Stuffed squid without rice. Calamari with zucchini

Seafood Recipes

Two wonderful recipes cooking stuffed squid (in a saucepan and in the oven). Your loved ones will certainly appreciate this delicious and gourmet dish.

1 hour

93.1 kcal

5/5 (3)

Recently a friend shared a very simple and delicious recipe stuffed squid. It's perfect for a holiday table. Now I will tell you several options for preparing this dish.

Recipe for delicious stuffed squid (with photo)

Kitchen appliances: frying pan and saucepan.

Ingredients

How to choose ingredients

I prefer to use unpeeled squid. They are cheaper than already cleaned ones.
Minced pork and beef are best for the filling.
You can use any mushrooms you like to make this dish.
Cherry tomatoes can be substituted for regular tomatoes. They will need to be cut into four parts.

Cooking steps

We cut off the tentacles of the squid. They can be used for stuffing or for decoration.
Carefully take out all the insides and remove the skin.
Rinse thoroughly under running water.
Finely chop the garlic and onion.
Heat up the pan and add olive oil.
Fry the onion over low heat for 2 minutes.
Add garlic to the pan. Cooking for 2 more minutes.
Cut the pepper into small cubes. Put in the pan and fry for 3 minutes.
We spread the minced meat to the vegetables, salt. Mix thoroughly and fry until the pink color disappears.
Mushrooms cut into medium pieces. We send it to the pan. Cooking 3-4 minutes.
Fry the tentacles until golden brown in a heated pan with olive oil.
Put the stuffing on a plate and cool.
Stuff the squid with stuffing and fasten with toothpicks.
Heat the olive oil in a frying pan and fry the squids on both sides until browned.
Place the squids in a saucepan and pour over the wine.
Let the wine boil, cover the pan with a lid and simmer for 6 minutes on each side.
Cut the cherry tomatoes in two. Add to the pan 2-3 minutes before the squid is ready.
We spread the squids on a plate and decorate with fried tentacles.

Stuffed squid video recipe

In this video you will learn how to cook stuffed squid.

Recipe for stuffed squid in the oven with a photo

Time for preparing: 60 minutes.
Servings: 4.
Kitchen appliances: frying pan, pan, baking sheet, blender.

Ingredients

squid - 8 pcs;
pork - 350 grams;
mushrooms - 350 grams;
carrots - 4 pcs;
onions - 4 pcs;
squid ears - 75 grams;
rice - 150 grams;
crab sticks- 200 grams;

eggs - 4 pcs;
olive oil - 50 ml;
garlic - 7 cloves;
tomatoes - 4 pcs;
basil - 5 branches;
green onions - 2 pcs;
dill - 5 branches;
chili - 10 grams;

sour cream - 150 grams;
mayonnaise - 200 grams;
salt;
carnation - 4 stars;
allspice - 5 peas;
black pepper - 5 peas;
seasonings to taste.

Cooking steps

Boil water in a saucepan. Add allspice, cloves, black pepper and lay out the pork.
Cook pork over medium heat for 35 minutes.
Boil rice until tender.
Cut the mushrooms very finely.
Finely chop the onion, grate the carrots.
Hard boil eggs.
Cut the tomatoes into quarters and peel off the skin.
Peel the garlic and crush four cloves with a knife.
Heat the olive oil in a frying pan and fry the crushed garlic until browned.
Drain the oil into a bowl. We leave three tablespoons for lubricating squid. Pour the rest of the oil into a blender.
Add chili, tomatoes, salt, seasonings to the blender. Grind to a homogeneous mass.
Fry the onion in sunflower oil for 2 minutes. Add carrots and fry until tender.
Heat the sunflower oil in a frying pan to the maximum temperature. Saute mushrooms until browned.
Crab sticks and eggs are cut very finely.
Sliced boiled pork small cubes.
Finely chop the squid ears and fry in a pan for 2 minutes.
Chop the green onion very finely.
For the first filling, mix rice, crab sticks, eggs, green onions, half an onion with carrots, mayonnaise (50 grams) and salt.
We skip the garlic through the press.
In a separate bowl, mix mayonnaise (150 grams), sour cream, chopped garlic, finely chopped dill. Stir and let stand in the refrigerator for 20 minutes. We will get a fragrant sour cream dressing.
For the second filling, mix pork, mushrooms, the second half of the onion with carrots, fried squid, sour cream dressing and salt.
We stuff four squid carcasses with one filling, four with the second.
We fasten each carcass with toothpicks.
Lubricate a baking sheet with oil and lay out the squids.
Lubricate each carcass with garlic oil.
We send it to a preheated oven (200 degrees, 6 minutes).
Serve baked calamari with tomato sauce.

