Squid is a fairly popular seafood from which you can cook a lot. delicious meals, but in order for it to turn out juicy, tasty and soft, it must be brought to the right heat treatment, therefore, we will consider how to properly clean squids from the film, as well as how and how long they need to be cooked until fully cooked, but at the same time so that they remain soft and not overcooked.
How to easily and quickly clean squid at home
Often on sale you can find fresh frozen squid, from which many are cooked. popular dishes at home (eg. sea salad with squid). In order for the cooked squid meat to be soft and tender, it is better to remove the film from it, which, if you do not know certain tricks, is not so easy to separate from the carcass. Consider how you can clean frozen squid carcasses from the film, giving them heat treatment and without it, as well as how to properly clean a whole squid, but before that, how many minutes to defrost squid.
How long to defrost squid?
For many products, including squid, gradual defrosting is desirable, so if you intend to cook a squid dish, it is better to defrost the squid carcasses in advance by moving them from freezer in the usual compartment of the refrigerator for food or leaving in a plate with cold water at room temperature.
You can also defrost squids in a faster way by placing them in the microwave in defrost mode, but if you don’t have it in the house microwave oven, then defrosting squid must be taken care of in advance, using the advice presented above.
Important: you can not defrost squids by pouring them hot water or boiling water, so as not to spoil their useful and taste qualities.
Whole Squid Cleaning Sequence
True connoisseurs of seafood will not hesitate to say that it is better to buy whole squid, rather than ready-made butchered carcasses, since in factories, during the cleaning process, whole squid is subjected to mechanical and thermal processing, which loses some of its useful properties, and processed meat will not work cook very tender and tasty. In many supermarkets, you can not always find whole squids, but if you can find them, then turn your attention to them, and not frozen and cleaned clams.
Cleaning a whole squid can be divided into several stages, so consider them in more detail:
- A whole squid carcass is taken (if it was frozen, it must be thawed in advance).
- With one hand we take the squid carcass (the part without eyes and tentacles), and with the other by the squid head behind the eyes and smoothly separate the head from the main carcass.
- We clean (squeeze out) the insides from the carcass, and also take out the chitin plate.
- We cut off the tentacles from the head (it is important not to cut off the small squid beak along with them, which is quite sharp), which can also be used to prepare delicious dishes.
- Under running water, gently prying with nails or a knife, remove the skin (film) from the carcass.
- We wash the cleaned squid fillet well inside and out.
If you bought frozen squid carcasses already cleaned from tentacles and heads, then they will still need to be cleaned at home from the skin and film, as well as from possible remnants of the insides. There are several ways to clean squid from the film: by treating them with boiling water and without heat treatment.
How to clean squid from a film without heat treatment
According to many squid lovers, this method is the best, because during cleaning the squid undergoes less heat treatment (in contrast to the method when boiling water is poured over it for easier cleaning) and its meat remains more tender and soft after cooking.
The process of cleaning squid takes place in the following sequence:
- The first step is to remove the skin from the carcass by prying it with a fingernail or knife, while it is easier to peel off if the squid was not completely defrosted.
- Next, it is important to carefully remove the film from the squid fillet, which is also hooked and torn off in parts from the carcass.
- In conclusion, the squid meat is washed well under running cold water (outside and inside), carefully examining each carcass so that there are no small film residues on it. If there are any, it is better to remove them.
As you can see, it is not difficult to clean a squid carcass and it will take only a few minutes in time. To clearly see how squids are cleaned, you can watch the video below:
How to clean a squid from a film by scalding it with boiling water
The fastest and in a simple way cleaning squid carcasses from the skin and film is their scalding with boiling water, after which the film is much easier to remove:
- We prepare cold water and boiling water in advance.
- We take out the chitinous plate inside from the squid.
- In a separate container (deep plate or saucepan), pour boiling water over the squid carcasses, after which we immediately transfer them to a container with cold water. From the rapid temperature difference, the skin will peel off and be removed much easier.
- The film is removed from the squid by hand, after which the cleaned fillet is washed under cold running water.
A more illustrative example of a quick cleaning of squid using its heat treatment will be the video below:
How long does it take to cook squids so that they are soft and tasty?
How and how much squid will be cooked depends on their softness. If the squid fillet is overcooked, it will turn out to be very tough and unpleasant to eat, so let's look at some of the most popular ways to cook squid, in which it turns out soft and juicy.
How to cook frozen squid?
You can cook squid without defrosting (the main thing is that they have already been cleaned before). The sequence of cooking frozen squid carcasses is as follows:
- Pour water into a saucepan so that all the squids fit in it and bring to a boil.
- Salt to taste, and if desired, add spices and Bay leaf.
- We put the squid carcasses in boiling water and detect for 1-1.5 minutes, after which we set the pan off the heat and cover with a lid. In this state, leave the squid to languish for 10 minutes.
