Tender creamy squid on a grill pan
4 servings
15 minutes
Tender creamy squid on a grill pan is a gastronomic masterpiece that combines the exquisite marine flavor of squid with the creamy tenderness of cottage cheese and spicy seasonings. This recipe embodies author’s cuisine, harmoniously intertwining Eastern notes of soy sauce, the sharpness of mustard, and warming turmeric. A light haze of ucho-suneli adds depth to the dish, while lemon wedges bring freshness. The squid, sealed in a creamy shell, is fried to a golden crust, revealing the richness of texture. Perfectly served with microgreens, it creates an exquisite composition for dinner or a romantic evening. Such a dish will adorn any table, delighting gourmets with its sophistication and richness.
1
In a deep bowl, mix oil and soy sauce.
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
2
Add garlic, pressed through a garlic press.
- Garlic: 4 g
3
Then add mustard.
- Mustard: 1 teaspoon
4
Mix well.
5
Rinse, clean, and dry the squid.
6
Make cuts only on one side.
7
Stuff each squid with cream cheese (1 tablespoon each). Lightly season with turmeric.
- Squid: 4 pieces
- Cream cheese (curd cheese spread): 4 tablespoons
- Turmeric: to taste
8
Place the squid on a hot skillet greased with olive oil. Pour the prepared sauce on top.
- Squid: 4 pieces
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
9
Season with chili pepper.
- Chili powder: to taste
10
Add a couple of lemon slices to the dry spots on the pan.
- Lemon: 2 pieces
11
Once the bottom side of the squid is browned, flip it over and sprinkle with ucho-suneli.
- Blue fenugreek (utskho-suneli): 0.3 teaspoon
12
After 3-5 minutes, transfer the squid and lemon to a plate and sprinkle with cheese.
- Grated Parmesan cheese: 1 tablespoon
13
Sprinkle with lemon juice when serving and garnish with microgreens.
- Lemon: 2 pieces
- Microgreens salad mix: 1 sprig