Oven stuffed squid video recipe

From this video you will learn how to properly cook stuffed squid in the oven.

Not everyone likes squids, but those who are impressed with them simply adore them. Once upon a time, these seafood were delicacies, but today they can be purchased at any supermarket. You can cook from them a large number of dishes, including salads, soups, and main courses. Stuffed squids will be appreciated by every seafood lover.

Stuffed squid with rice

This dish consists of three parts (squid, its filling and tender cream sauce), has an amazing taste that will be appreciated by all gourmets without exception. To prepare it you will need:

squid carcass - 7-8 pieces (small);
onion - 1 pc (large);
carrots - 3 pcs (medium)
champignons - 200 g
steamed rice - 300 g;
canned sweet corn- 1 bank;
canned green pea– 1 bank
ground pepper
spices (to taste)
vegetable oil for frying

Minced meat preparation

Finely chop the onion and fry it in sunflower oil for five to seven minutes. The temperature should be slightly above average. Chop the carrot into cubes and add it to the onion and fry for another 5-7 minutes.

Peel the champignons, chop them coarsely and add them to the onions and carrots and fry for 10 minutes at a low temperature.

In fried, cooked until half cooked. Mix thoroughly and add mushrooms. Then - salt, pepper and add spices to your taste. Mince is ready!

Cooking squid

Rinse the squid carcasses thoroughly. The smaller they are, the more tender and softer they will turn out. Peel them off the film and rinse again. Next, cut off the tail of the squid, leaving a very small hole. And you can not cut off at the beginning, but cut off after full cooking before serving.

To prepare stuffed calamari with rice You can use the following toppings:

rice (with vegetables) + sweet corn;
rice (with vegetables) + green peas;
rice (with vegetables) + green peas + sweet corn.

When stuffing the squid with stuffing, secure the open edge with a toothpick.

Very tasty and beautiful for the table, fry quite a bit of squid for a golden crust.

sauce preparation

Without this sauce, the dish would be too dry for easy swallowing. Melt 100 g of butter in a frying pan and pour 3 tablespoons into it wheat flour, stirring thoroughly. Add about 1/2 liter of milk (cold) and mix thoroughly so that it becomes homogeneous and thickens a little. Salt.

Now transfer the squids to the resulting sauce and turn them over in it several times. Close the lid and simmer for 20-30 minutes at low temperature. Stuffed squid with rice ready, you can enjoy them to the fullest!

Stuffed squid with mushrooms can be served both on a weekday table and on a festive one. They are not only very tasty, but also useful. For cooking you will need:

squid carcasses - 5-6 pieces (small);
mushrooms - 500 g;
onion - 1 pc;
mayonnaise - 2 tablespoons;
flour - 1 tablespoon;
cheese - 150 g;
butter - 30 g;
greens
pepper
salt.

Cooking squid

Clean the squid from the film, clean the insides and rinse them well. Boil carcasses in salted water for 4-5 minutes. Don't cook too long so they don't get tough. Put the squid in a colander and let the water drain. Leave them to cool.

Filling preparation

Clean the mushrooms and finely chop them. Mushrooms should be fried with finely chopped onions in butter. Salt or add some seasoning to the mushrooms and onions. When they are ready, put the mushrooms in a separate bowl to cool. Grate cheese on coarse grater and half of it, along with a tablespoon of mayonnaise, add to the filling and then mix.

Stuffing squid

Preheat oven to 180-200°C. Grease the mold with oil, lay the foil on the bottom and lightly grease it too. Gently stuff the squid carcasses with a spoon, not very tightly, and hook each edge with a toothpick. So the stuffing will not fall out, and the squid will not tear and will look beautiful. Put on a baking sheet, spread with mayonnaise and sprinkle with herbs a little.