Standard cooking squid (carcass, squid rings) for salad and other dishes
Is taken large saucepan so that all the squids that we will cook can fit in it, water is poured and brought to a boil. The thawed and peeled squids are placed in boiling water for 1-2 minutes (the water is first salted and spices are added to taste), after which the pan is removed from the heat, and the squids are left inside in boiling water so that they cool down with water gradually. We are waiting for the complete cooling of the squid in the water.
How to quickly boil squid?
For use in many recipes, you can use the express cooking of squids, in which they practically do not decrease in size and remain soft and juicy:
- Boil water in a saucepan and add salt and spices (bay leaf, black pepper, parsley, dill, etc.) to it.
- After the water boils, add the peeled squids for 30-40 seconds, after which we immediately take them out of the boiling water.
We also watch a video on how to quickly and easily boil squid:
How to cook squid in a slow cooker?
- Pour water into the multicooker.
- We set the mode "Cooking".
- Add spices and salt to your taste.
- After boiling water, place rings or whole squid carcasses inside.
- We cook them for 1.5-2 minutes, after which we turn off the slow cooker, but we don’t get the squids for 3-5 minutes so that they “reach”.
How to cook squid in a double boiler?
- Pour water into a special section of the steamer.
- We lay out the squids in a single layer on a special grill in it.
- We leave the squids to cook for 6-8 minutes under steam.
The golden rule for how long to cook squid
Squid should never be boiled for more than two minutes, ideally a squid boil time of one and a half minutes (in the range of 1-2 minutes). If the squid is cooked more than this time, then it will be tough, and the carcass itself will decrease in size.
If you still accidentally digested squid, then we read below what to do in this case.
What to do if the squids are overcooked and become tough?
Oddly enough, overcooked squids, so that they are not tough, must be additionally boiled well. We put them in boiling water and cook on low heat for 30-60 minutes. After such additional cooking, the squid will become soft, but at the same time it will greatly boil down (reduce in size) and lose the main beneficial features.
In conclusion to the article, it can be noted that tips on how to properly cook squid so that they are soft, as well as how to quickly clean squid from the film before and after cooking, will definitely come in handy in every home, because many delicious dishes can be prepared from this seafood, while it cooks and cooks very quickly. Leave your advice and feedback, how long (minutes) to cook squid so that they are cooked and soft, leave in the comments to the article and share it in in social networks if it was helpful to you.
Cleaning squid seems to many an unusually difficult task, and as a result this tasty and healthy product is not often included in the diet. But from squid you can cook a lot of both everyday and festive dishes! You just need to learn how to clean them properly.
What kind of cleaning do squids need
The structure of the mollusk
squids are cephalopods. Usually they are from 0.25 to 0.5 m long. They live in the northern seas and in subtropical waters. Squids have 5 pairs of tentacles and a torpedo-shaped body. Supporting cartilage runs along the body. The tentacles have suction cups. Squids are an object of fishing and are widely used in cooking.
The difference between cleaning fresh and frozen food
Edible squid body and tentacles. The entrails, head, jaws are thrown out. The tentacles are cut off at eye level and, if they are to be used, are cleaned of suckers.
As a rule, you can buy unfrozen squid where they are caught. Most often, frozen squids are found in stores, but freezing allows you to save useful properties and taste. From fresh, unfrozen squids, the skin is easily removed, and with frozen ones, you will have to work a little longer.
It is best to defrost squids in the refrigerator, putting them there from the freezer overnight.
A few words about buying frozen squid. Squid meat, defrosted more than once, has bad taste and smell, therefore, first of all, it is necessary to evaluate them in appearance. The skin of the carcass should be brownish or have a pinkish-purple tint, but the meat is only white. If it turned yellow or turned purple, then this is a sign that it has been defrosted.
How to cut a whole carcass
To clean a squid, you need to take it with one hand by the head, and with the other - by the body. Tentacles extend from the head of the mollusk. If you pull on the head, it quickly separates along with the insides.
The jaws are hidden between the tentacles. They must be removed.
There is a transparent plate in the body of the squid, which must be removed. Then you should carefully remove all films, including thin, transparent ones that cover the body of the squid inside and out.
This will require two containers. In one of them you need to pour cold water, you can even add ice. In the second - put the squids, pour boiling water over them and quickly transfer them to cold water. Films from temperature differences are easily removed.
You can also put squids in a container, pour hot water over it and keep it there for no more than two minutes, otherwise they will be “rubber” and tasteless. The skin of the squid is rolled up and then easily peeled off under running water.
