How to make Fried Spanish Squid ¨Rabas Fritas¨ with Saffron Garlic Aioli

Having a yummy starter can increase hunger and prepare fussy eaters for the main course. Choosing the starter lies in one’s flavor, but most of people prefer soup and crispy foods, especially crispy seafood.

Rabas fritas is a famous appetizer which is also known as “Fried Calamari” in some regions. The main ingredient of this crispy dish is calamari or squid. Some advantages like cancer preventative and being rich in protein encourage youth to eat it more.

It wasn’t until serving fried calamari in classy restaurants of prominent cities like New York and Boston that the food became popular. What leads Rabas Fritas to be highly demanding and offering in a variety of restaurants are versatility and profitability.

Squid does not have a strong taste, because it absorbs flavors from saffron, lemon juice, garlic, and lots of other ingredients cooking alongside. There are many different recipes available for preparing calamari, but saffron is the most important flavor that well-versed chefs highly recommended since it takes the food to another level. Having a yummy starter can increase hunger and prepare fussy eaters for the main course. Choosing the starter lies in one’s flavor, but most of people prefer soup and crispy foods especially crispy seafood.

Rabas fritas is a famous appetizer which is also known as “Fried Calamari” in some regions. The main ingredient of this crispy dish is calamari or squid. Some advantages like cancer preventative and being rich in protein encourage youth to eat it more.

It wasn’t until serving fried calamari in classy restaurants of prominent cities like New York and Boston that the food became popular. What leads Rabas Fritas to be highly demanding and offering in a variety of restaurants are versatility and profitability.

Squid does not have a strong taste, because it absorbs flavors from saffron, lemon juice, garlic, and lots of other ingredients cooking alongside. There are many different recipes available for preparing calamari, but saffron is the most important flavor that well-versed chefs highly recommended since it takes the food to another level.

Instruction

1. Add 2 cloves of garlic that are minced into a mortar. Pinch in ½ a teaspoon of high-quality saffron threads. The garlic and the saffron should form a paste by using a pestle pound down.
2. Now add in one egg yolk, one teaspoon of fresh lemon juice, season some sea salt, and freshly cracked black pepper. Combine everything together in a circle motion, while mixing them slowly pour in ½ cup of extra virgin olive oil. Cover with saran wrap and put it into the fridge.
3. Mix one cup of all-purpose flour with ½ teaspoon sea salt and adequate freshly cracked black pepper in a bowl.
4. After three minutes, make a well and add ½ an onion, which is diced, and mix with the oil for one minute. Mince 3cloves of garlic and combine with fried onion for 30 seconds.
5. Whisk 2 cage-free eggs which are seasoned with sea salt and cracked black pepper in a separate bowl.
6. Cut 2 tubes of squid, which are patted down before with some paper towels, into strips that are 3/4¨ wide x 4¨ long.
7. Pour ¼ cup of sunflower oil into a non-stick frying pan which is over medium-high heat.
8. The first step for coating the squids is to put each one into the flour, then into the egg wash, and then put back them into the flour, continue until all the squid rings are fully covered and coated.
9. Let’s add squids into the hot oil, and fry each side for 45seconds.
10. Grab a plate with some paper towel, and put the fried squids in it.
11. Place the fried squid and the saffron aioli on a serving dish, and use some lemon wedges and freshly chopped parsley to make the dish more beautiful.