Place the baking dish in the preheated oven for 15-20 minutes. Then take out the mold, sprinkle the squid with the second half of the grated cheese and put it back in the oven for a couple of minutes to melt the cheese.

Do not overcook the squids in the oven, then you will get juicy and tender stuffed squid with mushrooms with wonderful aroma and taste!

Oven stuffed squid recipes

To prepare amazingly delicious for the festive table, you will need:

squid - 4 carcasses;
carrots - 100 g;
zucchini - 50 g;
cream - 50 ml;
peeled shrimp - 200 g;
cheese - 50 g + 65 g;
garlic - 3-4 cloves;
sour cream - 2 tablespoons;
salt;
olive oil.

Cooking stuffed squid

wash the squid carcasses thoroughly and clean them from the film;
cut carrots and zucchini into strips;
fry vegetables in olive oil;
finely chop the garlic.
mix the vegetables fried until soft with garlic;
to vegetable mix add grated cheese (50 grams) and peeled shrimp. Salt. Mince is ready.
stuff the carcasses with the stuffing and pin the open edges with toothpicks or skewers.
Next, you need to prepare the sauce. To do this, mix sour cream (65 g) with cream and grated cheese over low heat in a saucepan. Salt the sauce.
Put the carcasses in a baking dish and pour over the sauce.
preheat the oven to 160°C. Must stand stuffed calamari in the oven about 10 minutes. Make sure that the squid does not bake too long, otherwise it will turn out to be too harsh.

Serve the squids slightly cooled, you can decorate them with herbs. Every guest will surely love them.

Stuffed squids with mushrooms and cheese

In order to cook, you will need the following ingredients:

2 squid carcasses;
1/3 cup rice;
1 fresh carrot;
150 gr fresh champignons;
150 gr cheese;
50 gr sour cream;
vegetable oil;
salt to taste;
greens.

Cooking process

clean the squids and boil them. This will require no more than 30 seconds in boiling water, which must first be salted. The main thing is not to digest them, as then they will turn out to be too tasteless and tough.
Boil the rice almost until fully cooked in the resulting broth.
cut the champignons, salt them a little and fry in vegetable oil.
Next, you need to rub the carrot and fry it.
you also need to grate the cheese.
mix mushrooms, rice, cheese (only two-thirds) and carrots.
stuff the carcasses with stuffing from mushrooms, cheese and rice, pin the open edges with skewers or toothpicks.
grease the dishes with oil and put the stuffed squids in it.
mix with squid broth (2 or 3 tablespoons) with sour cream and pour the resulting carcass sauce.
sprinkle them on top with the remaining one-third of the cheese.
preheat the oven to 180°C.
put the squids in the oven for 10 minutes.
ready meal decorate with greenery.

Your squid stuffed with rice and mushrooms will be appreciated by all household members. The flavors of the ingredients are perfectly combined with each other.

Squids have long ceased to be a rarity on our table. From these delicious seafood, you can cook a lot of healthy and tasty dishes. The first thing that comes to mind is, of course, various squid salads. However, experienced chefs are not at all limited to cooking squid with salads alone, but are happy to stew them, bake, stuff and even marinate. Stuffing squid is a simple process, because the carcass of this marine life is an almost ideal container for the filling.

Before stuffing squids, it is necessary to prepare them: clean them from the insides, remove the film, wash thoroughly and boil. Cooking time - from 0.5 to 5 minutes. It's no secret that overcooked squids run the risk of turning from a tasty mouth-watering delicacy into inedible chunks of rubber. In some recipes, it is even advised not to boil the clams at all, but simply dip them in hot boiling water for a few minutes. The optimal cooking time is from 2 to 3 minutes. It is important to remember at the same time that it is necessary to lower the carcass into already boiling water. If during cooking the dish is planned to be subjected to heat treatment(stewing, baking in the oven), then the carcasses can not be boiled at all.

There are a great variety of filling options: rice, different vegetables, crab sticks, mushrooms and even chopped meat.

