How to cook soft and tender squid. Appetizer of squid in tartlets

Squid meat is appreciated by many gourmets. It is easy to cook it correctly if you know the main rules of cooking, frying, baking, as well as preliminary preparation. 6 recipes will help you prepare festive and everyday meals with protein-rich seafood.

It is extremely difficult to buy fresh squid in our country. However, you can find frozen carcasses in most supermarkets. Even the most inexperienced chef can cook them, if you know the intricacies of cutting them and, of course, recipes. Even if this is your first experience and you've never known how to cook squid, don't be afraid to try something new.

The first thing to do is to defrost the squids. A quality product is covered with a thin crust of transparent ice. If the carcasses are frozen together and sprinkled with snow, then this indicates a violation of the rules for storage and transportation. The squids themselves should be slightly pinkish on the outside, and the meat should be snow-white. Gray, yellow, purple shades directly indicate that the product has been repeatedly thawed and managed to deteriorate.

Outside, the body of the squid is covered with a thin skin, which must be disposed of. To do this, it is immersed frozen in boiling water for 1-2 minutes. After that, the skin rolls up, like on a blanched tomato, and is easily separated from the meat. Then the carcasses are cleaned from the insides.

Before further cooking, place the cleaned meat in clean water for 1 hour. Then rinse. This will help eliminate the risk of an unpleasant ammonia smell during cooking.

How to cook squid

Where squid are caught, fishermen on the shore traditionally cook their catch by roasting on coals or a grill, and also boil fish soup from it. At home, we use other seafood processing technologies. Consider 5 ways to cook squid tasty and easy.

Cooking

The main thing with this method is not to overexpose the meat in boiling water, as it instantly acquires the consistency of rubber, decreases in size, and it will no longer be possible to call it tasty. Peeled carcasses are boiled for a maximum of 3 minutes. At the same time, they throw it only into boiling water. It is best to do this with a watch in front of your eyes, because after 3 minutes the result will be disastrous.

To the question of how to cook frozen squids, there is only one answer: no way. With ice cream, they are only thrown into boiling water to remove the skin. Next, the carcasses are thoroughly washed, cut. In further cooking, they participate, already being soft.

frying

At the time of cooking squid a little longer. But even in this case, it is impossible to step over the limit barrier of 7 minutes. That is how much meat is cooked in boiling oil. Preliminarily neatly cut rings or strips, carefully prepared, already without skin, are thrown into the pan.

Extinguishing

Under a closed lid, stew squid, as well as fry, can be no longer than 7 minutes. Otherwise, their meat will be hopelessly spoiled. The goal of the cook is to preserve a delicate, slightly sweet taste, which is easily lost if cooked for too long.

If vegetables, mushrooms and other products should be cooked along with it, then the time spent in the stewpan of seafood is always carefully noted, which, at the timer signal, must be put on a plate and served immediately.

baking

Baking squid in the oven is seriously different from other methods. Since it is impossible to achieve the readiness of stuffed carcasses in 3 minutes, the second method is used - long-term heat treatment. After 40 minutes, the meat will regain the necessary tenderness, so for such dishes, the reference cooking time is 40 minutes or longer.

Cooking in a multicooker

Many housewives love recipes for multicookers. You can set the temperature regime, time with great accuracy and not be afraid that the dish will burn or “run away”. Since the apparatus operates with the lid closed and steam pressure is created inside, the time for the squid to reach readiness is less than when baking - only 20 minutes. It is not recommended to exceed it.

In many stores you can buy dried and dried squid. Pizzas are prepared with these nutritious seafood, as well as all kinds of salads. Over time, you will learn how to properly combine various products with squid meat, forming your own "base" of recipes. We will start with the simplest and most time-tested.

Calamari in batter

How to cook squid by frying? The whole secret of this dish lies in the composition of the batter. There are many variations on this theme. Here are just a few of them.

1. Mix 1 egg with a few drops of lemon juice and a tablespoon of flour.
2. Beat 100 ml of beer with a tablespoon of breadcrumbs, 1/2 teaspoon of butter and 1 tablespoon of flour.
3. Fry half of a finely chopped onion, mix with 1 teaspoon of finely chopped parsley with green onions, an egg and a teaspoon of breadcrumbs.

