Surprisingly, stuffed squid has not yet taken the first position in the list of festive dishes, and after all, these shellfish are a useful dietary product, do not require special skills in cooking, perfectly combined with cereals, meat, cottage cheese and seafood, and filling them is not more difficult, than pepper, tomato or zucchini.
How to stuff the squid?
Molluscs have a delicate texture and neutral taste, so the filling for stuffed squid is very diverse.
- In addition to the classic "stuffing" - rice, onions and eggs, they are stuffed with mushrooms with cheese, cottage cheese, meat, zucchini, cabbage. In other words, those components that do not lose juiciness with different methods of heat treatment.
- After stuffing, open places are cleared with a toothpick. So the filling does not fall out and the dish can be safely brought to the preparedness in the oven or in a pan.
- Stuffed squid in the oven will be soft and juicy, if baked in sauces or under foil. In this case, the baking time should be from 30 to 40 minutes.
Squid stuffed with mushrooms and cheese
Squid stuffed with mushrooms is a good option, emphasizing the taste of shellfish. The filling of fresh mushrooms will make the dish juicier, more tender, add mushroom fragrances and not break the fish flavor. As a binder component it is better to use cheese, thanks to it the filling will get viscous and will not decay when cutting.
Ingredients:
- squid - 4 pieces;
- champignons - 400 g;
- egg - 4 pieces;
- cheese - 250 g;
- dill - 40 g;
- oil - 80 ml;
- spices to taste.
Preparation
- Cut the champignons, fry, beat the eggs.
- Once the eggs are seized, add the cheese and dill, season and mix well.
- Start the peeled squid with mushrooms. Secure with toothpicks and oil.
- Bake the stuffed mushrooms squids at 200 degrees 20 minutes.
Squid stuffed with rice
Squid stuffed with rice and vegetables represents a healthy and healthy lunch. With one serving of this dish you can get a decent dose of protein, quickly saturate and do not gain weight. At what everything is prepared simply, but it turns out tasty and practical, because the stuffed squid can be frozen, and if necessary, get it and bake it.
Ingredients:
- squid - 3 pieces;
- rice - 250 g;
- pepper - 1 piece;
- onion - 1 piece;
- tomato - 1 piece;
- water 100 ml;
- canned corn - 50 g;
- oil - 80 ml.
Preparation
- Peel the squid for 5 minutes.
- Separately from each other, let the vegetables and rice come.
- Add rice to the vegetables, pour in water and put out for 5 minutes.
- Start the squid with a mixture, fasten with a toothpick.
- Fry rice stuffed with squid in a frying pan.
Squid stuffed with vegetables
A squid stuffed with vegetables in the oven is a balanced dish. Thanks to vegetables, squid fully reveals its taste and is absorbed by the body. Given this method of cooking, it is better to make a stuffing of fleshy vegetables. They will permeate the carcass with their juices and it will turn out to be as gentle as when baked in a sauce.
Ingredients:
- squid - 3 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- tomatoes - 2 pieces;
- zucchini - 1 piece;
- pepper - 1 piece;
- dill - 40 g;
- oil - 60 ml.
Preparation
- Vegetables chop and fry for 4 minutes. Stir with dill.
- Start squid with a mixture, oil.
- Stuffed squids are baked for 15 minutes at 180 degrees.
Squids stuffed with seafood
Squid stuffed with prawns is a classic of Mediterranean cuisine. Shrimp add neutral sweets and juiciness to the squid, making their taste more expressive. Both components are gentle, so the most proper way of cooking is to quench in a sauce. This is a great option for a light and fragrant addition to pasta.
Ingredients:
- squid - 6 pieces;
- shrimp - 350 g;
- Parmesan - 80 g;
- a clove of garlic - 3 pieces;
- tomatoes - 5 pcs .;
- onion - 1 piece;
- egg - 1 piece;
- oil - 40 ml;
- greens - 50 g;
- lemon juice - 20 ml.
Preparation
- Whisk in a blender 2 carcasses of squid, shrimp and a chive of garlic.
- Add the egg, 40 g of Parmesan, lemon juice and some greens.
- Stir well and stuff the squid.
- Blanched tomatoes, peeled, cut and cooked with onions and garlic for 5 minutes.
- Put the squid in the sauce and simmer on a small fire for 20 minutes.
Squid stuffed with crab sticks and cheese
A squid stuffed with crab sticks is a popular version of a cold snack. Light and satisfying filling of crab sticks and cheese has a soft taste, a gentle consistency and looks appetizing in the cut. For a smoother texture, it is better to grate the ingredients on a fine grater and use hard-processed cheese instead.
