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Rabas

Serves 4 Entree dairy-free, seafood, Fish

Rabas

Rabas, a staple of Argentinian coastal cuisine, are fried squid rings that capture the essence of seaside dining. Often found as an appetizer in every coastal parrilla, these golden rings also make a satisfying main dish. The tradition of savoring rabas with a squeeze of fresh lemon is a nod to their origins, celebrating both simplicity and the bounty of the sea.

When prepared correctly, rabas are crisp on the outside yet tender within, avoiding the dreaded rubbery texture. Each bite should offer a subtle brininess, enhanced by a light salting and the citrusy zing of lemon. The experience is both comforting and invigorating, a tribute to the coastal breezes and vibrant local flavors.

Ingredients

  • 800 g (1.8 lb)squid, cut in rings
  • 100 g (3.5 oz)flour
  • for fryingoil
  • to tastesalt
  • lemon — to serve

Method

  1. Start by patting the 800 g (1.8 lb) squid rings dry with paper towels to remove excess moisture. This step is crucial as it helps the flour adhere better and prevents oil splattering during frying.
  2. In a shallow dish, combine 100 g (3.5 oz) of flour with a pinch of salt. Toss the dried squid rings in the seasoned flour, ensuring each ring is well-coated. Shake off any excess flour to avoid clumping.
  3. In a deep frying pan or pot, heat enough oil for frying over medium-high heat. The oil is ready when a small piece of bread dropped in sizzles and turns golden within seconds.
  4. Fry the squid rings in batches, being careful not to overcrowd the pan. Cook each batch for about a minute or two, until the rings are just golden. They should be crisp on the outside but tender inside, not rubbery.
  5. Use a slotted spoon to remove the fried squid from the oil, allowing excess oil to drain back into the pan. Place the rings on a plate lined with paper towels to absorb any remaining oil.
  6. Immediately sprinkle the hot squid rings with salt to taste. The salt will adhere better while the rings are still hot.
  7. Squeeze fresh lemon juice over the squid rings right before serving. The acidity of the lemon enhances the flavor and balances the richness of the fried squid.
  8. Serve the rabas piled high on a platter, ensuring they remain hot and crispy. Enjoy them as an appetizer or a main dish, savoring the coastal flavors of Argentina.