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The squid slices are quickly sautéed in butter and wine, approx. 5 minutes on high heat, in a high pan, preferably with a ceramic layer. Then dissolve the starch in the cream and approx. 4 tablespoons cold water, add over squid, cook covered approx. 4-5 minutes, season with salt, pepper and greens, let me cook for approx. 5 minutes, over low heat.
Serve immediately, plain or with rice garnish.
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