Pepper, salt batter is always necessary, focusing on your preferences. Its consistency can also be different. Some people like it thinner, others like it thicker. The main thing is that when immersing rings or strips of squid, the mixture should well envelop each piece.

The meat is pre-boiled in boiling salted water for no longer than 3 minutes. Then they chill. Next, the entire volume of meat is immediately loaded into the prepared batter and mixed thoroughly. After each piece is lowered into a frying pan with boiling oil and fried until golden brown, stirring constantly.

The finished dish is unloaded on a paper towel to remove excess oil. Serve immediately, while the batter is still crispy.

Calamari stuffed with meat

Since the squid carcass after cleaning is an ideal bag, it is often used just like that - for stuffing. Pork, beef, chicken - any filling will be good, the main thing is that it is minced meat.

The filling must be cooked - it should not be raw. To do this, the minced meat is fried in advance in a pan with the addition of onions, tomato sauce, herbs. Instead of salt, it is better to use a tablespoon of soy sauce. Then the filling must be cooled. At this time, squids are cleaned and boiled for 3 minutes. Now they can be stuffed.

Stuffed carcasses are baked in the oven at a temperature of 250 ° C for 15-20 minutes. No need to wait for the appearance of a golden crust, instead it is better to sprinkle the dish with spices: red pepper, turmeric. Instead of baking, you can use frying, then the cooking time is 3 minutes on each side.

When baking, stuffed carcasses need to be pierced with a toothpick in several places so that the meat juice can freely flow out without tearing the squid.

This dish is called a cocktail, because it usually includes all available seafood. Most often, squid and shrimp are on hand, so the recipe with them is considered a classic. However, you can add octopuses, mussels, and crabs to the salad.

We will need:

• shrimp - 300 g;
• squid - 250 g;
• eggs - 5 pcs.;
• olives - 180 g;
• greenery.

Boil the shrimp until tender and carefully remove the shells. Then boil the squids, cut into rings or strips, for 3 minutes. Eggs must be hard-boiled (boiling time - 12 minutes). Olives are cut into halves, and if very large - into rings. Finely chop the greens, sprinkle with salt and your favorite spices. We mix all the ingredients.

Mayonnaise, soy sauce, sour cream, matsoni are suitable as dressings.

Calamari rings in sauce

Boiled squid rings are delicious on their own. Therefore, they can be consumed immediately, seasoned with a suitable sauce. Here is one of the recipes.

Components:

• mayonnaise - 100 g;
• sour cream - 100 g;
• garlic - 3 cloves;
• greenery;
• roasted pine nuts;
• black pepper;
• sesame - 10 g.

We mix all the ingredients thoroughly, rub the garlic on a grater, finely chop the greens. Lubricate the squid with a fragrant mixture, serve. The peculiarity of this sauce is that it is stored for a short time, so it is not worth harvesting for the future, it is advisable to use it within a day.

The festive recipe will not leave anyone indifferent.

We will need, in addition to 400 g of squid:

• 1 medium carrot;
• 1 small onion;
• 1 tablespoon sesame;
• 2 teaspoons of vinegar;
• 1 teaspoon of sugar;
• 0.5 teaspoon of paprika, black and red pepper, coriander;
• 2 cloves of garlic;
• greenery.

Cut the squid into rings and boil for 3 minutes. Then we put it in a glass container, adding carrots cut into thin strips. Sprinkle with sugar and spices, salt, pour vinegar. In a frying pan, fry the onion rings along with sesame seeds. Three garlic on a grater. We mix all the ingredients and leave the salad in the refrigerator for at least 7 hours.

When serving, be sure to sprinkle with finely chopped herbs.

Risotto with squid

This traditional Italian dish is prepared quickly and has excellent taste.

We will need:

• squid (pre-boiled 3 minutes) - 500 g;
• rice - 200 g;
• bell pepper - 2 pcs.;
• tomato paste - 2 tablespoons;
• onion - 1 pc.;
• butter - 2 tablespoons;
• basil (or zira) - 1 teaspoon.