Home cleaning options on video
How to clean a whole squid (not frozen)
How to quickly clean squid
How to cook squid easily
How to remove transparent film from squid
Adding peeled squid to dishes
After removing the films, squids should be washed well and dried a little. Now you can
The squid is very valuable and delicious seafood. It will perfectly diversify the usual diet of your family. Many housewives do not want cook squid, assuming that clean the squid very hard. But we will prove to you that this is not the case. And when you do the cleaning, you can decide what to cook for you. Squids can be boiled and prepared various salads, all kinds of snacks. Also, squids are fried, stewed, marinated, stuffed, dried, smoked and minced meat is prepared from them.
But how to properly clean squid?
1 Let's take as a basis the most difficult situation - you bought a whole squid. You can easily determine where the carcass has a head - it has tentacles. Grab the head with your hand and, holding the body of the squid, pull it towards you. So you can easily remove the insides. You also need to remove the chitinous plate, which is something like a hard plastic spaghetti, but flat. It is easily groped inside the carcass and no less easily removed. At the head, cut off the tentacles near the eyes. Carcasses are often sold with heads already removed. In this case, just remove all the insides. If you come across gutted carcasses, then the work will be half as much.
2 Now let's move on to removing the films. Remove both color film and transparencies, both inside and out. It is transparent films that become very rigid during heat treatment, and the whole squid carcass shrinks, which is undesirable when preparing stuffed squids. If the squid is fresh, then the film comes off by itself in one go. But if the squids were bought frozen, then everything is not so simple. We will tell you how to quickly and easily clean squid. First way(if the squids are already thawed). Take 2 containers. Fill one with ice water (use ice). And put the squid in the other. Scald the carcasses with boiling water and quickly transfer them to ice water. Now it's easy to remove the films. Do not overcook the squid in boiling water so that they simply do not cook. Dry the carcasses well before cooking. Second way. Scald frozen squids with boiling water and immediately drain the water. The peel instantly curls up and you can easily remove it.
How to cook squid
Squid meat, completely cleaned of all films, is quite tender and soft. Cooking squid maybe two different ways. You can cook over high heat for 1.5-3 minutes (as soon as the squid meat turns white, immediately pull it out). Or cook on low heat for 40 minutes. You can fry squid rings on very high heat for 5-7 minutes with additives (fried vegetables, for example) and up to 3 minutes without additives, or simmer on low heat for 40 minutes. If you want to cook stuffed squid, then fill the carcasses, or with the already prepared filling and just fry on both sides until cooked. Or fill the stuffed carcasses with liquid and simmer for 30-40 minutes. Sometimes squids are baked in the oven. The main thing is not to overexpose the squids on fire, otherwise their meat will become "rubber" and tasteless, although this situation can be corrected by putting out the squids longer. If you have cleaned the calamari as above, the cooking time may be shortened due to scalding.
How to clean squid? Far from being an idle question for hostesses who are going to pamper their family for the first time with this delicious and very useful product. Nutritionists advise including the meat of this mollusk in your weekly diet.
Fortunately, it harmonizes perfectly with side dishes of cereals and vegetables; you can cook a lot of hot dishes and cold snacks from it. But before you cook these clams, you need to learn how to clean them correctly and quickly. This will be discussed in our article.
Choose the right squid
How to buy quality squid?
To buy shellfish good quality, two points should be noted.
- Shellfish carcasses should not be stuck together or frozen to each other. If they cannot be separated, you have a product that has undergone a re-freezing procedure.
- Quality squid meat should be exclusively white. The presence of bluish or pinkish shades eloquently indicates that the color of the skin was absorbed into it during the thawing of the product.
Having found such a product on the counter, never buy it: you will be tormented with cleaning, and the taste will disappoint, and it may be unsafe for health.
How to choose squid - tips and review in the video:
Some housewives try to choose squids with larger and brightly colored carcasses. This is a fairly common mistake, since such clams are old.
The meat of medium-sized and slightly colored inhabitants of the sea is more tender and tasty.
How to quickly and correctly clean squid from the film? Multiple cleaning methods
How to quickly clean squid from the film? There are several simple and extremely effective methods, having mastered which, the hostess each time will spend less and less time on this procedure.
Why is it necessary to free mollusks from colored and transparent films? So that the carcasses do not decrease in volume, and the meat does not become rigid, since all these metamorphoses often occur due to the fault of the transparent film, which acquires special rigidity during the heat treatment of the product.
Cold cleaning
Using this technique, you can clean either freshly caught or properly frozen squid. There is no need to apply any thermal effect here.
- Taking the headless carcass, carefully separate the thin film and begin to gradually tighten it. Ultimately, she will retire completely, leaving a semblance of a "stocking" in her hand.
- After cleaning the mollusk from the skin, the insides and the chitinous plate (chord) are removed from it.
hot method
How to properly clean frozen squid? Mollusks that have been repeatedly frozen are best cleaned with short-term thermal exposure.
How to clean squid - video:
Let's take a step-by-step look at the process of cleaning not headless carcasses, but whole squids (with a head and tentacles).
- You should defrost shellfish naturally by leaving it at room temperature for a couple of hours.
