Who said that squid needs to be boiled in boiling water for 15 minutes? Forget it! Over such a period of time, you will receive a rubbery piece of inedible meat that cannot be used for its intended purpose. In order not to spoil the seafood, you must have basic skills in preparing squid. Let's talk about everything in order.
How to choose squid
There are common aspects that will allow you to acquire a good product no signs of damage.
- So, pay attention to the color of the meat. A quality product is light, almost whitish, but by no means yellow. This shade indicates the low quality of the raw material and its freezing and defrosting several times in a row.
- If you buy squid carcasses in a single package, evaluate the structure of the product itself. Squids should not be stuck together with a block of ice. This indicates that the composition was defrosted. High-quality raw materials mean that carcasses will be easily separated from each other. This feature is achieved when manufacturers freeze the goods individually, then put them in one pack.
- You should pay attention to the coating - ice glaze. If there is a crust of congealed water on the surface, it is likely that you will overpay 1/3 of the total amount for unnecessary liquid.
- Be sure to check the storage conditions and expiration date. Moreover, look not at the sticker that was stuck directly in the store, but at the transparent packaging itself. There are marks on it from the moment of packaging. Often the dates on two items are different.
- If possible, buy squid carcasses that are relatively equal and small in size. After cooking, the meat of such seafood comes out juicy and tender, eliminating the possibility of getting a rubber piece.
Preparing the squid
- Before you start cooking seafood, you need to remove the skin. It spoils not only the taste ready-made dish, but also aesthetic appearance. If you don't do this, you will end up eating squid with a bitter or sour taste.
- To make the skin peel off easily, place the carcasses in a container with boiling water (temperature about 70 degrees), leave for 1 minute. Then pour cold water, the skin will come off quickly.
- The squid carcass has a backbone, or notochord, that must be removed. It is easy to remove the cartilage from the meat cavity; just pull the free edge.
- After all manipulations, seafood is rinsed with water at room temperature and dried on towels. Then you can start cooking according to the chosen method.
Cooking squid in a double boiler
- peppercorns - 3 pcs.
- laurel - 2-4 pcs.
- squid carcasses (small) - 2-3 pcs.
- Once prepared, place the seafood in a steamer bowl. Pour water into a special compartment, supply it with peppercorns and laurel (you don’t have to add it).
- Set the device timer for 9 minutes, wait for the program to complete. Do not open the lid; the steamer cooks in a closed container. Upon completion of the process, remove the soft seafood and taste.
- If you don't have a steamer, use steam bath. Prepare the device: take a saucepan and a sieve/colander, place the second device on the sides of a heat-resistant dish. Pour water into the pan and pour the squid into a sieve. Simmer after the water boils for 6 minutes.
Cooking squid in the microwave
- water - 80-90 ml.
- salt - to your taste
- squid (carcass) - 2 pcs.
- fresh lemon juice - 20-25 ml.
- First, prepare the carcasses (excluding the spine, removing the skin). Then rinse the product and leave to dry. Place the squid in a container suitable for cooking in a microwave oven.
- Mix fresh lime juice with drinking water according to the recipe, add salt and stir. Pour this mixture over the seafood and cover with a tight lid that allows steam to escape.
- Place the dishes in the microwave, set the power on the device to 700 watts. As for the cooking time, 2.5-3 minutes is enough. If the power is higher than specified, the time is reduced accordingly.
Cooking squid on the stove
- salt - 25 gr.
- drinking water - 1.9-2 l.
- squid (carcasses) - 900 gr.
- Pour water into a fireproof cooking container, add salt and put on fire. Simmer until the grains dissolve. At this time, start preparing the squid.
- Dip them in boiling water, then immediately place them under running cold water. Remove the skin. Place the seafood in boiling water with salt and cook for 1.5-2 minutes.
Cooking frozen squid (with defrosting)
- frozen squid - 700 gr.
- seasonings (any) - at your discretion
- table water - 1.8 l.
- Remove the squid carcasses from the freezer, remove from the packaging and place in a bowl to thaw. Leave at room temperature or on the bottom shelf of the refrigerator for 10-12 hours.
- After thawing, drain the liquid, rinse the squid with cool water, and let drain. Scald the seafood with boiling water and put it in ice water, remove the skin.
- Prepare a pan for cooking, pour water into it and add spices. Wait for it to boil, then add the squid to the bubbling liquid. Boil them for 2 minutes, then remove and cool.
Cooking frozen squid (without defrosting)
- filtered water - 2 l.
- salt - 20 gr.
- frozen squid - 900-1000 gr.
- seasoning - optional
- Remove the carcasses from the freezer and place them side by side in the sink. Boil the kettle, pour hot water seafood on both sides. Then immediately rinse the carcasses under the tap and remove the skin.
- Place the prepared squid in a pan of boiled, salted water. Cook over medium heat for 2-3 minutes. After the expiration date, remove and cool.
Boil squid soft in 10 seconds
- drinking water - 1.7 l.
- squid - 800 gr.
- salt - 15 gr.
