History of squid stuffing

So if you do not know how to cook stuffed squid, then be sure to follow the step-by-step recipe on our website. By the way, the history of the emergence of such a tasty and delicate dish as stuffed squid in the oven originated in the Mediterranean - in Ancient Rome and Ancient Greece, but of course they didn’t have an oven, but there were huge ovens into which cooks of noble townspeople shoved stuffed squid with mushrooms and rice. Then such seafood was just a tidbit and they were excellently paid for in the markets, which is why squid stuffed with mushrooms were served only for dinner parties or for the arrival of honored guests of royal blood.

If the cook could not cope with the preparation of a dish, for example, squid stuffed with rice, then he could easily be exiled to the galleys, demoted or sold to a slave trader. So you yourself understand how important the process of preparing stuffed squid according to recipes with photos is. To make it easier for you, let's cook for the first time squids stuffed with ordinary, everyday stuffing, for example, rice with cottage cheese and herbs. This option of a seafood appetizer will appeal to everyone without exception and will suit any meat dish or salad.

Take the necessary ingredients

• 2-3 squid carcasses;
• 150 g of rice;
• 200 gr of cottage cheese;
• 0.5 bunch of dill;
• 0.5 tsp salt.

Our dish will be ready in 25-30 minutes, so you can easily mark the time before dinner or when guests arrive.

How to cook stuffed calamari

1. First of all, we will collect all the necessary products for cooking. You can buy squid in any store or supermarket, however, like everything else. The only negative is that these seafood are sold heavily frozen. When buying 1 kg of squid carcasses, when defrosting, you will receive about 500 g of live weight, so if you have the opportunity, and if there is availability in stores, then purchase unpeeled squids. Although they require processing, they are not enveloped during freezing with an ice crust that is many times greater than them. And at home, you just scald them with boiling water, remove the remnants of the skin and pull out the beak - a thin transparent tube. By the way, choose any cottage cheese for the dish - its fat content for cooking is absolutely unimportant. But if you are on a diet, then get this dairy product with a lower fat content and vice versa.
2. First of all, let's start by defrosting the squid carcasses. You can do this overnight if you are going to stuff the squid in the morning, or place them from the freezer in the refrigerator in the morning if you are preparing this seafood for dinner. But when the guests suddenly appeared on the threshold, the defrosting of squids can last only 5 minutes - just put them in warm water and change it several times as it cools. Then you will see with your own eyes how the layer of ice on each carcass melts under the action of warm water. Just in no case do not defrost them in the microwave - squids are so tender that they can easily be cooked in it. Moreover, they will not be cooked entirely, but only in separate parts on the carcass, and nothing can be corrected.

   

3. As soon as the squid carcasses are defrosted, we rinse and cut the dill greens. Greens lovers can be recommended to add parsley and spinach - everything is up to you. In general, it is dill that sounds best with cottage cheese, and therefore we will cook stuffed squids with it.

   

4. Next, wipe the cottage cheese through a sieve or through a colander - so it will become more airy and tender.

   

5. Boil rice in boiling water, preheating it in a saucepan. It takes 12-15 minutes in duration. First, cook the rice for 3-4 minutes on high heat, 5-6 minutes on medium and turn off the heat, letting it brew for another 5 minutes and swell. It is then that the rice does not boil soft and it turns out al dente.

   

6. Mix boiled rice, grated cottage cheese and chopped herbs in a container, lightly salt.

   

7. Fill the squid carcasses with minced meat, slightly not filling up to the edge, as we will fasten the edges with toothpicks. This is done so that during the cooking or baking process, the filling remains inside the carcasses and gives them the desired rounded shape.

   

8. Place the stuffed squid in a saucepan or saucepan and pour boiling water over it. It is necessary to boil squids for 2-3 minutes - in no case no more! Do not worry about their readiness, this is exactly the time they need, so do not try to give them an extra minute - this will only ruin the whole dish. If you bake stuffed squids in the oven according to the photo, then preheat it to the maximum and simmer them there for 2-3 minutes too.

   

9. As soon as we see that the carcasses are puffed up, and their edges are slightly curved - we take out our dish - it is in perfect condition!

   

10. Let this fragrant appetizer cool slightly and cut it into rings with a sharp knife. Especially tasty are squids with slices of citrus fruits: lemon, orange, grapefruit. A few capers will also play into our hands, because squid has a classic filling, which is a sin not to season with sourness and light bitterness.

