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.

History of stuffing squid

So if you don’t know how to cook stuffed squid, be sure to follow the step-by-step recipe on our website. By the way, the history of such a tasty and tender dish as stuffed squid in the oven originated in the Mediterranean - in Ancient Rome and Ancient Greece, but of course they did not have an oven, but there were huge ovens into which the cooks of noble townspeople put stuffed squid with mushrooms and rice. At that time, such seafood was simply a tasty morsel and they were well paid for in the markets, which is why squid stuffed with mushrooms was served only at dinner parties or for the arrival of distinguished guests of royal blood.

If a cook could not cope with preparing a dish, for example, squid stuffed with rice, then he could easily be sent to the galleys, demoted or sold to a slave trader. So you yourself understand how important the process of preparing stuffed squid according to recipes with photos is. To make it easier for you, let's prepare squid for the first time, stuffed with ordinary, everyday fillings, for example, rice with cottage cheese and herbs. This type of seafood appetizer will appeal to everyone without exception and will go well with any meat dish or salad.

Let's take the necessary ingredients

• 2-3 squid carcasses;
• 150 g rice;
• 200 g of cottage cheese;
• 0.5 bunch of dill;
• 0.5 tsp salt.

Our dish will be ready in 25-30 minutes, so you can easily time it before lunch or before guests arrive.

How to cook stuffed squid

1. First of all, let's collect all the necessary ingredients for cooking. You can buy squid at any store or supermarket, just like everything else. The only negative is that these seafood are sold very frozen. When you buy 1 kg of squid carcasses, when defrosted, you will get about 500 g of live weight, so if you have the opportunity, and there is availability in stores, then buy unpeeled squid. Although they require processing, when frozen they are not enveloped in an ice crust that is many times larger than theirs. And at home, you just scald them with boiling water, remove the remaining skin and take out the beak - a thin transparent tube. By the way, choose any cottage cheese for the dish - its fat content is absolutely unimportant for cooking. But if you are on a diet, then purchase this dairy product with lower fat content and vice versa.
2. First of all, let's start by defrosting the squid carcasses. You can do this the night before if you are stuffing the squid in the morning, or place it from the freezer to the refrigerator in the morning if you are preparing this seafood for dinner. But when guests unexpectedly arrive at the door, defrosting the squid can last only 5 minutes - just put them in warm water and change it several times as it cools. Then you will see with your own eyes how the layer of ice on each carcass melts under the influence of warm water. Just do not defrost them in the microwave under any circumstances - squids are so tender that they can easily be cooked in it. Moreover, they will not be cooked entirely, but only in separate parts on the carcass, and nothing can be corrected.

   

3. As soon as the squid carcasses are thawed, wash and chop the dill. For lovers of greens, we can recommend adding parsley and spinach - all at your discretion. In general, dill sounds best with cottage cheese and therefore we will prepare stuffed squid with it.

   

4. Next, rub the cottage cheese through a sieve or a colander - this will make it airier and more tender.

   

5. Boil the rice in boiling water, after heating it in a saucepan. It takes 12-15 minutes in duration. First, cook the rice over high heat for 3-4 minutes, over medium heat for 5-6 minutes and turn off the heat, allowing it to brew and swell for another 5 minutes. This is when the rice will not be overcooked and will turn out al dente.

   

6. Mix boiled rice, grated cottage cheese and chopped herbs in a container, adding a little salt.

   

7. Fill the squid carcasses with the resulting minced meat, not filling it slightly to the edge, since we will be securing the edges with toothpicks. This is done so that during the cooking or baking process the filling remains inside the carcasses and gives them the desired rounded shape.

   

8. Place the stuffed squid in a saucepan or pan and pour boiling water over it. It is necessary to boil squid for 2-3 minutes - in no case more! Don't worry about their readiness, this is the time they need, so don't try to give them an extra minute - it will only ruin the whole dish. If you bake stuffed squid in the oven according to the photo, then preheat it to maximum and simmer them there for 2-3 minutes.

   

9. As soon as we see that the carcasses have puffed up and their edges are slightly bent, we take out our dish - it is in perfect condition!

   

10. Let this aromatic snack cool slightly and cut it into rings using a sharp knife. Squids with slices of citrus fruits are especially tasty: lemon, orange, grapefruit. A little capers will also work to our advantage, because the squid has a classic filling, which it would be a shame not to season with sourness and a slight bitterness.

