Rabas a la Argentina

The story

Rabas became a staple of Argentine coastal and city eating through Spanish seafood traditions and the country’s Atlantic fishing industry. The straightforward fried squid preparation is particularly common in Mar del Plata and Buenos Aires. They are famous for the difficult contrast of crisp coating and tender squid. Very hot oil and a brief cooking time prevent the rings becoming rubbery or greasy. Rabas are ordered as a shared starter in seafood restaurants, bars and seaside resorts, often with beer or white wine. They are closely associated with holidays on the Atlantic coast.

Ingredients

• Main
• 175 gram squid rings
• 40 gram plain flour
• 0.5 piece eggbeaten
• 0.5 piece lemonwedges
• 300 millilitre neutral oilfor frying
• 0.5 teaspoon fine salt
• 4 gram parsleychopped

Method

1. Prepare and slice evenly

   Trim, score, slice or portion the main ingredient evenly. Pat fish, squid, meat or vegetables dry before seasoning.

   Look for: Surfaces should be dry and evenly cut. Tip: For fish, score skin lightly so seasoning and heat penetrate. Avoid: Wet ingredients steam instead of browning.

2. Season simply

   Use salt, pepper, lemon, garlic, parsley, oil or paprika as appropriate, keeping stronger garnishes separate until the end.

   Look for: Seasoning should be even and visible. Tip: Let the main ingredient remain recognisable. Avoid: Too much acid too early can toughen seafood.

3. Cook with controlled heat

   Grill, fry or pan-cook at the right heat: about 180-200°C for grilling, 170-180°C for frying, or medium heat for butter cooking.

   Look for: The outside should brown while the centre stays moist. Tip: Cook seafood quickly and remove as soon as it turns opaque. Avoid: Overcrowding drops the temperature and gives soggy results.

4. Finish brightly

   Add lemon, parsley, butter, chimichurri or salad at the end for freshness.

   Look for: The finish should look bright and glossy. Tip: A final squeeze of lemon balances fried or grilled richness. Avoid: Cooking herbs too long dulls their flavour.

5. Serve straight away

   Serve hot with bread, potatoes, salad or simple garnish.

   Look for: Texture should be crisp, juicy or flaky as appropriate. Tip: Have sides ready before cooking the main ingredient. Avoid: Waiting too long softens fried coatings and dries fish.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.