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Ten-legged 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 squid is as easy as shelling pears – its carcass seems to be made for this. The fillings can be either raw or ready-made, and the dishes are cooked in a frying pan or in the oven until fully cooked.

An environmentally friendly and healthy food product that grows in the wild, deep in the sea. Catching them is cheaper than raising them on purpose. In industrial fishing, squid are divided into Pacific and Atlantic. After being caught, they are immediately processed, almost always directly on the ship. Squid is not defrosted more than once, otherwise it may spoil.

This is such a useful product that it is even called sea ginseng. It is absorbed much more better than meat, causes a calming and rejuvenating effect, and in men it helps to increase potency. In those countries where eating 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 huge content valuable protein does not give competitors a single chance. Squid meat contains taurine, which reduces cholesterol in the blood and stabilizes blood pressure, and vitamins E and selenium remove heavy metal salts. For adults, and especially the younger generation, a high iodine content is very important, which normalizes work thyroid gland.

Stuffed squid - food preparation

The basis for success when preparing stuffed squid is to choose the right raw materials, that is, frozen or canned carcasses. The expiration date and composition must be written on the packaging of canned food. Frozen products require much more attention. If you defrost shellfish and then freeze them again, the finished dish will taste bitter, no matter how hard you try to disguise it. This can be determined by carefully examining the carcasses. Previously thawed ones stick together, fresh frozen ones are easily separated from each other.

The outer film on the carcass may be different color– from light gray to dark purple, the “body” itself is only white. The tentacles are trimmed and used as a component of minced meat. When cooking squid, you also need to remember the main rule - they cannot be overcooked, otherwise you risk getting a rubber-like substance. The correct way to cook squid is to lower the carcass into a pan of boiling water with salt and seasonings, after about 15 seconds, only after the water boils, lower the next one. Thus, we will get tasty and tender preparations for stuffing.

Stuffed squids - best recipes

Recipe 1: stuffed squid with champignons

For the filling, mix mushrooms, 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), onions (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. Let's put them in cold water and cleanse the insides of whole carcass. No need to cut. Remove the film and wash the base. In a colander, the water should drain completely. Grate the boiled eggs (you can use rice instead of rice). Filling: cut onions and mushrooms, sauté onions separately in a frying pan. Add the champignons, finely chop the green feathers on a grater, and grate the cheese.

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

Recipe 2: Squid stuffed with ham

If you want to pamper yourself and your loved ones with something more substantial, you can use smoked ham as a filling. It is only at first glance that the products do not seem entirely compatible, but in fact they are delicious dish not only for everyday life, but also for the most sophisticated festive table. Truly a royal recipe for an appetizer, although it requires a lot of ingredients.

Ingredients:

Squid (800 grams), smoked ham (800 grams), feta 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, spoon of flour.

Cooking method

Clean the squid. Cut off the tentacles and cut into strips. Continue preparing the filling, finely chop the ham. Grate the cheese, chop and fry the onion. When it turns golden, add the chopped tentacles to the frying pan, and after 5 minutes add the rice there. Add a little water and simmer until the rice becomes soft (add water gradually). Remove from heat and mix these ingredients in a separate container with the ham, herbs and cheese.

Carefully stuff the carcasses and secure the open areas with toothpicks. Roll in flour and fry in oil until browned. Place it on a plate and fry the tomatoes with garlic and herbs in a frying pan. At the end, gradually pour in the wine. Place the squid in the resulting sauce and simmer for 20 minutes, covering 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 involve cooking stuffed carcasses. The filling consists of fully prepared 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 carrots. Fry the onion in vegetable oil, add the carrots a little later. Chop the mushrooms, mix with rice, eggs and onions with carrots. Salt, pepper, add a spoonful of mayonnaise. Mix and stuff. The dish can be given decorative look, for example, design it in the form of piglets - make eyes from black pepper, cut snouts from carrots, and stick tails from tentacles. Simply cut into pieces at the table.

Recipe 4: Squid with minced meat in white wine

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

Ingredients: frozen peeled squid (1 kg), chopped 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 and dry the cleaned squids. Mix the minced meat with garlic and chopped parsley, salt, pepper and season with sweet liqueur or dry wine. Some cooks add a little bacon minced through a meat grinder to such recipes. Stuff with filling, secure with a toothpick and place on a plate. Separately cut the tentacles. Fry the carcasses until golden brown, having previously breaded them in flour. Fry the onion separately in oil. Add the grated tomato and squid tentacles. Simmer for 10 minutes on low heat. It turns out to be a sauce. Pour it over the carcasses and add white wine, add a little more salt. Simmer covered for about 20 minutes. The squid should become soft.

