I found squids without entrails in one store, you just need to remove the skin, but it’s not a problem and if I’m lucky, they’re also big, 3-4 pieces per half kilo.

* traditionally, the tentacles are used in the filling by cutting them very finely. I prefer to leave them whole and serve them alongside the squid.
** You need round grain rice that cooks well and sticks together. Varieties are well suited for risotto.
*** Tomatoes can be replaced: canned, natural without additives, tomato paste, sautéed.
**** white wine - dry, table. good quality. you can do without it. but it tastes better with wine
If desired, you can add vegetables to the filling: potatoes cut into small cubes, zucchini, eggplant. carrot.

Clean the squid from the entrails, if any, and remove the skin. Rinse under running water. It is advisable to turn it inside out and remove all excess from the inside. Feel the residues of different plates with your fingers and rinse well again. Leave in a colander.

Wash and soak the rice.
Peel the onion. Finely chop 1-2 onions and sauté in olive oil until soft and slightly golden. if vegetables are added, add them after the onions. Once the vegetables are stewed and acquire a slightly golden color, add 1 finely chopped tomato, and then rice.

Add a glass of water and add salt and simmer the filling for 5-8 minutes until the rice is half cooked over low heat. Pepper and add herbs.
Don't neglect mint, it gives that unique taste so inherent to rice dishes in Greek cuisine...

Using a teaspoon, stuff the squid to a maximum of 1/3 and not too tightly. When cooked, the squid shrinks greatly, and the rice swells. If they are filled completely, they will burst.

“Sew up” the edge with a toothpick.

Pour a little oil into a wide saucepan or saucepan and sauté the onion cut into half rings in it, add the tomatoes and simmer for 5 minutes. Add squid, tentacles, if not included in the filling, and white wine. Add salt and mix everything carefully. You can add a sprig of thyme or oregano for flavor. After boiling, simmer over low heat for about 60-80 minutes until the squid softens.
Don't forget to remove the toothpicks before serving.
Stuffed squid is a dish on its own; it only needs to be accompanied by a fresh vegetable salad.

Squids are considered a healthy product, easy and quick to prepare. And if earlier it was problematic to purchase these mollusks, today it does not cause any particular difficulties: squids are sold frozen, canned and even live. In cooking, the meat of these sea creatures is used as an ingredient for salads and snacks; they become the basis for fried, stewed and baked dishes. Stuffed squids are very tasty.

The carcasses are cut before cooking. To do this, the head with tentacles is cut off, the entrails are removed, the abdominal cavity is cleaned, and the chitinous plates are removed. The carcasses are washed thoroughly. Squids prepared in this way are immersed in boiling water for 3-4 minutes. Squid meat should not be cooked for a long time: long-term heat treatment makes it tasteless, tough and less valuable in nutritional terms.

Whole carcasses are great for stuffing. Various products are used as filling: rice, champignons, shrimp, crab sticks, eggs, chicken. Garlic, onions, carrots, herbs, sour cream, soy sauce, and mustard go well with squid. The carcasses are filled with prepared minced meat, the cuts are sealed, placed in a mold, and baked in the oven with the addition of, for example, sour cream or cream sauce. Serve hot, cut into small portions.

This recipe makes a very appetizing and aromatic dish. The zucchini included in the filling makes the taste of squid more delicate and tender. Herbs, garlic and spices add spicy notes to the dish. Squids look great on a holiday table.

Ingredients:

• Squids - 6 pcs. (15 cm in length);
• Zucchini - 1 pc. small size;
• Peeled shrimps - 10 pcs.;
• Egg yolk - 2 pcs.;
• Breadcrumbs - 3 tbsp;
• Garlic - 3 cloves;
• Parsley - a bunch;
• Cherry tomatoes - 300 g (you can take canned ones in their own juice);
• Olive oil;
• Salt, pepper, spices for seafood.