- Prepare seafood for further manipulation. The squid must be freed from the skin and spine. After cleaning, rinse the carcasses and let them dry.
- Pour water into the pan, add salt and boil until the crystals dissolve. When the solution begins to bubble vigorously, start dipping one squid into it.
- Count to 10, then remove and cool. Repeat the manipulations with each carcass separately. At the end, cool, cut into rings and add to the salad.
- squid carcasses - 3-4 pcs.
- table water - 2 l.
- salt - 30 gr.
- lemon juice- 40 ml.
- greens (any) - 20 gr.
- Peel the squid from the skin and chord, then rinse, dry and chop into rings about 1 cm thick. Boil water according to the recipe, add lemon juice, salt and chopped herbs.
- Start pouring squid rings into the bubbling water, do not reduce the heat. Simmer for 1-1.5 minutes, then remove and cool.
- If the seafood is cut into smaller pieces, then the cooking time is reduced to 45-60 seconds. After all manipulations, drain the seafood through a colander.
In order to ultimately obtain juicy and healthy seafood, you need to adhere to the basic principles of preparation. Squid can be boiled on the stove, in a double boiler or in the microwave.
Video: how to cook squid
In our normal daily diet, we rarely consume fish and seafood. And only festive feast cannot do without seafood delicacies. But among the wide variety of expensive seafood, we often overlook affordable and healthy squid. This perfectly balanced sea creature is very popular in Mediterranean, Italian and Asian cuisine. In Greece it is stuffed with rice or baked on the grill, in Italy they prepare pasta, in Asian countries it is added to spicy soups and main courses. For cooking, not only the carcass is used, but also the tentacles.
But in order to choose and prepare squid dishes correctly, you need to know a few simple tricks.
Product selection rules
Like any other seafood, squid comes to our kitchen only in frozen form. Only presentable restaurants can boast of fresh chilled seafood, to which lightning-fast delivery is carried out from the ocean coast on a high-speed airliner. The rest have to make do with frozen, canned or dried foods. And yet this does not mean that there is a poor selection of squid even in local supermarkets. Today, many sellers can offer the following types of squid:
- whole carcasses;
- carcasses cut into rings - they are made from the waste of large squid, which have also been thawed several times;
- fillet – this is how giant squid are sold, this is what they buy industrial production for making various snacks with dried squid.
Squid meat is rich in many vitamins, macroelements and microelements. 100 grams of product contains daily norm Yoda. In addition, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend including squid meat in the diet of diabetics, since regular use Eating seafood helps maintain sugar levels. Squid meat is also rich in the following elements:
- vitamins A and E help prevent skin diseases, strengthen bones, nails and teeth, and also help eliminate heavy metal salts;
- B vitamins have a positive effect on nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
- vitamin C is involved in all biological processes;
- choline supports the proper functioning of the liver, brain cells and nervous system;
- unsaturated fatty acid contribute to the normalization of the digestive system and liver function;
- trace elements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help cope with nervous overload and also help increase endurance;
- iodine supports the functioning of the thyroid gland;
- amino acids help strengthen the immune system;
- taurine helps reduce cholesterol in the body.
The quality and taste of the dish are directly related to the correctly chosen product. As they say professional chefs and gourmets, the meat of large squids is inferior in taste to small specimens. Therefore, it is better not to purchase such meat for cooking at home. A perfect option- These are uncleaned frozen carcasses that have been thawed no more than once and then re-frozen.
It is unpeeled squid that has the best taste. And there is one simple explanation for this. When caught, all mollusks are immediately frozen. Some of them are sent for industrial cleaning, where the carcasses will be previously thawed, cleaned of tentacles and skin, and then re-frozen. Thus, seemingly similar squid carcasses will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - a glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and bitter taste, which cannot be reduced by other ingredients or spices.
A good product should have no more than 8% glaze, and fresh frozen carcasses will easily separate from each other in the package. And it’s better to buy small carcasses in the store. In addition, you can use not only squid meat, but also tentacles for food: they can be fried and served as an appetizer or in addition to the main dish. A high-quality product has a brick-colored film and a dense carcass. But since it will not be possible to determine the quality of a frozen carcass, it is necessary to focus specifically on the color of the film. The skin can tell a lot about both the quality and freshness of the squid. It should not have an even and monochromatic color. If the skin has a yellow or gray tint, it means the squid is spoiled, and the meat should have a white or creamy tint.
Important! You can recognize a low-quality product even during the cooking period - if during boiling water appears rich foam, and the squid itself falls into pieces, which means that this is a product that has been defrosted and frozen several times. You should immediately refuse to cook such meat so as not to harm your body.
Carcass preparation
Preparing a delicious dish with squid is not that difficult. It is only important to follow a few simple rules and follow the advice of professionals. And the main thing is the correct and slow defrosting of the product. Perhaps these are the key points when preparing squid. To prevent the squid from turning out rubbery, remove the package of frozen seafood from the freezer to the refrigerator compartment. After the squids have completely thawed, they must be kept at room temperature. Shock fast defrosting will ruin the carcass, and it will no longer be possible to prepare a tasty dish from such meat. This must be taken into account long before cooking begins.
