Homemade squids: the secret so that they come out golden and tender

Fried rabas are an excellent option when making a succulent mince, but they also serve as a starter or garnish. They are not simply fried squid, but constitute a special dish, recognized throughout the world.

They are of Spanish origin, typical of Mediterranean cuisine. They are also consumed in the East, especially in China and Turkey. In Latin America, fried rabas are a classic in both Mexico and Peru.

Making homemade squid is much easier than you might think. The main secret is to control the cooking time, since if they overdo it, they are left with that “gummy” touch that is so annoying when eating. Next, we tell you everything you need to know to cook them and not fail in the attempt.



1/2 kg of squid.

2 eggs

2 cup milk

1/2 teaspoon of baking soda

Flour (necessary quantity and to taste) for the batter

Breadcrumbs (amount needed)

Oil for frying


Soak the squid in the milk with the baking soda, for no less than half an hour.

Remove and drain well.

Beat the eggs well, and season to taste.

Pass the wet stalks through the flour.

Then pass them through the beaten egg, and drain. They should be impregnated, but not dripping egg.

Go through the breadcrumbs (the best is the Japanese panko), taking care that the ring is armed and does not stick.

Fry in plenty of oil, very hot.

When they are golden brown (to taste) remove and drain on absorbent paper.

Once the squid are clean and battered, their cooking is quite simple: simply fry in plenty of oil for a precise period of time.

How long is it?  Maximum 3 minutes. If this period is exceeded, the squids will remain rubbery. Therefore, to ensure that they are tender, all you have to do is precisely control the cooking time and remove them as soon as they are browned.

As for the secrets to take into account, they range from the selection of the main ingredient to its treatment.

To facilitate the process, squid tubes can now be purchased clean. They usually come precooked and ready to cut. However, they must be carefully checked and precisely confirmed that they are clean and that they do not have any traces of tentacles, fins or skin.

Another secret is in the cut. For the squid to be cooked successfully, it is important that the rings are 1 centimeter thick.

On the other hand, the final flavor result is greatly influenced by the coating process. There are those who only cover the squid rings with flour.

Others, on the other hand, choose to pre-soak them in egg. For this it is important that the egg is beaten and seasoned with a little salt and pepper.

You can also add other ingredients, such as garlic and parsley.

For the homemade rabas to be delicious, it is recommended to make the egg and Proven├žal mixture and leave the squid rings submerged for approximately 30 minutes.

The end result is so tasty that those squid eaten in restaurants are hard to miss.


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