Yanina shares with recipesgratis.net your Calamar Recipe for Provencal, also known as fried rabas. According to her, these delicious rabas to the Provencal are very tender and with a crispy roof. And they can prepare them from Provencal, with a few lemon droplets or simply accompanied with a pasta salad for example. Bon Appetite!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to squid to Provencal: |
| 500 grams of squid rings or rabas 1 cup of warm milk 1 teaspoon of sodium bicarbonate 2 eggs leudante flour salt black pep |
| Additional characteristics: medium cost, fried |
Ingredients to squid to Provencal:
1. The first step to make these squid to the Provencal is to put them in a bowl, in my case they are already cut into rings, with the cup of milk and the teaspoon of sodium bicarbonate, and leave it so for 1 hour (you do not need to go to refrigerator and it is not necessary to cover it). This procedure of putting the rabas in milk and bicarbonate is done to be tender once battered.
Trick: If you have the entire squid you will have to clean them well to cut them into rings.
2. In another container slightly beat the 2 eggs, add salt, black pepper and garlic powder (optional). In another dish put some of leuer flour (to flour the rabas) and in another prepare the Provencal with chopped parsley and 1 or 2 teeth of chopped garlic.
3. When the time has passed, clean and strain the squid, wash them with water to remove bicarbonate and milk. Then put to heat a good amount of oil over medium heat.
4. Pass the squid per egg, in my case I did it for batches of small quantity, so the rabas to the Provenzal will all well floured.
5. Then pass the squid due to lift flour, but flouring only those who are going to the oil at that time, do not leave them for a long time in the flour because they get wet and then the squid to the Provencal will not be crispy.
6. Fry the rabas in hot oil for 3 or 4 minutes, no more … really control the time because if they leave them more than 4 minutes later they are hard.
7. past that time, remove fried squid and put them on absorbent paper to drain excess oil.
8. At the end of frying all, add the Provencal to the rabas and ready!. They can already enjoy their squid to Provencal on any occasion that boasts.