The next step is cleaning the carcass. Of course, in almost any large supermarket you can choose both peeled and unpeeled squid. But the culinary guru advises you to choose frozen squids in the skin and clean the carcasses yourself after defrosting. The squid may have a thin film that must be carefully removed so as not to damage the carcass. If you remove the skin by hand, this process will seem too tedious and will take a lot of time. The film is partially removed, torn into pieces, and uncleaned areas with skin residues remain on the carcass.
Removing the film is quite easy. To do this, you need to lower the squid carcass into a bowl of hot water, and then immediately replace it with cold water. In a matter of seconds, the protein will curl, the film will separate from the meat on its own and will not cause problems.
But at the same time, it is necessary to understand that after heat treatment the process of cooking the squid has already started, so you cannot put the meat aside for several hours. Any dish must be cooked immediately after cleaning.
How to cook?
In some recipes, the authors say that it is not necessary to defrost the squid before cooking and you can immediately put it from the freezer into boiling water, while increasing the cooking time. But chefs do not share this point of view, since in this case the dish will lose its taste. And for a long time heat treatment seafood delicacy It will taste tough and rubbery. When preparing squid dishes, you must follow a few simple rules.
- Before starting cooking, chefs recommend first boiling the squid in boiling salted water. To keep the meat soft and tender, you need to cook it very quickly. Immerse the carcass in boiling water for 3-4 minutes. The second way to cook squid is to place the carcass in boiling salted water, and then remove the pan from the heat. And gradually, while the water cools, the meat cooks slowly and remains soft and non-rubbery. Which cooking method to choose is up to everyone to decide for themselves. You can try both options and compare the quality of the meat.
- Should not be boiled a large number of carcasses at a time. Chefs advise putting 2-3 carcasses at a time into a pan of boiling water. And every 3 minutes you need to take out the finished squid with a slotted spoon and lower a new batch into the water. There is no need to drain or change the water in the pan.
- Another cooking method involves frying the squid. There is no need to pre-boil the carcasses. But you should slowly defrost the meat in advance and remove excess liquid with paper napkins. After this, the carcass is ready for subsequent stages of cooking.
- You can prepare many dishes with squid: appetizers, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses still become tough, do not despair, in fact, everything is fixable and the dish can be corrected. The finished boiled carcass can be cut into rings and stewed in cream sauce or sour cream. This method will also help if the squid is over-salted.
Stewed squid are no longer suitable for salad, but can become a separate independent dish. And if you then finely chop the meat, it will become an excellent dressing for tartlets.
It is worth paying attention to several simple and proven recipes.
Salad with squid
There are many recipes for preparing salads and cold appetizers with squid. And this is not surprising, since squid goes well with many foods. For cooking light salad you will need the following ingredients:
- squid – 200 g;
- eggs – 3 pcs.;
- green sour apple;
- cheese – 50 g;
- low-fat sour cream or Greek yogurt – 200 g;
- bulb;
- salt and pepper to taste.
First you need to boil the squid in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are also chopped. In this recipe you need to use exactly sour apples, since the sweetness of the fruit will overwhelm the taste of the squid. The onion must be cut into small cubes. The salad is dressed with light sour cream or unflavored yogurt. Before serving, sprinkle the salad with grated cheese. Depending on your taste preferences, you can replace sour cream with homemade mayonnaise, and the salad will remain just as light and zesty.
Tomato soup with seafood
Classic soup seafood is prepared very quickly. For preparation you will need the following ingredients:
- chilled squid;
- vegetable or fish broth;
- tomatoes;
- shallot;
- garlic;
- thyme;
- butter;
- salt, pepper, sugar.
First, prepare the soup dressing by chopping the shallots, garlic and thyme and frying them in a frying pan with a little olive oil, then adding the mixture to the pan with the fish or vegetable broth. When the broth boils, lower the squid cut into rings. Chop or puree the tomatoes and add to the pan. Let it boil and after 2 minutes add salt, pepper and spices. Remove the pan from the heat and let the soup simmer for a few minutes with the lid closed. Light and tasty tomato soup is ready and can be served with fresh basil or other herbs.
Wok noodles with squid
Squid, like other seafood, goes well with pasta and rice. This wonderful mix can be varied with soy or cream sauce.
- rice noodles – 400 g;
- squid rings – 200 g;
- seafood mix – 200 g;
- onion;
- carrot;
- bell pepper;
- ginger root;
- garlic;
- green onions, spinach leaves and other greens to taste;
- soy sauce;
- oyster sauce;
- sesame seeds.
To prepare wok noodles, you need special utensils - a deep frying pan. But first you need to prepare the rice paste - this will take at least 2 hours. First, soak the noodles in a bowl of hot water and leave in this position for several hours. After this, prepare the seafood; when it is completely thawed, you can start frying it in oil with low heat. big amount soy sauce. After a few minutes, add coarsely chopped onions to the pan. Chop the vegetables into strips and add them to the frying pan.
