If you consider yourself one of the big fans of seafood, then you are probably perfectly familiar with the many delicious squid dishes, which can be prepared very quickly and easily. But many novice housewives who want to cook squid, when faced with them, are quite often disappointed in their culinary properties. And the point here is not so much in the squid themselves, as in the lack of experience in cooking these gentle, but capricious representatives of the sea kingdom. Well-cooked squids always turn out to be very soft, their taste is delicate and delicate, and the aroma is light and unobtrusive. But one has only to make a mistake, as instead of a delicate, tasty and healthy dish, you will get something tough, rubbery, frightening with its strange smell. Such a failure can not only upset a novice culinary specialist, but also force them to completely exclude squid from their daily menu. In order to help you avoid such mistakes, today we want to invite you to work with us to figure out how to cook squid tasty and simple.

Historically, the appearance of squid dishes is associated with Mediterranean countries. It is reliably known that already in Ancient Greece, squid was caught and eaten, however, it was more likely food for the poor, but in the Roman Empire, with the amazing passion of the Romans for abundant feasts, squid was already served at the tables of the aristocracy. Today squid are popular in almost every corner of our world. And not only in those countries where the love for seafood is due to the proximity of the seas, such as in Asian countries, but also in countries, most of which are located inland. Squids are also very popular and popular in Russia. Until recently, we could enjoy this delicious shellfish only by getting a jar of canned squid, but today we can easily purchase this delicacy in almost any nearby supermarket. For cooking squid dishes, a carcass and tentacles are usually used. However, the tentacles of squid are not very popular in home cooking, most often they are dried rings or marinated as part of seafood cocktails. But the squid carcass is perfect for a home menu.

What kind of dishes are not prepared from squid! Starting from the simplest all known salads and appetizers and ending with the most unimaginable complex dishes, including frying, stewing or long roasting with vegetables, herbs and aromatic spices. However, all this huge variety of cooking methods can be easily reduced to the main secret of a successful squid dish: you need to cook squid either very quickly (no more than three to five minutes), or rather long (more than 40 minutes). This cooking time will allow you to make the meat of these clams tender, juicy and soft. And the delicate taste and aroma of squid, which makes it easy to combine them with almost any other product, can awaken your imagination and desire to cook more and more new dishes from these delicious shellfish, diversifying your home menu.

Today the site has prepared for you a selection of the most important tips and little culinary tricks that will surely help even completely inexperienced housewives and will easily tell you how to cook squid tasty and simple.

1. When buying squid in a store, remember that only residents of the Far East can enjoy fresh chilled squid. In continental Russia, squid comes only frozen. And if you live far from the Pacific Ocean or the Bering Sea, and you are offered to buy a chilled squid carcass, you should be wary, because most likely you are being deceived by presenting a thawed (maybe already more than once) squid as chilled.

2. Frozen squid are sold pre-packaged or by weight. Buying pre-packaged squid is, of course, safer. After all, on the packaging you can immediately see the date and place of catching the shellfish and easily assess their freshness. Just make sure that the squid offered to you has not been defrosted and re-frozen. This is very easy to do. Examine carefully the package with squid: the shellfish should not be stuck together, each squid should be covered with a thin transparent crust of ice. If the squids in the bag are stuck together, and the ice has turned into some kind of snow, then the storage conditions have been violated, the squids have already been defrosted and could well deteriorate.

3. When buying frozen squid by weight, also pay attention to the thickness and transparency of the ice layer covering the carcass. Remember that ice must be thin and transparent! Plus, be sure to inspect the squid carcass itself, paying close attention to its color. Good fresh squid should have a pink skin with a slight purple hue, and the meat should be completely white. If the offered molluscs have yellow, gray or even purple meat - refuse to buy: these squids have already been defrosted and frozen more than once, they have already lost most of their taste and culinary qualities. It will not be possible to cook a tasty dish from such squid.

4. After bringing the frozen squid home, immediately place it in the freezer of your refrigerator and leave it there until it is cooked. You do not need to defrost the squid beforehand, this will only complicate their cleaning. But frozen squid is very, very easy to peel from the skin! Simply immerse each carcass in boiling water for one to two seconds and the skins will immediately curl up and move away from the meat. You just have to rinse the squid under running water and lightly scrape with a sharp knife those places where the skin has not completely separated. Also, under running water, gently remove the inner transparent chord resembling a piece of thin plastic with your fingers. Rinse your squid and move on to the next preparation step.

5. It is no secret that the carcasses of large squid during long cooking, especially stewing, can acquire an unpleasant smell of ammonia, and if this trouble has already occurred, it is impossible to fix it, the dish will have to be thrown away. There are two ways to avoid embarrassment:

• Buy only small baby squid for long cooking meals. Such squids will never spoil your dish with an unpleasant smell. However, the cost of such molluscs is not affordable for everyone.
• A simple soak can be used to avoid the unpleasant odor of large squid. Before you start cooking already peeled squid, fill them with cool water and leave for one to two hours. Then drain the water, and rinse the shellfish thoroughly in running water. Ready! Squids prepared in this way will never spoil your dish and will not acquire an unpleasant odor even after prolonged cooking.

6. Now that your squids are already perfectly ready for further culinary processing, it's time to cook something delicious out of them. Have you tried squid rings in garlic sauce? It's very easy to prepare them! First, make a simple garlic sauce. Using a press, squeeze five cloves of garlic into a small bowl, add a pinch of salt and one tablespoon of olive oil. Pour all with three tablespoons of boiling chicken broth or water, mix thoroughly and let it brew for 10 to 15 minutes. Meanwhile, cut two squid carcasses into rings, boil them for one minute in boiling water and discard in a colander. Heat 2 tablespoons in a skillet. tablespoons of pork or chicken gut fat and fry the squid rings for one minute over high heat. Remove the pan from the heat, transfer the squid to a colander as quickly as possible and let the remaining fat drain off. In a separate saucepan, heat 1 tbsp. a spoonful of olive oil, add a pinch of black and hot red pepper, stir quickly and remove from heat. Transfer the squid to a saucepan with hot oil, pour over the garlic sauce and mix thoroughly. A delicious snack is ready!

7. Fried squids with spicy mayonnaise sauce are very tasty. First of all, prepare the sauce. Mix 100 gr. mayonnaise, four chopped or pressed garlic cloves and 1 tbsp. a spoonful of your favorite herbs, finely chopped. Let it brew in a cool place for half an hour. Now cook the squid. Cut three peeled and well-washed carcasses into large rings. Pour 2 tbsp into a plastic bag. spoons of starch, 4 tbsp. tablespoons of flour, 1 teaspoon of paprika and 1 teaspoon of salt. Then place the squid rings there, pinch the neck of the bag and shake vigorously so that all the squid rings are evenly covered with the breading mixture. Heat vegetable oil in a deep frying pan so that the squid rings immersed in it are completely covered with oil. Remove the squid rings from the bag, shake off the excess breading and immerse in small portions in heated oil for one to two minutes until golden brown. Put the finished squid on paper towels to get rid of excess oil. Serve on a warmed platter; serve the sauce separately.

8. It is even easier and faster to cook savory fried calamari. Peel, rinse and cut into not too thick half rings 500 gr. squid. Place the squid in a deep bowl, add the juice of one lemon, three minced cloves of garlic, and one small, finely chopped seedless chili (can be replaced with a pinch of ground red pepper in winter). Stir and let sit for 10 minutes. Heat 2 tablespoons in a skillet. tablespoons butter, add your squid and sauté over medium heat, stirring constantly, for three minutes until tender. Remove from heat and serve immediately with boiled rice and fresh or pickled vegetables.

