Seafood

Squids in sour cream in a slow cooker


Ingredients for cooking squid in sour cream in a slow cooker

  1. Fresh large squid 4 pieces
  2. Large onion 2 pieces
  3. Sour cream 3 tablespoons
  4. Salt to taste
  5. Freshly ground black pepper to taste
  6. Refined vegetable oil for frying
  • Main ingredients: Squid, Onion, Sour cream
  • Serving 8 servings

Inventory:

A tablespoon, a crock-pot, a wooden spatula, a serving dish, a cutting board, a kitchen knife, a plate, a medium bowl

Cooking squid in sour cream in a slow cooker:

Step 1: prepare the onion.


Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Then we lay out the component on a cutting board and grind it with thin rings. Bulbs can also be cut in half and finely chop each part into strips. The crushed components are moved to a free plate and briefly set aside.

Step 2: prepare the squid.


We spread the squid carcasses on a cutting board and use a knife to clean it from the insides. Attention: this is if they are sold headlong. If so, then first of all it needs to be cut off, but not thrown away, since the head is also very tasty. After that, we wash seafood from all directions under running warm water and put it in a medium bowl.
Pour the squid with boiling water and watch how, before our eyes, the carcasses will be cleaned of skin.

If there are places where the film has not come down, take each carcass and rinse thoroughly again under running warm water, removing leftovers with clean hands.

At the end, put the components back on a flat surface and be sure to remove the transparent chitin plate. It can be felt with fingers and, prying off with a knife, pulled out and thrown away (it will definitely not be useful to us).

Next, we cut the seafood into thin rings or strips and only after that we move it back to the bowl, but we wash it in advance under running warm water to remove the remains of squid skins.

Step 3: prepare the squid in sour cream in a slow cooker.


Turn on in the slow cooker frying mode (to temperature 145 degrees) and pour a small amount of vegetable oil. When the contents of the pan are well warmed up, add chopped onion here. From time to time, stirring with a wooden spatula, fry it for 10-15 minutes before the appearance of a pale golden color. Attention: do not close the lid.

After the allotted time to taste, pour the salt and let the onion fry again 1 minute. Next, spread the squid rings into the multicooker. Having thoroughly mixed everything with improvised inventory, we prepare an additional dish 2 minutes.
Then we pour sour cream here, and also pour freshly ground black pepper to taste. Once again, mix everything well and close the crock-pot with a lid. The dish should be stewed a couple of minutes. At the end, turn off the appliance from the network, but do not open the lid, but let the squid stand another 15-20 minutes. During this time, seafood is well soaked in spices and sour cream and will become tender and juicy.

Step 4: serve the squid in sour cream in a slow cooker.


When the squid is infused, open the lid of the multicooker and use a wooden spatula to take out the dish and put it on a special plate. Serve to the dining table with a side dish such as boiled rice, mashed potatoes or just with a salad of fresh vegetables and slices of bread. Seafood prepared in this way is very tasty, juicy and tender. They can easily treat friends at the festive table! Help yourself!
Good appetite!

Recipe Tips:

- if you use frozen squid carcasses, then you do not need to bring them to room temperature in advance. We clean them from the skins in the same way as fresh ones;

- Instead of the usual onions, you can take Crimean, white, as well as leeks. So the dish will become even more tender and with a more expressive aroma of squid;

- for filling it is best to take sour cream 15-20%but no more;

- In addition to the spices indicated in the recipe, you can add any other to your taste in the dish.