Add oyster sauce, salt, pepper and chopped garlic to taste. Add to seafood and vegetables at the last minute rice noodles. When serving, the dish can be decorated with coarsely chopped green onions, fresh herbs and sesame seeds.
Dumplings with squid
No matter how strange this recipe may seem, you should not be skeptical about it. The combination of squid and pork may seem at least awkward to many, because it is absolutely different ingredients from different cuisines peace. Nevertheless, the recipe for dumplings with squid and pork is a great success among real gourmets and restaurant business gurus.
- pork – 200 g;
- squid – 4 carcasses;
- chicken eggs – 2 pcs.;
- flour – 150 g;
- butter;
- water;
- fresh cilantro;
- garlic;
- ginger root;
- hot chili pepper;
- soy sauce;
- vegetable and sesame oil;
- salt.
From lean pork and squid, mince the minced meat and then add chopped onion, pepper and garlic. After this, add soy sauce and sesame oil. Ginger juice will add a special piquancy to the dish; to do this, finely grate the ginger root and add the resulting juice to the minced meat. And also add chopped fresh cilantro. For cooking dumpling dough You will need eggs, flour, water and butter.
Knead the dough vigorously, gradually adding flour. Thinly roll out the dough into small circles and form dumplings. Place the dumplings in salted boiling water. After boiling, some of the dumplings can be fried in sesame oil.
When serving, sprinkle the fried dumplings sesame seeds, and boiled ones - garnish with fresh cilantro and sprinkle with sesame oil.
Grilled squid
Squid meat can be cooked either over charcoal or on a regular grill pan. To prepare you will need the following ingredients:
- prepared squid carcasses;
- olive oil;
- thyme, rosemary, coriander, salt and pepper.
Before placing the carcasses on the grill, you need to marinate the meat. Add fresh herbs and spices to olive oil, and brush each carcass with the resulting marinade. Place the meat in the refrigerator for 30 minutes. When the meat is saturated with aromas, place the squid on a hot grill for 1-2 minutes and fry on both sides until a slight crust forms. You can serve grilled squid with fresh vegetables, asparagus or baked lemon.
Stuffed squid
Large and medium carcasses are great for stuffing. The dish is easy and quick to prepare, and due to its nutritional value, it can replace a full dinner with chicken or red meat. To prepare you will need the following ingredients:
- 6 medium-sized squid carcasses;
- champignons, oyster mushrooms or other mushrooms;
- onion;
- soy sauce;
- salt pepper.
When cleaning squid, it is important not to damage the integrity of the carcass. Let the meat cook for a few minutes, and at this time prepare the filling. To do this, you will need to mix fried onions, mushrooms and boiled rice in a frying pan, season with spices and soy sauce. After the filling is ready, stuff the squid, generously sprinkle grated cheese on top, and secure the carcasses with toothpicks to be secure. Preheat the oven to +150 degrees and bake the squid for 20 minutes. As soon as it appears crispy cheese crust, the dish is ready.
Serve baked stuffed squid Can be served with fresh or grilled vegetables.
Squid rings in batter
Squid is often served as an appetizer. And there are many recipes for making flavorful and crispy squid rings in batter. Most popular recipe The preparation consists of frying squid rings with a delicious breading in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour coating, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It is worth considering that even an athlete who strictly monitors nutrition can afford the second snack option.
To prepare you will need the following ingredients:
- squid rings – 500 g;
- chicken eggs – 2 pcs.;
- breadcrumbs – 50 g;
- flour – 50 g;
- sour cream – 100 g;
- 2 cloves of garlic;
- hard cheese – 50 g;
- vegetable oil – 150 ml;
- salt and ground pepper.
First you need to boil the squid rings in salted water, just 3 minutes is enough. Meanwhile, combine all other ingredients except flour and breadcrumbs in a deep bowl. Mix thoroughly until the mixture has the consistency of liquid sour cream and there are no lumps. Drain the water from the squid and dry the meat with a dry cloth. Place flour and breadcrumbs in separate bowls. Dip the squid rings in batter, and then in flour and breadcrumbs and fry in a heated frying pan or deep cauldron with oil. If you have a deep fryer, it's best to use it. Cook until golden brown, 5 minutes.
In the second recipe, to reduce calories and reduce the amount of saturated fat, it is recommended to replace wheat flour oatmeal, bread crumbs - bran, sour cream - yogurt, and instead of frying in oil, you should bake squid rings in the oven on parchment paper.
To learn how to easily cook squid, watch the following video.
If you consider yourself one of the big fans of seafood, then you are probably very familiar with many delicious squid dishes, which can be prepared very quickly and easily. But many novice housewives who want to cook squid, when faced with them, are often disappointed in their culinary properties. And the point here is not so much in the squids themselves, but in the lack of experience in preparing these tender, but capricious representatives of the sea kingdom. Well-cooked squids always turn out very soft, their taste is delicate and delicate, and their aroma is light and unobtrusive. But as soon as you make a mistake, instead of a tender, tasty and healthy dish, you get something hard, rubbery, frightening with its strange smell. Such a failure can not only upset a novice cook, but also force him to completely exclude squid from his daily menu. In order to help you avoid such mistakes, today we want to invite you to figure out with us how to cook squid tasty and simple.