Cooking method:

1. Clean the squid if necessary and use the tentacles in the filling. We chop one squid - it will also go into the filling.
2. Cut the zucchini into cubes.
3. Cut the shrimp into small pieces, fry in olive oil, and transfer to a separate bowl.
4. Fry the chopped squid and its tentacles with finely chopped garlic and transfer to the shrimp.
5. Separately, fry the zucchini, combine with the rest of the ingredients, add chopped parsley, breadcrumbs, spices and yolks. Mix the filling, add salt and pepper.
6. Fill the squid carcasses with the filling and seal the hole with toothpicks so that the stuffing does not fall out during baking.
7. Fry the stuffed squid in olive oil, then transfer the carcasses into a mold and place cherry tomatoes cut into halves on top. Salt, pepper, and sprinkle with olive oil.
8. Cook in the oven (180 0 C) for about 40 minutes.
9. Remove the toothpicks, serve with tomato sauce, and garnish with herbs.

Interesting from the network

It is very easy to prepare this dish, especially since most of the work can be entrusted to the slow cooker. We choose any filling: rice, mushrooms, seafood, vegetables, herbs - in any case, the squid will turn out tender, tasty and incredibly appetizing.

Ingredients:

• Squid carcasses - 3 pcs.;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Sour cream - 200 ml;
• Cheese - 200 g;
• Mayonnaise - 2 tbsp;
• Oil for frying;
• Salt pepper.

Cooking method:

1. Peel the onion and cut into small cubes.
2. Pour oil into the multicooker bowl, add chopped onion, turn on the “Fry” mode, cook for 15 minutes.
3. We peel the carrots, wash them, grate them, and add them to the onions. Fry the vegetables until the end of the program, stirring occasionally. If desired, add a little tomato paste.
4. We thoroughly clean the squids, remove the film, and rinse the carcasses well.
5. We take some of the vegetables out of the slow cooker; they will go into the filling.
6. Grate the cheese, mix it with fried vegetables, add mayonnaise, mix everything, salt and pepper.
7. Stuff the squid carcasses with cheese and vegetable filling and place the remaining vegetables in the slow cooker.
8. Mix sour cream with water (100 ml), pour stuffed squid, add a little salt and pepper.
9. Set the “Baking” mode and cook the squid for 20 minutes.
10. Serve stuffed squid as a separate dish.

From such a democratic product as squid, you can prepare a luxurious dish. We stuff the carcasses with a delicious filling of mushrooms, champignons and eggs, and bake them in the oven. Add more greens to the filling, and serve the dish with mustard-garlic sauce.

Ingredients:

• Squid carcasses - 5 pcs.;
• Onions - 2 pcs.;
• Egg - 3 pcs.;
• Champignons - 800 g;
• Cheese - 200 g;
• Garlic - 2 cloves;
• Salt pepper;
• Oil for frying.

Cooking method:

1. Thoroughly clean the squid carcasses, rinse them, place them in boiling water, and cook for about 3 minutes.
2. Boil the eggs separately, cool, cut into small cubes (grate).
3. Finely chop the champignons. Grate the cheese.
4. Chop the onion and fry over high heat until golden brown. Add mushrooms, fry for a few minutes.
5. Add eggs and cheese to the onions and mushrooms, mix everything, salt, pepper, add chopped garlic.
6. Stuff the squid carcasses and place them in a greased form.
7. Cook in the oven (180 0 C) for about 20 minutes. Can be served with sour cream mixed with garlic and chopped dill. Or serve a delicious sauce: mix olive oil with mustard, chopped garlic, white wine and egg yolk. Mix everything and pour over the squid.

This recipe makes a fairly satisfying dish with an original taste. Serve it hot as a main dish. When cold, stuffed squids make an excellent appetizer.

Ingredients:

• Squids - 4 carcasses;
• Boiled rice - 200 g;
• Eggs - 3 pcs.;
• Champignons - 200 g;
• Onion - 1 pc.;
• Cheese - 100 g;
• Sour cream - 2 tbsp;
• Oil for frying;
• Salt pepper.

Cooking method:

1. Peel the onion, cut into cubes, mushrooms into small pieces.
2. Grate the cheese on a coarse grater.
3. Boil the eggs, chop finely.
4. In a frying pan with vegetable oil, fry the onion for about 5 minutes, add the champignons, cook for 10 minutes until the liquid evaporates.
5. Place boiled rice, fried mushrooms, eggs, cheese in a separate container, add sour cream, mix. Salt and pepper to taste.
6. We defrost the squid on the bottom shelf of the refrigerator, pour boiling water over the carcasses, thoroughly clean them from the film, don’t forget about the insides, and rinse them well under running water.
7. We stuff the prepared carcasses with the filling, and seal the cut with a toothpick.
8. Place the squid in the mold. Lubricate the carcasses generously with sour cream (mayonnaise).
9. Bake in the oven (200 0 C) for 25 minutes.
10. Serve the finished squid with a side dish of your choice. When cold, cut into portions, place on lettuce leaves and serve as a snack.

