Cooking recipes for squid stuffed with rice. Stuffed squids are seafood delicacies on your table. Squid stuffed with crab salad

Not everyone likes squid, but those who like it simply adore it. These seafood were once delicacies, but these days they can be purchased at any supermarket. You can prepare a large number of dishes from them, including salads, soups, and main courses. Every seafood lover will appreciate stuffed squid.

Stuffed squid with rice

This dish, consisting of three parts (squid, its filling and the most delicate creamy sauce), has an amazing taste that all gourmets will appreciate without exception. To prepare it you will need:

squid carcass – 7-8 pieces (small);
onion – 1 piece (large);
carrots – 3 pcs (medium)
champignons – 200 g
steamed rice – 300 g;
canned sweet corn - 1 can;
canned green peas – 1 can
crushed pepper
spices (to taste)
vegetable oil for frying

Preparation of minced meat

Finely chop the onion and fry it in sunflower oil for five to seven minutes. The temperature should be slightly above average. Chop the carrots into cubes and add them to the onions and fry for another 5-7 minutes.

Peel the champignons, chop them into small pieces and add them to the onions and carrots and fry them for 10 minutes at low temperature.

Fried, cooked until half cooked. Mix thoroughly and add mushrooms. Then add salt, pepper and spices to your taste. The minced meat is ready!

Cooking squid

Rinse the squid carcasses thoroughly. The smaller they are, the more tender and soft they will turn out. Clean them from the film and rinse again. Next, cut off the tail of the squid, leaving a very small hole. Or you don’t have to cut it off at the beginning, but cut it off after it’s fully cooked before serving.

To prepare stuffed squid with rice, you can use the following fillings:

rice (with vegetables) + sweet corn;
rice (with vegetables) + green peas;
rice (with vegetables) + green peas + sweet corn.

When you stuff the squid with filling, secure the open edge with a toothpick.

Very tasty and beautiful for the table, fry the squid just a little for a golden crust.

Preparing the sauce

Without this sauce, the dish would have been too dry to swallow easily. Melt 100 grams of butter in a frying pan and add 3 tablespoons of wheat flour into it, stirring thoroughly. Add about 1/2 liter of milk (cold) and stir thoroughly until it is smooth and thickens a little. Add some salt.

Now add the squids to the resulting sauce and turn them over several times. Close the lid and simmer for 20-30 minutes at low temperature. Stuffed squid with rice ready, you can enjoy them to the fullest!

Stuffed squid with mushrooms can be served both on an everyday table and on a holiday table. They are not only very tasty, but also healthy. To prepare you will need:

squid carcasses – 5-6 pieces (small);
mushrooms – 500 g;
onion – 1 piece;
mayonnaise – 2 tablespoons;
flour – 1 tbsp;
cheese – 150 g;
butter – 30 g;
greenery
pepper
salt.

Cooking squid

Remove the film from the squid, clean out the insides and rinse them well. Boil the carcasses in salted water for 4-5 minutes. Don't cook too long to prevent them from becoming tough. Place the squid in a colander and let the water drain. Leave them to cool.

Preparing the filling

Clean the mushrooms and chop them finely. Mushrooms should be fried with finely chopped onions in butter. Salt or add some seasoning to the mushrooms and onions. When ready, place the mushrooms in a separate bowl to cool. Grate the cheese on a coarse grater and add half of it along with a tablespoon of mayonnaise to the filling and then mix.

Stuffing squid

Preheat the oven to 180-200°C. Grease the pan with oil, place foil on the bottom and lightly grease it too. Using a spoon, carefully stuff the squid carcasses, not very tightly, and hook each edge with a toothpick. This way the minced meat will not fall out, and the squid will not tear and will look beautiful. Place on a baking sheet, coat with mayonnaise and sprinkle with a little herbs.

Place the baking dish in the preheated oven for 15-20 minutes. Then remove the pan, sprinkle the squid with the other half of the grated cheese and put it back in the oven for a couple of minutes so that the cheese melts.

Do not overcook the squid in the oven, then you will get juicy and tender stuffed squid with mushrooms with a wonderful aroma and taste!