Historically, the appearance of squid dishes is associated with Mediterranean countries. It is reliably known that already in Ancient Greece squid were caught and used for food, however, it was more likely food for the poor, but in the Roman Empire, with the amazing passion of the Romans for abundant feasts, squid was already served at the tables of the aristocracy. Today, squids are popular in almost every corner of our world. And not only in those countries where the love for seafood is due to the proximity of the seas, such as in Asian countries, but also in countries, most of which are located inland. Squid enjoys considerable love and popularity in Russia. Until recently, we could enjoy this delicious shellfish only by getting a jar canned squid, but today we can easily purchase this delicacy in almost any nearby supermarket. To prepare squid dishes, the carcass and tentacles are usually used. However, squid tentacles are not particularly popular in home kitchen, most often dried rings are prepared from them or marinated in sea cocktails. But the squid carcass is for home menu fits perfectly.
What kind of dishes are not prepared from squid! Starting from the simplest well-known salads and appetizers to the most unimaginably complex dishes, including frying, stewing or long baking with vegetables, herbs and aromatic spices. However, all this huge variety of cooking methods can be easily reduced to the main secret of a successful squid dish: you need to cook squid either very quickly (no more than three to five minutes) or for quite a long time (more than 40 minutes). It is this cooking time that will allow you to make the meat of these shellfish tender, juicy and soft. And the delicate taste and aroma of squid, which makes it easy to combine them with almost any other product, can awaken your imagination and desire to prepare more and more new dishes from these delicious shellfish, diversifying your home menu.
Today the site has prepared for you a selection of the most important advice and little ones culinary tricks, which will definitely help even completely inexperienced housewives and will easily tell you how to cook squid tasty and simple.
1. When buying squid in a store, remember that it is fresh. chilled squid Only residents of the Far East can enjoy it. In continental Russia, squid comes only frozen. And if you live far from the Pacific Ocean or the Bering Sea, and you are offered to buy a chilled squid carcass, you should be wary, because most likely they are deceiving you, passing off a thawed (maybe more than once) squid as a chilled one.
2. Frozen squids are sold pre-packaged or by weight. Buying already packaged squid is, of course, safer. After all, on the packaging you can immediately see the date and place where the shellfish were caught and easily assess their freshness. Just make sure that the squid offered to you has not been thawed or re-frozen. It's very easy to do. Inspect the bag of squid carefully: the shellfish should not be stuck together, each squid should be covered with a thin transparent crust of ice. If the squid in the bag stuck together, and the ice turned into some kind of snow, then the storage conditions were violated, the squid had already been defrosted and could well have spoiled.
3. When buying frozen squid by weight, also pay attention to the thickness and transparency of the layer of ice covering the carcass. Remember that the ice must be thin and transparent! Plus, be sure to inspect the squid carcass itself, paying close attention to its color. The good ones fresh squid The skin color should be pink with a slight purple tint, and the meat should be completely white. If the mollusks offered to you have yellow, gray or even purple meat, refuse to purchase: these squids have already been thawed and frozen again more than once, they have already lost most of their taste and culinary qualities. Delicious dish It is impossible to cook from such squid.
4. When you bring frozen squid home, immediately place it in freezer your refrigerator and leave it there until ready. There is no need to defrost the squids first; this will only complicate their cleaning. But peeling frozen squid is very, very easy! Simply plunge each carcass into boiling water for one to two seconds, and the skin will immediately curl and pull away from the meat. All you have to do is rinse the squid under running water and lightly scrub sharp knife those places where the skin has not completely separated. Also, under running water, use your fingers to carefully remove the inner transparent chord, which resembles a piece of thin plastic. Rinse your squid and move on to the next step of preparation.
5. It is no secret that carcasses of large squid during prolonged cooking, especially stewing, can acquire an unpleasant odor of ammonia, and if this trouble has already occurred, it is impossible to correct it, the dish will have to be thrown away. There are two ways to avoid embarrassment:
- Buy only small baby squid for long-term cooking. Such squids will never spoil your dish with an unpleasant odor. However, the cost of such shellfish is not affordable for everyone.
- Avoid occurrence unpleasant smell for large squids, this can be done by simple soaking. Before you start cooking already cleaned squids, fill them with cool water and leave for one to two hours. Then drain the water and rinse the shellfish thoroughly in running water. Ready! Squids prepared in this way will never spoil your dish and will not acquire an unpleasant odor even after prolonged cooking.
