Squid stewed with onions and carrots
4 servings
40 minutes
Squid stewed with onions and carrots is a refined dish of Russian cuisine that combines the tenderness of seafood with the aroma of spicy vegetables. In ancient times, seafood was a rarity on Russian tables, but with the expansion of gastronomic horizons, squid found a worthy place in the kitchen. Their delicate flavor is beautifully revealed in the company of fragrant spices like coriander, ginger, and paprika. Tomatoes add a slight acidity to the dish, while bay leaves and cloves enrich the aroma. It's important to cook squid properly—quick blanching preserves their tenderness. It's best served with mashed potatoes or rice, complemented by fresh herbs. This dish is not only nutritious but also elegant—perfect for a cozy family dinner or festive gathering.
1
Slice the onion into rings, grate the carrot on a coarse grater, and press the garlic through a garlic press.
- Onion: 2 heads
- Carrot: 1 piece
- Garlic: 2 cloves
2
Fry the vegetables in oil, add spices, and simmer on low heat for 10 minutes.
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground paprika: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground ginger: 1 teaspoon
3
Boil water in a pot, add bay leaf, clove, peppercorns, and salt.
- Bay leaf: 4 pieces
- Allspice peas: 5 piece
- Carnation: 3 pieces
- Salt: to taste
4
Dip the cleaned squid into boiling water (one at a time), count to 10, and remove with a fork or slotted spoon. Then let the broth come to a boil again and dip the next squid, and so on.
- Squid: 500 g
5
Slice the squid into thin rings and add to the vegetables.
- Squid: 500 g
6
Simmer on medium heat for 10 minutes.