Seafood in Sour Cream Sauce with Onion and Garlic

Prepare the necessary ingredients. My seafood mix includes squid, baby octopus, mussels, and shrimp.

Thaw the seafood in advance, rinse thoroughly, and let the water drain. The weight of the seafood after thawing is 280–300 g. Peel and dice the onion.

Heat vegetable oil in a frying pan and sauté the onion over medium heat for 5 minutes until soft. Add the seafood to the pan. Cook everything for 4 minutes (the seafood will release some liquid).

Add sour cream and press the garlic through a garlic press into the pan. Stir to combine. Season with salt, ground pepper, and Mediterranean herbs. Simmer for 2–3 minutes. Since the seafood is pre-cooked and frozen, it doesn’t need long cooking.

Chop green onions (or other fresh herbs) and sprinkle over the finished dish.

Seafood in this creamy onion sauce is delicious on its own, but it can also be served with boiled rice, bulgur, couscous, or pasta.

Enjoy your meal!