Squid in garlic sauce
4 servings
15 minutes
Squid in garlic sauce is an exquisite dish of European cuisine that combines tender seafood with the aromatic spice of garlic and the freshness of lemon. This recipe draws inspiration from Mediterranean traditions where seafood is prepared simply but with a delicate balance of flavors. White wine adds a light acidity and depth, butter makes the texture velvety, and parsley adds freshness. The key secret is not to overcook the squid to maintain their tenderness. They are served hot immediately after cooking and pair perfectly with a glass of dry white wine and a light vegetable or rice garnish. A wonderful choice for a romantic dinner or special occasion!
1
Prepare the squid. If using chilled unpeeled squid, it is very important to clean them well: gut, remove cartilage, take off the outer skin, then cut lengthwise into 2 parts and remove the inner membranes, after which rinse in cold water and cut into 3x4 cm pieces. Rinse the tentacles as well, remove the skin and suckers by scraping with a knife. This will take the most time in preparing the whole dish - about 10-15 minutes, so if a side dish is to be served with the squid, it is better to prepare it before the squid undergoes heat treatment, as they need to be served immediately after cooking, and NOT OVERCOOKED, to prevent the meat from becoming rubbery.
- Squid: 1200 g
2
Heat the pan, add butter, and when it melts, add 3 cloves of garlic, halved lengthwise, and sauté for just 1 minute.
- Butter: 50 g
- Garlic: 4 cloves
3
After that, place the squid in the pan, pour in white wine, reduce the heat, and cover for 1-2 minutes.
- Squid: 1200 g
- Dry white wine: 150 ml
4
After adding finely chopped parsley and garlic, pour in the juice of 1 lemon (about 2 tablespoons), season with salt and pepper, grate the lemon zest on top using a fine grater, mix everything together, remove from heat, cover with a lid and let it steep for another 1-2 minutes. Then mix again and serve.
- Parsley: 1 bunch
- Garlic: 4 cloves
- Lemon: 1 piece
- Ground black pepper: to taste
- Salt: to taste