6. Now that your squids are completely ready for further culinary processing, it's time to cook something delicious out of them. Have you tried squid rings in garlic sauce? It's very easy to prepare them! Start by making a simple garlic sauce. Using a press, press five cloves of garlic into a small bowl, add a pinch of salt and one tablespoon of olive oil. Pour three tablespoons of boiling water over everything chicken broth or water, mix thoroughly and let sit for 10 - 15 minutes. Meanwhile, cut two squid carcasses into rings, boil them for one minute in boiling water and drain in a colander. Heat 2 tbsp in a frying pan. spoons of pork or chicken fat and fry the squid rings for one minute over high heat. Remove the pan from the heat, transfer the squid to a colander as quickly as possible and allow the remaining fat to drain. In a separate saucepan, heat 1 tbsp. a spoonful of olive oil, add a pinch each of black and hot red pepper, stir quickly and remove from heat. Place the squid in a saucepan with hot oil, fill in garlic sauce and mix thoroughly. Delicious snack ready!
7. Fried squid with spicy mayonnaise sauce turns out very tasty. First of all, prepare the sauce. Mix 100 gr. mayonnaise, four crushed or pressed cloves of garlic and 1 tbsp. a spoonful of your favorites herbs, finely chopped. Let it brew in a cool place for half an hour. Now cook the squid. Cut three cleaned and well-washed carcasses into large rings. Place 2 tbsp in a plastic bag. spoons of starch, 4 tbsp. spoons of flour, 1 teaspoon of paprika and 1 teaspoon of salt. Then place the squid rings in it, pinch the top of the bag and shake vigorously so that all the squid rings are evenly coated with the breading mixture. Heat the vegetable oil in a deep frying pan so that the squid rings immersed in it are completely covered with oil. Remove the squid rings from the bag, shake off the excess breading and dip in small portions into the heated oil for one to two minutes until golden brown. Place the finished squid on paper towels to remove excess oil. Serve on a warm platter, with the sauce on the side.
8. It’s even easier and faster to prepare savory dishes fried squid. Peel, rinse and cut into not too thick half rings 500 g. squid Place the squid in a deep bowl, add the juice of one lemon, three crushed cloves of garlic and one small finely chopped chili pepper without seeds (in winter you can replace it with a pinch of ground red pepper). Stir and leave for 10 minutes. Heat 2 tbsp in a frying pan. spoons of butter, add your squid and fry over medium heat, stirring constantly, for three minutes until cooked. Remove from heat and serve immediately with a side dish of boiled rice and fresh or pickled vegetables.
9. Not so fast, but quite easy to make original ones stewed squid in Greek. Clean, rinse and cut one kilogram of squid into small pieces. Place the squid in a deep frying pan, add two chopped red onions, half a cinnamon stick, three cloves and two bay leaves. Cover the pan with a lid and place over medium heat for 10 minutes. During this time, the squid and onions will release their juice. Then remove the lid and let almost all the liquid evaporate. Remove whole spices. Pour in two glasses of dry red wine, 4 tbsp. spoons of olive oil, 2 tbsp. spoons of red wine vinegar, add a pinch of black pepper and salt to taste. Cover the pan with a lid and simmer the squid for one hour, stirring occasionally. Remove the lid and let the sauce thicken for 10 minutes. Serve over steamed rice.
10. Very easy and quick to prepare delicious squid in Provençal. Peel, rinse and cut into 500g rings half a centimeter wide. squid Prepare lemon dressing in advance: mix 2 tbsp. spoons of olive oil, zest and juice of one lemon, a pinch of salt and pepper. In a deep frying pan, heat 4 tbsp. spoons of olive oil, add four chopped garlic cloves and fry until transparent. Then add 200 gr. whole cherry tomatoes, ¼ teaspoon red pepper, one pinch each of salt and ground black pepper. Simmer over medium heat, stirring frequently, for three minutes. Increase the heat to high, add the squid and a little more salt and pepper. Cook, stirring, for three to five minutes until the squid is translucent. As soon as the squid is ready, drain almost all the resulting liquid, pour in the lemon dressing, add one tablespoon each of chopped parsley and mint, stir and serve immediately. You can serve boiled potatoes and fresh vegetables as a side dish.
And the “Culinary Eden” website on its pages is always happy to offer you even more interesting ideas: what to cook and proven recipes that will definitely tell you how to cook squid tasty and simple.
Do you know that including seafood in your weekly diet helps you avoid many dangerous diseases? And this is very easy to do and there is no need to buy exotic crabs or mussels. Enough to cook delicious salad with squid. Of course, there are also subtleties here, and it is very important to know how to cook seafood correctly. However, there is no trick in cooking that cannot be mastered. We will tell you how to cook squid for salad so that it is tender, not tough and not tasteless, how long you need to keep tentacles, rings and carcasses in water after boiling so that they are soft, as well as how to select and prepare unpeeled and frozen fillets.
How to properly cook squid for salad so that it is soft
The main trick in cooking squid is to follow required quantity time during heat treatment. Delicate seafood is afraid of high temperatures and quickly becomes tough if you act on it aggressively. You need to know how to properly cook squid for salad so that it is soft.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Preparation
How and for how long to cook frozen squid so that they are soft and tasty
First, let's figure out what frozen squid should look like in the store so that the taste pleases us. The carcasses should be white on the inside and pinkish on the outside, as in the photo.