Below are some of the most popular: stuffed squid - recipes with photos that you can use to cook simple and delicious dishes.

Calamari stuffed with rice, onion and egg

Ingredients:

- squid carcasses (4-5 pieces);

- rice (125-150 grams);

- hard-boiled egg (2 pieces);

- raw egg (2 pieces);

— onion(2-3 heads);

- tomato paste (1 tablespoon);

- salt for the filling (1/2 teaspoon);

- black pepper powder (1/2 teaspoon);

- parsley or dill (bunch).

Cooking:

Boil rice in 2 cups of water with half a teaspoon of salt until half cooked - about 10 minutes. Drain excess water.
Sauté finely chopped onion in a frying pan with the addition of a small amount of vegetable oil (1.5 tablespoons) for 5 minutes.
Add tomato paste to the onion, mix everything until an orange tint is obtained and sauté for another 2-3 minutes.
boiled eggs and chop the greens and add to the sautéed onion.
Add pepper to the resulting mass and beat raw eggs, mix well.
Clean the squid carcasses, rinse and rub with salt inside and out. Stuff (not very tightly) with the finished stuffing. If necessary, sew up the edges with thread so that the filling does not fall out.
Lightly fry the stuffed carcasses in a frying pan in preheated vegetable oil for 5 minutes.
Prepare sour cream sauce. To do this, grind one tablespoon of flour in heated vegetable oil (2 tablespoons) and fry a little for 2-3 minutes. Then add 400 grams of sour cream in parts and mix everything well until smooth. Add half a teaspoon of salt and ground pepper to taste, stir. Gradually dilute the mixture with 300 ml of water with continuous stirring. Wait for the sauce to boil, then turn off the heat.
shift stuffed carcasses in a saucepan, pour sour cream sauce and bake in the oven at 180 degrees. Extinguishing time - from 20 to 30 minutes.
Put the finished stuffed dish on a plate, pour over the sauce and garnish with herbs.

Mushrooms, rice and squid are perfectly combined with each other, giving the finished dish an original taste. delicate taste and aroma.

Ingredients:

- squid carcasses (3 pieces);

- jar canned champignons or other mushrooms;

- boiled rice (no more than ½ cup);

- boiled egg (2 pieces);

- onion (1 large head);

- carrots (1 piece);

- mayonnaise;

- grated cheese;

- spices and seasonings to taste.

Cooking:

Finely chop the carrots and onions and fry over low heat, then add chopped mushrooms and spices to the pan. Turn off the heat and remove the pan from the stove.
Boiled eggs finely crumble or grate, boil rice. Add eggs and rice to the rest of the ingredients and mix everything.
Peel the squids, wash and boil in salted water for no more than 3 minutes.
Stuff the carcasses with the prepared stuffing and place in a container for the oven. The edges can be secured with thread or toothpicks.
Spread the stuffed squids on the outside with mayonnaise, grate the cheese on top.
Preheat the oven to 200 degrees, put a container with squid and bake for 10 to 15 minutes.
The finished dish is served with any suitable sauce.

These squids can be used as universal snack- they can be consumed both warm (baked) and cold (like a salad).

Ingredients:

- squid carcasses (4 pieces);

- crab sticks (1 pack of 100 grams);

- boiled egg (2 pieces);

— boiled rice(100g);

- mayonnaise;

- salt to taste.

Cooking:

Finely chop boiled eggs and crab sticks.
Mix boiled rice, chopped eggs and crab sticks. Fill the resulting salad with mayonnaise (2 tablespoons) and mix.
Clean the squids, wash and quickly boil in salted water - no longer than a minute.
Stuff the carcasses with crab salad and paint with mayonnaise on top.
If desired, stuffed squids can be baked in the oven and served as an original hot dish. To do this, you need a sheet of foil or a suitable container. Place the carcasses in a container or in foil with folded edges, do not close the top. Put in an oven preheated to 190 degrees and bake for no more than 15 minutes.

Stuffed squids will look great during festive celebration, and on a simple family dinner. A large selection of filling ingredients allows you to find the right option based on your own taste and preferences: delicate and soft combinations or spicy spiciness. Stuffed squid carcasses can be served both as a whole and in sliced \u200b\u200brings.