Now you know how to cook stuffed squid according to a recipe with a photo. Bon appetit!

Squid dishes will add variety to the daily menu. The stuffed carcasses of these mollusks look especially impressive. But the preparation of this product has its own subtleties. Experienced chefs will tell you how to deliciously cook stuffed squid:

• When choosing frozen squids, pay attention to the package they come in. Carcasses should not be stuck together, and there should be no snow in the packaging. All this suggests that the squid was re-frozen, which means its taste is spoiled.
• Squids are usually sold peeled. But sometimes you come across carcasses that are not cleaned properly. In this case, remove the film from the squid by immersing the carcasses in boiling water for a few seconds, remove all the insides and rinse thoroughly.
• We offer several options for fillings: grated cheese, mayonnaise, cucumber, garlic; rice, boiled eggs, shrimp, mayonnaise; minced meat, onion, garlic, squid pieces, tomatoes; , prunes, cheese, walnuts.
• Stuffed squids are best baked. The simplest option: place the stuffed squid carcasses in a mold, pour in cream mixed with garlic, chopped dill and a small amount of flour. Cream can be replaced with sour cream. Bake in the oven.

Description

Stuffed squid with rice and egg we will cook in the oven. But before you send the delicious carcasses into the heated oven, they still need to be prepared. The process is quite simple, and you can easily repeat it at home.

You can learn more about everything by reading below our step-by-step recipe for preparing stuffed squid with photos. From it you will learn not only how to prepare a tasty and suitable filling from rice and eggs, but also how to fill a carcass with it so that it does not burst during cooking.

Squid is a very low-calorie product, so we will complement it with sour cream sauce to make it richer and highlight the taste. The minced meat will also be very tasty. We fry the onion with tomato paste and mix it with boiled rice. The dish will be prepared in the oven, spreading deliciously appetizing aromas throughout the apartment.

Try cooking these squids stuffed with rice and eggs at home and share your impressions with us!

Ingredients

• 
  (900 g carcasses)
• 
  (250 g)
• 
  (6 pcs.)
• 
  (200 g)
• 
  (1 tbsp.)
• 
  (400 g)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare the minced meat, we need to boil the rice. We cook it in the usual way: for one glass of rice, six glasses of water. Cook until done, pour into a colander, rinse with water and allow time to drain excess water and cool.



Pour finely chopped onion into a frying pan with heated vegetable oil and fry, stirring, until transparent. Then add tomato paste to the pan, mix thoroughly and fry for a few more minutes.



Hard boil three eggs, peel and finely chop. We add them, along with three raw eggs, to the rice, and add onions fried with tomato paste and suneli hops. Mix the ingredients thoroughly. Salt and pepper to taste.



If you purchased unprocessed squid carcasses, you must first remove the entrails, wash and peel them. You can also lightly beat it with a wooden kitchen hammer. Rub it with salt both outside and inside.



We stuff the finished carcasses with rice and eggs, but not completely, but as shown in the photo. This way the minced meat from the inside will not spoil the surface of the carcass. The edge of the squid can be pierced with a toothpick or stitched with thick thread.



Heat the oven to 200 degrees. Before baking, lightly fry the squid. To do this, place the stuffed carcasses on the bottom of a heated frying pan and fry over high heat for several minutes until a golden crust appears.



Place the fried carcasses in the same frying pan into the oven, after pouring sour cream over them. The squid takes about 20-30 minutes to cook in the oven.



Serve the dish, decorate with herbs or green onions. During the cooking process, the squid will release juice. You can also pour it over the finished dish. Squid stuffed with rice and egg is ready in the oven.



Bon appetit!

This seafood can be called very difficult to prepare. But it’s worth learning a few simple secrets on how to cook it, and new delicious dishes will appear on the family menu. Stuffed squid always turns out very successful. They are good with almost any filling.

This savory version of minced meat is a win-win. Even the most picky gourmet will love it. Ingredients: 3-4 seafood carcasses, onions, 1.5 tbsp. full-fat homemade sour cream, a bunch of fresh herbs, a large slice of butter, 120 g of hard or semi-hard cheese, 3 pcs. large eggs, a pinch of pepper, garlic to taste, salt.