In a hot frying pan, heat the butter along with the diced bell pepper and finely chopped onion. After the pepper becomes soft, add the tomato paste and pour all the rice. Fry everything together for another couple of minutes, and then pour a glass of boiling water and cover with a lid.

Simmer until the rice is cooked, adding water from time to time. After that, add to the squid, salt and pepper, add basil or cumin.

Secrets and tricks of cooking squid

There are a few subtleties that chefs are well aware of, but it won’t hurt us to adopt the following nuances.

1. It is best to buy carcasses with skins, as factory cleaning involves mandatory heat treatment. There is a risk of getting tough meat.
2. Freshly frozen seafood is stored in the freezer for 1 month.
3. The most delicious squids are small, they have more tender meat.
4. You can also cook meat on the grill - the roasting time on each side is only 1.5 minutes. After removing from heat, salt and pepper, and you can eat.

Conclusion

Knowing how to cook squid, you can be sure that for the festive table you will always have a win-win recipe in stock, it is enough to have seafood in the freezer. The beauty of tender meat is that it cooks very quickly. Following the simplest instructions, you can please your loved ones with a dish that is not inferior to the masterpieces of the chefs of expensive restaurants.

On the Russian market, this seafood is presented mainly in frozen and canned form. Chilled squids are a rarity. Some unscrupulous sellers sometimes give out defrosted products under the guise of a chilled product.

To make squids tasty, they must be chosen correctly. They must be quality frozen. Defrosted carcasses, that is, those that have been thawed and then frozen, will be bitter and treacherously spread during the cooking process.

It is possible to understand whether the product has been defrosted by its appearance. When choosing frozen squid, pay attention to the fact that they are not stuck together and are easily separated from each other. Carcasses stuck together in one lump indicate that they were stored incorrectly, that is, they were thawed, perhaps even more than once.

The color of the film that covers the squid can have a different shade: from gray-pink to purple. At the same time, the color of meat in a quality product can only be white. If it is a different color, this means that the squid has been defrosted. That is why their meat eventually turned the color of the shell.

Many consider cleaning squid from film an unpleasant and troublesome task, but this is not the case if you approach this matter correctly. To quickly clean the carcasses from the film, place the frozen squid in a deep container and pour boiling water over it. After 1-2 minutes, almost the entire film from the squid will curl up and move away from the meat itself. After 2 minutes, drain the boiling water and remove the remaining film from the squid under running water. Using your fingers, remove all the insides and the spine. Only after that the seafood is ready for further cooking.

The easiest way to cook frozen squid is by boiling. The fatal mistake of many is that they digest squid. For this reason, their meat becomes tough and tasteless. Frozen squids need to be cooked for less than three minutes or more than half an hour. After 30 minutes of cooking, their meat will again become tender and soft, but at the same time it will lose quite a lot in volume and weight.

To properly boil frozen squid, boil 2 liters of water in a saucepan, add salt to taste, as well as peppercorns and bay leaf. Do not overdo it with the latter, otherwise the seafood meat will become bitter. Let the water with spices boil a little, literally 5 minutes. After that, lower the thawed and cleaned carcasses one by one into boiling water.

There is one secret in boiling this seafood: dip one squid in boiling water, count to ten and take it out, then let the water boil again and only after that lower the other carcass. Squids boiled in this way will turn out incredibly soft, tender and tasty.

Boiled squid can be safely eaten as an independent dish, generously watering them with any white sauce. The meat of this seafood has found quite wide application in Mediterranean and Asian cuisine.

They ate only during periods of lack of money. They were the cheapest there. So this dish for them was like a reminder of not the happiest years of life. Live and learn.

For me, these cephalopods have always been a delicacy. Learning how to cook them is easy. And these are low in calories. Just made them yesterday. This morning I got a call: “Give me the recipe. Urgently. What sauce did you make for them? But that’s the secret - that I didn’t specially prepare any sauce.