9. Not so fast, but quite easy to prepare the original Greek braised squid. Peel, rinse and cut into small pieces one kilogram of squid. Place the squid in a deep skillet, add two chopped red onions, half a cinnamon stick, three cloves and two bay leaves. Cover the skillet with a lid and simmer for 10 minutes over medium heat. During this time, squids and onions will release their juice. Then remove the lid and allow almost all of the liquid to evaporate. Remove whole spices. Pour in two glasses of dry red wine, 4 tbsp. tablespoons of olive oil, 2 tbsp. spoonful of red wine vinegar, add a pinch of black pepper and salt to taste. Cover the skillet with a lid and simmer the squid for one hour, stirring occasionally. Remove the lid and let the sauce thicken for 10 minutes. Serve over boiled rice.

10. It is very simple and quick to prepare delicious Provencal calamari. Peel, rinse and cut into rings half a centimeter wide 500 gr. squid. Prepare lemon dressing in advance: mix 2 tbsp. tablespoons of olive oil, zest and juice of one lemon, a pinch of salt and pepper. Heat 4 tablespoons in a deep skillet. tablespoons of olive oil, add four chopped cloves of garlic and fry until transparent. Then add 200 gr. whole cherry tomatoes, ¼ teaspoon of red pepper, one pinch of salt and black pepper. Simmer over medium heat, stirring frequently, for three minutes. Raise heat to very high, add squid and some more salt and pepper. Cook, stirring occasionally, for three to five minutes, until the squids are translucent. As soon as the squids are ready, drain off almost all of the resulting liquid, pour in the lemon dressing, add one tablespoon of chopped parsley and mint, stir and serve immediately. Boiled potatoes and fresh vegetables can be served as a side dish.

And the site "Culinary Eden" on its pages is always happy to offer you even more interesting ideas: what to cook and proven recipes that will definitely tell you how to cook squid tasty and simple.

We rarely eat fish and seafood in our normal daily diet. And only a festive feast is not complete without seafood delicacies. But among the wide variety of expensive seafood, we often omit affordable and healthy squids. This perfectly balanced sea dweller is very popular in Mediterranean, Italian and Asian cuisine. In Greece, it is stuffed with rice or baked on the grill, in Italy they prepare pasta, in Asian countries they add it to spicy soups and main dishes. For cooking, not only the carcass is used, but also the tentacles.

But in order to choose and prepare squid dishes correctly, you need to know a few simple tricks.

Product selection rules

Like any other seafood, squid comes to our kitchen only frozen. Only presentable restaurants can boast of fresh chilled seafood, where lightning-fast delivery from the ocean coast is carried out on a high-speed airliner. The rest have to be content with frozen, canned or dried foods. And yet this does not mean a meager selection of squid, even in local supermarkets. Today, many sellers can offer the following types of squid:

• whole carcasses;
• carcasses cut into rings - they are made from the waste of large squids, which have also been repeatedly thawed;
• fillet - in this form giant squids are sold, it is these that are acquired by industrial production for the manufacture of various snacks with dried squid.

Squid meat is rich in many vitamins, macronutrients and microelements. 100 grams of the product contains the daily rate of iodine. And besides, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend that diabetics include squid meat in their diet, since regular consumption of seafood helps maintain sugar levels. And also squid meat is rich in the following elements:

• vitamins A and E help in the prevention of skin diseases, strengthen bones, nails and teeth, and also contribute to the elimination of heavy metal salts;
• B vitamins have a positive effect on the nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
• vitamin C is involved in all biological processes;
• Choline supports the proper functioning of the liver, brain cells and nervous system;
• unsaturated fatty acids contribute to the normalization of the digestive system and liver function;
• microelements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help to cope with nervous overload, and also help to increase endurance;
• iodine supports the thyroid gland;
• amino acids help to strengthen the immune system;
• Taurine helps lower cholesterol in the body.

The quality and taste of the dish is directly related to the correctly selected product. As professional chefs and gourmets assure, the meat of large squid is inferior in taste to small individuals. Therefore, it is better not to purchase such meat for cooking at home. And the ideal option is unpeeled frozen carcasses, which were thawed no more than once and then re-frozen.

It is unpeeled squids that have the best taste. And there is one simple explanation for this. When caught, all molluscs are immediately frozen. Some of them, which are sent to industrial cleaning, where the carcasses will be pre-thawed, peeled from tentacles and skin, and then re-frozen. Thus, seemingly similar squid carcasses will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - a glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and a bitter aftertaste that cannot be knocked down by other ingredients or spices.

A good product should have no more than 8% glaze, and fresh frozen carcasses will easily separate from each other in the package. And it is better to buy small carcasses in the store. In addition, you can use not only squid meat, but also tentacles: they can be fried and served as a snack or in addition to the main dish. A quality product has a brick-colored film and a dense carcass. But since it will not be possible to determine the quality of the frozen carcass, it is necessary to focus on the color of the film. The skin can tell a lot about both the quality and the freshness of the squid. It should not have an even and uniform color. If the skin has a yellow or gray tint, it means that the squid is spoiled, and the meat should have a white or creamy tint.

Important! You can recognize a poor-quality product even during the cooking period - if, during boiling, abundant foam appears in the water, and the squid itself disintegrates into parts, then you have a product that has been repeatedly defrosted and frozen. You should immediately abandon the preparation of such meat so as not to harm your body.

Carcass preparation

Preparing a delicious squid dish is not so difficult. It is only important to follow a few simple rules and adhere to the advice of professionals. And the main thing is correct and slow defrosting of the product. Perhaps these are the key points when cooking squid. To prevent the squid from getting rubbery, remove the package of frozen seafood from the freezer and into the compartment of the refrigerator. After the squid is completely thawed, they must be kept at room temperature. A shock quick defrost will ruin the carcass, and it will no longer be possible to cook a delicious dish from such meat. This must be taken into account long before the start of cooking.

The next step is cleaning the carcass. Of course, in almost any large supermarket, you can choose from both peeled and unpeeled squid. But the culinary guru advise you to choose exactly frozen squid in the skin and clean the carcasses yourself after defrosting. Squid may have a thin film that must be carefully removed to avoid damaging the carcass. If you peel off the skin by hand, this process will seem too tedious and time-consuming. The film is partially removed, torn to pieces, and uncleaned areas with skin remnants remain on the carcass.

Removing the film is fairly easy. To do this, you need to lower the squid carcass in a bowl of hot water, and then immediately replace it with cold water. In a matter of seconds, the protein will curl up, the film will separate from the meat on its own and will not cause problems.

But at the same time, it is necessary to understand that after the heat treatment, the process of cooking squid has already been started, so you cannot put the meat aside for several hours. Any dish must be cooked immediately after cleaning.

How to cook?

In some recipes, the authors say that it is not necessary to defrost the squid before cooking, and you can immediately send it from the freezer to boiling water, while increasing the cooking time. But the chefs do not share this point of view, since in this case the dish will lose its taste. And with a long heat treatment, the seafood delicacy will taste tough and rubbery. When preparing squid dishes, you must follow a few simple rules.