Some more filling ideas:

— Squid with zucchini. Cut the zucchini and 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 the boiled carcasses.

Interesting Facts

There is a Museum in London natural history, one of the characters in his exhibition is a perfectly preserved giant squid. Its length is 8 meters 62 centimeters.

It's a rare feat to catch such a marine animal alive. Usually they are found only on the beach, when the sea throws up dead sea animals as a result of a storm, or in the stomachs of sea sperm whales.

Museum staff thawed the sea animal in several stages to preserve the thin tissue of the tentacles. To preserve the exhibit, they turned to the scandalous famous artist Damien Hirst, who preserved the bodies of people and animals using formaldehyde. A special tank was made for the giant exhibit, and now the squid can be seen in its natural form at the exhibition.

Seafood in general and squid in particular are tasty and healthy; you can use them to prepare many everyday and holiday dishes. But for some reason, the most popular are various salads and dried squid with beer, which are bought at the nearest supermarket. This approach to preparing these shellfish can even be called unfair. After all, squid can be fried in dough (very good alternative chips), stew in sauce and even stuff. Moreover, the variety of products that can be used for filling will allow you to serve a completely new dish to the table each time. And how impressively stuffed squids look! Moreover, they are prepared so simply and quickly that you can prepare them for dinner after work on any weekday. MirSovetov invites you to diversify your menu with one of the options for stuffed squid.

First, a few words about the number of squids. As usual, MirSovetov recommends that you make literally one serving the first time. For this you will need one medium squid for each eater. In this recipe, the amount of stuffing ingredients is given for three medium carcasses, with a little stuffing left (believe me, it won’t go to waste).

Stuffed squid - products

• squid carcasses;
• 100g round rice;
• 200 grams of mushrooms;
• 100g hard cheese;
• 1 small onion;
• 1 carrot;
• lemon juice, salt, spices to taste.

Stuffed squid - preparation

When purchasing squid, pay attention to the quality of its freezing. If the carcasses are poorly separated from each other, it means that the product has already been defrosted, and then, when re-frozen, the water united the squids into a single indivisible briquette. Naturally, such products are not worth buying. By the way, this rule applies not only to squid, but also to other frozen foods.

If there is no favorite method yet, then thoroughly washed rice (we rinse until the water becomes clear) pour boiling water (it should be 2 times more than rice) and cook under the lid until the liquid has completely evaporated, first on medium, and then over low heat.

If the dish is prepared in the evening, you don’t want to fry mushrooms, or there are no fresh ones, then fried champignons can be replaced with canned ones or completely excluded from the recipe. Stuffed squid is a democratic dish that can be adapted to your conditions.

This seafood can be called very difficult to prepare. But it's worth knowing a few simple secrets, how to cook it, and new delicious dishes will appear on the family menu. Stuffed squid always turns out very successful. They are good with almost any filling.

Squid stuffed with cheese and mushroom mince

This savory version of minced meat is a win-win. Even the most picky gourmet will love it. Ingredients: 3-4 seafood carcasses, onions, 1.5 tbsp. fat homemade sour cream, a bunch of fresh herbs, a large slice of butter, 120 g of hard or semi-hard cheese, 3 pcs. large eggs, a pinch of pepper, garlic to taste, salt.

1. The mollusk is cleaned of films and entrails. If the carcass still has a head, it will also need to be removed. As a result, the cook should have a flat area for the filling.
2. If there are tentacles left from the seafood, they can be chopped and added to the filling.
3. Champignons with finely chopped onions are fried on butter.
4. The cheese is grated, and the boiled eggs are cut into cubes.
5. The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
6. All filling ingredients are mixed, salted, peppered, seasoned with sour cream (a couple of spoons) and placed inside previously prepared shellfish carcasses.

Squids stuffed with mushrooms are laid out on an oiled baking sheet, sprinkled with the remaining salted sour cream and baked in a hot oven for half an hour.

With rice, onion and egg

This is an even more satisfying version of the discussed treat. Ingredients: 860 g squid, 380 g full-fat sour cream, salt, large onion, 6 medium chicken eggs, 1 tbsp. long white rice, a large spoon of tomato paste.