- Gently pulling on the head, the insides are removed from them.
- The tentacles are cut off almost at eye level.
- The hard beak of the squid, hidden among the tentacles, is unfit for food. It is carefully removed and immediately checked for debris.
- Be sure to remove the flexible spine, resembling a narrow strip of transparent plastic. It is not difficult to find it: it is well felt inside the carcass.
- After all these manipulations, the carcasses can be considered prepared for film removal.
- Washing the squid carcasses in in large numbers running water, they are dried with napkins.
- Pouring boiling water into a deep container, one of the prepared carcasses is sent into it for a couple of minutes. During this time, the skin will separate from the pulp, but the meat itself will not have time to cook.
- Subjected to thermal action, in boiling water, a thin film will inevitably curl up. Having taken the mollusk out of boiling water, it is cooled a little, after which the layers of the burst film are removed under a stream of cold running water. As a rule, separation of the peel treated with hot water occurs without problems.
Contrast shower method
You can quickly clean frozen squid carcasses using this simple method.
Cleaning boiled clams
Inexperienced housewives often have a question: when to clean squid - before or after cooking? It is quite acceptable to boil unpeeled carcasses of mollusks whole, without pre-cleaning.
- After boiling, they are slightly cooled, and then the film lining them is removed with a solid stocking.
- Sometimes the skin on mollusks under the influence of hot water bursts and curls up, forming a kind of small balls. In such situations, a soft kitchen brush can help out. It is enough to rub the surface of the boiled mollusk with it, as there will be no trace of the remnants of the film.
- Most often, shellfish intended for salad are pre-boiled.
How to cook squid correctly?
Having learned how to clean squids, they move on to their cooking. The easiest way to prepare any product is boiling, but it should also be done correctly.
Cooking seafood is not at all difficult, but you should know a few mandatory rules that cannot be violated.
If clams are cooked too long, their meat will become like tasteless gum. The first sign that squids are overcooked is a significant decrease in their original size. When boiling seafood, you need to look at the clock.
If the clams are boiled separately, the maximum time they stay in boiling water should not exceed four minutes. As part of complex vegetable side dishes, sauces or pilaf with seafood, it is permissible to heat them for half an hour.
The fastest way to boil squid
- Squids, in order for them to be soft, must be kept in a boiling broth for no more than 20 seconds: only under this condition will their meat acquire the necessary tenderness.
- For a pleasant fragrance good cooks put a bag of tea leaves or half a lemon in a saucepan with boiled water for cooking clams.
The second option for cooking boiled clams
- The water intended for cooking seafood is slightly salted, brought to a boil and flavored with dill and fennel seeds (it is also possible to add finely chopped dill leaves).
- Prepared carcasses of mollusks are sent to the bubbling brine and the flame is immediately turned off.
- Having tightly covered the container with a lid, give the squid a quarter of an hour so that they can sweat in the brine.
- After that, the boiled clams are leaned back in a colander and cooled in a tightly closed saucepan.
How to boil squid intended for a light snack?
To prepare this dish you will need:
- Squids - 500 g.
- 1 orange.
- Tomatoes - 2 pcs.
- Fennel - 2 small heads.
- Olive oil).
- Juice of one half lemon and one orange.
Cooking method:
- Well-cleaned squids are rinsed with running water.
- Fennel cut into neat strips.
- After peeling the orange, remove all internal films from it.
- Lightly boil the fennel in a pot of boiling salted water.
- Squids are added to the fennel, the contents of the pan are brought to a boil, after which the broth is drained.
- Boiled squid and fennel are seasoned with olive oil, fruit juices seasoned with spices.
- Remove the skin from the tomatoes and remove the seeds, cut into even slices.
- All the ingredients of the appetizer (squid, slices of oranges, tomato slices and boiled fennel greens) are beautifully placed on a painted dish. You can put a few large boiled shrimp on top.
Another squid recipe - in the video:
What delicacies can be prepared from squid?
Recipes for cooking squid in modern cooking are so diverse that they cannot be listed. We will only briefly describe the main methods of their culinary processing.
At home, the following dishes are made from squid:
How is fried squid prepared?
Before preparing this dish, squid carcasses, of course, should be cleaned. You should not abuse the use of spices, since the specific aroma of all seafood is very easily interrupted by the smells of other components of the dish.
The frying time of squid, as is the case with all other methods of their preparation, should be minimal.
Crispy squid in breadcrumbs
It's extremely tasty and nutritious dish simply indispensable during family holidays and friendly parties. He is credited with the properties of an excellent aphrodisiac.
Components:
- Squid - 0.5 kg.
- Eggs - 2 pcs.
- Breadcrumbs.
- Sour cream-mayonnaise lezon (consisting of equal amount mayonnaise and sour cream).
- A mixture of vegetable and butter for frying.
- Spices set.
How to cook?
