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Squid stewed in sour cream with onions in a frying pan

Squid Braised in Sour Cream with Onion

Quick, super easy, and simple — perfect for a fast dinner! Squid braised in sour cream with onion in a skillet comes out tender, soft, and wonderfully fragrant. It's incredibly easy to make and can be served all sorts of ways — with or without a side. So good!

Maria

Recipe author

Squid stewed in sour cream with onions in a frying pan

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Composition / ingredients

Servings:

Squid

400

Sour cream

150

Onion

Dill (2 sprigs)

Vegetable oil

Butter

Corn starch

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 41 % 11 g

Fats 44 % 12 g

Carbohydrates 15 % 4 g

160 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise squid in sour cream with onion in a skillet? First, gather the ingredients on the list. Any fat percentage of sour cream works — mine is 15%. Beyond the spices listed, feel free to add your own herbs and seasonings to taste.
Step 2:

You can use squid that's already cleaned and skinned, or with the skin on. If it's uncleaned, first peel off the skin and remove the innards and the transparent quill. To make the squid easier to clean, drop the bodies into boiling water for 30 seconds. Cut the prepped squid bodies into rings, and cut the tail fins into strips.
Step 3:

Cut the onion into half-moons or dice, whichever you prefer. Along with the onion, you can also mince a clove of garlic.
Step 4:

Wash, dry, and finely chop the dill. Besides dill, you can use other fresh herbs to taste.
Step 5:
Heat the vegetable oil and butter in a skillet. Add the onion and sauté, stirring, until soft and lightly golden, about 3 minutes. From here you have two options:
1. Sprinkle in a level tablespoon of flour and cook, stirring, for another minute, then pour in the sour cream. But this can leave you with lumps. That's why I make the sour cream sauce a different way.
Step 6:

To keep the sour cream from curdling as it braises, I recommend stirring 1 tablespoon of corn starch into it ahead of time.
Step 7:

Pour the sour cream and starch mixture into the skillet with the onion. Season everything with salt and pepper and stir. Reduce the heat to low and simmer, stirring, for a couple of minutes. If needed, thin the sauce with milk, more sour cream, or water to the consistency you want.
Step 8:

Add the squid to the skillet and braise everything together for no more than 3 minutes — any longer and the squid turns rubbery and tasteless.
Step 9:

Scatter the chopped dill over the top and stir.
Step 10:

Take the skillet off the heat right away, cover it, and let the squid rest for about 20 minutes. Serve as an appetizer on its own or as a main course with any side. Enjoy!

For tips, tricks, and all the most useful advice, read the article "Cream and sour cream in a cream sauce: how to keep them from curdling."
Everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own liking. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).