Whisky squids

I never thought that these squids could be so delicious. Honestly, they are amazing. The sauce has a mild taste but very original and flavoursome. I totally recommend it. On Fridays we usually eat at home but we arrive a little late, so I like to leave an already-made meal that just needs to be warmed up. I thought I would leave these squids ready, and they were a complete success!! 

Whisky squids
Recipe Type: fish
Author: Irene Arcas
Prep time:
Cook time:
Total time:
Serves: 4
Whisky squids Delicious squids made with cream sauce and a very original touch of whisky. Perfect to eat with chips, cooked potato or white rice. Ideal to leave prepared from one day to the next.
  • A sprig of fresh parsley
  • 250 gr onion
  • 100 gr white leek
  • 75 gr olive oil
  • 600 gr fresh squid cut into strips or slices
  • 75 gr whisky
  • 50 gr whole cream
  • ½ teaspoon salt
  • 1 pinch ground white pepper
  1. Put the parsley, the onion, the leek and the oil in the mixing bowl. Program 5 seconds, speed 4.
  2. Then program 15 minutes, 100º, speed spoon.
  3. Add the squids and set 10 minutes, temperature varoma, reverse counter-clockwise operation, speed 1.
  4. Add the whisky and set 3 minutes, temperature varoma, reverse counter-clockwise operation, speed 1 without the measuring cup to increase the alcohol evaporation.
  5. Add the cream, salt and pepper and set 15 minutes, 100º, reverse counter-clockwise operation, speed 1.
  6. Make sure the squid is tender. If not, program a few more minutes at the same temperature and speed.
Calories: 225



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