- Carcasses cleaned from films are cut into small strips or rings.
- Prepare the lezon from a mixture of mayonnaise, sour cream and spices.
- Pieces of squid are dipped in ice cream, after which they are thoroughly rolled in the breading mixture.
- Roasting is carried out for 4 minutes on a mixture prepared from cow and vegetable oil.
- Lay the fried rings on a paper towel to absorb excess oil.
- After that, the delicacy is beautifully laid out on a flat plate, decorated with greenery and served at the table with pickled cucumbers.
- Similarly, squids are prepared in beer batter in which they put egg whites, a small amount of flour and beer.
- This dish goes great with many types of sauces.
Squids are inhabitants of the open sea.
They are among the fastest swimmers, second only to such sprinters of the sea as swordfish, tuna and dolphins.
Fleeing from the chase, the squid can even fly out of the water and, like flying fish, swept over the waves tens of meters.
Sometimes the squid "shoots" so high that it hits the deck of a passing ship.
These squids are known to sailors as "flying squids".
STRUCTURE OF THE SQUID
The body of the squid is cylindrical, strong and muscular, with symmetrical triangular fins at one end and a head at the other. Around the mouth opening are ten tentacles, equipped with many suction cups. Two tentacles differ from the rest in length and shape and serve as trapping.
The muscular mantle and tentacles of the squid are eaten. Squids belong to the order of decapod cephalopods.
This mollusk has been eaten for a long time. They are especially popular in coastal countries. The industrial catch of squid has long been established.
According to the place of catch, they are divided into Pacific and Atlantic. They are processed right on the vessel that is caught and frozen there. Since it perishable product, then you cannot re-freeze it, after defrosting the squids can deteriorate.
USEFUL PROPERTIES OF SQUID
Squid meat is rich in essential amino acids and is literally a pantry of protein. In terms of the content of easily digestible proteins and B vitamins, squids are several times superior to such familiar foods as fish or animal meat. In addition, squids are rich in polyunsaturated fats, which play an essential role in a properly balanced diet.
And, of course, like many other seafood, squids are extremely rich in such valuable minerals as iron, phosphorus, iodine, and copper. One more distinctive feature squid is high content extractive substances in their meat that promote the release of digestive juices, which makes squid an important and useful product for everyone who suffers from diseases of the digestive tract.
The meat of this mollusk contains the substance taurine, which helps to reduce cholesterol levels in the blood, stabilize blood pressure, and also has an anti-sclerotic effect. Also, squid is rich in vitamin E and selenium, which remove salts of heavy metals from the body.
Squid meat is lean and considered dietary product. Also, this seafood contains iodine, which is necessary for a growing body, as well as for the normalization of the thyroid gland.
Squids are ideal for baby and diet food.
How to choose squids?
Squids are sold in canned and frozen form. With the first one, everything is clear, we look at the date of manufacture and expiration date, as well as the integrity of the package and feel free to buy.
But with frozen squid you need to be extremely careful. Clams that were previously defrosted and then re-frozen will taste bitter and spread when cooked.
To determine not defrosted the carcasses must first be seen to see if they stick together. Squid stuck together in one lump will tell you that they have already been defrosted. Easily separated from each other briquettes did not give in to repeated freezing.
The film on the squid carcass can be of different colors, from gray to purple, but the meat itself should only be white.
If the color of squid meat is different from white, this means that the squid has already been thawed, and their meat has absorbed the color of the shell.
The taste of such meat can be irreparably spoiled.
How to properly clean squid?
Cleaning squid is considered by many to be a troublesome and unpleasant task, however, this is not at all the case.
In order to quickly and easily clean the squid from the film covering them, put the frozen squid in a deep bowl and pour boiling water over it.
Almost all of the squid skin will immediately curl up and move away from the meat. Immediately drain the boiling water and clean the squid from the remnants of the film under running water, then carefully remove the insides and the transparent chord (spine) with your fingers.
Your squids are completely ready for further cooking!
The meat of this mollusk is very fastidious in cooking.
The easiest way to cook squid is boiling.
You need to cook squid correctly like this.
Boil water in a saucepan, salt it, add peppercorns and bay leaf, then take one squid carcass and dip it in boiling water, take it out after 15 seconds, wait until the water boils again and lower the next carcass.
So the squids will turn out tasty and tender.
Even in boiling water, where squid is boiled, it is recommended to place half a lemon or lower a bag of black tea.
Only if the squid is cooked together with various seasonings and products or with sauce (for example, hodgepodge, pilaf, squid in sour cream or tomato sauce, with vegetable or other stuffing, etc.), it may take 10-15 minutes.
Many dishes are prepared from squid.
The main one is great ingredient For various salads. Squids are also fried, stewed and even stuffed with both cooked and raw fillings.
You can also make sushi from this shellfish.
Dishes of frozen squid fillet.