    

Useful properties of squid

Now that you already know all the secrets of preparing this dish, you can easily prepare squid stuffed with cheese or mushrooms, the main thing is that you are already a real sea cook! Include seafood dishes in your weekly diet and you will definitely not have problems with the thyroid gland! In addition, cooked squid is such a healthy dish that it is even recommended for children, especially during their active growth. Well, it’s not even worth talking about the fact that they are an excellent product for a romantic evening, because squids are so tender and tasty that they will not add any heaviness to the stomach, but will perfectly saturate the body and give energy to do new things!

Squids stuffed with rice and vegetables can serve as a hot appetizer, but they also remain quite tasty when cold. This dish looks simply amazing, so it can be prepared for a festive table or for a romantic dinner.

To prepare squid stuffed with rice and vegetables, prepare the ingredients according to the list. I had fresh squid.

Rinse the rice several times in cold water, add water 1 cm above the rice, add seasoning, and cook over low heat with the lid closed for 17-20 minutes. Let the finished rice stand for 10 minutes with the lid closed.

Clean the squid from the insides, remove the chitinous plate, scrape off the suckers from the tentacles, remove the eyes, if desired, you can remove the film, but it will peel off from fresh squid itself as soon as you put them in the oven. Salt and pepper the carcasses.

Separate the broccoli into florets, wash, cover with cold water, add a little salt and boil for literally three minutes.

Lightly fluff the cooked rice with a fork.

Drain the water and place the broccoli in a colander.

Heat olive oil in a frying pan, add rice and broccoli. Salt the filling, pepper to taste, keep in a hot frying pan for 5 minutes, no longer.

Stuff the squid carcasses with rice and broccoli and attach the tentacles with a skewer. Brush the carcasses with olive oil or sour cream, and lightly add salt and pepper. Bake in an oven preheated to 190 degrees for 7-10 minutes.

Serving squid stuffed with rice and vegetables can be either hot or cold; it will also be delicious. When serving, cut the carcasses in half and garnish with fresh herbs.

Now it is so important to strengthen the immune system, because there is an exhausting spring ahead, promising us not only slush, but also vitamin deficiency. I always fight with all my might. Therefore, I use all the artillery, consisting of both vegetables and seafood.

By the way, I promised to introduce you to this recipe when I described squid with mushrooms. So, it is very convenient. Not only because it will be nourishing and tasty. The whole secret is that once you stuff the squid with filling, you can freeze it. Then all that remains is to bake or lightly fry in a frying pan. Of course, if the squid was not from the freezer.

Cooking time: 1-1.5 hours


Complexity: you must not be lazy, but you will get a dish that is profitable in all respects!

Ingredients

Progress

This is exactly the kind of squid I like to stuff, which is in the photo. I'm already used to them. I know the technology and all the tricks well. That’s why it doesn’t bother me if the squid was in the freezer. He will instantly defrost in the kitchen - on his own, without help.

I have a long-standing love affair with onions. That’s why I put it in almost every second dish. Yes, more! Someday, when asked what your mother’s favorite saying in cooking was, my children will answer: there can never be too many onions! We cut it.

Oh, by the way, you need to boil the squid a little - as always, five minutes is enough. We are waiting for it to cool down, but for now we will continue with the vegetables.

I diced carrots, bell peppers and tomatoes.

Are the squids cool enough to hold in your hand? Let's remove the films - they will bake better this way.

I had green beans and corn in the freezer - an unusual taste, vitamins, and bright spots of accent will be provided.

This time I will stuff it with both vegetables and rice. Still, I try to fast at least like this. Because I don’t like to overcook vegetables, I first lightly simmered the rice in oil.

In the second frying pan I slightly simmered all the vegetables. That is, I fried it over high heat for a minute, and then simmered it under the lid.

OK it's all over Now. Let's strain out the moisture (if there is any left) and stuff the squid carcasses with the delicious mixture, not forgetting to pepper if you like it spicy. I fried the squid until golden brown in a frying pan. Voila, you can serve it on the table.

Don't want to fry? In an oven heated to 180 degrees, five minutes is enough, because the squid is already ready! I love these squids. Especially now, when there is such a shortage of everything useful...

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It's no secret that seafood is the best source of easily digestible proteins and a storehouse of substances beneficial to the human body. Mineral salts, iodine, folic acid - this is not a complete list of what shellfish are rich in. At the same time, they contain a minimal amount of calories, thanks to which seafood has won an honorable place in the diet of people who care about their health and beauty.