• Before starting cooking, the chef recommends boiling the squid in boiling salted water for a start. And to keep the meat soft and tender, you need to cook it very quickly. Dip the carcass in boiling water for 3-4 minutes. The second way to cook squid is to dip the carcass in boiling salted water, and then remove the pan from the heat. And gradually, as the water cools, the meat slowly cooks and remains soft and non-rubbery. Which cooking method to choose, everyone decides for himself. You can try both and compare the quality of the meat.
• Do not cook a large number of carcasses at a time. Chefs advise to dip 2-3 carcasses at a time in a saucepan with boiling water. And every 3 minutes, you need to get ready-made squids with a slotted spoon and immerse a new batch in the water. In this case, you do not need to drain and change the water in the pan.
• Another way of cooking is to fry the squid. In this case, there is no need to pre-boil the carcasses. But you should slowly defrost the meat in advance and remove excess liquid with paper napkins. After that, the carcass is ready for the next stages of cooking.

• You can cook many dishes with squid: appetizers, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses still become tough, do not despair, in fact, everything is fixable and the dish can be fixed. The finished boiled carcass can be cut into rings and stewed in a creamy sauce or sour cream. This method will also help if the squid is too salty.

Stewed squids are no longer suitable for salad, but they can become a separate independent dish. And if you then finely chop the meat, then it will be an excellent dressing for tartlets.

There are several simple and proven recipes worth paying attention to.

Squid salad

There are many recipes for making salads and cold appetizers with squid. And this is not surprising, since squid goes well with many foods. To prepare a light salad, you will need the following ingredients:

• squid - 200 g;
• eggs - 3 pcs.;
• green sour apple;
• cheese - 50 g;
• low-fat sour cream or Greek yogurt - 200 g;
• bulb;
• salt and pepper to taste.

First you need to boil the squid in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are also crushed. In this recipe, it is necessary to use sour apples, since the sweetness of the fruit will interrupt the taste of the squid. Cut the onion into small cubes. The salad is dressed with light sour cream or unflavored yogurt. Before serving, the salad must be sprinkled with grated cheese. Depending on your taste preferences, you can substitute homemade mayonnaise for sour cream, while keeping the salad as light and savory.

Tomato soup with seafood

The classic seafood soup is prepared very quickly. For cooking, you need the following ingredients:

• chilled squid;
• vegetable or fish broth;
• tomatoes;
• shallot;
• garlic;
• thyme;
• butter;
• salt, pepper, sugar.

To get started, prepare a dressing for the soup by chopping the shallots, garlic and thyme and frying in a little olive oil in a pan, then add the mixture to the fish stock or vegetable stock. When the broth boils, lower the squid, cut into rings. Chop or puree the tomatoes and add to the saucepan. Let it boil and after 2 minutes add salt, pepper and spices. Remove the saucepan from the heat and let the soup steep for a few minutes under the lid closed. Light and delicious tomato soup is ready, can be served with fresh basil or other herbs.

Wok noodles with squid

Squid, like other seafood, go well with pasta and rice. This wonderful mix can be varied with soy or creamy sauce.

• rice noodles - 400 g;
• squid rings - 200 g;
• seafood mix - 200 g;
• onion;
• carrot;
• bell pepper;
• ginger root;
• garlic;
• green onions, spinach leaves and other greens to taste;
• soy sauce;
• oyster sauce;
• sesame seeds.

To prepare wok noodles, you need a special dish - a deep frying pan. But first you need to prepare the rice paste - this will take at least 2 hours. First, soak the noodles in a bowl of hot water and let sit for a few hours. After that, prepare the seafood, when they are completely thawed, you can begin to fry in oil with a little soy sauce. After a few minutes, add coarsely chopped onions to the pan. Chop the vegetables into strips and add them to the skillet.

Add oyster sauce, salt, pepper and minced garlic to taste. Add rice noodles to seafood and vegetables at the last moment. When serving, garnish with coarsely chopped green onions, fresh herbs and sesame seeds.

Dumplings with squid

No matter how strange this recipe may seem, you should not be skeptical about it. The combination of squid and pork may seem at least absurd to many, because these are completely different ingredients from different cuisines of the world. Nevertheless, the recipe for dumplings with squid and pork is very popular with real gourmets and gurus of the restaurant business.

• pork - 200 g;
• squid - 4 carcasses;
• chicken eggs - 2 pcs.;
• flour - 150 g;
• butter;
• water;
• fresh cilantro;
• garlic;
• ginger root;
• hot chili;
• soy sauce;
• vegetable and sesame oil;
• salt.

From lean pork and squid, you need to scroll the minced meat, and then add chopped onions, peppers and garlic. Then add soy sauce and sesame oil. Ginger juice will add a special piquancy to the dish, for this finely grate the ginger root, and add the resulting juice to the minced meat. Also add chopped fresh cilantro. To prepare dumplings, you need eggs, flour, water and butter.

Knead the dough vigorously, gradually adding flour. Roll the dough into small circles and form into dumplings. Dip the dumplings in salted boiling water. Part of the dumplings after boiling can be fried in sesame oil.

When serving, sprinkle the fried dumplings with sesame seeds, and decorate the boiled ones with fresh cilantro and sprinkle with sesame oil.

Grilled squid

Squid meat can be cooked over charcoal or in a regular grill pan. For cooking, you need ingredients such as:

• prepared squid carcasses;
• olive oil;
• thyme, rosemary, coriander, salt and pepper.

Before placing the carcasses on the wire rack, marinate the meat. Add fresh herbs and spices to the olive oil, and brush each carcass with the resulting marinade. Refrigerate the meat for 30 minutes. When the meat is saturated with aromas, place the squid on a hot wire rack for 1-2 minutes and fry on both sides until a small crust forms. Serve grilled squid with fresh vegetables, asparagus or baked lemon.

Stuffed squid

Large and medium sized carcasses are great for stuffing. Preparing a dish is quick and easy, and due to its nutritional value, it can replace a full dinner with chicken or red meat. For cooking you will need the following ingredients:

• 6 medium-sized squid carcasses;
• champignons, oyster mushrooms or other mushrooms;
• onion;
• soy sauce;
• salt pepper.

When peeling squid, it is important not to damage the integrity of the carcass. Let the meat simmer for a few minutes, while preparing the filling. To do this, you need to mix fried onions, mushrooms and boiled rice in a pan, season with spices and soy sauce. After the filling is ready, stuff the squid, sprinkle generously with grated cheese on top, and for reliability, fasten the carcasses with toothpicks. Preheat the oven to +150 degrees and bake the squid for 20 minutes. As soon as the crusty cheese crust appears, the dish is ready.

Serve baked stuffed squid with fresh or grilled vegetables.

Batter squid rings

Squids are often served as a snack. And there are many recipes for making fragrant and crunchy squid rings in batter. The most popular recipe is to fry squid rings with delicious breading in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour breading, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It should be borne in mind that even an athlete who strictly monitors nutrition can afford the second option for a snack.

For cooking, you will need ingredients such as:

• squid rings - 500 g;
• chicken eggs - 2 pcs.;
• bread crumbs - 50 g;
• flour - 50 g;
• sour cream - 100 g;
• 2 cloves of garlic;
• hard cheese - 50 g;
• vegetable oil - 150 ml;
• salt and ground pepper.