First of all, fillet ice cream should be thawed in air or in slightly salted cold water.
Then remove the skin from the fillet.
This can be done in two ways: with a knife, peel off the upper, i.e., darker skin layer, from the fillet, or quickly dip raw fillet V hot water and then scrape the dark layer of the skin strongly with a knife.
After this treatment, thoroughly rinse the fillet with cold water, then beat it off on both sides so that the strong ring muscles of the squid soften.
If this is not done, then the squid fillet will shrink and become tough during cooking and frying. The cleaned and beaten fillet can be cut into large or small pieces, depending on which dish will be prepared.
raw fillet squid fried in small pieces 1.5-2 cm long and weighing about 25 g. You can also cook squid fillet halves.
Cooking squid by frying can be done in in kind(just fry salted squids), or you can fry in breadcrumbs, i.e. sprinkle the chopped and beaten fillet with salt and pepper, moisten with a beaten egg, roll in ground breadcrumbs and quickly fry on both sides in a pan in hot vegetable oil or other fat.
It is easy to cook minced meat from fillet, head and tentacles.
Peeled squid meat must be passed through a meat grinder twice, season with onion, ground pepper and, if desired, nutmeg. You can also add some minced garlic.
To make it more juicy and lush minced meat add some water or broth.
Minced meat can also be used to make cutlets, meatballs, meatballs, stuffing for dumplings, etc. (These dishes are also prepared from natural canned squid.)
How to cook squid
Extraordinarily delicate taste and the aroma of squid is completely devoid of a pronounced fishy taste and rather resembles the taste of lobster meat.
Squids are great not only for making salads, but also for frying, stewing, making soups.
The most widely used squid meat found in dishes mediterranean cuisine and Asian cuisines. The specifics of cooking squid meat requires knowledge of some simple secrets and tips.
Boiled squid can be eaten as a main dish, watering them with any white sauce, or can be used to make salads.
SALAD with squid
Refreshingly gentle mediterranean salad with squids.
Cut half a bunch of lettuce leaves not too finely, put in a deep salad bowl, sprinkle with lemon juice and mix.
150 gr. feta cheese (or Adyghe cheese) cut into cubes.
Cut one boiled squid into thin strips.
100 gr. Seedless green grapes are separated from the branches and cut each berry in half.
Put the cheese, squid and grapes in a salad bowl with lettuce, salt, season with 2 tbsp. tablespoons of olive oil and mix gently.
Fried calamari as a main hot dish
Easy and very simple. Slice two small squids into rings. Cut two heads of onions into half rings, and two cloves of garlic into thin petals. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil and fry the onion and garlic in it until golden brown.
Then add squid, 1 tbsp. spoon tomato paste, salt, black and red pepper to taste. Mix everything and fry over medium heat for 2 minutes. Remove from heat immediately and serve with a side dish of boiled potatoes or rice.
Cutlets from squid
Cutlets made from squid meat are unusually tasty, tender and fragrant.
cooked in the usual way, they will please you with delicate taste and delicate aroma, steamed, such cutlets will serve as an exquisite dietary dish.
Rinse and clean ½ kg. squid. Pass them once through a meat grinder with a fine grate. Then mince the minced squid through a meat grinder a second time, along with 2 slices white bread, soaked in cream, one hard-boiled egg, one onion and 1 - 2 cloves of garlic.
TO minced meat add salt, black pepper and ground rosemary to taste. Mix everything thoroughly and beat lightly with a whisk or mixer.
From the minced meat, form small cutlets, roll in the mixture breadcrumbs and sesame seeds, and then fry in vegetable oil on both sides until golden brown. Serve with a salad fresh vegetables and cream sauce.
Soups from squid
There is a simple pattern: the first 3 minutes of cooking, the squid remains soft, then it becomes hard. After 30-40 minutes, it becomes soft again, but loses volume.
From this proceed, preparing squid soup. Most often, squids are boiled separately, then set aside, vegetables, cereals, pasta and other ingredients are boiled in the resulting broth, and when served, squids, cut into rings or strips, are added again. Below we give a simple but delicious example of such a soup.
Homemade soup with squid
Ingredients:
- 500 g potatoes
- 250 g frozen squid
- 1 onion
- 1 carrot
- 1 parsley root
- 2 tablespoons vegetable oil
- Salt, spices and herbs to taste.
Cooking
Defrost, clean and rinse the squid. Throw them into boiling salted water and cook for no more than 3-5 minutes. welded and chilled squids cut into strips.
Finely chop the onion, carrot and parsley root and fry in vegetable oil until the onion is translucent. Throw the vegetables and diced potatoes into the squid broth, salt and pepper, cook the soup until the potatoes are ready.
When serving, put the squid in each plate, pour over the soup and sprinkle with finely chopped greens.
Raw squid can also be added 2-3 minutes before the soup is turned off, as in the recipe below.
