Squid: stuffed with rice on site Set of ingredients for the dish: Squid stuffed with rice
Squid: stuffed with rice on site Carrot;
black pepper;
bulb onions;
squid carcass – 9 pcs.;
salt;
rice cereal - two-thirds of a glass;
vegetable oil;
sour cream – 100 g;
2 eggs;
mayonnaise – 100 g;
100 g hard cheese.
To hold the already filled squid carcasses together, you will also need toothpicks.
Cooking time for stuffed squid according to the recipe with photos in the oven step by step takes 1 hour.
Prepare squid carcasses and filling. First of all, let's cook the eggs (hard-boiled) and cook the rice until almost done. While everything is cooking, we “put” the sea creatures into our fresh boiling water and let it sit for about 30 seconds - this will be enough for all the skin to curl up and then it will be easier to peel it off the carcasses.
Squid: stuffed with rice on site Then cut off the triangular tails from the squids, thoroughly washed under cold water, and cut into small strips. And while we were busy with the carcasses, the rice had just cooked, we put it in a colander to remove excess water.
Squid: stuffed with rice on site 
Squid: stuffed with rice on site We also finely chop the onion and carrots (a grater helps) and, seasoning with vegetable oil, fry for five minutes in a frying pan.
Squid: stuffed with rice on site Then add chopped squid tails to the vegetables and fry for another three minutes.
Squid: stuffed with rice on site Grind the boiled eggs and cheese on a coarse grater.
Squid: stuffed with rice on site Now we put everything that we have prepared (fried vegetables, rice, eggs and cheese) into a cup, season with salt, pepper and mayonnaise, and mix thoroughly - the filling is ready.
Squid: stuffed with rice on site Stuffing squid carcasses. Use a spoon to fill the hollow bodies of the sea beauties with the filling and carefully secure them with toothpicks.
Squid: stuffed with rice on site Mix mayonnaise with sour cream.
Squid: stuffed with rice on site Place the stuffed squid carcasses on oiled foil placed on a baking sheet and thoroughly coat them with the sour cream-mayonnaise mixture.
Squid: stuffed with rice on site Place in a preheated oven (200°C) and bake the dish for about half an hour. Immediately after removal from the “inferno”, remove the toothpicks. And here they are, beautiful and delicious stuffed squids.
Squid: stuffed with rice on site The result is a wonderful and very satisfying hot appetizer, to which you just need to add a little salad.
Squid: stuffed with rice on site
Although such a dish can also be eaten as an independent dish that does not require any additions, except maybe some bread.
Bon appetit!
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.
This seafood can be called very difficult to prepare. But it’s worth learning a few simple secrets on 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.
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. full-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.
- 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.
- If there are tentacles left from the seafood, they can be chopped and added to the filling.
- Champignons with finely chopped onions are fried in butter.
- The cheese is grated, and the boiled eggs are cut into cubes.
- The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
- 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.
- The cereal is cooked until softened, the eggs are hard-boiled.
- The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
- The filling components are combined and salted.
- 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.
- 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.
The dish is served with a lot of chopped greens.
With meat filling in the oven
This combination may seem strange, but in fact, it is the seafood in question that goes well with meat. Ingredients: 280 g pork, 2 large shellfish, carrot, tomato, onion, a couple of celery stalks, beaten egg, 2 large spoons of soy sauce without additives and the same amount of light flour, lemon, garlic, salt.
- Carcasses are prepared for stuffing. The easiest way to do this is to turn them out.
- The meat is finely chopped, and all vegetables used are cut into small pieces.
- The squids are rubbed with salt, sprinkled with lemon juice and left for half an hour.
- Vegetables are fried in well-heated oil. Garlic can be added to the mixture immediately.
- Meat pieces are laid out in a frying pan, soy sauce is poured, and the future filling simmers under the lid for 7-8 minutes.
- The finished mixture is sprinkled with flour and mixed. Add salt if necessary.
- The filling is placed into shellfish carcasses.
- The stuffed seafood is dipped in a beaten egg and then sprinkled with a little flour.
- All that remains is to place the carcasses on an oiled baking sheet and pierce them with a fork in several places.
Stuffed squids are cooked in the oven for no longer than 15-17 minutes, so as not to dry them out.
Squid stuffed with crab salad
Of course, fresh crabs are not required for such a treat. It is enough to take 120 g of crab sticks. Other ingredients: 4 shellfish carcasses, 2 pcs. large boiled eggs, 100 g boiled white rice, salt, 3 large spoons of mayonnaise.
- First, the squids get rid of everything unnecessary (films, tentacles, etc.), after which they are boiled in salted boiling water for literally 40 seconds.
- Eggs and crab sticks are finely chopped. The latter are best taken chilled and very juicy. Otherwise, the filling may turn out to be dry, despite the presence of mayonnaise.
