Squid in Sour Cream Sauce

by Editorial Staff

An interesting dish for those who love seafood. Sour cream sauce combined with squid is a real harmonious ensemble!

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Main Dish
Servings (Default: 6)

Ingredients

Squid – 4 Pieces
Sour cream – 200 Grams
Flour – 1 Art. the spoon
Butter – 2 Tbsp. spoons
Salt and Pepper – To taste

Instructions

If you want your squids to be tender, boil them for no more than three minutes and throw them into boiling salted water. Remember this, otherwise the seafood will become tough. To cook squid in sour cream sauce at home, minimal culinary skills and desire are enough.
Cool the squid and only then can you cut them. Better to grind them into strips.
Dip the squid in flour and send to fry in a preheated pan with vegetable oil. They need to be fried for no more than five minutes over medium heat, and at the very end I recommend adding 2 tablespoons of butter and sour cream. For 4 squid carcasses, it took me 200 grams of sour cream. I took 15%.
Squid are stewed in sour cream for several minutes. It is at this moment that you can pepper them and, after being ready, put them in a special dish with high sides. You can serve squid with mashed potatoes or rice. They also go well with fresh vegetables.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.