Squid Braised with Onion in Sour Cream

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 ≈ $1.94 70 g
5. 5 Butterpack 180 g ≈ $1.58 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. Rinse the rice, add water at a 1:2 ratio, season with a pinch of salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and the water is absorbed.

2. Clean the squid¹ bodies, lower them into boiling water for 1.5 minutes, remove, and cut into 1 cm rings. Peel the onion² and cut into half-moons.

3. Melt the butter⁵ in a skillet over medium heat and saute the onion² for 3–4 minutes until golden.

4. Add the squid¹ and cook, stirring, for 1–2 minutes until the rings turn firm and white.

5. Pour in the sour³ cream, season with salt and pepper, stir, and warm over low heat for 2 minutes until the sauce thickens slightly; do not boil any longer⁴.

6. Finely chop the dill⁶. Divide the rice among plates, spoon the squid¹ and sauce on top, and sprinkle with dill.