Squid in sour cream in a multicooker
4 servings
30 minutes
Squid in sour cream in a multicooker is an exquisite dish of Pan-Asian cuisine that combines the tenderness of seafood with a rich creamy flavor. The origins of this cooking method for squid trace back to the gastronomic traditions of East Asian countries, where seafood is often prepared in soft, enveloping sauces. Sour cream gives the squid a special velvety texture, while the combination of tomatoes and carrots adds a light tanginess and sweetness. Thanks to the multicooker, the cooking process becomes simple and quick, and the taste is perfectly balanced. This dish is perfect for a cozy family dinner or for serving at a festive table, delighting guests with the tenderness of squid and the richness of flavor nuances.
1
Thaw the squid and drain in a colander, allowing the liquid to drain.
- Frozen squid rings: 260 g
2
Grate the carrot on a coarse grater and cut the tomatoes into small strips.
- Carrot: 100 g
- Tomatoes: 160 g
3
Place vegetables and squid in the multicooker bowl, add sour cream, salt, spices, and mix.
- Frozen squid rings: 260 g
- Carrot: 100 g
- Tomatoes: 160 g
- Sour cream: 220 g
- Salt: 1 g
- Spices: 1 g
4
Close the lid. Set the steam valve to position 'I'. Set the program to 'Stewing/Jelly', product type to 'Fish', cooking time to 20 minutes.
5
Press the 'Start' button. Cook until the program ends.