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Squid in sour cream with onions

Squid in Sour Cream with Onions

A main course and an appetizer on one plate — and it's ready in 20 minutes! Squid in sour cream with onions can easily stand in for a meat dish and shake up your weeknight menu. The vegetables and sauce make it even heartier and more flavorful, and it pairs with just about any side.

Maria

Recipe author

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Composition / ingredients

Servings:

Squid bodies

400

Sour cream

150

Carrot (small)

Onion

Tomato paste

Vegetable oil

Butter

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 39 % 9 g

Carbohydrates 17 % 4 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make squid in sour cream with onions? It's quick and simple. Start by gathering everything on the ingredient list. Any fat content of sour cream works — I used a 15% version.
Step 2:

You can use squid that's already cleaned and skinned, or clean it yourself. If it's uncleaned, pull off the skin, remove the innards, and take out the clear quill. To make peeling easier, drop the bodies into boiling water for 30 seconds. Slice the cleaned bodies into rings and cut the tail fins into strips.
Step 3:

Cut the onion into half-moons or dice it, whichever you prefer. If you like, mince a clove of garlic along with it.
Step 4:

Peel the carrot and grate it on the coarse side of a box grater.
Step 5:

Heat the vegetable oil and butter together in a skillet over medium heat.
Step 6:

Add the onion and carrot. Cook, stirring, until the vegetables soften, about 5 minutes.
Step 7:

Stir the sour cream and tomato paste into the vegetables. Season with salt and pepper and mix. Lower the heat to a gentle simmer and cook, stirring, for 1 minute.
Step 8:

Add the squid and simmer everything together for no more than 3 minutes — any longer and the squid turns rubbery and bland.
Step 9:

Once the squid is done, take the skillet off the heat, cover it, and let the seafood rest for 10 minutes.
Step 10:

Divide the squid among plates and scatter fresh parsley on top. Serve as a standalone appetizer or as a main course with any side dish. Enjoy!

You can swap the tomato paste for canned tomatoes in their juice, fresh tomatoes, or ketchup.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which ones to skip), see our guide.
For more tips and tricks, check out our article "Cream and Sour Cream in a Pan Sauce: How to Keep Them from Curdling."