Beef stroganoff from squid

With sour cream you get a white sauce, with tomato paste - tomato
Photo: Depositphotos

Thawed. Doused with boiling water. Gutted. Removed the chitin plate. I scraped off the rest of the skin with a knife. Everything. The semi-finished product is ready. It took 7 minutes.

I cleaned the bulb beforehand. Guests arrived. Pan. Vegetable oil. Onions in half rings. Fried. At this time, I cut the squid into rings and pieces. In fried onions. Salt. Pepper. Everything!

Minced meat for the filling is prepared in advance. Carcass of white cabbage with carrots and mushrooms. According to the classic, as for pies. Prepared (cleaned and gutted) squid carcasses are salted on all sides and put the stuffing into the mantle, as if into a pocket. There must be a lot of it. The squid should be stuffed tightly.

We spread the beautiful "rockets" of squid carcasses on a baking sheet greased with oil. We make a lattice of mayonnaise on each carcass. Bake in the oven for 15 minutes at 160 degrees.

The main thing is not to overdo it! And there must be an excess of moisture so that they are not dry. In other words, pour some water on the baking sheet.

I usually cook one squid for each guest, plus two just in case. Very !

As an option for stuffing: cut zucchini (or zucchini) and carrots into strips, finely chop the garlic. Mix everything thoroughly, add peeled Salmon shrimp, grated cheese. Stuff the squid carcasses with the stuffing. Unusual.

Sakhalin squid salad also always goes with a bang.

Sakhalin squid

Photo: Depositphotos

• Compound: boiled squid, sesame, browned onion, carrot, vegetable oil, soy sauce, garlic.

Boil the squid, chop and fry the onion until golden brown, then the carrot, add 1 teaspoon of sesame seeds, cut the squid into strips and throw into the pan. Saute, mince 1 garlic clove.

Serve the salad cold.

Once I made brizol from squid. Everyone liked it very much. Recommend.

Brizol from squid

Photo: Depositphotos

• Compound: squid - 1 kg, eggs - 2 pcs., salt to taste, pepper, flour - 3 tbsp. l., greens.

Clean the squid. Divide each carcass in half, beat it well on both sides with a hammer (preferably a wooden one - it tears less) so that the squid carcass increases in area by one and a half times, dip in batter and put on a hot frying pan with vegetable oil. Fry until golden brown on both sides and put to rest in a saucepan.

After half an hour, lying side by side, the squids will become softer, and then they can be rolled one by one into a tube, put on plates, decorated with dill, parsley, etc. Or eat without decorating.

Batter: a couple of eggs, salt, pepper, flour and water to dilute the dough to a pancake consistency.

Fried squid

Photo: Depositphotos

• Compound: 1 kg squid, 250 g breadcrumbs, vegetable oil, 4 eggs (optional).

Rinse squid carcasses (if frozen - defrost) in cold water and cut into rings. Break 4 eggs into a bowl, mix until smooth and add a little salt. 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!

Attention: squids cook quickly - 1.5-2 minutes on each side!

Take them out on a plate, you can add chopped greens.

Squid with nuts

Photo: Depositphotos

• Take 4 squid carcasses.
• For the sauce you will need 15 g of nuts, 2 slices of white bread, 3 cloves of garlic, 0.5 tbsp. tablespoons of vegetable oil.

Peel the squids and boil them for five minutes in boiling salted water. Cool, peel off any remaining skin. Cut into strips and mix with sauce.

For the sauce, grind nuts with garlic through a meat grinder. Squeeze out the bread crumb soaked in water and, while whisking, gradually mix in the nut-garlic mass and vegetable oil. When the mass becomes lush and homogeneous, add a few drops of lemon juice.

You can decorate the squid with thin circles of lemon.

I read that 30% of families in Russia regularly eat squid. Only 30%… Why? Now they are sold in all cities. And they are inexpensive. Cheaper than meat. And how useful they are!

According to the main indicators of nutritional value - caloric content and protein composition - squids are superior to other mollusks and even some fish eaten, and only slightly inferior to beef meat and veal.

To this should be added a high yield of products - 80% of the mass of the mollusk is used for food.

Worth a try. Stay satisfied.

Have a delicious day and happy holidays!

