Teresa's Recipes
Rabas (Spanish Fried Calamari)
Experience the taste of Spain with Rabas, a beloved dish featuring tender calamari rings coated in a light, crispy batter. Perfectly fried to a golden brown, these calamari are served hot with a zesty homemade aioli and fresh lemon wedges, making them an irresistible appetizer for any occasion. This recipe is steeped in history, originating from the coastal regions of Spain where fishing is a way of life, and calamari is a staple in local cuisine. Enjoy the flavors of the Mediterranean with every bite!
Ingredients
- 1 lb, cleaned and cut into rings Calamari
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1, beaten Egg
- 1/2 cup Milk
- for frying Vegetable oil
- for serving Lemon wedges
- 1 cup (see preparation below) Aioli sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 10g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a shallow bowl, mix together the flour, cornstarch, paprika, salt, black pepper, and garlic powder.
- In another bowl, whisk together the beaten egg and milk until smooth.
- Dip the calamari rings into the egg mixture, then coat them in the flour mixture, pressing gently to ensure the batter adheres well.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the calamari rings in batches for about 2-3 minutes, or until they turn golden brown and crispy.
- Using a slotted spoon, remove the fried calamari and place them on a paper towel-lined plate to drain excess oil.
- Serve the rabas hot with lemon wedges and the prepared aioli sauce for dipping.
Tips
- For extra flavor, marinate the calamari in lemon juice, garlic, and herbs for about 30 minutes before battering.
- Pair with a crisp white wine or a refreshing sangria for a complete Spanish dining experience.