How to cook stuffed squids

Squids - seafood, which is no longer a delicacy. You can cook not only salads from them, but also stew, fry, boil and stuff. Stuffing squid is easy, and the filling can be any, based on your preferences.

Squid Stuffed with Mushrooms: Recipe

Composition:

1. Squid Carcass - 7 pcs.
2. Champignons - 0.5 kg
3. Eggs - 3 pcs.
4. Cheese - 200 g
5. Butter - 70 g
6. Onions - 2 pcs.
7. Green onions
8. Mayonnaise and sour cream - 300 g
9. Flour - 1.5 st.l.
10. Salt and pepper to taste

Cooking:

• First, it is recommended to prepare squid carcasses: dip them in cold water, clean the entrails and remove the film. If you buy peeled squids, then facilitate the cooking process. Cut the carcass is not necessary. After cleaning the squids, rinse them thoroughly and drain them in a colander.
• Cook hard boiled eggs, grate them on a medium grater. Peel the onions and chop them finely. Cut the mushrooms. With the onions, sauté the mushrooms in the pan. Finely chop the green onions, grate the cheese on a medium grater.
• Mix all ingredients in a separate bowl, salt and pepper. Start the carcass with the prepared mass and fix it with toothpicks to keep the stuffing inside. Place on a baking sheet.
• In a bowl, mix mayonnaise and sour cream, salt and pepper. Pour squid-mayonnaise sauce over squid and bake in a preheated 180 degree oven for 45 minutes.
• Toothpicks are removed from the finished squid, cut into slices and served to the table. The dish can be served both cold and hot.

Smoked Chicken Squids

Composition:

1. Squid carcasses - 10 pcs.
2. Smoked chicken leg - 800 g
3. White cheese - 100 g
4. Tomatoes - 5 pcs.
5. Rice - 200 g
6. Onions - 2 pcs.
7. Garlic - 6 cloves
8. White wine - 200 m
9. Flour - 1 tbsp.
10. Salt, pepper and spices - to taste
11. Olive oil - for frying
12. Greens - for decoration

Cooking:

• Peel the squids, cut the tentacles and cut them into strips. Finely chop the leg, rub the cheese on a medium grater. Peel the onions, chop them finely and pass in olive oil until golden brown. Add chopped tentacles to onions, add onions in 7 minutes and pour in some water.
• Simmer the ingredients until the rice is soft. Remove the pan from the heat and mix the fried tentacles, ham and cheese in a separate container. Finely chop the greens and add to the filling.
• Stuff the cooked mass of carcasses of squid and fasten with toothpicks. Roll the carcass in the flour and fry in olive oil before browning. Put the prepared squid on a plate. Dice tomatoes, garlic cloves pass through the press, and chop the greens.
• In a pan fry the tomatoes, garlic and greens. At the end of cooking, pour the wine into the pan. Put the stuffed squid in the resulting sauce and simmer for 20 minutes with the lid closed. The dish is ready! Serve it as a cold or hot snack.

Seafood srisom

Composition:

1. Squid carcasses - 10 pcs.
2. Rice - 200 g
3. Eggs - 3 pcs.
4. Carrots - 1 pc.
5. Marinated mushrooms - 250 g
6. Onions - 2 pcs.
7. Mayonnaise - 70 g
8. Salt and pepper to taste

Cooking:

• Peel and boil the squid carcasses. Peel the onions and carrots. Finely chop the onion, grate the carrot. Fry the onions in vegetable oil, then add the carrots. Cut the pickled mushrooms, boil rice and eggs.
• Mix sliced ​​mushrooms with boiled rice, onions and carrots. Grate the eggs on a fine grater, add to the mass. Salt and pepper the filling, add mayonnaise and mix everything well.
• Finish stuffing squid, cut into slices. If desired, you can bake them in the oven.

Cheese-Squids

Composition:

1. Squid carcasses - 10 pcs.
2. Onions - 4 pcs.
3. Garlic - 3 cloves
4. Tomato paste - 4 tbsp.
5. Adjika - 1.5 tsp
6. Tomatoes - 7 pcs.
7. Bay leaf - 2 pcs.
8. Eggs - 3 pcs.
9. Cheese - 200 g
10. Lemon - 3 pcs.
11. Salt and pepper to taste
12. Greens to taste
13. Olive oil - for frying

Cooking:

• Clean the squid carcasses, cut the tentacles. Cut the squid tentacles, skip the garlic through a press, finely chop the greens, peel and chop the onion. Fry the sliced ​​tentacles of squids with onions.
• Add garlic, 1 tbsp. tomato paste, adjika, salt, pepper, chopped greens, bay leaf and 2 tbsp. hot water. Boil the mixture for 15 minutes.
• Beat the eggs, grate the cheese on a coarse grater. Cool the mixture, add the beaten eggs and cheese. Stir until smooth. Boil the carcasses of squid for 10 minutes in salted water, with the addition of lemon juice. Ready squids discard the colander and dry.
• Start the carcasses of squids with the finished mass and fix with toothpicks. Peel the tomatoes, finely chop them, add the remaining tomato paste and 4 tbsp of olive oil. Salt and pepper. Add a little boiling water to the sauce, put it on the fire and simmer for 15 - 20 minutes. After 5 - 7 minutes after the start of cooking, put the stuffed squids in the sauce.
• The finished dish is served with a sauce, decorated with lemon slices.

HolidayCalmar Piglets

Composition:

1. Squid carcasses - 10 pcs.
2. Smoked sausage - 250 g
3. Ham - 250 g
4. Tomatoes - 5 pcs.
5. Onions - 3 pcs.
6. Eggs - 2 pcs.
7. White wine - 1 tbsp.
8. Garlic - 3 cloves
9. Salt, pepper and nutmeg - to taste
10. Vegetable oil

Cooking:

• Clean squid carcasses, remove skin, film and chord. Rinse under running water. Peel and finely chop the onion, garlic pass through the press. Dice sausage and ham. Fry the ingredients in vegetable oil, salt and pepper and add the nutmeg. Boil eggs, grate them on a fine grater. Scratch the cheese on a medium grater. In a separate bowl, mix all the ingredients.
• Start the carcass squid cooked mass. Peel the tomatoes, chop, add wine and salt. Put the stuffed squid in the prepared sauce and simmer for 20 minutes with the lid closed.
• Ready squid decorate in the form of piglets. Make them the eyes of olives, a penny of carrots, and ears of scraps. Spread the squids with mayonnaise and sprinkle with grated cheese. Finished pigs can be additionally baked in the oven.

Stuffed squids - tasty, nourishing and original snack, which is quickly prepared at home. The options for the filling can be many, depending on your taste preferences. Serve stuffed squid can be both hot and cold, pre-cut into circles.