If frozen seafood is yellow, it was obviously stored incorrectly. It will begin to disintegrate into fibers and will have an unpleasant taste and odor. It's better not to buy it. Let's figure out how and how long to cook frozen squid so that it is soft.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Preparation
How many minutes should you cook squids after boiling water so that they are not tough?
Cooking seafood is very simple if you know some subtleties. The main thing is how many minutes to cook the squid after boiling water so that it is not tough.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Preparation
You can throw squid into cold water, but you will need to take them out immediately after boiling.
How to cook unpeeled squid so that it is not tough
Of course, to save time, it is more convenient to buy squid that has already been peeled. But it is a known fact that the diaper covering seafood contains a large amount of microelements. It is more useful to place unpeeled sea creatures in boiling water for 2-3 minutes so that they are not hard, and then simply peel off the skin under running water. You definitely need to pull out the chord. We will tell you below how to cook unpeeled squid so that it is not tough.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Preparation
How to properly cook frozen squid rings
Squid rings are great snack, which can be a separate dish. Rings are sold frozen in stores, but you can prepare them yourself. You need to know how to properly cook frozen squid rings. They are very easy to prepare.
Ingredients
- Squid rings - 1 kg
- Water-0.5 l
Preparation
Making squid rings at home
You can prepare the rings at home yourself to be sure of the quality of the product. This is how it is done.
How to cook squid carcasses for salad
Exists great amount delicious salads prepared with this delicate and delicious seafood. It is important to know how to cook squid carcasses for salad so that they are not rubbery.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Preparation
How to properly cook squid tentacles
In stores you can find not only squid fillets, but also tentacles. It is important to know how to properly cook squid tentacles.
Ingredients
- Tentacles - 0.5 kg
- Water-0.25 l
Preparation
How long and how to properly cook squid so that it is tender
As you know, fillet cannot be overcooked - the dish will become tasteless and tough. However, there are various options, how long and how to cook squid so that it is tender.
Ingredients
- Squid - 0.5 kg
- Water-0.25 l
Methods for cooking tender squid
Method No. 1 Pour boiling water over the squid, wash it, and clean it from the inside. Place in cold water and add some salt. As soon as the water boils, you need to quickly remove the pan from the heat and remove the squid.
Method No. 2 Place the cleaned carcasses into boiling salted water and cook until the water begins to boil again. Then quickly remove from the heat and take out the squid. Suitable if there are a lot of squids, as this method is the simplest. Squids should not be put into the water all together, but 2-3 carcasses at a time.
Method No. 3. Pour boiling water over the squid, add salt and leave for 5 minutes. Then pour boiling water again for 5 minutes, drain the water and pour boiling water a third time.
How long and how to cook squid for salad so that it is not tasteless
Typically, squids do not have a distinct taste of their own. They can be cooked with spices to give them a more sophisticated feel. Below it is written how long and how to cook squid for salad so that it is not tasteless.
Ingredients
- Squid - 0.5 kg
- Water - 0.25 l
- Spices
- Lemon juice - 2 tbsp. spoons
Preparation
Another way to prepare squid for salad: so that they are not tasteless, they are marinated in lemon juice.
How many minutes to cook squid fillet
To cook squid correctly, you need to know how many minutes to cook sea reptile fillets. And cook it for no more than 2-3 minutes at a temperature of less than 100 degrees. This means that the dish should not boil. As soon as the water in the pan with squid begins to boil, they need to be quickly removed.
Ingredients
- Squid - 0.5 kg
- Water - 0.25 l
Methods for preparing squid
There are 3 ways to cook squid.
There is one trick to correct the situation if the squid is overcooked. You need to cook the fillet for about another hour. Then it will become soft again, but will noticeably decrease in size.
Thus, knowing the secrets of how to cook squid, you can easily prepare wonderful fillets for salads and other dishes. It’s enough just to properly process unpeeled and frozen squid, navigate the time and understand how and how much to cook the tentacles, rings, carcasses of the sea reptile after boiling, so as not to overcook it and make it tender, soft, and not tasteless.
Post Views: 191
Squids are famous for their delicate taste and beneficial properties. This is an excellent source of protein, iodine, phosphorus and other elements that all marine life is rich in. But unlike them, squids do not have a specific “fishy” smell.
The meat of these seafood is delicate and cooks very quickly; it is enough to keep them on the stove for at least a minute so that the squid turns from a delicate delicacy into a rubber sole. Therefore, many are hesitant to cook squid fresh or frozen, preferring less healthy, canned and dried products. However, dishes made from fresh and frozen squid have the most delicate taste, are very nutritious and healthy.
These seafood are added to salads and can be used to cook variety of snacks, soups and others dietary dishes, predominantly Mediterranean and Asian cuisines.
Food preparation
To make the squid tender and juicy, you need to choose the right product and prepare it for subsequent processing. You need to do this as follows:
- defrost frozen carcasses on the bottom shelf of the refrigerator or at room temperature;
- put the seafood in a deep bowl and pour boiling water over it;
- wait until the skin curls and separate it from the carcass;
- remove the entrails and spine (the transparent partition inside the squid);
- rinse under water;
- if desired, marinate in lemon juice and spices;
- start further cooking.
