Summers in Buenos Aires province have the flavor of the rabas Roman style, enjoyed very tender, by the sea side.
for 2 portions
| 400 g. | SQUID TUBES |
| n/a | SALT |
| n/a | PEPPER |
| n/a | FLOUR |
| n/a | FRYING OIL |
| n/a | LEMON |
Cut the squid tubes in rings. Mix flour with salt and pepper and go through this preparation with the squid rings. Place in a sieve to remove the excess of flour. Fry and put salt. End with drops of lemon.
To make the squids tubes tender we must put them in iced water with sodium bicarbonate in the proportion of one spoonful for each liter of water.
Rabas are squid rings cut in different sizes, after being slightly fried. According to their size they are called “calamaretti” or “chipirones”. Batter offers different flavors.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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