| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Moderate |
| Calories | 570 |
| Fat | 16.7g |
| Saturates | 1.2g |
| Protein | 35.5g |
| Carbs | 65.2g |
| Sugars | 19.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDrain the oil from the roasted red peppers and sundried tomatoes. Place the red peppers, tomatoes, almonds, garlic, vinegar, 1 tsp paprika, ½ tsp salt and ¼ tsp tsp cayenne pepper in a blender or food processor and blitz until smooth. Set aside.
Clean and slice the squid into rings.
In a mixing bowl, combine the flour, 1 tsp paprika and ¼ tsp salt. Mix well to combine.
In a large pot, heat the sunflower oil to 180°C.
Coat the squid rings with the seasoned flour mixture, shaking off any excess flour. Working in batches, carefully drop the squid rings into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Be careful not to overcook them, as squid can become tough if fried for too long. Remove from the oil and transfer to a plate lined with paper towels.
Transfer the rabas to a serving plate and sprinkle over the salt flakes.
Serve while hot with lemon wedges on the side.
