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The heat arrives with the snacks and cold beer. That’s why today I propose these fried squid rings! A simple and easy recipe that you and your family will love! In addition, I leave tips so that you can make squid like never before and you can also adjust this recipe according to your preference or need!
Commonly called fried squid, squid to the romana, fried squid rings, or simply rabas. It is a world-renowned food characterized by squid tubes cut into a ring shape, floured and fried in hot oil. In general, once cooked, lemon juice is added before consumption.
Let’s talk about the recipe:
These fried squid rings are simple to make and do not require a great deal of difficulty. The ingredients are few and easily accessible in any market. Even so, its final result may depend on the freshness of the squid at the time. That is why if it has been frozen for a long time, it will proportionally reduce its flavor or softness.
Squid can be bought fresh or frozen, in a tube or ready-made in rings. Therefore, it is marinated by egg, although some use only the whites beaten to snow and not the whole egg. Another alternative is to place the squid rings in beer for a while before flouring, this will give it a special flavor. Beer is also said to tenderize squid.
Similarly, but true to my style, I place them in egg, garlic, and fresh parsley for a few hours or the night before. Then I add a little flour forming a kind of paste with the preparation. In this way, they are battered with dry flour or not before frying. Although, it is only customary to marinate with beaten egg and batter with flour or vice versa.
Although squid are usually floured there are those who use breadcrumbs. By way of preference, fish looks better floured, even so, there are alternatives. For example, those who must follow a gluten-free diet can substitute flour for cornstarch, rice breadcrumbs or any gluten-free battered product for frying.
About Cooking:
The squid rings are fried in plenty of hot oil, the estimated cooking time is 2-3 minutes. Generally, prolonging this cooking time is avoided, as it is the main cause of getting hard squid as a consequence. However, other causes may be from using frozen squid for a long time or consuming them cold.
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