Invertebrate mollusks, which will be discussed, have long been known as an exceptional delicacy. We are more likely to give this title to slightly salted salmon, which is more expensive and is not found in every supermarket. But to delete this ocean predator from the festive menu is not worth it. The main thing is to know how to choose and cook stuffed squids, recipes with photos on our website will help you with this!
The main principles of cooking squid
- The right product choice is the key to a delicious dishno matter how trite this sounds. Usually carcasses are found in frozen or canned form. With the latter, everything is clear: we look at the expiration date and buy if everything is in order with him. With frozen, it’s a little more difficult, since squids, several times frozen and thawed, will surely be bitter. You can identify them by carcasses stuck together. The ocean delicacy, frozen only once, will be coated with uniform glaze and will not stick to the "neighbors".
- When preparing carcasses, remove the outer film. Only the body is used for stuffing, and the tentacles can be sent to the stuffing.
- In most recipes, squid should be boiled before stuffing. The carcasses need to be lowered into boiling salted water in turn: first one, after boiling the water a second, etc. The total cooking time should not exceed 5 minutes, otherwise your workpieces will become "rubber".
- Stuffed squids are cooked in a slow cooker, in the oven, in a pan. There are many recipes! And we will introduce you to some of them.
Squid and mushrooms: the perfect combination!
The gentle taste of ocean predators perfectly complements the palette of tastes of mushrooms. As a filling, you can use champignons, oyster mushrooms and others. To make the filling fragrant, add spices to it as soon as you put the mushrooms in the pan, and they begin to give out the juice. It is at this moment that they, like a sponge, absorb the surrounding odors.
Squid stuffed with champignon mushrooms
You will need:
- squid - 4 pcs.;
- champignons - 300 g;
- onion - 1 head;
- boiled eggs - 2 pcs.;
- onion feathers - 5 leaves;
- butter - 50 g;
- sour cream and mayonnaise - 200 ml each;
- flour - a tablespoon;
- salt pepper.
Cooking
- Boil the eggs, grate on a fine grater.
- Peel and chop onions, fry in vegetable oil. Add champignons, and then green onions, peppers and salt. Fry until mushrooms are cooked.
- Remove the pan from the heat, add the eggs, mix.
- Put the stuffing in the raw carcasses cleaned from the films, fix with toothpicks, fold them into a refractory form.
- Mix sour cream and mayonnaise, pour a lot of squid and bake in the oven for 30-40 minutes.
Squid stuffed with rice and mushrooms
A convenient recipe for how to cook stuffed squids without baking. You will need:
- squid - 8 pcs.;
- boiled rice - 150 g;
- pickled mushrooms - 150 g;
- carrots and onions - 2 pcs.;
- eggs - 3 pcs.;
- some mayonnaise, pepper, salt.
Cooking
- Peel and boil squids.
- Peel onions and carrots, chop finely, fry.
- Cut mushrooms and eggs, mix, add carrots and onions, salt and pepper, put a spoonful of mayonnaise.
- Stuff the carcasses with the mixture.
Stuffed Squid with Mushrooms and Cheese
You will need:
- squid - 3 pcs.;
- mushrooms - 100 g;
- tomato and onion - 1 pc.;
- cheese - 100 g;
- cream - 100 ml;
- vegetable oil.
Cooking
- Peel, chop onion. Fry in a pan for a couple of minutes.Add the tomato, peeled and diced, simmer another 2 minutes.
- Add chopped mushrooms, salt and pepper, simmer until tender under the lid.
- Clean and boil the carcasses.
- Grate cheese, add 2/3 to the stuffing with mushrooms, leave a little.
- Put the filling into the cooled workpieces, fasten with toothpicks, put in a baking dish. Top with cream and sprinkle with cheese.
- Bake for 10 minutes in a preheated 180 ° oven.
Squid and meat - original!
If squid stuffed with rice has become commonplace for your guests, surprise them with a more original dish. For example, like that!
Stuffed Squids in White Wine
You will need:
- squid - 4-5 pcs.;
- minced meat - 150 g;
- parsley - half a bunch;
- onion - 1 pc.;
- garlic - 1 clove;
- tomatoes - 2 pcs.;
- breading flour;
- bay leaf, salt and pepper.
Cooking
- Combine minced meat, garlic, parsley, add salt and pepper, dry wine or liquor.
- Start prepared carcasses (raw), secure with a toothpick.
- Bread carcasses in flour and fry until golden brown.
- Separately, fry the onions, after a couple of minutes, add peeled and chopped tomatoes, squid tentacles. Simmer for 10 minutes over low heat.
- Pour stuffed carcasses with the resulting sauce, add white wine, slightly add salt. Stew under the lid for 20 minutes.
Cook the squid stuffed in the oven or in a pan with one of the new, delicious toppings. And please the family with an original dish from the ocean "beast", which you will again begin to consider the most delicate delicacy!
Stuffed Squid Video Recipes
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