Rabas – fried squid rings with salad
Squid rings soaked in milk, dusted in flour and fried in very hot oil until golden and crisp, with lemon for squeezing. On the coast they are a nibble to share; at home, with a mixed salad, they make a dinner. They are also made a la romana, in an egg and flour batter.
- 50 minTime
- 37 minHands-on
- 4Portions
- 38 gprotein per portion
- 580kcal per portion
Ingredients for 4 portions
- 800 gSquid (raw), cleaned, in rings
- 250 mlMilk
- 100 gPlain flour
- to tasteSalt
- 6 tbspRapeseed oil, for deep-frying
- 2Lemons, in wedges
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Rinse the squid rings, put them in a bowl and pour over the milk to cover.
- Leave the rings in the fridge for 20 minutes to tenderise.
- Meanwhile, make the salad: wash and tear the lettuce, cut the tomatoes into wedges and slice the onion thinly. Dress with the olive oil, vinegar and salt just before serving.
- Heat plenty of oil, about 3 cm deep, in a deep pan to 180 °C, or until a cube of bread sizzles and browns straight away.
- Pour off the milk and let the rings drain well. Toss them in the flour a few at a time and shake off the excess in a sieve.
- Fry the rings in batches for 1–2 minutes, until golden and crisp. Drain on kitchen paper and salt them straight away.
- Serve at once with the lemon wedges and the salad.