First you need to boil the squid rings in salted water, just 3 minutes is enough. At this time, combine all other ingredients, except the flour and breadcrumbs, in a deep bowl. Stir thoroughly to get a mass of liquid sour cream consistency, and there are no lumps. Drain the squid and dry the meat with a dry napkin. Place the flour and crackers in separate cups. Dip the squid rings in batter, and then in flour and breadcrumbs and send them to fry in a preheated pan or deep cauldron with butter. If you have a deep fat fryer, it is best to use it. Cook until golden brown, 5 minutes.

In the second recipe, in order to reduce calorie content and reduce the amount of saturated fat, it is recommended to replace wheat flour with oatmeal, bread crumbs with bran, sour cream with yogurt, and instead of frying in oil, it is worth baking squid rings in the oven on parchment paper.

For information on how to cook squid easily, see the next video.

They ate only during periods of lack of money. They were the cheapest there. So this dish for them was like a reminder of not the happiest years of life. Live and learn.

For me, these cephalopods have always been a delicacy. Learning how to cook them is as easy as shelling pears. And the calorie content of these is low. Just cooked them yesterday. Today, in the morning, a call: “Give me the recipe. Urgently. What sauce did you make with them? " But that's the secret - that I didn't cook any sauce on purpose.

Beef stroganoff from squid

With sour cream, you get a white sauce, with tomato paste - tomato
Photo: Depositphotos

Thawed it. Poured boiling water over. Gutted. I removed the chitinous plate. I cleaned off the remnants of the skin with a knife. Everything. The semi-finished product is ready. It took 7 minutes.

I cleaned the onion in advance. Guests arrived. Pan. Vegetable oil. Onion in half rings. Fried it. At this time, I cut the squid into rings and pieces. In fried onions. Salt. Pepper. Everything!

Minced meat is prepared in advance for the filling. White cabbage carcass with carrots and mushrooms. Classic, like for pies. Salt the prepared (peeled and gutted) squid carcasses from all sides and into the mantle, like in a pocket, I put the filling. There should be a lot of it. The squid should be tightly packed.

We spread beautiful "rockets" of squid carcasses on a greased baking sheet. We make a lattice of mayonnaise on each carcass. We bake in the oven for 15 minutes at 160 degrees.

The main thing is not to overexpose! And there must be excess moisture so that they are not dry. In other words, add some water to the baking sheet.

I usually cook one squid for each guest, plus two just in case. Very !

As an option for stuffing: chop the zucchini (or zucchini) and carrots into strips, finely chop the garlic. Mix everything thoroughly, add peeled Salmon shrimps, grated cheese. Stuff the squid carcasses with the resulting filling. Unusual.

Sakhalin squid salad also always goes with a bang.

Sakhalin-style squid

Photo: Depositphotos

• Compound: boiled squid, sesame seeds, sautéed onions, carrots, vegetable oil, soy sauce, garlic.

Boil the squid, chop and fry the onion until golden brown, then the carrots, add 1 teaspoon of sesame seeds, cut the squid into strips and throw into the pan. Fry, chop 1 clove of garlic.

Serve the salad cold.

Once I made brizol from squid. Everyone liked it very much. Recommend.

Squid brizol

Photo: Depositphotos

• Compound: squid - 1 kg, eggs - 2 pcs., salt to taste, pepper, flour - 3 tbsp. l., greens.

Peel the squid. Divide each carcass in half, beat it well on both sides with a hammer (better with a wooden one - it fights less) so that the squid carcass increases in area by one and a half times, dip in batter and put on a hot frying pan with vegetable oil. Fry until golden brown on both sides and place in a saucepan to rest.

After half an hour, lying side by side, the squids will become softer, and then you can roll them one by one into a tube, put on plates, decorate with dill, parsley, etc. Or eat without decorating.

Batter: a couple of eggs, salt, pepper, flour and water to dilute the dough to a pancake consistency.

Fried squid

Photo: Depositphotos

• Compound: 1 kg squid, 250 g bread crumbs, vegetable oil, 4 eggs (optional).

Rinse squid carcasses (if frozen - defrost) in cold water and cut into rings. Break 4 eggs into a plate, stir until smooth and add a little salt. Dip the squid rings first in eggs, and then in breadcrumbs - and send them to the pan, in which the vegetable oil is already warmed up. And fry on both sides!

Attention: squids cook quickly - 1.5-2 minutes on each side!

Take them out on a plate, you can add chopped greens.

Squid with nuts

Photo: Depositphotos

• Take 4 squid carcasses.
• For the sauce, you need 15 g of nuts, 2 slices of white bread, 3 cloves of garlic, 0.5 tbsp. tablespoons of vegetable oil.

Peel the squid and boil them for about five minutes in boiling salted water. Refrigerate, peel off the remnants of the skin. Cut into strips and mix with sauce.

For the sauce, grind the nuts and garlic through a meat grinder. Squeeze the bread crumb soaked in water and, whisking, gradually stir in the nut-garlic mass and vegetable oil. When the mixture is fluffy and smooth, add a few drops of lemon juice.

You can decorate the squid with thin slices of lemon.

I read that 30% of families in Russia regularly eat squid. Only 30% ... Why? Now they are sold in all cities. And they are inexpensive. Cheaper than meat. And how useful they are!

In terms of the main indicators of nutritional value - calorie content and protein composition - squids are superior to other mollusks and even some fish eaten, and only slightly inferior to beef and veal.

To this should be added a high yield of production - 80% of the mass of the mollusk is used for food.

Worth a try. You will be satisfied.

Delicious weekdays and happy holidays for you!

Despite the fact that few have seen live squid, dishes made from them are very popular.

Although not every housewife will take up the preparation of this delicacy, believing that it is difficult to cook it. Indeed, when cooking squid, you need to carefully observe the cooking time, otherwise, instead of tender, tasty meat, you can get a tough, rubbery seafood that vaguely resembles squid.

Most often, these seafood is delivered to store shelves frozen.

The edible parts of a squid are the head, torso, and tentacles.

How to prepare squid for cooking

• Defrost the squid before cooking. For this, frozen carcasses are placed in cold water, in which they are thawed.
• The remnants of the viscera, as well as the chitinous plates, are removed from the carcasses.
• Then the squid is peeled. To do this, they are alternately immersed in hot water for a few seconds and taken out with a slotted spoon in a bowl.
• After that, they part well with thin skin, which can be easily removed with your fingers by placing the carcass under a stream of water.
• Rinse well under running water.

How to cook squid properly

The basic rule when boiling squid is not to overcook it.

After all, it is enough to hold the carcass in boiling water for 2-3 minutes longer than necessary, and their meat will, firstly, become tough, and secondly, they will decrease in size.

There are several ways to cook this seafood, and all of them require the obligatory presence of the hostess near the stove, almost with a stopwatch in her hands.

Method 1

• The squid is peeled and washed.
• The carcasses are dipped in boiling salted water and cooked for 2-3 minutes.
• Once they turn white, they are taken out and cooled.

Method 2

• The squid is poured with boiling water, kept for several seconds.
• The water is drained, and the carcasses are peeled.
• They are then rinsed in cold water.
• After that, each carcass is in turn dipped in boiling salted water for 10 seconds. Many housewives believe that this time is quite enough for cooking this seafood.

Method 3

• Squid are peeled by pouring boiling water over them.
• The entrails are removed and washed.
• Prepared carcasses are dipped into boiling water, brought to a boil again.
• Remove from heat and, without opening the lids, leave for 5 minutes.
• Take it out of the water and cool it.

