Squid in sour cream sauce

Since childhood, they have appreciated the taste of seafood. The most affordable ones here are mussels, shrimp and squid. Today I want to talk about the fastest sauce with squid - sour cream. It is known that the less the squid undergoes heat treatment, the less chance it has of becoming rubbery. With sour cream sauce, you certainly won’t be able to overheat it.

The hardest part of this recipe is preparing the squid. Usually squids that are sold frozen in markets are already without a head and without entrails. It is only necessary to remove the colored skin and transparent film inside the carcass. An important point is that it is this film that becomes rigid during heat treatment. Pour boiling water over the frozen squid carcasses, i.e. scald it and take it out almost immediately. The colored skin and inner film can now be easily removed. Then we take out the flat plate (it’s called chitinous).

There is another way to clean the skin. Place the thawed squid in a bowl, scald it, and immediately place it in ice water. You can’t leave it in hot water - otherwise our squid will simply cook. In this case, it will also be easy to get rid of the skin.

So, the squids are cleaned, cut them into rings and put them in a frying pan with butter.

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