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.
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.
- Squid: 400 g
- Fettuccine: 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.
- 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.
- Fresh button mushrooms: 150 g
- Celery stalk: 1 stem
- Cherry tomatoes: 6 pieces
- Black olives: 10 pieces
- Eggplant: 300 g
- Bell pepper: 1 piece
4
Fry the onion and garlic, then add mushrooms, celery, eggplant, pepper, and tomatoes.
- Garlic: 2 cloves
- Fresh button mushrooms: 150 g
- Celery stalk: 1 stem
- Eggplant: 300 g
- Bell pepper: 1 piece
- Cherry tomatoes: 6 pieces
5
Add squid, tarragon, spices, and olives, sauté and then simmer for a while.
- Squid: 400 g
- Tarragon: to taste
- Black olives: 10 pieces
6
Pour in the cream and, after a couple of minutes, grate the cheese.
- Single cream 10% fat: 350 ml
- Parmesan (Parmigiano Reggiano): 50 g
7
Put the pasta to boil.
8
Remove the squid from the heat and let it rest while the pasta cooks.
