ways, we will find tricks and tips everywhere; I am going to tell you the post so that the rabas get perfect as in the restaurant:
- Soak them in lemon juice, bicarbonate and garlic for half an hour, and cook them without putting salt. I can guarantee that with this technique we will get some very tender and delicious rabas.
IMPORTANT
- For frying: very necessary that it is in abundant sunflower oil, because the radaba is fried well when it is immersed in the oil.
- Let the rabas leave perfectly before cooking them.
- Whether fresh or frozen, squid rings must be rinsed in water and dry before rebolating and do not leave fluff.
How to choose the squid
Squid is a food of high nutritional value, very protein and excellent digestibility. Because of its low fat content, squid is ideal for low -calorie diets and to prevent diseases. When we go to a fish market to buy them, we must choose smaller squid, since these are the richest and most tender. They must also be fresh, with white, firm and smell meat.
Note. Calamar can be made with low quality spices.
Rabas recipe
Ingredients
- 4 squid tubes
- Sodium bicarbonate
- Flour, necessary amount.
- Salt and pepper to taste.
- Frying oil.
- Garlic
- Parsley
- 2 lemons
- Eggs
How to make rabas in 8 steps:
- Clean the squid well. Removing the skin, head, viscera and pen. Then cut the sliced tube of 1 cm.
- In a bowl, mix lemon juice, sodium bicarbonate and chopped garlic. Dip the squid slices in this mixture and let marinate for 30 minutes.
- In another bowl, beat the eggs with a little salt, pepper, chopped garlic and chopped parsley.
- First pass the slices of marinated squid by the flour, shaking the excess flour, and then submerge them in the egg shaft.
- Let the squid already empanados in the fridge for half an hour, covered with film or a bowl with lid.
- Heat the oil for frying in a pan over medium-high heat.
- Pubs up the empanadas in hot oil, little by little, and fry for a minute and a half, or until golden brown.
- Remove fried rabas with a sparkling and place them on absorbent paper to absorb excess oil. Season with salt and serve with lemon segments.
I can't believe everyone ask the same, where the flour is going?, Is it difficult to follow a step by step?, At point 4 names flour twice, clarify clarify to get the excess. Before asking because they don't review the recipe?
Read the point by point.
But carefully.
You will see how magically, the flour appears!
Before preparing a recipe… whether they will be governed by something that is written, you must first learn to read.
Thanks Paulina for sharing
Read well, at point 4 explains the flour.
Yes, amounts of garlic, bicarbonate
Hello should be rinsed after bicarbonate and lemon?
Empanada ??? ... or floured ???
What baking soda?
When does the flour use ??? The recipe was halfway because they are left without battering
You did not put the Pauline flour! jjajaja
At no time does it say anything on putting flour, doesn't it carry?
I know it is obvious but in the steps they never put flour to the rabas. ??
Hello! My question is when flour is used and what kind is it better? Thank you…
Hello, I think there is an error in saying that the eggs are beaten but it is not indicated to add flour to make dough where hoops immerse.
In what moment do you batter the flour?
Good Paulina ... the flour when you put it?
Point 5, what mass ?? He never explained that it is done with the flour
Hello, in which of the 8 steps are passed through flour? Thank you!
And where does the flour go?
Doesn't baking soda rinse?
I don't know x flour, or breadcrumbs?
Paulina, and the flour? When does it come into action?
And the flour at what time is it because in the recipe you forgot to say it, thanks
The recipe is very incomplete.
When does the flour go?
I do not understand when the flour enters into play. It seems to me that they would have to review it, the end is very summarized. Greetings Pau.
Hello! I made the recipe; The only thing that passes them through Press for Celiacs and were spectacular. Thank you very much Paulina for the recipe.
But in the recipe does not name the flour that is on the list of ingredients!
Exquisite !! Thank you very much Paulina, they left spectacular
And the flour when do you put it ?????