Crispy Rabas with a Touch of Parsley
A classic and delicious recipe of fresh calamari rings, fried until achieving a perfect golden crunch, garnished with fresh parsley and served with a squeeze of lemon.
30 min
Easy
Casera / Marina
4 servings
The story behind
This recipe is ideal for afternoon gatherings. Rabas are an appetizer that celebrates simplicity and freshness; the key lies in the previous marinating and the oil temperature to achieve that tender texture inside and crispy outside that we love to enjoy in good company.
Instructions
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1840
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21. Marinating: In a bowl, mix the calamari rings with the minced garlic, salt, and white pepper. Let them marinate in the refrigerator for 15 minutes to absorb the flavors.
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32. Coating: Dip each calamari ring first in all-purpose flour, then in the beaten egg, and finally lightly coat it again in flour to ensure a crispy crust.
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43. Frying: Heat the oil in a deep frying pan. Fry the calamari rings in small batches to avoid cooling the oil, cooking for 2-3 minutes until golden brown.
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54. Draining: Remove the calamari rings and place them on paper towels to absorb any excess oil, ensuring a clean finish.
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65. Serving: Serve the hot calamari rings on a plate, sprinkle with chopped fresh parsley, and garnish with fresh lemon wedges. Ideal to enjoy with a cold beer.
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