Mushroom soup with squid
Ingredients:
- 250 g squid fillet
- 4-5 medium potatoes
- 2 medium carrots
- 1 onion
- 50 g dried mushrooms
- 20 g vegetable oil
- 2 teaspoons flour
- 5 glasses of water
- Salt, pepper, herbs to taste
Cooking
soak dried mushrooms for 3-4 hours and cook in the same water until soft. Strain the finished broth and rinse the mushrooms.
Prepare a pass. Fry finely chopped carrots and onions in vegetable oil with the addition of tomato paste and flour until the mass is smooth and the onion is transparent.
Peel the potatoes and cook in the broth until cooked, then salt, pepper, put the chopped squid fillet without skin, boiled chopped mushrooms, season the soup with a pass, cook for 2-3 minutes and serve.
However, squid can be boiled in soup and more long time. To do this, they are first fried so that the crust does not allow them to decrease in volume.
After 30 minutes, the squids become soft again. You can verify this by preparing a hodgepodge according to the following recipe.
Solyanka with squid
Ingredients:
- 300 g squid
- 1 onion
- 2 pickles
- 1 tablespoon tomato paste
- 3 tablespoons vegetable oil
- 2-3 garlic cloves
- ground black pepper,
- parsley or dill,
- salt to taste
Lightly beat off the peeled and washed squids, cut into small pieces and fry in oil.
Lightly fry chopped onion and together with squid put in a saucepan, add tomato paste, peeled and sliced pickles, finely chopped garlic, salt, black ground pepper, water.
Cook covered for 30-40 minutes.
Before serving, sprinkle the hodgepodge with finely chopped parsley or dill.
And finally , thai recipe
Thai stuffed squid soup
Ingredients:
- 500 g small squid
- 200 g minced pork
- 1 teaspoon garlic, salt, pepper and coriander root crushed together
- 1.2 liters fish stock or water
- 3 lemon leaves
- 2 tablespoons spicy sweet and sour sauce
- 1 teaspoon lemon zest
- Lemon juice, cilantro for seasoning, salt, crushed Bell pepper taste
Clean the squids, remove the ink bag. Stuff the carcasses with a mixture of minced pork, garlic, pepper, salt and coriander root. Boil water or fish broth, add lemon zest and chopped lemon leaves. Boil for a few minutes, put stuffed squids in a saucepan and salt.
Squeeze a little before serving into each bowl. lemon juice, season with crushed capsicum and finely chopped cilantro. The soup should be sour-salty and spicy.
Soup - mashed cauliflower with squid
A real delicacy is a puree soup made from cauliflower and squid.
With its delicate combination of light texture and charming aroma, this soup is able to captivate anyone.
Put 500 gr. in a small saucepan. cauliflower, broken into florets.
Add one carrot, chopped large pieces, and one onion, cut into four parts. Pour the vegetables with water so that it only slightly breaks them, add salt and cook over moderate heat for 30 - 35 minutes.
Drain the broth into a separate bowl, and chop the boiled vegetables in a blender or meat grinder. Shift vegetable puree back to the pan, add 100 gr. heavy cream and breed vegetable broth to the desired density.
In ready vegetable soup add two small squids cut into rings. Put the pot of soup on the fire, bring to a boil and simmer for 2 minutes.
Serve immediately.
Risotto with squid
Of course, speaking of seafood, it is difficult to ignore such a popular all over the world dish of Mediterranean cuisine as risotto.
Let's try to cook squid risotto?
Peel and cut into long thin strips 430 gr. squid.
In a small skillet, heat 1 tbsp. spoon of olive oil, add to it one teaspoon of oregano and rosemary leaves (fresh or dry), a little red pepper flakes and 1 teaspoon of finely chopped garlic. Fry all 30 seconds and then add the squid.
Roast for 1 more minute. Remove from heat and drain the juice that the squid have released. Combine squid juice with 5 cups of fish broth in a separate saucepan and bring to a boil. In a deep skillet over high heat, heat 2 tbsp. tablespoons olive oil, add 3 finely chopped garlic cloves and saute until golden brown, 2 minutes, stirring constantly.
Then add 1 ¼ cups of long grain rice and fry for another 4 to 5 minutes while stirring constantly. Pour 1 cup of dry white wine into the rice and cook until completely absorbed. Don't forget to stir!
Add ½ cup at a time. Add each subsequent portion only when the rice has completely absorbed the previous one. Don't forget to stir the rice thoroughly and keep the heat on!
Cook the rice in this way until it is almost soft, only slightly crispy (al dente). This will take you 18 - 20 minutes.
To the finished rice, add your squid, 3 tbsp. spoons of chopped parsley, mix everything thoroughly and heat over low heat for 1 minute.
Before serving, add salt, black pepper and a little lemon juice.
If the previous recipe seemed too complicated for you - don't worry, but try to cook another Mediterranean dish.