Method 4

• The squid are peeled and washed in cold water.
• Pour water into a saucepan, add salt and spices and bring to a boil.
• Lower the carcasses, cover with a lid, wait a few seconds and remove from heat.
• Cool for 10 minutes without taking it out of the water.

Method 4 (cooking in the microwave)

• Water is poured into a saucepan, salted and placed in the microwave.
• Bring to a boil.
• Prepared carcasses are lowered.
• Cook for 1.5 minutes at maximum power.
• Take out the squid and cool.

Method 6 (cooking in a double boiler)

• The squid is dipped in boiling water, removed and peeled.
• Rinse well and remove the insides.
• Place in a steamer bowl.
• Cook for 10 minutes from the moment you turn it on.
• Cool down.

The boiled squid is cut into strips, rings or cubes and cooked as required by the recipe.

Note to the hostess

• Squid is a valuable product. They contain up to 19% protein, up to 1.4% fat. They are rich in selenium, phosphorus, magnesium, zinc, iron, potassium, B vitamins.
• In order not to spoil the dish with stale squid, you need to be able to choose them. A carcass that has been properly stored should be firm, pinkish brown or pinkish purple in color. The inner flesh should be white.
• It is better to buy unpeeled squid, since the quality of the carcass can be determined by the skin.
• When cooking squid, you can use different spices, taking into account taste preferences.
• Overcooked and gummy squids can be softened by boiling them for 30-40 minutes. But in this case, the carcasses will significantly decrease in size, and their quality will be much worse.
• Frozen squid should not be re-frozen. This fact can be judged by the carcasses frozen among themselves. It is better not to buy such products.
• If squid is cooked along with other foods, then they are placed in the pot as the last step, when the dish is almost ready.
• To improve the taste when cooking squid, add a sufficient amount of salt. Lemon juice also adds piquancy to the dish, sprinkled with both ready-made and fresh carcasses.
• In order for squid to reveal their unique aroma well, there should be more of them in the dish than other products. For the same reason, squid is not mixed with foods that have a strong odor.

Squid, nowadays, is a very popular product from which you can prepare a large number of delicious dishes, including salads. As you know, this clam has a neutral taste, and therefore it can be combined with a wide variety of ingredients. It is delicious with various vegetables, cereals, herbs, cheese, and of course with the same seafood as himself.

For a long time, he was among the products belonging to the category of delicacies, and buying a jar of canned squid was considered a happiness. But now it is not difficult to buy it in the store, and we are happy to prepare it both for a festive table and just for a regular lunch or dinner.

And rightly so, it is not only tasty and nutritious, but also very healthy. Eating the meat of this shellfish, in addition to the obtained proteins, vitamins and microelements, helps to increase the vitality of the whole body, stimulates appetite, improves emotional state, and even fights depression.

Therefore, this sea inhabitant is so fond of the people that each mistress has her own favorite recipes with its use. And this is especially true for salads.

Among them there are very simple recipes that can be prepared in 15 minutes. And there are recipes that are more complicated, which will take more time to cook. But they all have one thing in common - they are delicious!

What products are they not cooked with, and what sauces and dressings are not used. In today's selection, we will use the simplest ingredients as a dressing. But if you like to experiment,

I hope you love squid salads and find something new and interesting for yourself in today's selection.

This recipe is as delicious as it is simple. It will not be difficult to prepare it.

We need:

• squid - 100 gr
• eggs - 2 - 3 pieces
• crab sticks - 100 gr
• hard cheese - 60 gr
• green onions, herbs - 100 gr
• garlic - 1 clove
• mayonnaise to taste
• boiled shrimp - for decoration
• salt, pepper - to taste

Preparation:

Many people do not like to cook dishes with squid due to the fact that it is supposedly a long time to clean them, and they do not want to bother with it. In fact, cleaning them is not difficult at all and I will tell you how to do it. Therefore, if you do not know it, then read it first. And here we will not delay the readers who easily cope with this.

1. Peel the squid. Pour water into a saucepan; there should be enough water. Bring it to a boil, lightly salt and add a carcass or two. Close the lid, let it boil, then immediately open the lid and cook for 1.5 - 2 minutes.

There is a second way, in which the carcass is poured with boiling water and kept in it 3 times for one minute. Drain the water each time.

I will tell you about all the methods of heat treatment of squid

2. Remove the carcass from the water. If boiled, then it must be placed in cold water to stop the heat treatment process. Allow to cool, then cut into thin strips.

3. Cut boiled eggs and cheese into cubes.

4. Crab sticks in small pieces.

5. Chop the herbs and garlic. Chop the green onions.

6. Mix 3 tablespoons of mayonnaise with garlic, add green onions, herbs and garlic. You can use ready-made garlic sauce that you can buy at the store.

7. In a bowl, combine all the ingredients with the sauce, salt and pepper.

8. Prepare a small, hollow round dish, place on a plate and fill tightly with salad. Then carefully remove it. The mayonnaise will hold all the ingredients together and keep the salad in shape.

9. Boil 6 - 7 shrimps, cool them and decorate the salad with them, also add a sprig of herbs.

Delicious and beautifully served salad is ready. Therefore, eat it with pleasure!

The easiest recipe

We need:

• squid - 500 gr
• egg - 2 - 3 pieces
• green onions - a small bunch
• dill - a small bunch
• salt to taste
• olive oil - 2 tablespoons spoons

Preparation:

1. Thoroughly clean the squid carcasses of films and entrails. Boil them for 1.5 - 2 minutes in slightly salted water. Then rinse with cold water to stop the heat treatment.

2. Make sure that there are no films left on the carcass and cut them into rings or half rings.

3. Boil the eggs, cool, peel and cut into two halves. If desired, you can cut them into cubes.

4. Chop green onions and dill smaller, mix with squid.

5. Put on a plate, beautifully arrange the halves of the eggs. Sprinkle with salt and olive oil.

If desired, you can serve salad along with sour cream or mayonnaise. It will be delicious, no matter how you serve it!

Squid with rice and boiled egg

We need:

• squid - 400 gr
• boiled eggs - 3 pcs.
• boiled rice - 100 gr
• chopped dill - 2 tbsp. spoons
• green onions - 2 - 3 feathers
• sour cream - 0.5 tbsp. spoons
• mayonnaise - 2 tbsp. spoons
• salt and pepper to taste

Preparation:

1. Peel and boil squid.

2. Remove the carcasses from the water and allow to cool. Then cut into strips. You can cut it into both small and large strips, as you like. If you want the taste of the salad to be more uniform, cut into thin strips, but if you want the pieces of meat to be more tangible, cut larger.

3. Boil the rice in lightly salted water in advance. In order for it to cook well and quickly, and also not to be excessively sticky, it must first be rinsed and soaked, and then rinsed again until the water becomes clear.

Alternatively, you can use parboiled rice, which does not clump during cooking.

4. Boiled rice should also be cooled. If you use excessively "sticky" varieties of rice, then it can be washed.

5. Cut the boiled eggs into cubes, chop the dill and chop the onion feathers.

6. In a bowl, combine squid, eggs and rice, trying to do it gently.

7. Prepare the dressing sauce. Mix sour cream, mayonnaise and chopped dill. Lightly salt, remember that shellfish and rice were cooked in salted water, and mayonnaise also tastes salty. Season to taste.

8. Add the sauce to the bowl and mix everything. Place on a plate and garnish with chopped onions.

This amount of ingredients is calculated for 2 - 3 servings.