1. The mollusk is cleaned of films and entrails. If the carcass still has a head, it will also need to be removed. As a result, the cook should have a flat area for the filling.
2. If there are tentacles left from the seafood, they can be chopped and added to the filling.
3. Champignons with finely chopped onions are fried in butter.
4. The cheese is grated, and the boiled eggs are cut into cubes.
5. The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
6. All filling ingredients are mixed, salted, peppered, seasoned with sour cream (a couple of spoons) and placed inside previously prepared shellfish carcasses.

Squids stuffed with mushrooms are laid out on an oiled baking sheet, sprinkled with the remaining salted sour cream and baked in a hot oven for half an hour.

With rice, onion and egg

This is an even more satisfying version of the discussed treat. Ingredients: 860 g squid, 380 g full-fat sour cream, salt, large onion, 6 medium chicken eggs, 1 tbsp. long white rice, a large spoon of tomato paste.

1. The cereal is cooked until softened, the eggs are hard-boiled.
2. The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
3. The filling components are combined and salted.
4. The shellfish carcasses are cleaned, beaten and rubbed with salt, after which they are stuffed with filling. It is better to secure their edges with toothpicks.
5. First, squid stuffed with rice is fried in a frying pan until crusty, then transferred to a mold, poured with sour cream and stewed for 25-35 minutes at medium temperature.

The dish is served with a lot of chopped greens.

With meat filling in the oven

This combination may seem strange, but in fact, it is the seafood in question that goes well with meat. Ingredients: 280 g pork, 2 large shellfish, carrot, tomato, onion, a couple of celery stalks, beaten egg, 2 large spoons of soy sauce without additives and the same amount of light flour, lemon, garlic, salt.

1. Carcasses are prepared for stuffing. The easiest way to do this is to turn them out.
2. The meat is finely chopped, and all vegetables used are cut into small pieces.
3. The squids are rubbed with salt, sprinkled with lemon juice and left for half an hour.
4. Vegetables are fried in well-heated oil. Garlic can be added to the mixture immediately.
5. Meat pieces are laid out in a frying pan, soy sauce is poured, and the future filling simmers under the lid for 7-8 minutes.
6. The finished mixture is sprinkled with flour and mixed. Add salt if necessary.
7. The filling is placed into shellfish carcasses.
8. The stuffed seafood is dipped in a beaten egg and then sprinkled with a little flour.
9. All that remains is to place the carcasses on an oiled baking sheet and pierce them with a fork in several places.

Stuffed squids are cooked in the oven for no longer than 15-17 minutes, so as not to dry them out.

Squid stuffed with crab salad

Of course, fresh crabs are not required for such a treat. It is enough to take 120 g of crab sticks. Other ingredients: 4 shellfish carcasses, 2 pcs. large boiled eggs, 100 g boiled white rice, salt, 3 large spoons of mayonnaise.

1. First, the squids get rid of everything unnecessary (films, tentacles, etc.), after which they are boiled in salted boiling water for literally 40 seconds.
2. Eggs and crab sticks are finely chopped. The latter are best taken chilled and very juicy. Otherwise, the filling may turn out to be dry, despite the presence of mayonnaise.
3. The filling is placed into the prepared squid.

In general, the treat is completely ready and can be served at the festive table. But if you wish, you can easily turn the appetizer into a full-fledged hot dish. To do this, the top of the carcasses is smeared with mayonnaise, and the shellfish in an oiled form are placed in a hot oven for 12-15 minutes.

With cottage cheese and shrimp

Some housewives are sure that shrimp are absolutely not compatible with dairy products. In fact, a dish according to this recipe will turn out surprisingly tasty and tender. Ingredients: 3 medium squid carcasses, 220 g of small shrimp, 380 g of cottage cheese, 3-4 garlic cloves, a pinch of salt, paprika and a mixture of ground peppers, a few feathers of green onions, 3 large spoons of mayonnaise.

