The "rabas" are nothing more than squid cut into long strips instead of the classic rings. Like the latter, they are battered and fried in abundant oil to be consumed instantly, very crispy but with a tender heart that almost melts in the mouth.
Although it seems like something simple to do, the truth is that from time to time they serve you some squid rings that are too oily or with the squid too hard. I am going to explain to you how to make the squid rings so that they look like they came from the best tavern in the north of Spain.
INGREDIENTS
- 1 Kg (2.2 lbs) of squid (frozen or fresh)
- Sunflower or corn oil
For the soak
- Beer (the necessary)
- Milk (as needed)
For the batter
- Half a cup of beer (100 ml)
- Bread wheat flour (4 level tablespoons)
- 1 tablespoon sunflower oil
- Salt
You can use fresh or frozen squid. If it is frozen it will be softer to begin with - the ice breaks down the collagen - but it is still advisable to soak anyway it first for half an hour in beer and then another half hour in milk.
We clean the squid and cut them into longitudinal strips. That said, immersion for half an hour in beer and another half hour in milk. The best thing is that you let this marinade be done in the fridge. The colder the squid is in contrast to the oil, the crispier it will be.
We prepare the batter. To do this, mix the beer with the sifted flour and half a teaspoon of salt, in addition to the oil. It should be a very homogeneous sauce without lumps. We let it rest for half an hour.
Add the sunflower oil - olive oil cannot be used because it has too much flavor - in a frying pan so that it takes quite a bit of depth. The strips of squid ("rabas") must not touch each other and must "float" in the oil. We heat it over medium heat. It is important that the oil is clean and new. If you have fried something in the oil before, the flavor can stick and it no longer tastes the same.
We take the squid rings out of the refrigerator and bathe them in the batter, draining the excess. This is very important, you should not make a thick layer on the surface, just a kind of thin coating layer.
When the oil feels hot by placing the palm of your hand on the surface at a distance of a couple of centimeters, it is time to fry the rabas.
Let them fry until they turn golden brown. Remove and drain on a rack or absorbent paper. The less oil left in the raba, the longer it will keep crisp.
Serve with a few slices of lemon and enjoy. The best Spanish tapa that exists, without a doubt.