Squid stewed in cream

4 servings

60 minutes

Squid stewed in cream is a refined dish of European cuisine that combines the tenderness of seafood with a rich creamy texture. In this recipe, the squid is first lightly blanched to retain its firmness and then marinated in a fragrant mix of spices and teriyaki sauce, absorbing Eastern notes. Vegetables, mushrooms, and olives add a rich flavor to the dish, while cream and parmesan make it truly velvety. This dish pairs wonderfully with fettuccine pasta, creating a harmony of flavors and textures. Perfect for a cozy dinner with a glass of white wine, it reveals the depth of marine aromas and delights with its tender, slightly spicy aftertaste.

Energy value per serving

• Calories: 685.2
• Proteins: 68.7g
• Fats: 18g
• Carbohydrates: 58.7g

Ingredients

• Squid: 400 g
• Fresh champignons: 150 g
• Eggplants: 300 g
• Garlic: 2 clove
• Celery stalk: 1 stem
• Cream 10%: 350 ml
• Fresh ginger: 30 g
• Olives: 10 pc
• Cherry tomatoes: 6 pc
• Sweet pepper: 1 pc
• Garam masala: to taste
• Teriyaki sauce: to taste
• Ground coriander: to taste
• Tarragon: to taste
• Parmesan cheese: 50 g
• Fettuccine pasta: 250 g
• Lemon: 0.3 pc

Cooking steps

1. Cut the squid into thin strips, drop them into salted boiling water for 30-60 seconds. Remove and place in a cool place to cool and dry. The water can later be used for cooking pasta.

   Required ingredients:

   • Squid: 400 g
   • Fettuccine pasta: 250 g

2. In oil, as desired, sauté the squid with half a garlic for 2 minutes, drizzling with lemon. Transfer to a bowl, grate ginger into it, add half a teaspoon of masala, a couple of tablespoons of teriyaki, grind coriander, and drizzle with lemon. Cover and let marinate.

   Required ingredients:

   • Squid: 400 g
   • Garlic: 2 cloves
   • Fresh ginger: 30 g
   • Garam masala:  to taste
   • Teriyaki sauce:  to taste
   • Ground coriander:  to taste
   • Lemon: 0.3 piece

3. Cut the vegetables into strips, mushrooms and celery into slices, and tomatoes into quarters. Crush the olives, remove the pits, and chop them coarsely.

   Required ingredients:

   • Fresh champignons: 150 g
   • Celery stalk: 1 stem
   • Cherry tomatoes: 6 pieces
   • Olives: 10 pieces
   • Eggplants: 300 g
   • Sweet pepper: 1 piece

4. Fry the onion and garlic, then add mushrooms, celery, eggplant, pepper, and tomatoes.

   Required ingredients:

   • Garlic: 2 cloves
   • Fresh champignons: 150 g
   • Celery stalk: 1 stem
   • Eggplants: 300 g
   • Sweet pepper: 1 piece
   • Cherry tomatoes: 6 pieces

5. Add squid, tarragon, spices, and olives, sauté and then simmer for a while.

   Required ingredients:

   • Squid: 400 g
   • Tarragon:  to taste
   • Olives: 10 pieces

6. Pour in the cream and, after a couple of minutes, grate the cheese.

   Required ingredients:

   • Cream 10%: 350 ml
   • Parmesan cheese: 50 g

7. Put the pasta to boil.

8. Remove the squid from the heat and let it rest while the pasta cooks.