With cucumber, egg and crab sticks

There are several delicious recipes using cucumbers and eggs. I love it when crab sticks are also used with these ingredients. Although the easiest option can be cooked without them.

We need:

• squid - 3 carcasses
• crab sticks - 200 gr
• fresh cucumber - 2 pieces
• egg - 4 - 5 pieces
• green onions - bunch
• mayonnaise to taste
• salt, pepper - to taste

Preparation:

1. Peel and boil the squid in slightly salted water for 2 minutes, or pour boiling water over them and let stand for a while. Then remove from the water and let cool.

Then cut into thin strips.

2. Cut eggs, crab sticks and cucumbers into cubes.

Fresh cucumbers can be used very well with squid. They complement each other perfectly. And the smell and taste of the salad acquires notes of freshness and good mood.

3. Chop the green onion. Set aside some of the onion to garnish.

4. Combine all ingredients in a bowl and season with salt and pepper to taste. Season with mayonnaise. You may need 3 tablespoons, but if you like them more nutritious, add a little more mayonnaise.

5. Let the salad stand for 20 - 30 minutes, so that it starts up the juice and is soaked in mayonnaise. Or you can let him stand for a little more time.

6. Garnish with the remaining green onions before serving. You can also use fresh parsley and cucumber slices or slices for decoration.

Here we have such a salad, beautiful, nutritious and very tasty.

Canned squid with potatoes

This recipe also involves the use of canned cucumbers, as well as squid.

We need:

• canned squid - 100 - 150 gr
• canned cucumbers - 3 pcs (small)
• boiled potatoes - 2 pcs.
• green peas - 2 - 3 tbsp. spoons
• mayonnaise to taste
• salt, pepper - to taste
• greens - for serving

Preparation:

1. Cut the squids into cubes and place in a bowl. Can be cut into large or smaller cubes. Whoever likes it more.

2. Cut the potatoes into cubes, about the same size as the squid. Add to bowl.

3. So that the shape of the salad is not monotonous, cut the cucumbers into strips.

4. Add them to the chopped ingredients and add the green peas.

5. Season with salt and pepper to taste and season with mayonnaise.

6. Decorate with fresh herbs.

Don't look that it is so simple. It is as simple as it tastes good. Therefore, as a salad for every day, it is perfect for both lunch and dinner.

"Kamchatsky"

This salad has a name. It is called "Kamchatsky", apparently there are a lot of squids in Kamchatka, and that's why they called it that way.

We need:

• squid - 500 - 600 gr
• pickled cucumber - 2 pieces
• onion - 1 piece
• canned corn - 0.5 cans
• egg - 4 pieces
• sour cream or mayonnaise - to taste
• salt, pepper - to taste

Preparation:

1. Peel and boil the squid in slightly salted water, then take it out and put it in cold water for a short time to cool down quickly. Dry with paper towels, and if films remain, clean them.

Cut into strips and place in a bowl.

2. Cut the cucumber into small cubes and add to a bowl.

3. Chop the onion as small as possible, also dice them and add to the already chopped ingredients.

4. Cut the egg into cubes, or you can use an egg cutter. Since with its use, a fairly small cut is obtained, you can cut the eggs into strips.

5. Add the egg and corn to the salad, from which it is necessary to drain all the liquid.

6. Season with salt and pepper to taste, season with sour cream or mayonnaise. You can also mix sour cream and mayonnaise together.

7. Let stand for a while and serve.

Corn kernels give a positive vibrant color to the salad, and it looks very appetizing.

With shrimps and crab sticks

Another delicious salad that I recommend taking into your recipe bank. The amount of ingredients is calculated for a large company. And he can prepare for any holiday. I love to cook one for birthdays. It turns out not only tasty, but also beautiful. And it never remains on the table, it is eaten all over without a trace.

We need:

• squid - 750 gr
• shrimp - 750 gr
• crab sticks - 300 gr
• quail egg - 8 pcs (or 4 chicken)
• iceberg or Peking salad - 1/4 part
• green onions - 3 - 4 feathers
• dill - a small bunch
• salt, pepper - to taste
• mayonnaise to taste

Preparation:

1. Boil the squids in salted water for 2 minutes or pour boiling water over and soak in it. Then take out, cool and cut into strips.

2. Boil the shrimps in salted water. It is best to use unpeeled shrimp, in which case the cooking time will be 3 to 5 minutes, depending on their size. It is not necessary to cook longer so that they do not become tough.

When ready, let them cool down and peel off the shell. We will not cut them, but we will use them entirely. With them, the dish will turn out to be very beautiful.

3. For cooking, you can use either a Peking variety or an iceberg. Both are neutral in taste and go well with all other ingredients.

Cut the salad into medium-sized strips, or neat cubes.

4. If you are preparing it just for an everyday day, then you can use chicken eggs, and if you are preparing it for the holiday, then I recommend taking quail eggs. They will be a wonderful decoration for the whole dish as a whole.

Peel and cut the quail eggs in half. Chicken eggs can be cut into cubes, leaving two to three yolks also for decoration. Cut the yolks into two halves.

5. Cut the crab sticks into small pieces.

6. Chop the dill, chop the green onion as usual.

7. Combine all ingredients in a bowl, leaving only eggs and some herbs for decoration. Add salt and pepper to taste. Season with mayonnaise and mix everything.

Use mayonnaise to taste, as you like. You can mix mayonnaise with sour cream, either in half proportion or in a two to one proportion. It will be delicious this way and that.

8. Place the salad on a large, flat, pebbled plate. Decorate with halved eggs and sprinkle with herbs. Or put in portioned bowls.

That's it, our salad is ready. As you can see, it turned out to be very beautiful, and I guarantee you that it is also delicious. Eat to your health and treat your guests!

Squid with champignons

This salad is also quite easy to prepare and contains a minimum of ingredients. But do not look at it, it turns out to be very tasty and with such a composition of products.

We need:

• squid - 4 carcasses
• champignons - 200 gr
• onion - 1 piece
• dill - a small bunch
• salt, pepper - to taste
• mayonnaise to taste
• bay leaf - 3 - 4 pieces
• peppercorns - 5 - 6 pieces
• vegetable oil - for frying

Preparation:

Squid can be boiled not only with the addition of salt. You can use the simplest spices to give it a piquant taste.

1. Pour water into a saucepan and bring it to a boil, add bay leaf, peppercorns, salt and two to three sprigs of dill to the water. Boil for 5 minutes.

2. Put in water a couple of squid carcasses and boil them for 2 - 3 minutes. Take it out immediately and put it in cold water to stop the heating process.

When the carcasses are completely cool, cut them into strips.

3. Cut the champignons into small pieces. Then fry them in a small amount of vegetable oil until they become a little soft and ruddy. Do not overcook.

4. Cut the onion into small cubes and add to the mushrooms. Fry everything together a little more, until the onions are lightly browned. Salt to taste. Let cool.

5. Mix chopped squid and cooled mushrooms with onions. Add some pepper for flavor and the remaining chopped dill.

7. Serve heaped on a flat plate. You can sprinkle with fresh herbs.

If you prepare such a salad for the holiday, then you can decorate it with canned corn or green peas. Or it is very beautiful, and festive, pomegranate seeds look on a white background, you can also use them for decoration.

Squid with tomatoes and cheese

Another tasty and beautiful option that will decorate any festive table will also be happy to eat on weekdays.

