INGREDIENTS FOR 4 SERVINGS
Change composition Unit of measure
Squid carcass 700 gr
Onion 1 pc.
Sour cream 4 table spoons.
Vegetable oil 2 tablespoons.
Dill to taste
Ground pepper to taste
Salt to taste
Total: 100g of the ingredient
Compound weight: 100g
Calorie
composition: 136 kcal
Protein: 14 gr
Fats: 8 gr
Carbohydrates: 2 g
B/A: 58 / 34 / 8
H100 / C0 / B0
Cooking time:20 min
STEP-BY-STEP PREPARATION
1. STEP: How to stew calamari in sour cream sauce? Prepare the ingredients. Defrost the calamari by transferring it from the freezer to the bottom shelf of the refrigerator. Peel them by removing the top skin, then remove the insides along with the chitin plate. Rinse the carcasses well under running water.
2.STEP:
Boil the calamari. How do I boil calamari? Pour water into a deep saucepan and place over high heat. Once the water is boiling, add salt to the pot.
3. STEP:
Carefully lower the squid carcasses into the pot of boiling water. Boil them for literally one to two minutes. If boiled longer, the squid meat will become tough and rubbery.
4. STEP:
Use a slotted spoon or culinary tongs to remove the cooked squid from the pot. Set them aside to cool.
5. STEP:
Peel and peel the large onion and slice into thin half rings.
6. STEP:
Heat a frying pan over high heat. Pour in the sunflower oil, heat it, turn down the heat and place the onion crescents in the frying pan. Saute the onions, stirring occasionally, over low heat for 5 minutes.
7. STEP .
While the onions are frying, slice the calamari into rings about an inch wide.
8. STEP
Once the onions are lightly browned, add the calamari rings to the pan. Braise them under a closed lid over medium heat for 4-5 minutes.
9. STEP .
Add the sour cream and finely chopped fresh dill. Salt and pepper to taste. Stir to combine. Heat the dish for a couple more minutes and serve! As a side dish to the calamari will suit boiled rice with butter, and in addition a salad of fresh vegetables. Bon appetit!
Using already completely peeled calamari without the head and without skin significantly reduces the time to prepare this dish.
Apart from salt, pepper and a little dill, no other spices or herbs should be added to this dish, in my opinion. The beauty of squid is in its simplicity.
To reduce the calories in the finished dish, you can use less fatty sour cream. For example, I only used 10 percent, but the sauce is still very good and the calamari is soft and tender.
For the same purpose, you can fry the onions in a dry non-stick pan, but not in oil.
To ensure that the sour cream does not curdle and stratify during the stew, first mix it with a spoonful of flour in a separate bowl, and then add it to the pot. You can replace the sour cream with cream of any fat content. But remember, the percentage of fat of the sour cream or cream you use determines the caloric value of the dish.
Use oil with a high smoke point for frying! All oils are good only until they reach a certain temperature, the smoke point, at which point they begin to burn and produce toxic substances, including carcinogens.
Unrefined oils, with few exceptions, have a low smoke point. They contain many unfiltered organic particles that quickly begin to burn.
Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in an oven, pan or grill, be sure to use an oil with a high smoke point. The most common high-smoke point oils are refined sunflower, olive, and grape.
To avoid irritating the mucous membranes of the eyes when slicing onions, rinse the onion and knife with cold water. A cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before slicing.
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