Squid in Sour Cream with Caramelized Onions

1. 1 Squid tubespack 500 g ≈ $8.00 180 g
2. 2 Onions≈ $1.60 per kg 70 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 50 g
4. 4 Long-grain ricepack 800 g ≈ $1.96 70 g
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Dillpack 50 g ≈ $1.80 4 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse rice under cold water, then cook in a 2-liter pot with water as per package instructions until just boiling; rinse squid¹, blanch in boiling water for 1.5 minutes, drain, and slice into 1cm-wide rings; peel and slice onion² into half-moons.

2. Sauté: Heat a 24cm skillet over medium heat, add oil, and cook onions² until golden (3–4 minutes); add squid¹ and cook another minute until opaque and firm.

3. Combine & simmer: Reduce heat to medium-low, stir in sour³ cream, season with salt, and cook 2 minutes, stirring until smooth and slightly thickened.

4. Finish: Remove from heat, check rice for doneness and adjust seasoning; cook rice until tender and fluffy as directed.

5. Serve: Spoon rice onto plates, top with squid¹ in sauce, and sprinkle with fresh dill⁶; serve immediately.

6. Tips: Swap dill⁶ for parsley if preferred; prep rice ahead and keep warm; avoid overcooking squid¹—keep it springy.