Squid stuffed in the oven recipes

To prepare amazingly delicious ones for the holiday table, you will need:

squid – 4 carcasses;
carrots – 100 g;
zucchini – 50 g;
cream – 50 ml;
peeled shrimp – 200 g;
cheese – 50 g + 65 g;
garlic – 3-4 cloves;
sour cream – 2 tablespoons;
salt;
olive oil.

Cooking stuffed squid

wash the squid carcasses thoroughly and remove the film from them;
cut the carrots and zucchini into strips;
fry vegetables in olive oil;
finely chop the garlic.
mix vegetables fried until soft with garlic;
Add grated cheese (50 grams) and peeled shrimp to the vegetable mixture. Salt it. The minced meat is ready.
Stuff the carcasses with the filling and seal the open edges with toothpicks or skewers.
Next you need to prepare the sauce. To do this, mix sour cream (65 g) with cream and grated cheese over low heat in a saucepan. Salt the sauce.
Place the carcasses in a baking dish and pour over the sauce.
Preheat the oven to 160°C. Must stand stuffed squid in the oven about 10 minutes. Make sure that the squid does not bake for too long, otherwise it will turn out too tough.

Serve the squids slightly cooled; you can garnish them with herbs. Each guest will certainly like them very much.

Stuffed squid with mushrooms and cheese

In order to prepare, you will need the following ingredients:

2 squid carcasses;
1/3 cup rice;
1 fresh carrot;
150 grams of fresh champignons;
150 grams of cheese;
50 grams of sour cream;
vegetable oil;
salt to taste;
greenery.

Cooking process

clean the squid and boil them. This will require no more than 30 seconds in boiling water, which must first be salted. The main thing is not to overcook them, as they will then turn out too tasteless and tough.
Boil the rice until almost fully cooked in the resulting broth.
cut the champignons, salt them a little and fry in vegetable oil.
Next, you need to grate the carrots and fry them.
You also need to grate the cheese.
mix mushrooms, rice, cheese (only two-thirds) and carrots.
Stuff the carcasses with fillings of mushrooms, cheese and rice, and pin open edges with skewers or toothpicks.
Grease the dish with oil and place the stuffed squid in it.
mix with squid broth (2 or 3 tbsp) with sour cream and pour the resulting sauce over the carcasses.
top them with the remaining one-third of the cheese.
Preheat oven to 180°C.
Place the squid in the oven for 10 minutes.
Decorate the finished dish with herbs.

Yours squid stuffed with rice and mushrooms will be appreciated by all household members. The flavors of the ingredients combine perfectly with each other.

I found squids without entrails in one store, you just need to remove the skin, but it’s not a problem and if I’m lucky, they’re also big, 3-4 pieces per half kilo.

* traditionally, the tentacles are used in the filling by cutting them very finely. I prefer to leave them whole and serve them alongside the squid.
** You need round grain rice that cooks well and sticks together. Varieties are well suited for risotto.
*** Tomatoes can be replaced: canned, natural without additives, tomato paste, sautéed.
**** white wine - dry, table. good quality. you can do without it. but it tastes better with wine
If desired, you can add vegetables to the filling: potatoes cut into small cubes, zucchini, eggplant. carrot.

Clean the squid from the entrails, if any, and remove the skin. Rinse under running water. It is advisable to turn it inside out and remove all excess from the inside. Feel the residues of different plates with your fingers and rinse well again. Leave in a colander.

Wash and soak the rice.
Peel the onion. Finely chop 1-2 onions and sauté in olive oil until soft and slightly golden. if vegetables are added, add them after the onions. Once the vegetables are stewed and acquire a slightly golden color, add 1 finely chopped tomato, and then rice.

Add a glass of water and add salt and simmer the filling for 5-8 minutes until the rice is half cooked over low heat. Pepper and add herbs.
Don't neglect mint, it gives that unique taste so inherent to rice dishes in Greek cuisine...

Using a teaspoon, stuff the squid to a maximum of 1/3 and not too tightly. When cooked, the squid shrinks greatly, and the rice swells. If they are filled completely, they will burst.

“Sew up” the edge with a toothpick.