Ingredients:
- squid - 3 pieces;
- processed cheese - 200 g;
- crab sticks - 250 g;
- a clove of garlic - 1 piece;
- mayonnaise - 80 g.
Preparation
- Peel the squid for 5 minutes.
- Rub on a fine grater sticks and cheese and mix with mayonnaise.
- Stuff the carcass with a mixture and send to the fridge for 2 hours.
- Before serving, slice the stuffed squid with rolls.
Stuffed squid with egg and cheese
Squids stuffed with cheese have dozens of cooking options. They can be served as a cold snack or fry until the cheese melts in a frying pan. Especially juicy and nutritious is the filling of cheese and fried eggs. Minced meat from eggs, with repeated heat treatment, acquires a delicate texture, and the dish - a mild taste.
Ingredients:
- squid - 4 pieces;
- eggs - 4 pieces;
- oil - 20 ml;
- cheese - 150 g;
- dill - 20 g.
Preparation
- Dip the squid squid for 20 seconds into the water.
- Fry the eggs, constantly stirring them with a spatula, add the cheese and dill and remove the mixture from the plate.
- Stuff the squid with a mixture and fry the carcasses for 2 minutes in a frying pan.
Squid stuffed with pink salmon - recipe
Squid stuffed with minced fish is a godsend for fans of inexpensive and fast fish snacks. The consistency of the filling contributes to cooking for 7 minutes, and the use of such an affordable fish like pink salmon makes the dish financially convenient. In addition, it is tasty and low-calorie, and enjoys great popularity in the diet menu.
Ingredients:
- squid - 3 pieces;
- fillet of pink salmon - 550 g;
- onion - 1 piece;
- mayonnaise - 20 g;
- oil - 60 ml;
- paprika - 20 g.
Preparation
- Scroll the fillet along with the onion in the blender.
- Fill the forcemeat with mayonnaise and stuff the squid.
- Smooth the carcass with oil and paprika.
- Delicious stuffed squid baked at 180 degrees 7 minutes.
Squid stuffed with cottage cheese
Making sure that stuffed squid carcasses are good with different fillings, you can experiment and stuff them with cottage cheese. While the snack is very effective, cooking takes 20 minutes. The main thing is to wipe the cottage cheese and use carcasses of the same size: these roulettes look more accurate and appetizing on the plate.
Ingredients:
- squid - 3 pieces;
- cottage cheese - 650 g;
- paprika - 5 g;
- a mixture of peppers - 5 g;
- dill - 50 g;
- sour cream - 100 g.
Preparation
- Wipe the cheese through a sieve.
- Stir with sour cream, herbs and seasonings.
- Peel the squid for 4 minutes.
- Cool, stuff and cool.
Squid stuffed with chicken
Stuffed squid, baked in the oven - the best method of cooking shellfish. If you keep time - the product will turn out to be gentle and melting, and if you use unexpected combinations - it's tasty and useful. It's about the chicken breast, the sweetish meat of which fits perfectly with squid and adds nutritional value to the dish as a whole.
Ingredients:
- squid - 2 pieces;
- fillet - 350 g;
- cheese - 100 g;
- sour cream - 40 g;
- greens - 20 g;
- oil - 20 ml.
Preparation
- Pass the chicken breast through a meat grinder.
- Mix the forcemeat with grated cheese, sour cream and greens.
- Fill minced squid with minced meat.
- Bake in foil at 180 degrees for 30 minutes.
Stuffed squid in a multivark
Squids are simply made for stuffing, and a multi- bar is for extinguishing. Many housewives cook stuffed squid in sour cream only in it. In the "Quenching" mode, the multivarker tomit food at a low temperature, not bringing it to a boil. Due to what the squid becomes tender, and the sour cream sauce has time to thicken and not exfoliate.
Ingredients:
- squid - 3 pieces;
- apple - 1 piece;
- Bulgarian pepper - 1 pc .;
- onion - 1 piece;
- carrots - 1 piece;
- sour cream - 350 g;
- water - 150 ml;
- oil - 40 ml.
Preparation
- Shred all the vegetables.
- Potemite vegetables in the "Bake" 10 minutes.
- Transfer to the plate.
- Stuff the peeled squid carcasses.
- Dilute the sour cream with water, pour the sauce into the bowl.
- Cook the squid in the "Stew" 40 minutes.