Many northern cuisines, whether Asian or Mediterranean, include seafood. If you know how to cook squid deliciously and quickly so that the meat turns out soft, then you can provide your diet with the beneficial substances that this product contains. Salads, deep-fried rings or a stuffed carcass will complement both a festive and everyday table.

What are useful squids

Seafood contains many vitamins and minerals, including folic acid, manganese, iron, calcium and vitamin C. Squid is recommended even for those who are on a diet. Its useful properties:

• helps absorb iron. For example, 85 grams contains about 90% of the daily requirement of copper, which plays an important role in the metabolism and storage of iron, which means it is involved in the formation of red blood cells. Copper deficiency can cause anemia.
• prevents the development of inflammatory processes due to the content of selenium.
• relieves headaches, as it is rich in vitamin B2 (riboflavin);
• normalizes the condition of the skin, hair, nails due to the contained animal protein;
• reduces the risk of developing heart disease due to the large amount of vitamin B12;
• stabilizes blood sugar levels due to the content of vitamin B3;
• reduces pressure due to the presence of potassium in the composition;
• relaxes muscles and nervous system due to magnesium;
• strengthens the immune system thanks to zinc;
• contributes to the formation of healthy strong teeth and bones, because the meat is saturated with mineral phosphorus.

How to clean a squid carcass

If you bought frozen seafood, you do not need to lower it immediately into hot water. It is better to leave the carcasses to lie down for a while at room temperature. When they become plastic, take a cutting board, a sharp knife and start cleaning.

Before cooking

Press the raw carcass firmly against the board with one hand, carefully remove the thin film with the other. If the skin does not come off well, pour boiling water over the squid. The head and tentacles must be cut off. You can throw away the head, and the tentacles will come in handy when cooking. Remove the insides - chitinous plates resembling cellophane. When the carcass turns white, it can be boiled, fried or baked in the oven.

After cooking

If you decide to boil the squid without pre-cleaning, then you can get rid of the film in a few minutes. Dip the boiled carcasses in cold water for a minute, and then gently pull off the film by picking it up with your fingers or using a new kitchen brush with soft bristles - after a few strokes it will roll into balls and peel off easily.

How to cook squids so that they are soft

Squid cannot be kept in boiling water for more than 3 minutes, otherwise the tender meat will turn into a piece of rubber, and it will be unrealistic to chew it. The cooking time of seafood does not depend on the form in which you will cook it - peeled or with skin on.

Cooking time of the cleaned carcass

If you do not know how to cook peeled squid, use these tips:

• pour water into the pan, wait until the liquid boils;
• add salt, seasonings to boiling water;
• place the peeled carcasses in boiling water for 2 minutes, when the meat turns white, drain the water. If you have digested seafood, boil them again, but not more than 30 minutes - during this time the meat will become soft again;
• cut the boiled carcasses into rings and serve with beer or use to make a salad.

How long to cook unpeeled squid

The cooking process of peeled carcasses and those with film is almost identical. This option will take a little more time. Proceed like this:

• defrost carcasses;
• put a pot filled with water on the stove;
• add salt, parsley, allspice to boiling water;
• lower the carcasses into the water, turn off the fire, then cover the pan with a lid;
• after a few minutes, take out the seafood.

How to cook delicious squid

Squid is the least expensive of all seafood, so you can eat it much more often than shrimp or mussels. Try stuffing the carcass, make pasta or risotto with fried rings, make a salad with egg and mayonnaise, or just bake the whole squid and serve instead of meat.

Baked in the oven

Seafood must first be marinated: leave for several hours in a mixture of lemon juice, pepper, garlic and paprika. After that, you can transfer to the grill and bake, pouring over the remnants of the marinade. The oven temperature should be 200 degrees, in time the process should not take more than 30 minutes.

Stewed

Stewed squids are best obtained with the addition of sour cream. To prepare the dish, you need to put the chopped carcasses in a hot frying pan with oil and simmer for a minute and a half. Next, adding flour, fry the rings over high heat for 30 seconds. At the end, pour boiling water, season and simmer it under a closed lid over low heat for another one and a half minutes.

fried

Before frying squids, they must be boiled, then cut into strips or rings. Prepared seafood is recommended to be dipped in lezon (sour cream whipped with eggs, salt and spices), rolled in breadcrumbs and fried in vegetable oil (or butter) or deep-fried. It is not worth keeping the product on fire - after 5 minutes you can serve the dish.

