Ingredients
- Pelagonia Roasted Red Peppers 450g
- Sun-dried tomatoes from Spinneys deli 200g
- Unsalted almonds 120g
- Garlic 2 cloves
- SpinneysFOOD Organic Red Grape Vinegar 1 tbsp
- Smoked paprika 2 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Fine Cayenne Pepper ¼ tsp
- Fresh squid 500g
- SpinneysFOOD Organic Plain White Flour 120g
- SpinneysFOOD Sunflower Oil 2L , for frying
- SpinneysFOOD Natural Sea Salt Flakes ½ tsp
- Lemon 1
Nutrition (Per serving)
- 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."
Rabas with romesco sauce
Spanish 20 Mins Prep · 20 Mins Cook
- Drain 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.