Squid Stewed with Mushrooms and Canned Corn
by Editorial Staff
I suggest you cook squid with mushrooms, canned corn and vegetables. This dish will certainly appeal to seafood lovers and will be combined with any side dish.
Cook: 45 mins
Servings: 6
Ingredients
- Squids – 3 pcs. (220 g in the purified form)
- Champignons – 4 pcs. (140 g)
- Bulb onions – ½ pc. (60 g)
- Carrots – 1 pc. (170 g)
- Canned corn – 0.5 cans (100 g)
- Flour – 1 tbsp (10 g)
- Fresh parsley – to taste
- Fresh dill – to taste
- Salt to taste
- Ground black pepper – to taste
- Dried basil (optional) – 1 pinch
- Vegetable oil – for frying
Directions
- We prepare all the necessary ingredients.
During the cooking process, you will need 200-300 ml of hot water.
- If the squids are fresh and unpeeled, then wash them under running water, put them in boiling water for 30 seconds, and then put them in cold water and easily peel them off. We remove the insides and cartilage plates.
- If the squids are peeled, then just wash them. Cut the squid into rings.
- Peel the carrots and cut into small cubes. Peel and finely chop the onion.
- Drain the liquid from the corn. Cut the mushrooms into thin slices.
- Heat vegetable oil in a frying pan put the onion and fry until transparent.
- Add carrots to the onion and cook for 5 minutes.
- Then add the mushrooms and fry for 5 minutes.
- We send corn there and mix it. Simmer for 2-3 minutes.
- Then pour flour into the pan and mix thoroughly so that there are no lumps.
- Pour hot water into the pan and stir well to make the sauce homogeneous.
- Cook the sauce over low heat until the vegetables are tender (soft).
When the sauce is ready, put the squid rings in the pan and cook for 2 minutes after boiling, stirring constantly. Salt and pepper to taste. Dried basil can be added if desired.
- Serve squid stewed with mushrooms and canned corn, with any side dish.
Finely chop the fresh herbs and sprinkle them on the finished dish.
Enjoy your meal!
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