In a slow cooker

If you like to use modern technology, adapt any recipe for a slow cooker. To cook squid, boil 2 liters of water, add seasonings, salt, leave it to boil for 5 minutes. After that, start lowering one carcass, holding each for 10 seconds, take it out - this time is enough.

Squid dishes

Seafood goes well with vegetables, pasta, cereals, herbs and even some fruits. You can cook salads or hot dishes. Vegetarians will replace meat with squid.

Salad with egg

• Cooking time: 1 hour 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 102 kcal.
• Purpose: for a snack.
• Cuisine: European.

A classic cold appetizer - a mixture of squid meat, eggs, peas and potatoes. You can do without potatoes. If you do not like the too delicate taste of sour cream dressing, add a couple of teaspoons of mayonnaise or a little mustard to it.

Ingredients:

• eggs - 2 pcs.;
• salt pepper;
• fresh cucumber - 1 pc.;
• canned peas - 120 g;
• sour cream - 1 tbsp. l.;
• potatoes - 2 pcs.;
• squid - 1 pc.

Cooking method:

1. Wrap potatoes in foil and bake. Peel the cooled tubers, cut into cubes.
2. Boil eggs, cut on a grater.
3. Squid cut into rings, stew.
4. Turn the carrot and cucumber into thin half rings.
5. Mix prepared products in a bowl, add peas.
6. Season the components of the salad with sour cream, season, mix with a spoon.

• Servings: 5 persons.
• Calorie content of the dish: 346 kcal.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty of preparation: easy.

This dish is a great snack for beer. The rings will turn out even tastier if the batter is crispy: for this you need to freeze distilled water, then defrost and add it to the base with ice.

Ingredients:

• beer - 70 ml;
• squid - 1 kg;
• salt - 5 tbsp. l.;
• eggs - 5 pcs.;
• vegetable oil - 0.5 cups;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• flour - 2 tbsp. l.

Cooking method:

1. Boil water, add salt, add spices.
2. After boiling, send thawed squid carcasses into the bubbling liquid. Boil them for 2 minutes, pull out and hold under cold water, then cut into rings.
3. Prepare the batter: gradually add flour to well-beaten eggs, continuing to beat the mixture. Add beer, some salt. Beat the ingredients so that the batter is liquid, like sour cream.
4. Heat oil in a deep frying pan.
5. Dip the rings alternately in batter, send each in oil. Fry the pastry on both sides until golden brown, serve immediately.

in sour cream

• Cooking time: 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sour cream braised calamari will replace meat dishes (like beef stroganoff) during Lent or if you want a lighter meal.

Ingredients:

• greens - to taste;
• onions - 2 pcs.;
• salt - 1 tsp;
• sour cream - 300 ml;
• squid carcasses - 4 pcs.;
• seasoning for fish - to taste.

Cooking method:

1. Remove the insides, cartilage plate, remove the film.
2. Cut into rings or cut each carcass and chop into strips.
3. Cut the onions, send to fry so that the pieces become soft and transparent.
4. Pour sour cream into the pan to the onion, boil everything, pour seasoning, salt.
5. Send prepared seafood to the resulting sour cream sauce, simmer for 4 minutes, not forgetting to stir.
6. Sprinkle the dish with herbs.

Rice

• Cooking time: 25 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 80 kcal.
• Destination: for lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Those who eat right and prefer diet food will definitely appreciate rice with squid and vegetables. The main thing is to do everything in stages, otherwise the seafood will turn out hard and tasteless.

Ingredients:

• onion - 1 pc.;
• tomato - 1 pc.;
• olive oil - 2 tbsp. l.;
• red sweet pepper - 1 pc.;
• water - 600 ml;
• carrots - 1 pc.;
• rice - 200 g;
• zucchini - 300 g;
• squid - 370 g;
• salt - to taste;
• soy sauce - 50 ml.