    

Useful properties of squid

Now that you already know all the secrets of cooking this dish, you can easily cook squid stuffed with cheese or mushrooms, the main thing is that you are already a real sea cook! Include seafood dishes in your weekly diet and you will definitely not know thyroid problems! In addition, cooked squid is such a healthy dish that they are recommended even to children, especially in the process of their active growth. Well, it’s not even worth talking about the fact that they are an excellent product for a romantic evening, because squids are so tender and tasty that they won’t add any heaviness to the stomach, but they will perfectly saturate the body and give energy to do new things!

Not everyone likes squids, but those who are impressed with them simply adore them. Once upon a time, these seafood were delicacies, but today they can be purchased at any supermarket. You can cook a large number of dishes from them, including salads, soups, and main courses. Stuffed squids will be appreciated by every seafood lover.

Stuffed squid with rice

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

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

Minced meat preparation

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

Peel the champignons, chop them coarsely and add them to the onions and carrots and fry for 10 minutes at a low temperature.

In fried, cooked until half cooked. Mix thoroughly and add mushrooms. Then - salt, pepper and add spices to your taste. Mince is ready!

Cooking squid

Rinse the squid carcasses thoroughly. The smaller they are, the more tender and softer they will turn out. Peel them off the film and rinse again. Next, cut off the tail of the squid, leaving a very small hole. And you can not cut off at the beginning, but cut off after full cooking before serving.

To prepare stuffed calamari with rice You can use the following toppings:

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

When stuffing the squid with stuffing, secure the open edge with a toothpick.

Very tasty and beautiful for the table, fry quite a bit of squid for a golden crust.

sauce preparation

Without this sauce, the dish would be too dry for easy swallowing. Melt 100 g of butter in a frying pan and pour 3 tablespoons of wheat flour into it, stirring thoroughly. Add about 1/2 liter of milk (cold) and mix thoroughly so that it becomes homogeneous and thickens a little. Salt.

Now transfer the squids to the resulting sauce and turn them over in it 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 a weekday table and on a festive one. They are not only very tasty, but also useful. For cooking you will need:

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

Cooking squid

Clean the squid from the film, clean the insides and rinse them well. Boil carcasses in salted water for 4-5 minutes. Don't cook too long so they don't get tough. Put the squid in a colander and let the water drain. Leave them to cool.

Filling preparation

Clean the mushrooms and finely chop them. Mushrooms should be fried with finely chopped onions in butter. Salt or add some seasoning to the mushrooms and onions. When they are ready, put 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 oven to 180-200°C. Grease the mold with oil, lay the foil on the bottom and lightly grease it too. Gently stuff the squid carcasses with a spoon, not very tightly, and hook each edge with a toothpick. So the stuffing will not fall out, and the squid will not tear and will look beautiful. Put on a baking sheet, spread with mayonnaise and sprinkle with herbs a little.

Place the baking dish in the preheated oven for 15-20 minutes. Then take out the mold, sprinkle the squid with the second half of the grated cheese and put it back in the oven for a couple of minutes to melt the cheese.

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

Oven stuffed squid recipes

To prepare amazingly delicious for the festive 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

1. wash the squid carcasses thoroughly and clean them from the film;
2. cut carrots and zucchini into strips;
3. fry vegetables in olive oil;
4. finely chop the garlic.
5. mix the vegetables fried until soft with garlic;
6. add grated cheese (50 grams) and peeled shrimp to the vegetable mixture. Salt. Mince is ready.
7. Stuff the carcasses with stuffing and pin the open edges with toothpicks or skewers.
8. 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.
9. Put the carcasses in a baking dish and pour over the sauce.
10. preheat the oven to 160°C. Must stand stuffed calamari in the oven about 10 minutes. Make sure that the squid does not bake too long, otherwise it will turn out to be too harsh.

Serve the squids slightly cooled, you can decorate them with herbs. Every guest will surely love them.

Stuffed squids with mushrooms and cheese

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

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

Cooking process

1. clean the squids 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 digest them, as then they will turn out to be too tasteless and tough.
2. Boil the rice almost until fully cooked in the resulting broth.
3. cut the mushrooms, salt them a little and fry in vegetable oil.
4. Next, you need to rub the carrot and fry it.
5. you also need to grate the cheese.
6. mix mushrooms, rice, cheese (only two-thirds) and carrots.
7. stuff the carcasses with stuffing from mushrooms, cheese and rice, pin the open edges with skewers or toothpicks.
8. grease the dishes with oil and put the stuffed squids in it.
9. mix with squid broth (2 or 3 tablespoons) with sour cream and pour the resulting carcass sauce.
10. sprinkle them on top with the remaining one-third of the cheese.
11. preheat the oven to 180°C.
12. put the squids in the oven for 10 minutes.
13. decorate the finished dish with herbs.