Pour a little oil into a wide saucepan or saucepan and sauté the onion cut into half rings in it, add the tomatoes and simmer for 5 minutes. Add squid, tentacles, if not included in the filling, and white wine. Add salt and mix everything carefully. You can add a sprig of thyme or oregano for flavor. After boiling, simmer over low heat for about 60-80 minutes until the squid softens.
Don't forget to remove the toothpicks before serving.
Stuffed squid is a dish on its own; it only needs to be accompanied by a fresh vegetable salad.

Squids stuffed with rice and vegetables can serve as a hot appetizer, but they also remain quite tasty when cold. This dish looks simply amazing, so it can be prepared for a festive table or for a romantic dinner.

To prepare squid stuffed with rice and vegetables, prepare the ingredients according to the list. I had fresh squid.

Rinse the rice several times in cold water, add water 1 cm above the rice, add seasoning, and cook over low heat with the lid closed for 17-20 minutes. Let the finished rice stand for 10 minutes with the lid closed.

Clean the squid from the insides, remove the chitinous plate, scrape off the suckers from the tentacles, remove the eyes, if desired, you can remove the film, but it will peel off from fresh squid itself as soon as you put them in the oven. Salt and pepper the carcasses.

Separate the broccoli into florets, wash, cover with cold water, add a little salt and boil for literally three minutes.

Lightly fluff the cooked rice with a fork.

Drain the water and place the broccoli in a colander.

Heat olive oil in a frying pan, add rice and broccoli. Salt the filling, pepper to taste, keep in a hot frying pan for 5 minutes, no longer.

Stuff the squid carcasses with rice and broccoli and attach the tentacles with a skewer. Brush the carcasses with olive oil or sour cream, and lightly add salt and pepper. Bake in an oven preheated to 190 degrees for 7-10 minutes.

Serving squid stuffed with rice and vegetables can be either hot or cold; it will also be delicious. When serving, cut the carcasses in half and garnish with fresh herbs.

Description

Stuffed squid with rice and egg we will cook in the oven. But before you send the delicious carcasses into the heated oven, they still need to be prepared. The process is quite simple, and you can easily repeat it at home.

You can learn more about everything by reading below our step-by-step recipe for preparing stuffed squid with photos. From it you will learn not only how to prepare a tasty and suitable filling from rice and eggs, but also how to fill a carcass with it so that it does not burst during cooking.

Squid is a very low-calorie product, so we will complement it with sour cream sauce to make it richer and highlight the taste. The minced meat will also be very tasty. We fry the onion with tomato paste and mix it with boiled rice. The dish will be prepared in the oven, spreading deliciously appetizing aromas throughout the apartment.

Try cooking these squids stuffed with rice and eggs at home and share your impressions with us!

Ingredients

(900 g carcasses)
(250 g)
(6 pcs.)
(200 g)
(1 tbsp.)
(400 g)
(taste)
(taste)
(taste)
(taste)

Cooking steps

To prepare the minced meat, we need to boil the rice. We cook it in the usual way: for one glass of rice, six glasses of water. Cook until done, pour into a colander, rinse with water and allow time to drain excess water and cool.

Pour finely chopped onion into a frying pan with heated vegetable oil and fry, stirring, until transparent. Then add tomato paste to the pan, mix thoroughly and fry for a few more minutes.

Hard boil three eggs, peel and finely chop. We add them, along with three raw eggs, to the rice, and add onions fried with tomato paste and suneli hops. Mix the ingredients thoroughly. Salt and pepper to taste.

If you purchased unprocessed squid carcasses, you must first remove the entrails, wash and peel them. You can also lightly beat it with a wooden kitchen hammer. Rub it with salt both outside and inside.

We stuff the finished carcasses with rice and eggs, but not completely, but as shown in the photo. This way the minced meat from the inside will not spoil the surface of the carcass. The edge of the squid can be pierced with a toothpick or stitched with thick thread.

Heat the oven to 200 degrees. Before baking, lightly fry the squid. To do this, place the stuffed carcasses on the bottom of a heated frying pan and fry over high heat for several minutes until a golden crust appears.

Place the fried carcasses in the same frying pan into the oven, after pouring sour cream over them. The squid takes about 20-30 minutes to cook in the oven.

Serve the dish, decorate with herbs or green onions. During the cooking process, the squid will release juice. You can also pour it over the finished dish. Squid stuffed with rice and egg is ready in the oven.