Squid in sour cream
Description
The recipe won't take much time. Cooking squid in sour cream doesn't require a lot of time, yet the dish itself will bring great pleasure. This dish is rich in protein and minerals. I highly recommend preparing it, especially since squid are no longer a rarity today and can be bought affordably at any large supermarket. Squid in sour cream is ideal for those who care about their health and follow a healthy diet or are on a diet. When preparing, keep one trick in mind—proper heat treatment of the squid is crucial; otherwise, the tender and firm meat can turn into tasteless rubber. More details on this and everything else—coming up in the squid in sour cream recipe. Good luck! Serve hot.
Instructions
- 1
Step 1
1. Clean the squid by removing the skin. To do this, hook the skin and pull it off.
- 2
Step 2
2. The skin of fresh squids can be removed as shown in the picture. Rinse the cleaned squids, cut them in half, then slice crosswise. With a sharp knife, make cuts on the skin side to create a beautiful pattern on the outer part of the cooked squids. Add a little oil to a frying pan, heat it well, and sauté the squids for 1-2 minutes. Then transfer them to a plate.
- 3
Step 3
3. In a saucepan, heat oil and sauté a peeled garlic clove and a sprig of rosemary for 3-4 minutes to infuse the oil with flavor. Remove and discard the garlic and rosemary. Add the canned chickpeas and warm them for about 5 minutes, stirring occasionally. Then stir in sour cream, season with salt, and simmer over low heat for another 5 minutes. Blend the sauce with an immersion blender until smooth. Place a couple of spoonfuls of the sauce on a plate, top with a piece of squid (or several), and garnish with sun-dried tomatoes, a drizzle of oil, and black pepper.