We need:

• squid - 350 gr (3 carcasses)
• hard cheese - 150 gr
• tomatoes - 2 pieces
• green onions - 3 - 4 feathers
• eggs - 3 pcs.
• pepper, salt - to taste
• olive oil - 2 tablespoons spoons
• Dijon mustard - 1 tbsp. a spoon

For decoration:

• olives
• lemon
• lettuce leaves

Preparation:

1. Clean the squid from films and viscera and boil in salted water for 2 minutes. You can boil in water with the addition of bay leaves, peppercorns and dill, as was done in the previous recipe.

After the allotted time, remove the carcasses and place them in cold water to stop the heating process.

Then dry with a paper towel, remove the remaining films if necessary. Cut the carcass in two and cut into strips.

2. Cut the tomatoes into two parts, cut off the stalk and remove the core with a tablespoon along with the juice and seeds. Cut the remaining pulp into cubes.

3. Cut the hard cheese into not very small cubes.

4. Cut the eggs into strips, if there is an egg cutter, then you can use it.

5. Chop the green onion.

6. Combine all ingredients in a bowl and stir.

7. Line a flat plate with the lettuce and place the contents on top. Mix olive oil with mustard and pour over.

8. If you are preparing a salad for the holiday, you can use halves of olives or olives and lemon wedges for decoration.

9. Serve, eat with pleasure.

Squid with carrots and garlic

This salad probably has Korean roots, and is made, as they say, "in motives." Such options are prepared using Korean carrots. The proposed recipe is prepared with fresh, but with some typical Korean cooking elements of the preparation of this very Korean carrot.

A distinctive feature of this recipe is that it is seasoned not with mayonnaise, but with vegetable oil.

We need:

• squid - 3 carcasses (350 gr)
• carrots - 1 pc (small)
• onion - 0.5 pcs
• garlic - 1 clove
• salt, pepper - to taste
• sugar - 0.5 tsp
• ground coriander - 0.5 tsp
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Peel the carrots and cut into very thin long strips, cut as for, but much thinner. Then sprinkle it with sugar and add a pinch of salt. Stir the carrots and leave for a while, so that the carrots let out the juice, while, as it were, slightly marinated, if such an expression is acceptable for salt and sugar.

2. In the meantime, prepare the squid. Clean them from films and viscera and pour over with steep salted boiling water, hold in it for 2 - 3 minutes, then drain the water. Leave them to cool.

Once cooled, cut into fairly large strips so that the pieces are felt when we eat them.

3. Cut the onion into thin half rings, which are then cut in half again to form thin quarters. Chop the garlic as small as possible.

4. In the meantime, the carrots should have started juicing, so they must be squeezed out and mixed with the chopped squid.

5. Put all this beauty and yummy in a shallow bowl. Put the onion on top, disassembling it into separate rings. And put the garlic on top of everything.

6. Sprinkle pepper over the entire surface of the salad, and sprinkle ground coriander over the onion and garlic.

7. Heat oil in a small frying pan. Pour hot oil over the garlic and coriander, thereby revealing the taste of the coriander and lightly frying the garlic and parts of the onion. Let the salad stand for 10-15 minutes.

8. Then stir everything together and serve. You can decorate with fresh herbs.

In this recipe, all products retain their original taste, they are not seasoned with mayonnaise. In addition, the taste and smell of garlic and coriander add zesty spicy flavors that make this salad simply unforgettable.

And the next option is prepared using Korean carrots, and also belongs to the category of delicious.

With Korean carrots, corn and pickled onions

Such a salad can be prepared simply by cutting the onion into it, or you can pickle the onion, and then it will become even tastier.

We need:

• squid - 3 pcs (350 gr)
• egg - 3 pieces
• Korean carrots - 100 gr
• red onion - 1 piece
• canned corn - 200 gr
• hard cheese - 100 gr
• sugar - 1 tsp
• apple cider vinegar - 2 tsp
• mayonnaise, sour cream or sauce - to taste

Preparation:

1. Peel the squid and boil in slightly salted water for 2 - 2.5 minutes. Then cool in cold water, pat dry with paper towel and cut into strips.

2. Peel the onion, cut into half rings or quarters, but thinner. Pour in a little water, add sugar and vinegar. Leave to marinate for 20 minutes.

3. Peel the boiled eggs and cut into small cubes.

4. Grate cheese on a coarse grater.

5. In a bowl, mix the squid, cheese, egg and squeezed onion, add the carrots and corn, from which you must first drain all the liquid.

And of course it would be wrong to leave today's selection without the Korean salad itself. And if you are already tired of reading recipes, then I suggest not to read this recipe, but to look.

Korean spicy appetizer

You can make a salad that is very spicy, like men love it, or less spicy. The pungency, as you understand, depends on the amount of added pepper. So add it to your liking.

The recipe is very simple and delicious! And if you are a fan of chamcha - spicy cabbage cooked in Korean, or Korean carrots, then you will definitely like this salad.

Snack bar with prunes and Adyghe cheese

This recipe is not so common, but if you like salads with squid, and cook them, then take note of this recipe, it is very interesting!

We need:

• squid - 2 pcs (250 gr)
• pitted prunes - 100 gr
• Adyghe cheese - 100 gr
• bell pepper - 1 piece
• sour cream - 2 tbsp. spoons
• sugar - 2 tsp
• salt to taste

Preparation:

1. As always, clean the squid and boil it in salted boiling water for 2 minutes. Then cool and cut into strips.

2. Rinse prunes, dry and cut into slices in length, dividing each into 3 - 4 parts.

3. Adyghe cheese is better to choose unsalted, salty will not allow all other tastes to appear. We need to cut it into thin strips.

4. We also cut the pepper into strips, after removing the stalk from it along with the seeds.

5. Combine all chopped ingredients in a bowl. Add sugar, salt to taste, about half a teaspoon.

6. Season with sour cream and stir. Let stand for 10 minutes, then stir again and place in a slide on a flat plate or in a not very deep salad bowl.

Decorate as you wish and enjoy!

"Seafood"

We need:

• squid - 2 pieces
• crab sticks - 250 gr
• mussels - 200 gr
• peeled shrimps - 300 gr
• red caviar - 3 tbsp. spoons
• egg - 4 pieces
• mayonnaise - 200 - 250 ml
• salt to taste

For decoration:

• green onions
• parsley
• olives

Preparation:

1. Peel the squid from the film and entrails, place in boiling salted water and cook for 2 minutes. Then take out the carcasses and place in cold water until they cool completely.

2. Cut them into strips.

3. Place the shrimps and mussels in boiling salted water and cook for 2 - 3 minutes, then turn off the heat and let the seafood soak in the water for another 5 minutes. So they will be even juicier and tastier.

4. Boil eggs, cool and peel. Then remove the yolk, it will be useful to us for other dishes, and cut the protein into small cubes.

5. Cut the crab sticks as well.

6. Combine all seafood and chopped egg, add half of the caviar. Season with salt to taste and season with mayonnaise.

7. Put on a plate, top with the remaining caviar, whole shrimps, olive halves and parsley leaves. Serve to the table. Eat with pleasure!

"Celebratory fireworks"

The combination of products in this salad is very unusual. When I saw this recipe for the first time, I thought that there was too much of everything in it, and it would probably turn out to be “over the top”. But since I like to experiment in the field of cooking, I prepared it somehow for the holiday.

And what can I say, he was accepted with a bang! Everyone, without exception, liked him. And of course, he took a place in my notebook with recipes. And today I will be happy to share it with you.