21 fillings for stuffed squid

You can cook a lot of various delicious dishes from squid, but this mollusk is most popular in stuffed form. The squid carcass seems to be specially created for stuffing, and there can be a lot of filling options due to the fact that it goes very well with the mass of products, while they can be both raw ( various salads), and already prepared.

Features of cooking stuffed squid

The first step in cooking delicious stuffed squid is their right choice in the shop. In our stores, whole squid carcasses can be bought most often frozen, and here the rule applies to all frosts: there should be no snow in the bag, the carcasses should not be stuck together (this indicates re-freezing of squid, which is not allowed, since it will the taste is spoiled - any dishes from such mollusks will be bitter).

Frozen squids are mainly sold already peeled, but unpeeled ones can also come across. In this case, the film from the carcasses must be removed after defrosting (its color, within the framework of the norm, can be from light gray to dark purple). If you bought the carcasses as a whole, completely unprocessed, then after defrosting they need to be cleaned of films, cut off the tentacles from them (they can be used as part of the filling for stuffing) and, immersed in cold water, take out the insides.

Having prepared, squids are usually boiled a little before stuffing. Just put them in boiling water and boil them for a few minutes (oh proper cooking squid we already wrote here), then remove from the water and dry.

It is very important not to overcook the squid, otherwise they will become hard, “rubber” - the whole taste of the dish will be spoiled.

Next, the squids are stuffed, the open places are fastened with toothpicks, and, as a rule, they are brought to readiness in the oven or in a frying pan. Often at the same time, squids are poured with various sauces, sprinkled with cheese and herbs, etc. From general description process in general terms, let's move on to the detailed examples different recipes cooking stuffed squid.

Calamari stuffed with mushrooms and eggs

with sour cream sauce

You will need:

200-300g fresh mushrooms (champignons or others),
200g sour cream and mayonnaise,
100g hard cheese
50g butter,
30g feathers green onion,
2-3 boiled eggs
1 onion
1 tbsp wheat flour, salt, herbs, black pepper.

How to cook:

If the squids are purchased in a completely unprepared form, dip them in cold water and remove the insides without cutting, rinse, then remove the film from the carcass, rinse, and dry. Finely chop the onion and mushrooms, rub the eggs on a coarse grater, fry the onion in butter, add mushrooms to it, fry everything until half cooked.

Finely chop the greens, onion feathers, rub the cheese on a coarse grater. Combine fried onions with mushrooms with herbs, cheese and eggs, pepper and salt, mix, stuff the squid carcasses, fasten the holes with toothpicks, put in a deep baking sheet.

Mix sour cream with mayonnaise, flour, pepper and salt, pour squids with this sauce, bake in an oven preheated to medium temperature for 30-40 minutes, remove toothpicks after cooking. When serving, cut the carcasses into transverse pieces. It can be served as a hot main course, as a cold or hot appetizer.

Can be used instead of boiled eggs boiled rice, instead of sour cream and mayonnaise sauce - bechamel sauce.

In the described recipe, as you can see, the squids were not pre-boiled, so the cooking time in the oven was increased. To boil squids in advance before stuffing or not - each housewife decides for herself, to her taste. In the next recipe, squids are boiled.

Recipe for squid stuffed with zucchini

You will need:

medium zucchini - 2 pcs
squid - 2 pcs
1 carrot
0.5 onions, spices to taste,
mayonnaise or sour cream.

How to cook

Coarsely grate the zucchini or cut into thin strips, squeeze if necessary. Fry the onions and carrots in oil until softened, add the zucchini and fry a little more. If desired, at the end of frying, you can add any vegetable to the vegetables. suitable sauce to taste (sour cream, Bechamel, tomato, etc.). Dip the squid carcasses in boiling water for a couple of minutes, then dry and stuff, stab a hole in each with a toothpick. Spread squids on the outside with sour cream or mayonnaise, sprinkle with cheese, bake in the oven for about 15 minutes at a temperature of 180 degrees.