- The filling is placed into the prepared squid.
In general, the treat is completely ready and can be served at the festive table. But if you wish, you can easily turn the appetizer into a full-fledged hot dish. To do this, the top of the carcasses is smeared with mayonnaise, and the shellfish in an oiled form are placed in a hot oven for 12-15 minutes.
With cottage cheese and shrimp
Some housewives are sure that shrimp are absolutely not compatible with dairy products. In fact, a dish according to this recipe will turn out surprisingly tasty and tender. Ingredients: 3 medium squid carcasses, 220 g of small shrimp, 380 g of cottage cheese, 3-4 garlic cloves, a pinch of salt, paprika and a mixture of ground peppers, a few feathers of green onions, 3 large spoons of mayonnaise.
- The first step for filling is to knead the cottage cheese thoroughly with a fork so that it becomes softer and more homogeneous. Next, the mass is salted and seasoned with mayonnaise. Crushed garlic, small pieces of green onions, and a mixture of ground peppers are added to it.
- The shrimp are boiled in salted water until tender, after which the heads and shells are removed. If you take a product that has already been purified, it turns out to be less aromatic during the cooking process.
- The shrimp are sprinkled with paprika and added to the cottage cheese. After thorough mixing, the filling is completely ready.
- Clam carcasses are removed from chitinous plates (internal), top film and other unnecessary parts. Next, they are boiled in salt water for 3-4 minutes, after which they are doused with ice water.
- When excess liquid has drained from the squids, you can stuff them tightly with the prepared filling.
All that remains is to cool and serve the dish, cutting it into portions.
Stuffed with mashed potatoes
This interesting dish combines both a meat component and a side dish. As a result, you will have a complete lunch on the table, which is also very healthy due to the huge number of vitamins and minerals contained in seafood. Ingredients: 6 shellfish carcasses, a large chicken egg, 70 ml of full-fat milk, 7 medium potato tubers, salt, hard cheese to taste.
- The potatoes are boiled in salted water until soft. Almost all the water, except 50-70 ml, is poured out of the pan with the finished product. Crush the tubers with the remaining liquid, then add a raw egg and warm milk to the mixture.
- If desired, you can complicate the filling by combining potatoes with onions sautéed in butter.
- Clam carcasses are washed and, if necessary, the top film is removed. Next, the seafood is boiled in boiling salted water for 3-4 minutes.
- The prepared pockets are stuffed with mashed potatoes and laid out on an oiled baking sheet. The top of the workpiece is generously sprinkled with hard cheese to taste. You can replace it with processed or regular mayonnaise.
- The clams are baked in a well-heated oven for 20-25 minutes.
The dish is served with pickled cucumbers.
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.
Now it is so important to strengthen the immune system, because there is an exhausting spring ahead, promising us not only slush, but also vitamin deficiency. I always fight with all my might. Therefore, I use all the artillery, consisting of both vegetables and seafood.
By the way, I promised to introduce you to this recipe when I described squid with mushrooms. So, it is very convenient. Not only because it will be nourishing and tasty. The whole secret is that once you stuff the squid with filling, you can freeze it. Then all that remains is to bake or lightly fry in a frying pan. Of course, if the squid was not from the freezer.
Cooking time: 1-1.5 hours
Complexity: you must not be lazy, but you will get a dish that is profitable in all respects!
Ingredients
Progress
This is exactly the kind of squid I like to stuff, which is in the photo. I'm already used to them. I know the technology and all the tricks well. That’s why it doesn’t bother me if the squid was in the freezer. He will instantly defrost in the kitchen - on his own, without help.
I have a long-standing love affair with onions. That’s why I put it in almost every second dish. Yes, more! Someday, when asked what your mother’s favorite saying in cooking was, my children will answer: there can never be too many onions! We cut it.
Oh, by the way, you need to boil the squid a little - as always, five minutes is enough. We are waiting for it to cool down, but for now we will continue with the vegetables.
I diced carrots, bell peppers and tomatoes.
Are the squids cool enough to hold in your hand? Let's remove the films - they will bake better this way.
I had green beans and corn in the freezer - an unusual taste, vitamins, and bright spots of accent will be provided.
This time I will stuff it with both vegetables and rice. Still, I try to fast at least like this. Because I don’t like to overcook vegetables, I first lightly simmered the rice in oil.
In the second frying pan I slightly simmered all the vegetables. That is, I fried it over high heat for a minute, and then simmered it under the lid.
OK it's all over Now. Let's strain out the moisture (if there is any left) and stuff the squid carcasses with the delicious mixture, not forgetting to pepper if you like it spicy. I fried the squid until golden brown in a frying pan. Voila, you can serve it on the table.
Don't want to fry? In an oven heated to 180 degrees, five minutes is enough, because the squid is already ready! I love these squids. Especially now, when there is such a shortage of everything useful...
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