Today I'm sharing a simple and delicious squid dish. Everyone knows that squid can easily turn rubbery if overcooked — that's why it's usually recommended to drop them into boiling water and cook for just 3–5 minutes. But not everyone knows there's another method: the long way, where you cook them for over an hour and they become tender again. That's exactly what we're doing today. The carrots, onion, and spices are added for flavor — feel free to swap in whatever spices you like. While the squid is cooking, the smell is incredibly appetizing. When done, the squid is very soft and tender, soaked in a savory vegetable sauce. The distinctive flavor of squid comes through whether you cook it quickly or low and slow. These are best served with a side dish — buckwheat or rice work great.
Ingredients:
- 500 g squid (thawed and cleaned)
- 100 g carrots
- 100 g onion
- 3 tbsp vegetable oil
- spices to taste (I used dried garlic and khmeli-suneli (Georgian spice blend))
- salt, pepper
How to cook baked squid
Thaw the squid and, if needed, remove the skin under warm running water. Mine came pre-cleaned. Cut into large rings. Place in a baking dish.
Add the onion cut into large chunks and the carrots cut into matchsticks. Add the vegetable oil, spices to taste (I used a pinch each of dried garlic and khmeli-suneli (Georgian spice blend)), and season with salt and pepper.
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