Squid in milk-port sauce with black pepper

4 servings

20 minutes

Squid in milk-port wine sauce with black pepper is a refined dish of European cuisine that embodies the harmony of tenderness and spiciness. This recipe combines the marine notes of squid with the softness of milk, while port wine adds a subtle wine sweetness and depth to the sauce. Black pepper highlights the flavor nuances, adding a light spiciness. In ancient times, such dishes could adorn royal feasts, and today they find a place in cozy home kitchens, delighting gourmets with their sophistication. Carefully prepared squid retains its juiciness, and the sauce transforms them into a true culinary masterpiece. Served as a stew, this dish is especially well-suited for winter evenings or cozy family dinners, providing warmth and richness of flavors.

Energy value per serving

• Calories: 655.7
• Proteins: 125.7g
• Fats: 7.1g
• Carbohydrates: 18.8g

Ingredients

• Squid: 1 kg
• Milk: 250 ml
• Port: 3 tbsp
• Salt: to taste
• Wheat flour: 2 tbsp
• Ground black pepper: 1 tsp

Cooking steps

1. Thaw the squid. After the microwave, they become less tender, so it's better to bring water to a boil, add the unthawed squid, and remove them when it boils again.

   Required ingredients:

   • Squid: 1 kg

2. Thawed and slightly boiled squid are cut into rings (if you buy pre-cut rings, they won't be as tender).

3. Pour milk into a deep skillet, slightly heat it, add flour (it mixes better in warm milk). Add salt. Then add squid rings. Simmer on low heat for 5 minutes. Pour in port wine or, if unavailable, wine. Add pepper. Simmer for another five minutes. Serve in a deep bowl with milk - like a soup.

   Required ingredients:

   • Milk: 250 ml
   • Wheat flour: 2 tablespoons
   • Salt:  to taste
   • Squid: 1 kg
   • Port: 3 tablespoons
   • Ground black pepper: 1 teaspoon