Cooking method:

1. Boil washed rice.
2. Finely chop the onion, carrot, fry them in a hot frying pan with oil.
3. To fry, send small pieces of zucchini, tomato and sweet pepper, stew everything together.
4. When the ingredients are almost ready, add the squid pieces to them, leave to simmer for another 2-3 minutes.
5. Pour the soy sauce into the pan and let it simmer for 3 minutes.
6. Add rice to the prepared ingredients, mix everything well.

Carcasses stuffed

• Cooking time: 1 hour 10 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 90 kcal.
• Destination: for lunch / dinner.
• Cuisine: Mediterranean.
• Difficulty of preparation: easy.

If you cook a squid carcass in the oven, stuffing it with a mixture of eggs, chicken fillet and mushrooms, you get a festive dish. The main thing is not to overexpose it in heat.

Ingredients:

• boiled chicken fillet - 350 g;
• sour cream 15% - 3 tbsp. l.;
• salt pepper;
• eggs - 3 pcs.;
• shellfish carcasses - 10 pcs.;
• onions - 2 pcs.;
• fresh champignons - 400 g;
• greens - to taste;
• onion - 2 pcs.

Cooking method:

1. Mushrooms cut into small slices of medium thickness, send to fry in a pan.
2. To the semi-prepared champignons, pour onion pre-cut into thin half rings. Season the onion-mushroom mixture, salt, simmer until all components are ready.
3. Cut the boiled chicken breast into not too large cubes, like eggs.
4. Pour the prepared onion-mushroom mixture into the dishes for the fillet and eggs, chopped greens there, pour sour cream. Taste the filling, and season or salt if necessary - it should be completely cooked and tasty.
5. Place the stuffing in the cleaned boiled carcasses.
6. Lay the blanks on a baking sheet at a short distance from each other, otherwise they may stick together, pour sour cream on top (you can use mayonnaise if you wish) and sprinkle with ground red paprika - so the dish will be brighter and more fragrant.
7. Send the baking sheet to the oven, which by this time has already warmed up to 180 degrees. Time 20 minutes and take out the stuffed seafood.
8. Serve with soy sauce if desired.

in Korean

• Cooking time: 12 hours.
• Servings: 10 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Korean-style spicy squid will appeal to you if you like spicy food. The amount of garlic and pepper can be changed to your taste.

Ingredients:

• garlic - 4 cloves;
• salt - to taste;
• vegetable oil - 30 ml;
• squid - 1 kg;
• sugar - 1 tbsp. l.;
• ground black before - to taste;
• vinegar - 2 tbsp. l.

Cooking method:

1. Cut the carcasses, dip each one in turn in boiling water for 3-4 minutes.
2. Cut the squid into rings or strips.
3. Mix the oil and vinegar in a saucepan, heat the mixture, but do not boil.
4. Pour the oil-vinegar mixture into the meat.
5. Salt the workpiece, add pepper and finely chopped garlic, mix everything, cool.
6. Cover the dishes with cling film, put in the refrigerator overnight.

Video

Who said that squids need to be boiled in boiling water for 15 minutes? Forget it! For such a period of time, you will receive a rubber 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 cooking squid. Let's talk about everything in order.

How to choose squid

There are uniform aspects that will allow you to purchase a good product without signs of deterioration.

1. 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 raw materials and its freezing and thawing several times in a row.
2. If you buy squid carcasses in a single package, evaluate the very structure of the product. Squids should not be glued together with a block of ice. This indicates that the composition was defrosted. High-quality raw materials assume that the carcasses will be easily separated from each other. This feature is achieved when manufacturers freeze the goods individually, then put them in one pack.
3. You should pay attention to the coating - ice glaze. If there is a crust of frozen water on the surface, it is likely that you will overpay 1/3 of the total amount for unnecessary liquid.
4. Be sure to read the storage conditions and expiration date. And look not at the sticker that was stuck directly in the store, but at the transparent packaging itself. It is marked from the moment of packaging. Often the dates on the two elements are different.
5. If possible, buy squid carcasses of relatively equal and small size. The meat of such seafood after cooking comes out juicy and tender, eliminating the possibility of getting a rubber piece.