We need:

• squid - 1 carcass (100 gr)
• beef tongue - 100 gr
• cheese - 100 gr
• pickled mushrooms - 100 -150 gr
• egg - 4 pieces
• potatoes - 200 gr
• canned peas - 150 gr
• red bell pepper - 0.5 pcs
• mayonnaise - 250 gr
• mustard - 1 tbsp a spoon
• salt to taste

Preparation:

1. Peel the squid and boil in salted water for 2 minutes. Then briefly immerse in cold water. Then take out, dry with a paper towel and cut into cubes.

2. Boil the tongue until tender and peel it. Chill and cut into strips. Cut the cheese in the same way.

3. Cut the mushrooms into cubes, paprika into strips.

4. Boil potatoes and eggs until tender, cool, peel and cut into small cubes.

5. Throw the peas on a sieve to glass all the liquid.

6. Mix mustard with mayonnaise.

7. Mix all the ingredients in a bowl, add a little salt and season with mustard-mayonnaise sauce. Stir, taste and, if necessary, add salt.

8. Place in a flat dish. Decorate with the left mushrooms, sprigs of greenery, or whatever your imagination tells you.

A delicious and beautiful salad is ready and you can taste it. And there is something to try, take my word for it!

And of course, in conclusion, the most important chapter, which will allow any salad to get just an unforgettable taste. Indeed, the taste as a whole sometimes depends on the taste of the main ingredient.

How easy and simple to peel squid

As you can see, each recipe begins with the fact that you first need to peel and boil the squid. The cooking time itself and, of course, the taste of the finished dish as a whole depends on how quickly and correctly we cope with this task.

So, probably everyone knows that if you digest squids, then their meat will become tough, poorly chewed and tasteless. Therefore, in order not to spoil the product, you need to know a few basic rules.

I suggest that you watch the video, where one of the traditional methods of cleaning and cooking squid is given, and a little below I will describe more ways through which this can be done.

As you can see from the video, everything is done quite simply. And now I will describe it in more detail.

On the shelves of our stores, already peeled frozen squids are mainly sold, and we are used to dealing more with just such a product. Non-frozen shellfish are sold with head and tentacles. Therefore, the cleaning methods of the two products are slightly different.

If you have purchased whole carcasses, then you need to cut off the tentacles from them. After cleaning, they can also be used for cooking. Then, holding the carcass with one hand and the head with the other, pull it gently. This action will make it easy to remove the head and entrails.

Now, in both cases, we have whole carcasses with which we still have to work.

If you use frozen carcasses, then, of course, they must first be defrosted. It is best to do this at natural room temperature. There is no need to use a microwave oven, so as not to destroy the delicate structure of the meat.

There are three cleaning methods:

The film is removed from a fresh carcass in one motion. But with the frozen one will have to tinker a little.

1. Such carcasses have a surface film of a characteristic brownish-pink color. It can be removed simply by picking it up with a knife. But it takes a significant amount of time.
2. Therefore, you can use the method suggested in the video, that is, put the carcasses in boiling water and boil for 2 minutes.
3. But, personally, I prefer to use the third method. It provides for pouring mollusks with boiling water. As a rule, with this method, the top film immediately begins to curl up. It is necessary to hold the carcasses in boiling water for two minutes, but no more.

After that, the carcasses should be immediately placed in cold or ice water. Or you can put them in a colander under running water. In this case, part of the film can be easily washed off with water, and another part can be easily removed with a knife, simply by scraping the surface.

The fact is that if you leave them to cool in a natural way, then the heat treatment process will continue until the meat has completely cooled down. And our task is only to remove the films, we do not need additional heating of the meat. We will deal with this a little later.

Already peeled and washed carcasses are usually white or slightly creamy. However, on the outer and inner surfaces there is still a very thin film, which you simply cannot see, but if you gently pick it up from the edge, it will easily stretch in a rather long layer. This film must also be removed.

This almost invisible thin film, if not removed, can play a trick on us. It is she who does not give the opportunity to get tender and tasty meat at the exit. This is a secret that not everyone knows and naturally not everyone takes it away. And then they say that squid should not be cooked at all, since they have no taste.

And so in front of us is a whole carcass peeled from the outside. If you use it for salad, you can make a transverse cut and clean it from the inside as well. If you use the carcass for stuffing, then it will not be possible to cut it, so it will need to be carefully turned out and cleaned from the inside.

Inside, we will definitely have to remove the chitinous chord, it has a transparent color and is quite long and dense, but by pulling it from below, it is quite easy to remove.

Also, sometimes there may be remnants of entrails inside, which must also be removed. And again, we need to remove the thin transparent film.

After all the manipulations, the carcasses should be thoroughly rinsed again.

How to cook squid

There are also three ways to cook squid. And now we will consider all of them.

• 1. Place the carcasses in cold water, add salt to the water, bring it to a boil, and cook for 1 minute. These carcasses will cool at room temperature.

The disadvantage of this method is that it is not recommended to leave the pan during the entire process. Squids should be cooked for exactly a minute, and no more. Time is calculated from the moment when the first "gurgles" appear on the water. Otherwise, the meat will be tough.

• 2. Place the carcasses in boiling salted water, cover with a lid, and bring to a boil again. Then open the lid and cook for another one and a half to two minutes. Then immediately place in cold or ice water to stop the thermal cooking process.

This is the easiest and fastest way to make the meat tender, soft and very tasty.

• 3. Pour boiling water over the peeled carcasses and let sit for 1 minute. Then drain the water, rinse the carcasses thoroughly. Then pour boiling water over again, and again stand for 1 minute. Then do everything again.

In the last filling, the water must be salted.

You should always boil shellfish in salted water. The structure of the meat is such that then it will no longer be salted, it will not take in the required amount of salt. And the desired taste will no longer be obtained.

The disadvantage of this method is that it is the longest in time. You need to boil the water three times, and hold it three times for a minute. However, if there are a lot of carcasses, then this method can be justified. Let me explain why.

Boil squid in a large volume of water. And each time, immerse no more than two carcasses in the water.

This is necessary so that the water heats up faster and the heat treatment process is minimal. If you put three or more carcasses in a saucepan, then the heating process will take longer, and the meat will simply lie in hot water, will not really cook to the desired state, and may become tough without having time to cook.

Therefore, if there are a lot of squid, then with the second method it will also take a long time.

Squids cooked in any of these three ways do not differ in taste and tenderness of meat. Therefore, feel free to use any of them.

Sometimes they ask the question - what to do if the squid turned out to be tough? We didn’t time it, forgot about them and digested ...

Do not throw it away under any circumstances! Cook them over low heat for at least an hour, or even better, two hours. The meat will become soft again, this is how a canned product is prepared. But this is only as a last resort, all the benefits and taste are in a properly prepared product ..

From all that has been said, we can conclude that it is not so difficult to clean and cook squid. Having tried it once, you yourself will understand it. It is enough to know only the basic techniques and rules, however, as elsewhere.

But the correct use of this useful, in every sense of the word, product will allow you to cook many tasty, healthy and dietary dishes. Such, for example, as today's salads offered to your attention.

If you liked today's article, and even more so it turned out to be useful, share it with your friends. Perhaps some of them do not prepare squid salads yet. And the reason may be that they do not know delicious recipes. Or maybe because he does not know how to clean them properly, and cook deliciously.

Bon Appetit!