Calamari with raisins and pine nuts cooked in Italy on Christmas Eve.
700 gr. Cut the squid into small pieces.
In a skillet, heat 2 tbsp. tablespoons of olive oil, add 2 finely chopped cloves of garlic and fry until golden brown. Then add squid, 2 cups finely chopped canned or fresh tomatoes½ cup water, salt and pepper to taste.
Cover the pan with a lid and simmer everything together for 10 minutes. Add ½ cup black olives, ¼ cup raisins and 2 tbsp. spoons of pine nuts.
Mix everything thoroughly and simmer under the lid for another 10-15 minutes. Serve with crispbread or croutons.
Stuffed squid
We will need several squid carcasses (preferably larger), butter, mushrooms (champignons are also possible), onions, eggs, cheese of any kind, green onions, herbs for the filling, sour cream, mayonnaise, flour, salt, black pepper
Clean the carcasses in the "cold" way - that is, put the squids in cold water (in no case do not pour boiling water over the carcasses, as is commonly believed!) and sharp knife remove the top white-pink skin and take out the insides. The process is quite painstaking, but it's worth it - everything will be preserved during cooking useful material and delicate taste.
Saute onions for butter until golden brown, add mushrooms, fry until half cooked and mix it all with pre-grated cheese, finely chopped boiled eggs, green onion and greenery.
We start with the prepared squid mixture.
The open edges of the carcasses are either sewn up or stabbed with toothpicks (if you are reluctant to mess around). We spread the carcasses in a deep dish such as a brazier or pan with thick walls.
We prepare the sauce: sour cream and mayonnaise are mixed in a one-to-one ratio - that is, a glass of sour cream to a glass of mayonnaise, add a little flour, salt and pepper to taste. Pour the squid sauce over and place over medium heat.
You can stuff squids with anything, show your imagination, but most often squids are stuffed:
- rice
- egg
- vegetables
- mushrooms
- Pork
- fish
- bow
- Cheese
- salom
- greenery
Fried squid rings
Ingredients: 1 kg squid, 250 g breadcrumbs, vegetable oil, 4 eggs (optional).
Rinse squid carcasses (if frozen - defrost) in cold water and cut into rings
Crack 4 eggs into a bowl and stir until homogeneous mass and salt a little. First, dip the squid rings in eggs, and then in breadcrumbs - and send them to a frying pan in which vegetable oil is already heated. And fry on both sides!
You can use potato starch instead of breadcrumbs.
Attention: squids cook quickly - 1.5-2 minutes on each side!!!
Take them out on a plate, you can add chopped greens.
One more recipe Fried squid rings.
Thaw and peel 1 kg. squid. Cut them into thin rings.
Mix well to make the batter.
- ½ kg. wheat flour,
- ½ liter light weak beer,
- 2 eggs
- 1 teaspoon of salt.
The finished batter should resemble sour cream in thickness. Heat 1 liter of vegetable oil in a deep frying pan or saucepan. Bread each squid ring in flour, dip in batter and fry in boiling oil until golden brown. Fry no more than 2 - 3 minutes!
Remove the finished rings with a slotted spoon from the oil and put in a colander or on a paper towel to get rid of the remaining oil. Serve with two or three various types sauces.
Appetizer of squid in tartlets
A quick recipe that can become a decoration holiday table, as it is prepared quickly, it is served in portions.
For cooking you will need:
- tartlet (from sweet dough) - 6 pcs.
- squid (canned) - 250g
- carrots (boiled) - 1 pc.
- egg (boiled) - 2 pcs.
- green peas (canned) - 3 tbsp.
- mayonnaise - 1/2 cup
- parsley (chopped greens) - 2 tbsp.
- black pepper (ground) - to taste.
Squid and carrots cut into cubes, combine with chopped eggs, green peas, herbs, pepper, season with mayonnaise and mix. Fill the tartlets with the prepared mass, sprinkle with herbs.
And finally, the recipe squid skewers
For the recipe you will need:
- squid (tentacles) - 450g
- chili pepper (chopped) - 2 tbsp. l.
- cilantro or mint greens - 2 tbsp. l.
- sugar - 1 tbsp. l.
- wine vinegar - 3 tbsp. l.
- olive oil- 1 tbsp. l.
- green onions - 1 bunch
- lime - 1 pc.
Combine chili, cilantro or mint, sugar, vinegar, and olive oil. Peel the squids, cut into pieces of 15-20 cm and marinate in this sauce. Leave for 1-1.5 hours.
Thread the tentacles onto 4 skewers. Grill for 3-4 minutes, turning the skewers constantly. Squids should not be overcooked, otherwise they will be tough. Lightly roast green onions on a wire rack. Warm up the sauce in which the squids were marinated. Serve with roasted green onions, halved limes and sauce.
Bon appetit!