Can do zucchini stuffing a little differently: finely chop the zucchini and carrots, mix with cheese grated on a coarse grater, pepper and salt.

As noted above, stuffed squid can not only be baked in the oven, but also fried.

Fried stuffed squid recipe

You will need:

squid carcasses,
mashed potatoes / rice with boiled egg and herbs,
flour, vegetable oil for frying.

How to cook:

Stuff raw squid carcasses with boiled rice with egg or mashed potatoes, fasten the holes with toothpicks, roll the carcasses in flour and fry in a pan with hot oil for 5-7 minutes on both sides.

Recipe for squid stuffed with ham

At first glance, this combination of products seems strange. But be sure to get delicious dish for weekdays and holidays!

Ingredients:

800 grams of squid;
800 grams of smoked ham;
80 grams of cheese;
200 milliliters of olive oil;
500 grams of tomatoes;
1 sprig of parsley;
200 grams of rice;
1 onion;
6 cloves of garlic;
200 milliliters of white wine;
2 bay leaves;
1 tablespoon flour;
salt and pepper.

How to cook:

We clean the squids and cut their tentacles into strips (we leave the carcasses for stuffing). Grind the ham and grate the cheese. Cut the onion and fry it in olive oil. When it turns golden, add the squid tentacles to the pan. After 5 minutes, put in the same pan and rice.

Simmer until the rice is soft, adding as needed. warm water. After that, remove the pan from the heat, transfer all the ingredients to a container and add the chopped ham, chopped herbs and grated cheese to them. We mix everything thoroughly.

Now it remains to carefully stuff the squids with the resulting mixture. To prevent the minced meat from falling out during frying, fasten the open ends of the carcass with toothpicks. Roll stuffed squids in flour and fry on both sides in vegetable oil.

After the squids are browned, put them on a plate. In the same oil, fry the garlic and herbs, chopped tomatoes. As the tomatoes brown, you can add white wine to the pan. We put stuffed squids in this mixture and simmer them for another 20 minutes under a closed lid. When the gravy thickens, the dish will be ready!

Stuffing options for squid stuffing

Stuffed squids are best baked.

The easiest option: put stuffed squid carcasses in a mold, pour cream mixed with garlic, chopped dill and a small amount flour. Cream can be replaced with sour cream. Bake in the oven.

If you already know how you want to cook stuffed squids (bake in the oven with or without sauce, fry in a pan, boil or not pre-boil, etc.), then the rest you need to decide is the filling.

We offer several more options for minced meat for squid. By choosing one of them, you can cook squid in any desired way, with or without sauce.

Boiled rice with fried champignons, peppered and mixed with herbs (if desired, season with mayonnaise). After stuffing the squids, you can coat them with sour cream if they are fried in the oven.

Rice with carrots, onions, tomatoes, dill, parsley and mushrooms: fry all vegetables, mix with rice and stuff squids. If they are cooked in the oven, then you can pour them with cream mixed with a small amount of flour and herbs, peppered and salted, make a thin grid of mayonnaise on top, bake for 20 minutes at 180 degrees in the oven.

Barley porridge with cheese, prunes and walnuts.

Rice, mushrooms, onions, hard cheese

Rice, boiled egg, boiled shrimp, if desired - with mayonnaise.

Mussels with sweet peppers and Chinese cabbage seasoned with parsley and garlic.

Rice with browned onion, garlic and dill.

Grated cheese with garlic, cucumber and mayonnaise.

Finely chop the chicken meat and fry with onions and mushrooms. Add spices and salt to taste. You can add boiled rice or mashed potatoes.

Beef heart - chop finely, fry, add onions and carrots, simmer until soft, season with pepper, salt and garlic.

Minced meat with garlic, onion, squid tentacles and tomatoes.

Cut shrimp, scallops and mussels into small cubes and sauté with onions in butter for 3-4 minutes. Let cool, add cream cheese and chopped greens.

Finely chop the chicken meat and fry with onions and mushrooms. Add spices and salt to taste.. You can add boiled rice or mashed potatoes.

