Stewed squid with rice
8 servings
30 minutes
Braised squid with rice is a refined dish of Mexican cuisine that embodies the harmony of seafood and spicy vegetable notes. Tender squid, carefully boiled and cut into thin strips, are combined with fragrant rice, sweet peppers, onions, and juicy tomatoes. An important part of the recipe is the sauce made from sour cream and soy sauce, giving the dish tenderness and spiciness. This delicacy delights with the softness of seafood and the rich flavor of spices, filling each bite with the warmth of southern traditions. It is served as a standalone dish that pairs perfectly with light green salads or slices of fresh avocado. The secret to success is not to overcook the squid to preserve their delicate texture.
1
Boil the rice in salted water until cooked.
- Rice: 1 glass
- Salt: to taste
2
We dip the squid (I took cleaned bodies) in boiling salted water for 2-3 minutes. Remove, dry, and cut into strips.
- Squid: 500 g
3
Chop onion and pepper finely, fry in vegetable or olive oil. Add chopped tomatoes. Fry for another 2-3 minutes. Prepare the sauce: mix sour cream, soy sauce, and spices, adding a little water.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Sour cream: 2 tablespoons
- Soy sauce: 1 tablespoon
- Spices: to taste
4
Add rice and squid to the vegetables, mix, and season with sauce. Lower the heat and fry for another 5-7 minutes. It's important that the squid doesn't become rubbery.
- Squid: 500 g
- Rice: 1 glass