Cooking methods
The main method used by chefs to prepare these seafood is boiling. In addition, they are baked, stewed, fried on the stove, in the oven or in a slow cooker.
In order not to spoil the product, you need to remember that squid meat is cooked for no more than 3 minutes. If you overexposed them to water and the meat became tough, continue cooking for another 30 minutes, so the seafood will become soft, but will lose its beneficial properties.
Cooking
There are several ways to cook squid correctly and preserve them beneficial features and delicate taste:
- The easiest option is to boil water with the addition of spices. Bay leaves, black peppercorns and many other spices go well with squid. Place seafood in boiling water and cook for 2-3 minutes. Remove and place in a colander or sieve to drain.
- Bring the water with the addition of spices to a boil, turn off the heat and place the cleaned squid in the pan, keep it covered for 10 minutes.
- Another way to get tender and soft squid meat. Place the carcasses in a saucepan, pour boiling water over them so that it completely covers them. Close the lid and wait a minute. Then drain the water and add boiling water again, wait another minute and place the squid on a net to drain.
- You can also cook squid in a double boiler - cooking time is 7 minutes and microwave oven at full power for 1-3 minutes.
Squids prepared in this way are used as a separate dish, lightly seasoned with spices and lemon juice, they are stuffed and added to salads.
Extinguishing
Stewed squid can be cooked separately or combined with various ingredients - vegetables, other seafood, meat or fish. This way you can quickly prepare light healthy dish for dinner.
It is important to remember that squid is added at the very end of cooking, otherwise the meat will become tough and tasteless.
Baking
These seafood are baked on their own or as part of more complex dishes– fillings for pies, rolls, cutlets. But most often they cook stuffed squid with sauce in the oven.
Cooking time is 20-30 minutes depending on the size of the carcass and the filling used. Prepare dishes on the grill, grill, and in foil.
Frying
Fried squid different ways: crispy breaded with breadcrumbs, in beer or egg batter, with onions and eggs, mushrooms, sour cream, garlic or soy sauce. For frying, use vegetable or butter, cooking time no more than 3 minutes. After frying, cover the pan with a lid, remove from heat and leave for 15 minutes.
Be sure to place the fried squid on a paper napkin, which will absorb all excess fat. The dish is served with various spicy sauces and greens. Before frying, the squid can be lightly beaten with a hammer and cut into rings.
In a slow cooker
It’s very easy to cook seafood in a slow cooker; you only need to properly prepare and clean the carcasses and select the desired mode. Using this stove, squid can be fried, stewed, boiled and baked. To do this, use such modes as “Cooking”, “Pilaf”, “Frying”. Cooking time ranges from 2 to 10 minutes and depends on the dish and the size of the squid.
Delicious squid dishes
Boiled squids are served as a separate dish; to do this, just sprinkle them vegetable oil and lemon juice. They are also added to salads and fillings for tartlets, pies, and pancakes. Fried squid rings in batter or breading - perfect low calorie snack"with beer."
In addition, the following main dishes are prepared from squid:
- stewed seafood with mushrooms, vegetables, olives in sour cream, cream, wine or tomato sauce;
- cutlets, the minced meat for which is made with the addition of onions, garlic, eggs and spices, fried in the oven or in a frying pan;
- stuffed squid baked in sauce with cheese - rice, mushrooms, other seafood, fish mousse, vegetables, cheese, avocado are used as filling;
- fried squid rings with onions;
- soups – vegetable, fish, puree soups with added cream;
- risotto – you can cook it only with squid or add any other seafood to your taste.
Salads are a separate and perhaps the most popular category of dishes with the addition of squid. There are many recipes for salads with squid. And you yourself can easily come up with your own signature recipe, because squid is combined with a large number of different products - lettuce, fresh vegetables, red onions, garlic, fried and pickled mushrooms, avocado, any seafood, eggs, cheese and many others. Sour cream is used as a dressing, natural yogurt, olive oil, mayonnaise, lemon juice and soy sauce.
Subtleties of cooking squid
Squid meat requires a very delicate handling. Many people are afraid to cook it, in case they once spoil this product. It is easy to overcook it or leave it raw, either way the result will be negative. To prevent this from happening, just remember a few useful tricks:
- If you cook the squid for more than three minutes, it will become tough. In this case, they continue to cook it for another 30 minutes, the meat will be soft, but most of the vitamins will be lost;
- fry this seafood for no longer than 2 minutes, then turn off the heat and leave covered for another 5 minutes;
- Before cooking, squid meat is briefly marinated in lemon juice;
- fried boiled or raw;
- you don’t need to cook the squid for a long time before frying, just wait until the water boils again and turn off the heat;
- Small squids have more tender meat;
- pies filled with these sea creatures are best served cold so that they have time to soak well;
- Squid meat easily absorbs the flavors of neighboring ingredients, so you need to be careful with the amount of spices.