3 medium-sized squids, 150 g white fillet sea fish, 100 g boiled peeled shrimp, tablespoon soy sauce, half a bunch of fresh coriander, 2 small cloves of garlic, salt and ground white pepper (can be replaced with black or a mixture of peppers).

Boiled chicken eggs+ marinated mussels in oil + half-boiled rice

Omelet with mushrooms, sprinkle with warm cheese, greens

fillet of any sea fish (400 grams), champignons (300 grams), onions (1 piece),

You can come up with your own filling for stuffing squid using your favorite products, the main thing is not to limit culinary fantasy and cook with pleasure!

Decapod cephalopods, or simply squids, have not been a delicacy on our table for a long time. It is not only an ingredient in seafood salads, but also fried, stewed and even stuffed dishes. Stuffing a squid is as easy as shelling pears - its carcass seems to be created for this. The fillings can be both raw and ready-made, and the dishes are brought to full readiness in a pan or in the oven.

environmentally friendly and useful product food grows in the wild, deep in the sea. Catching them is cheaper than growing them on purpose. In the industrial catch, squids are divided into Pacific and Atlantic. After being caught, they are immediately processed, almost always right on the ship. Squid do not defrost more than once, otherwise it may deteriorate.

This is such a useful product that it is even called sea ginseng. It absorbs much better than meat, causes a calming and rejuvenating effect, and in men it helps to increase potency. In those countries where the use of squid and other seafood is a tradition, stomach and intestinal diseases are much less common. Sea monsters contain much more useful substances than milk and fish, and the huge content of valuable protein does not give competitors a single chance. Squid meat contains taurine, which lowers blood cholesterol and stabilizes blood pressure, and vitamins E and selenium remove salts of heavy metals. For adults, and especially the younger generation, a high content of iodine, which normalizes work, is very important. thyroid gland.

Stuffed squid - food preparation

The basis for success in the preparation of stuffed squid is to choose the right raw materials, that is, frozen or canned carcasses. On the packaging of canned food, the expiration date and composition must be written. A frozen product needs to be given much more attention. If the clams are thawed and then frozen again, the finished dish will be bitter, no matter how hard you try to disguise it. This can be determined by carefully examining the carcasses. Thawed previously stick together, freshly frozen easily separated from each other.

The outer film on the carcass can be of different colors - from light gray to dark purple, the “body” itself is only white. The tentacles are cut off and used as a minced meat component. When cooking squid, you also need to remember the main rule - they cannot be digested, otherwise you risk getting a substance that looks like rubber. Squids are cooked correctly in this way: the carcass is lowered into a pot of boiling water with salt and seasonings, after about 15 seconds, only after the water boils, lower the next one. Thus, we get tasty and tender blanks for stuffing.

Stuffed calamari - best recipes

Recipe 1: Stuffed Squid with Mushrooms

For the filling, mix the mushrooms with boiled eggs and herbs - this is enough to get a tasty, rich, not heavy dish.

Ingredients: squid carcass (3-4 pieces), champignons (200-300 grams),
squid carcasses - 3-4 pieces (large); eggs (2 pcs.), butter(50 grams), onion (1 pc), green onion feathers, mayonnaise and sour cream (200 ml each), flour (1 spoon), salt, pepper.

Cooking method

First of all, let's prepare the squid. Dip them in cold water and clean the insides of whole carcass. No need to cut. We remove the film and wash the base. In a colander, the water should drain completely. Grate boiled eggs (you can use rice instead of rice). Filling: cut the onion and mushrooms, sauté the onion separately in a frying pan. Add champignons, and finely chop green feathers on a grater, grate cheese.

Mix everything together, salt and pepper and stir. We stuff the squid carcasses and fix with a toothpick so that the contents remain inside, put them in a roasting pan. In a bowl, mix sour cream, mayonnaise, salt and pepper, pour squid sauce over the sauce and bake in a well-heated oven for about 30-40 minutes. Remove toothpicks and cut into circles. Put the resulting rolls on a dish and decorate. it lovely dish good hot and cold.

Recipe 2: Squid stuffed with ham

If you want to treat yourself and loved ones to something more solid, you can take smoked ham as a filling. It is only at first glance that the products seem not quite compatible, in fact, this is a delicious dish not only for everyday life, but also for the most sophisticated festive table. Truly royal recipe snacks, however, and products require a lot.