1. The cereal is cooked until softened, the eggs are hard-boiled.
2. The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
3. The filling components are combined and salted.
4. The shellfish carcasses are cleaned, beaten and rubbed with salt, after which they are stuffed with filling. It is better to secure their edges with toothpicks.
5. First, squid stuffed with rice is fried in a frying pan until crusty, then transferred to a mold, poured with sour cream and stewed for 25-35 minutes at medium temperature.

You can prepare a lot of different delicious dishes from squid, but this shellfish is most popular when it is stuffed. The squid carcass seems to be specially created for stuffing, and due to the fact that it goes well with a lot of products, there can be a lot of options for fillings, and they can be either raw (various salads) or ready-made.

Features of preparing stuffed squid

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

Frozen squids are mainly sold already peeled, but you may also find them unpeeled. In this case, the film must be removed from the carcasses after defrosting (its color, within the normal range, can range from light gray to dark purple). If you bought the carcasses as a whole, in a completely unprocessed form, then after defrosting they need to be cleared of films, the tentacles cut off from them (they can be used as part of the filling for stuffing) and, immersing them in cold water, remove the insides.

Once prepared, the squid is usually boiled a little before stuffing. Just put them in boiling water and boil for a few minutes (we have already written about proper cooking of squid here), then remove from the water and dry.

It is very important not to overcook the squids, otherwise they will become tough and “rubbery” and the entire taste of the dish will be ruined.

Next, the squids are stuffed, the open areas are secured with toothpicks, and they are usually cooked in the oven or in a frying pan until ready. Often, squids are topped with various sauces, sprinkled with cheese and herbs, etc. From general description process in general outline Let's move on to the details with examples different recipes preparing stuffed squid.

Squid stuffed with mushrooms and egg

with sour cream sauce

You will need:

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

How to cook:

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

Finely chop the greens, onions, and grate the cheese on a coarse grater. Combine fried onions, mushrooms, herbs, cheese and eggs, pepper and salt, stir, stuff the squid carcasses, seal the holes with toothpicks, place in a deep baking pan.

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

You can use boiled eggs instead boiled rice, instead of sour cream and mayonnaise sauce - Bechamel sauce.

In the described recipe, as you can see, the squid was not pre-boiled, so the cooking time in the oven was increased. Whether or not to boil squid in advance before stuffing is up to each housewife to decide for herself, to her own taste. In the following recipe, squid is boiled.

Recipe for squid stuffed with zucchini

You will need:

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

How to cook

Grate the zucchini on a coarse grater 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 suitable sauce to the vegetables to your taste (sour cream, Bechamel, tomato, etc.). Place the squid carcasses in boiling water for a couple of minutes, then dry and stuff them, and prick a hole in each with a toothpick. Coat the outside of the squid with sour cream or mayonnaise, sprinkle with cheese, and bake in the oven for about 15 minutes at 180 degrees.

You can make the zucchini filling a little differently: finely chop the zucchini and carrots, mix with grated cheese, 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 greens,
• flour, vegetable oil for frying.

How to cook:

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

Recipe for squid stuffed with ham

At first glance, this combination of products seems strange. But rest assured, you will get a delicious dish for everyday life and holidays!

Ingredients:

• 800 grams of squid;
• 800 grams of smoked ham;
• 80 grams of feta 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. Chop the onion and fry it in olive oil. When it turns golden, add the squid tentacles to the pan. After 5 minutes, add rice to the same pan.

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

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

After the squids are browned, place them on a plate. In the same oil, fry the garlic and herbs, chopped tomatoes. As the tomatoes roast, you can add white wine to the pan. Place the stuffed squid into this mixture and simmer for another 20 minutes with the lid closed. When the gravy thickens, the dish is ready!

Filling options for stuffing squid

Stuffed squids are best baked.

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

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

We offer several more options for minced 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 the vegetables, mix with rice and stuff the squid. If they are going to be cooked in the oven, you can pour them with cream, mixed with a little flour and herbs, pepper and salt, make a thin mesh 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, with mayonnaise if desired.

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

• Rice with sautéed onions, 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 onion 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 onion in butter for 3-4 minutes. Let cool, add cream cheese and chopped herbs.

• 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 squid, 150 g white fillet sea ​​fish, 100 g of boiled peeled shrimp, a tablespoon of 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 + boiled rice until half done

• Omelet with mushrooms, warm cheese, greens

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

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