Fried squid
4 servings
20 minutes
Fried squid is a gourmet dish of Chinese cuisine, combining the tenderness of seafood with rich aromas of butter and vegetable oil, garlic, and onion. The Chinese have valued squid for their mild flavor and ability to absorb spices, making them ideal for frying. Blanching before cooking helps retain their tenderness and eliminate excess chewiness. Fried to a golden crust, the squid gains a light crispness, while stewing with onion and garlic adds depth of flavor. This dish pairs perfectly with rice or potatoes and is great for family dinners or festive gatherings.
1
Blanch the squid without heads in boiling water for 2 minutes. Then immediately immerse them in cold water.
- Squid: 500 g
2
Clean the squid by peeling the skin with your hands or carefully scraping it with a knife. Remove the backbone and internal organs from inside.
3
Cut the squid into strips approximately 5x1 cm. Peel and dice the onion. Peel the garlic.
4
In a skillet over medium heat, heat a mixture of 25 g of butter and 1 tbsp of vegetable oil. When the butter stops foaming, add the squid. Fry them until golden brown, stirring frequently, without covering.
- Butter: 100 g
- Olive oil: 1 tablespoon
- Squid: 500 g
5
Add onion, salt, and pepper, fry until the onion is soft and cover with a lid. Stew everything together for another 5 minutes. Squeeze in the garlic and the remaining oil. Stew for 2 minutes. Check the taste for salt and pepper. Season if needed.
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Butter: 100 g
6
The squid is ready. Serve with fried or baked potatoes or boiled rice with cheese and garlic.