Ingredients:

Squid (800 grams), smoked ham (800 grams), cheese (80 grams), olive oil (200 ml), tomatoes (500 grams), parsley for decoration, rice (200 grams), onion, garlic (6 cloves), white wine (200 grams), salt, pepper, Bay leaf, a spoonful of flour.

Cooking method

Clean the squid. Cut off the tentacles, cut into strips. We continue to prepare the stuffing finely chop the ham. Grate the cheese, chop and fry the onion. When it becomes golden in color, add chopped tentacles to the pan, after 5 minutes put the rice in the same place. Add a little water and simmer until the rice becomes soft (add water gradually). Remove from heat and mix these ingredients in a separate bowl with ham, herbs and cheese.

Gently stuff the carcasses and fasten the open places with toothpicks. Roll in flour and fry in oil until browned. Put on a plate, and fry the tomatoes with garlic and herbs in a pan. At the end, gradually pour in the wine. Put the squids in the resulting sauce and simmer for 20 minutes, covered with a lid. If the gravy begins to thicken - the dish is ready!

Recipe 3: Squid Stuffed with Pickled Mushrooms and Rice

This recipe does not heat treatment stuffed carcasses. The stuffing consists of completely finished products.

Ingredients: squid (8-10 carcasses), boiled rice (150 grams), eggs (3 pcs.), carrots (150 grams), pickled mushrooms (150 grams), onions (2 pcs.), salt, pepper, a little mayonnaise.

Cooking method

Boil the squid, finely chop the onion and grate the carrot. Fry the onion in vegetable oil, a little later add the carrots. Cut the mushrooms, mix with rice, eggs and onions with carrots. Salt, pepper, add a spoonful of mayonnaise. Mix, stuff. The dish can be given a decorative look, for example, arranged in the form of pigs - make eyes out of black pepper, cut out patches from carrots, and stick tails from tentacles. Cut into pieces just at the table.

Recipe 4: Calamari with minced meat in white wine

The minced meat filling in tomatoes is very soft. A sauce with wine is prepared separately, and the dish is stewed with wine sauce. The alcohol is evaporated, leaving only a wonderful taste of meat.

Ingredients: frozen peeled squid (1 kg), minced meat (veal, beef, 150 grams), garlic (1 clove), onion, bay leaf, fresh tomatoes (1-2 pcs), salt, pepper, flour for breading.

Cooking method

We wash the cleaned squids and dry them. Mix minced meat with garlic and chopped parsley, salt, pepper and season with sweet liquor or dry wine. Some cooks add a little minced bacon to these recipes. Stuff with stuffing, seal with a toothpick and place on a plate. Separately cut the tentacles. Fry the carcasses until golden brown, pre-breaded in flour. Fry the onion separately in oil. Add grated tomato and squid tentacles. Simmer for 10 minutes over low heat. It turns out the sauce. Fill them with carcasses and add white wine, add a little more. Simmer covered for about 20 minutes. The squid should become soft.

A few more topping ideas:

- Calamari with zucchini. Cut zucchini with carrots into small pieces, add grated hard cheese, pepper and add a little salt. Stuff the carcasses and bake in the oven for about 10 minutes.

— Squids with beef heart. cut the heart into small pieces, fry in oil, add finely chopped onions and carrots, simmer for 20 minutes. Add garlic, pepper and stuff boiled carcasses.

Interesting Facts

The Natural History Museum is located in London. One of the characters in its exposition is a perfectly preserved giant squid. Its length is 8 meters 62 centimeters.

It is a rare stroke of luck to catch such a marine animal alive. Usually they are found only on the beach, when the sea is throwing sea animals dead as a result of a storm, or in the stomachs of marine sperm whales.

The museum staff thawed the sea animal in several stages in order to preserve the thin tissues of the tentacles. To save the exhibit, they turned to the infamous artist Damien Hirst for help, who preserved the bodies of people and animals with the help of formalin. A special tank was made for the giant exhibit, and now the squid can be seen in its natural form at the exhibition.