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

If they are served at the table for the second hot dish, then they will be combined with any side dish and fresh vegetable salad.

Stuffed squid carcasses can be fried and stewed, boiled and baked, and also served as cold appetizers.

Try to cook, and you will not regret it, because the effect of serving such an original creation will exceed all the expectations of the hostess.

Undoubtedly, love or extreme dislike for seafood is a matter of taste for every person. And the author of this article had to be acquainted with people who do not eat seafood at all - they cannot stand the smell and taste, and also meet allergy sufferers with intolerance to seafood protein, although this is rare.

So, this article is for lovers and connoisseurs of the rich, magnificent and such a diverse cuisine of sea delicacies!

How to cook stuffed squid according to Dukan

You will need:

• 6 pcs. fresh squid (or cooked carcasses)
• 150 g fresh red fish
• 1 PC. egg
• 150 g crab meat
• 1 PC. Sweet pepper
• 30 ml cream 5%
• 1 bunch parsley

Cooking method:

We wash fresh squids and send them to boiling water for a short time.

You can’t cook squids, otherwise they will become tough and not tasty! It is enough to send them into boiling water for 10 seconds, then remove the remnants of the film from them

We cut the red fish into pieces, add the egg and chop in a food processor or processor

Add cream and mix

Add chopped parsley, pepper and salt to the resulting fish mousse, mix well

crushed crab meat

Cut sweet red pepper into cubes

Saute peppers in a pan without oil

Turn off the fire under the pan, add crab meat and warm it up, mixing with pepper

After the mixture of pepper and meat has completely cooled, mix everything with fish mousse

We fill the carcasses with a spoon, tightly laying the filling inside, leaving room for fixing

We close each copy with a toothpick in this way, chopping off its edge

Cook in boiling salted water for exactly 5 minutes

Cut into portions on the board

This dish will go well with a salad of cucumbers, tomatoes and red peppers with herbs.

Bon appetit!

Stuffed squids with minced meat and mushrooms in dry wine

You will need:

• 8 pcs. fresh squid with head
• 200 g dry white wine
• 200 g cherry tomatoes
• 500 g minced pork and beef
• 250 g fresh mushrooms
• 1 PC. onion
• 30 g green onion feathers
• 1/2 piece Sweet pepper
• 1 PC. lemon
• 70 ml olive oil
• 2-3 garlic cloves
• 10 g black pepper
• 10 g Provence herbs

Cooking method:

We will pay special attention to cleaning the squid with the head

We pull by the head, remove all the insides with our fingers, getting such a bag

We well wash the carcass inside with running water from sand and remnants of the insides

With a knife, remove the skin from the carcass, prying it with a sharp knife

Dry the cleaned carcass with a paper towel

Remove the eyes from the head with your fingers

We make an incision with a knife just above the paint pockets

We separate the incised part from the tentacles as in the photo

The resulting asterisk is well washed with water.

Finely chop the onion, fry over low heat, add chopped garlic

A few rings of bell pepper cut into cubes, add to the onion

We do not cut the mushrooms finely, as they are fried

Put the minced meat in the pan, mix and fry lightly

Add salt, pepper and Provence herbs

When minced meat turns brown without pink color, add mushrooms

When the mushrooms are a little fried, remove from heat and cool on a plate.

We stuff the squids, filling them tightly, leaving room for fixing

Peel off the edge of each with a toothpick

Fry them in a pan on both sides until lightly browned.

As soon as the carcasses are reddened, remove and transfer them to a deep bowl.

Lightly fry the tentacles on both sides, put them in a pan with squid

Add table wine to the pan and put on moderate heat

Calamari should be half in wine

Simmer covered in wine for 5 minutes on each side, 10 minutes in total

Two minutes before the end of the stew, add halves of cherry tomatoes

We spread the squids on a plate, sprinkle them with finely chopped green onions

Drizzle with freshly squeezed lemon juice

We decorate the dish with stars - tentacles, cherry tomatoes and lemon quarters

Bon appetit!

Tender stuffed squids with potatoes in the oven

You will need:

• 6 pcs. Adriatic squid fresh
• 2 pcs. large potatoes
• 50 g parsley
• 2 sprigs of celery
• 1 PC. lemon
• 70 g ginger
• 2 cloves garlic
• olive oil
• 1 pinch curry seasoning
• 1 pinch black pepper
• 1 teaspoon tablespoon Worcestershire sauce
• 3 pcs. medium tomatoes (optional)

Cooking method:

We remove the insides of squids, do not remove the skin from the carcasses, separate the tentacles from the head

We wash the carcasses and tentacles well with running water, finely cut the tentacles

We chop the greens, add chopped garlic, chop the ginger on a fine grater, fry in olive oil in a pan over moderate heat

Add finely chopped tentacles to the greens

Simmer, stirring, for about 5 minutes and remove from heat.