1. The first step for filling is to knead the cottage cheese thoroughly with a fork so that it becomes softer and more homogeneous. Next, the mass is salted and seasoned with mayonnaise. Crushed garlic, small pieces of green onions, and a mixture of ground peppers are added to it.
2. The shrimp are boiled in salted water until tender, after which the heads and shells are removed. If you take a product that has already been purified, it turns out to be less aromatic during the cooking process.
3. The shrimp are sprinkled with paprika and added to the cottage cheese. After thorough mixing, the filling is completely ready.
4. Clam carcasses are removed from chitinous plates (internal), top film and other unnecessary parts. Next, they are boiled in salt water for 3-4 minutes, after which they are doused with ice water.
5. When excess liquid has drained from the squids, you can stuff them tightly with the prepared filling.

All that remains is to cool and serve the dish, cutting it into portions.

Stuffed with mashed potatoes

This interesting dish combines both a meat component and a side dish. As a result, you will have a complete lunch on the table, which is also very healthy due to the huge number of vitamins and minerals contained in seafood. Ingredients: 6 shellfish carcasses, a large chicken egg, 70 ml of full-fat milk, 7 medium potato tubers, salt, hard cheese to taste.

1. The potatoes are boiled in salted water until soft. Almost all the water, except 50-70 ml, is poured out of the pan with the finished product. Crush the tubers with the remaining liquid, then add a raw egg and warm milk to the mixture.
2. If desired, you can complicate the filling by combining potatoes with onions sautéed in butter.
3. Clam carcasses are washed and, if necessary, the top film is removed. Next, the seafood is boiled in boiling salted water for 3-4 minutes.
4. The prepared pockets are stuffed with mashed potatoes and laid out on an oiled baking sheet. The top of the workpiece is generously sprinkled with hard cheese to taste. You can replace it with processed or regular mayonnaise.
5. The clams are baked in a well-heated oven for 20-25 minutes.

The dish is served with pickled cucumbers.

For many, squid is a favorite among seafood. They can be prepared and served in almost any form: pickled, boiled, fried. They are included in various salads, soups, hot and cold appetizers. And this article contains one of the recipes for an incredibly tasty and original snack - stuffed squid. This dish will decorate any holiday table and will cause a wave of delight among your guests and relatives. And thanks to the detailed step-by-step recipe, you can prepare stuffed squid easily and quickly.

Medium difficulty

• cutting board;
• cutting board (for cleaning squid);
• pot;
• pan;
• grater;
• beautiful dish;
• plate.

Ingredients

Step-by-step preparation

1. Let's start with the squid. 6 squids need to be thawed, rinsed thoroughly, peeled and all entrails removed (if necessary).
   
   
2. Pour about 3 liters of water into the pan and place it on the stove. As soon as the water boils, add some salt (1 tsp) and add the squid.
   
   
3. You also need to boil one chicken breast in salted water. Cook the squid for 1.5-2 minutes. Then take it out and put it on a plate. They need to cool down. Finely chop 1 large onion.
   
   
4. Champignons (300 g) must be cut into medium-sized pieces.
   
   
5. Grate 1 carrot on a coarse grater.
   
   
6. Pour 2-3 tbsp into a heated frying pan. l. vegetable oil. When it's warmed up, add the onions.
   
   
7. Once the onion has become transparent, you can add carrots to it. If necessary, you can add 1 more tbsp. l. vegetable oil, since onions and carrots quickly absorb oil. Let the carrots fry a little (literally 1 minute), and add the mushrooms to the frying pan. As soon as the moisture has evaporated from the mushrooms and they have begun to fry a little, add chopped chicken to them, as well as 2 tbsp. l. sour cream. Season everything with salt and pepper to taste (you can add your favorite seasonings).
   
   
8. Cut the boiled chicken breast into small cubes.
   
   
9. Mix everything well and simmer for 1 minute. Take the squid and cut off the fins. We fill each carcass with stuffing.
   
   
10. We cut out the ears and snout from the fins. We make two cuts in the squid and insert the ears. In the same way we make his eyes from allspice.
    
    
11. We make two small holes in the patch. It is convenient to do this with a new syringe without a needle. Cut off the squid's tail and place a snout in place of the cut (you can use a little mayonnaise for secure attachment).
    
    

The results were funny piggy squids. This appetizer will decorate any holiday table and will delight both children and adults. In addition to pigs, you can sculpt other animals. Here it’s up to your imagination and creative inspiration. Never be afraid to experiment. The composition of the filling may also vary. For example, it could be just vegetables or various combinations of seafood, or minced meat options.