Squid preparation

1. Before you start cooking seafood, you need to remove the skin. It spoils not only the taste of the finished dish, but also the aesthetic appearance. If this is not done, you eat squid with a bitter or sour taste.
2. To make the skin peel off easily, send the carcasses to a container of boiling water (temperature about 70 degrees), leave for 1 minute. Then pour cold water over, the skin will quickly come off.
3. The squid carcass has a backbone, or chord, which must be removed. The cartilage is easy to remove from the cavity of the meat, just pull on the free edge.
4. After all the manipulations, the seafood is rinsed with room temperature water and dried on towels. Then you can start cooking according to the chosen method.

Cooking squid in a double boiler

• pea pepper - 3 pcs.
• laurel - 2-4 pcs.
• squid carcasses (small) - 2-3 pcs.

1. After preparing, place the seafood in the steamer bowl. Pour water into a special compartment, supply it with peas and laurel (you can not add it).
2. 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, taste it.
3. If you don't have a steamer, use a steam bath. Prepare the appliance: take a saucepan and a sieve / colander, place the second appliance on the sides of a heat-resistant dish. Pour water into the pan, and pour the squids into a sieve. Simmer after boiling water for 6 minutes.

Cooking squid in the microwave

• water - 80-90 ml.
• salt - to your taste
• squid (carcass) - 2 pcs.
• lemon fresh - 20-25 ml.

1. First, prepare the carcasses (excluding the spine, removing the skin). Then rinse the product and leave to dry. Put the squid in a container suitable for cooking in a microwave oven.
2. Mix fresh lime with drinking water according to the recipe, add salt and mix. Pour seafood with this composition, cover with a tight lid with steam removal.
3. Place the dishes in the microwave, set the power to 700 watts on the device. As for the duration of cooking, 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 liters.
• squid (carcasses) - 900 gr.

1. Pour water into a fireproof cooking pot, add salt and put on fire. Simmer until the grains dissolve. At this time, prepare the squid.
2. Dip them in boiling water, then immediately put them under a stream of cold water. Remove the skin. Place the seafood in boiling water with salt, cook for 1.5-2 minutes.

Cooking frozen squid (with defrosting)

• frozen squid - 700 gr.
• seasonings (any) - at the discretion
• table water - 1.8 l.

1. 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.
2. After thawing, drain the liquid, rinse the squid with cool water, let it drain. Scald seafood with boiling water and dip in ice water, remove the skin.
3. Prepare a pot for cooking, pour water into it and add spices. Wait until it boils, send squids 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

1. Remove the carcasses from the freezer, put them side by side in the sink. Boil the kettle, pour hot water over the seafood on both sides. Then immediately rinse the carcasses under the tap, get rid of the skin.
2. Send the prepared squids to a pot of boiled salted water. Cook over medium heat for 2-3 minutes. After the expiration date, remove and cool.

Cooking squid soft in 10 seconds

• drinking water - 1.7 l.
• squid - 800 gr.
• salt - 15 gr.

1. Prepare seafood for further manipulations. Squid must be freed from the skin and spine. After cleaning, rinse the carcasses and let them dry.
2. Pour water into the pan, add salt and boil until the crystals dissolve. When the solution boils intensely, start lowering one squid into it.
3. Count to 10, then remove and cool. Repeat manipulations with each carcass separately. At the end, cool, cut into rings and send to the salad.

• squid carcasses - 3-4 pcs.
• table water - 2 l.
• salt - 30 gr.
• lemon juice - 40 ml.
• greens (any) - 20 gr.

1. 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 to it.
2. Start pouring squid rings into the boiling water, do not turn off the fire. Simmer for 1-1.5 minutes, then remove and cool.
3. If seafood is cut into smaller pieces, then the cooking time is reduced to 45-60 seconds. After all the manipulations, drain the seafood through a colander.

In order to ultimately find a juicy and healthy seafood, you need to adhere to the main principles of cooking. Squid can be boiled on the stove, in a double boiler or microwave.

Video: how to cook squid