The main secret of choosing squid

Many housewives have a question: how to cook seafood so that it retains maximum of its beneficial properties, but at the same time has a rich taste and pleasant aroma? One of the key points in preparing squid dishes is choosing quality ingredients. Most often you can find frozen squid carcasses on the shelves of supermarkets and markets. First of all, pay attention to the color and smell of the shellfish (the carcass should have a uniform color and have a pleasant fishy smell). Instead of frozen glazed squid, cooks advise choosing unpeeled shellfish, as they will have a more delicate texture and pleasant taste after cooking.

Step-by-step recipe: squid stuffed with rice and egg

This dish is suitable both as an everyday dish and as a festive treat for guests. The recipe for its preparation can have various variations depending on the preferences and culinary skills of the housewife. To prepare squid stuffed with rice and egg, you will need the following ingredients:

Pre-preparing squid

Squid carcasses must first be thawed, cleaned of film and entrails, and rinsed under running cold water. Cleaned squid carcasses are immersed in boiling salted water for 30 seconds. If you overcook shellfish, they will become tough. Therefore, it is necessary to strictly follow the technology of their preparation. Do not drain the water in which the squid was boiled. You will also need it to prepare the sauce in which you will stew squid stuffed with rice and egg.

Preparing the rice and egg filling

Rice and eggs must be boiled first. Then the rice should be mixed with finely chopped eggs and chopped herbs, add a few tablespoons of sour cream, salt and seasonings to taste. Stuff the boiled squid tightly with the resulting mixture, pinch off the edge with a toothpick so that the filling does not fall out. When preparing the filling, keep in mind that boiled squid does not have a pronounced taste and aroma, so you need to add seasonings and salt to the rice based on your own preferences. This can be fresh herbs, various seasonings combined with seafood, aromatic oil, garlic, rich sauces and gravies.

To prepare the sauce, fry finely chopped onions and a clove of garlic, cut into layers, in butter. After it acquires a golden color, you need to add tomato paste and a little water in which the squid was boiled. The resulting sauce is simmered over low heat for three minutes, then a few tablespoons of sour cream are added to it, mixed and squid stuffed with rice and egg are placed in it, covered with a lid and simmered over low heat for five minutes. To make the sauce thicker, you can add one tablespoon of flour to it and stir it well to avoid the formation of lumps. After turning off the heat, squid stewed in sauce is sprinkled with chopped herbs and covered with a lid. The dish can be served either warm or chilled.

Squid stuffed with egg and rice. Gourmet opinion

The taste of squid stuffed with egg and rice is described quite often in recipes and reviews. The most whimsical experts say that this dish lacks some “zest”, so it should be supplemented with additional ingredients that have a more spicy taste.

The recipe for squid stuffed with rice and egg can be improved indefinitely: add additional products to the filling, prepare a variety of sauces, serve the dish hot or cold. In this case, it all depends on your imagination. According to culinary experts, the most popular modifications to this dish are the use of additional ingredients when preparing the filling. Reviews from gourmets indicate that mushrooms, cheese, onions, seasonings, white wine and shrimp can make stuffed squid a real culinary masterpiece. The simplest and most affordable additives are mushrooms and onions. Many housewives use them to surprise their guests with a new variation of a familiar recipe.

Stuffed squid with mushrooms

To make the dish more satisfying, you can add not only boiled eggs to the rice filling, but also finely chopped fried mushrooms. To do this, you should first fry washed and dried mushrooms in a small amount of butter or vegetable oil (in this case, champignons are ideal). If the dish contains fried mushrooms, then you should use cream instead of sour cream to prepare the sauce. They will give the squid a pleasant creamy taste and will harmonize well with the mushroom flavor of the filling. The remaining features of preparing squid stuffed with mushrooms, rice and egg remain the same as in the above recipe.

Rice, onions and eggs as filling

If the dish needs to be given a little piquancy and freshness, then you should finely chop the green onions and mix them with rice and boiled eggs before you start stuffing the resulting mixture with pre-boiled squid. In this case, it is better not to stew the shellfish in tomato sauce, but simply pour them with pre-prepared and cooled broth. Squid stuffed with rice, onion and egg will be an excellent cold appetizer that will decorate any holiday table. And a little fresh herbs, beautifully laid on top of the finished dish, will be an excellent aesthetic completion of a culinary masterpiece.

Obviously, squid is a universal product that can be stewed, baked, fried, stuffed. They can be combined with many additional ingredients and at the same time have an affordable price. Even an inexperienced housewife can prepare a delicious and healthy seafood dinner for her family by following the simple tips described above. So this type of mollusk has every right to take pride of place both in our daily diet and on a luxurious holiday table.