Boil potatoes in uniforms and grind with a press

Mixing fried tentacles with mashed potatoes

Add curry, pepper, a little salt and Worcestershire sauce

Mix the filling well and fill with a teaspoon of squid carcasses, chip each with a toothpick

We spread the squid and tomato halves with the remaining filling in the form, pour the carcasses with olive oil and freshly squeezed lemon juice

Bake in a well-heated oven to 180 degrees for about 20 minutes until browned

Bon appetit!

How to cook squid with cabbage stewed in cream

You will need:

• 5 pieces. squid carcasses, peeled
• 400 g green cabbage
• 2-3 pcs. red tomatoes
• 300 g sea fish fillet
• 200 g champignon mushrooms
• 400 g cream 10%
• 2-3 pcs. green onion
• 1 PC. onion
• 2-3 garlic cloves
• salt pepper

Cooking method:

Finely chop the onion

Fry it in a frying pan in a small amount of vegetable oil.

Add finely chopped mushrooms to the skillet

Finely chop the cabbage

We put it in a pan with onions and mushrooms, continue to simmer everything over moderate heat

Cut sea fish into small pieces

And add it to the pan to stew with the rest of the filling components

Lay in the diced tomatoes last.

We completely cool the filling and you can stuff the squid carcasses

Peel off each with a toothpick

It turns out here are such bags with minced meat

We put ready-made in a saucepan or in a saucepan

Fill them with hot cream so that our bags are half immersed in them.

Add salt and pepper to the cream to taste

When the cream boils, simmer for 3 minutes on one side, then turn the bags over to the other side and simmer for another 3 minutes, turn off and put the saucepan off the stove

Decorate the finished dish with green onions

Bon appetit!

Recipe for squid stuffed with cheese, mushrooms and egg

You will need:

• 5-6 pcs. fresh squid
• 200 g champignon mushrooms
• 1 PC. bulb
• 150 g cheese
• 3 eggs
• salt pepper

Cooking method:

Rinse squids, dip in boiling water for 10 seconds and remove the skin

Hard boil eggs, cool and peel

Finely chop the onion and mushrooms, fry them a little in a pan

Finely chop the eggs with a knife, grate most of the cheese

Mix mushrooms, cheese and eggs well, salt and pepper to taste

We put the carcasses in a baking sheet, put in an oven well preheated to 180 degrees

5 minutes before the end of cooking, sprinkle the squids with the remaining cheese.

When the cheese on top is melted, the squids are ready!

Here is such a beautiful and appetizing baked squid in a section!

Bon appetit!

Delicious stuffed squid with rice and mushrooms in the oven

Cooking method:

Pour boiling water over the peeled squid carcasses, after 10 seconds drain the hot water and leave to cool

Slightly fry the diced mushrooms in a small amount of vegetable oil

Sauté the onion separately until golden.

Add diced bell pepper to the onion

Add fresh carrots, grated on a fine grater

All mixed with pre-boiled rice

Add some mayonnaise, salt, pepper

Stir until smooth and fill the squid

We chip each with toothpicks crosswise

We put the squids on foil on a baking sheet, grease each with vegetable oil with a brush, pour them with freshly squeezed lemon juice

Bake in a preheated oven to 180-190 degrees until browning squid

Bon appetit!

Calamari with cottage cheese and shrimps

You will need:

• 0.5 kg fresh cottage cheese
• 3 pcs. squid carcasses
• 150 g shrimp, peeled
• 0.5 cup sour cream
• 1 tsp paprika
• 50 g parsley
• 3 cloves garlic
• salt pepper

Cooking method:

Dip the squids in boiling salted water for three minutes, drain the hot water and cool

Add garlic to cottage cheese, passing it through a press

Also add finely chopped parsley.

We fall asleep in the cottage cheese paprika

Add sour cream and mix thoroughly with a fork

We shift the cottage cheese with herbs into a blender

Add pepper and salt to taste and beat for 5 seconds

Tightly fill the top of the squid with the resulting pasty filling

We place the stuffed squids in cups, put in the cold to allow them to cool and harden in their shape.

Cut cold into rings, decorate with herbs and serve

Bon appetit!

Video recipe for stuffed squid with breadcrumbs in a double boiler