Squid in cream sauce

Step-by-step cooking

1. Step 1:

   

   Take the frozen peas out of the freezer fifteen minutes before the start of cooking, so that it thaws slightly.

2. Step 2:

   

   Peel and finely chop the onion.

3. Step 3:

   

   Wash the celery stalks and finely chop.

4. Step 4:

   

   Heat a piece of butter in a frying pan.

5. Step 5:

   

   Put the onion and celery to fry. Fry for about five minutes until the vegetables are soft.

6. Step 6:

   

   Add the peas to the pan. Stir and simmer under a closed lid for ten minutes.

7. Step 7:

   

   Clean the squid from the entrails and skin, free it from bones. I prefer to choose already cleaned squid, but still, it needs to be scanned for the presence of transparent flexible bones.

9. Step 8:

   

   Cut the squid lengthwise on one side and turn the carcass inside up.

10. Step 9:

    

    Use a sharp knife to make transverse incisions diagonally, trying not to cut through the carcass. The incision pitch is half a centimeter.

11. Step 10:

    

    Then, in the same way, make parallel perpendicular incisions. As a result, a smooth square grid will turn out on the carcass.

12. Step 11:

    

    Cut squid into triangles. During heat treatment, due to such cutting, the squid meat will curl beautifully into so-called "cones".

13. Step 12:

    

    Put the squid in a frying pan, evenly distribute the pieces and simmer under a closed lid for literally one minute. It is very important to observe the time, as the squid will be ready quickly.

14. Step 13:

    

    Wash and shake fresh parsley and dill. Finely chop. Pour cream into the pan, add herbs, pepper and salt to taste the dish. Simmer the squid under a closed lid before the cream begins to boil, and immediately remove from heat. The dish is ready to serve!