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Second course
Fried squid with onions and sour cream

Giant Squid Fried with Onion and Sour Cream

Juicy squid in a sour cream sauce — surprise your family. I like this dish best served hot, though I'll admit it's not for everyone. The texture can be a little "rubbery," but it's tasty all the same.

You can sometimes find fillets of giant Far Eastern squid in stores. And no, it's nothing like the small squid you're used to — cooking it takes a particular approach.

Parra

Recipe author

Composition / ingredients

Servings:

Squid

Onion

Sour cream

Baking soda

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 75 % 12 g

Fats 0 % 0 g

Carbohydrates 25 % 4 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Soak the fillet in a baking-soda solution.
Step 2:

Boil it well.
Step 3:

Once boiled, the squid meat pulls apart easily into fibers.
Step 4:

Fry it with the onion.
Step 5:

Pour in a little sour cream and simmer for a couple of minutes.
Step 6:

Delicious with fresh herbs.
Step 7:

Step 7:

Squid meat needs a good long soak. Dissolve a teaspoon of baking soda in a quart of water and leave the fillet in it (it can be frozen) for a few hours, or even overnight.
Then boil it in the same water (or fresh water with a new dose of soda) for 2–3 minutes. Watch out — it will foam up a lot at first, and you'll notice an unpleasant ammonia smell. That's normal, and exactly what you're boiling out. Afterward, let the squid cool in the open air (I do this in a colander). Now you can cut it into strips, season with salt and pepper, and fry it with onions. Once the meat (or is it fish? who knows?) has browned, add half a cup of sour cream. Don't drown the pan in it — it should blend into the dish without leaving extra liquid. A couple of minutes under the lid, and your giant squid is ready to serve, either on its own or with a side.