Rabas (Fried Calamari Rings) with Alioli Sauce

Indulge in a classic taste of Argentine cuisine with our crispy and tender Rabas (fried calamari rings), paired with a silky homemade alioli sauce. This delightful appetizer or snack promises a perfect balance of flavors, bringing zest and zestiness to your table.

Ingredients:

For the Rabas:
🐙 500g Fresh calamari tubes or pre-cut rings
🌾 250g All-purpose flour, King Arthur
🛢️ 500ml Neutral frying oil, Goya
🍋 Lemon wedges for serving
🧂 1 teaspoon Salt

For the Alioli Sauce:
🛢️ 50 ml neutral oil, Goya
🛢️ 50 ml Altura olive oil
🥚 2 boiled eggs
🧄 1/2 teaspoon minced garlic
🧂 1 pinch of salt
🌶️ 1 pinch of freshly ground black pepper
🌿 1 tablespoon Fresh chopped parsley for garnish

Instructions

1- Prepare the Calamari:

• If using whole calamari, pull to separate the head and guts from the body and discard. Remove the thin, transparent "pen" from inside.
• Peel off the skin from the calamari tube until it is white.
• Slice the tubes into rings of your desired thickness.
• Drain the calamari rings and pat dry using paper towels.

2- Breading the Calamari:

• Fill a shallow dish with all-purpose flour.
• Toss small batches of calamari rings in the flour until fully coated.
• Use a sieve to shake off excess flour.

3- Frying the Calamari:

• Heat neutral oil in a deep frying pot to approximately 200°C (392°F).
• Fry the floured calamari rings in small batches for a maximum of 2 minutes until light golden.
• Use a spider strainer to remove the rabas, and let them drain on paper towels.

4- Alioli Sauce Preparation:

• Boil the eggs: Place them in cold water, bring to a boil, and cook for 4 minutes. Transfer to cold water immediately and peel.
• In a measuring cup, combine the neutral oil and Altura olive oil. Add halved boiled eggs, minced garlic, salt, and pepper.
• Blend with a Moulinex immersion blender from the bottom up until the mixture emulsifies and thickens.
• Stir in a pinch of freshly chopped parsley.

5- Serving:

• Arrange the hot rabas on a plate with lemon wedges and season lightly with salt.
• Serve with the alioli sauce either over the calamari or on the side for dipping.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: Approx. 220
Protein: 15g
Fat: 15g
Carbohydrates: 12g

Equipment: Deep frying pot, spider strainer, large bowl, shallow dish, sieve, paper towels, cutting board, knife, measuring cup, Moulinex immersion blender, small bowl, spoon, pepper grinder

Cooking Tips

• Ensure that your oil is hot enough to fry efficiently.
• Always salt the rabas immediately after frying to maintain their crisp texture.
• Avoid overcrowding the fryer to preserve oil temperature.

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Rabas (Fried Calamari Rings) with Alioli Sauce