One of the most affordable and healthy seafood on the market is squid! After all, their use in cooking is so diverse that you can fry potatoes with them, make a salad and even stuff them. Squid contain a lot of iodine, calcium, phosphorus, magnesium and vitamins Bi, PP, Br, C, which contribute to better secretion of gastric juice.

At the same time, boiled squid contains 17% protein, 80% water, 0.8% fat and 2.2% ash, and their caloric content is 78 kcal.

But before you cook this seafood delicacy, you need to know how much to cook the squid after boiling and how to cook frozen squid correctly!

How to clean frozen squid?

For this you need: take a deep plate, put the squid carcass there and wait until the whole defrosting process takes place. In no case should you defrost a squid carcass in hot water, otherwise the meat will lose its taste and in return will acquire an undesirable color.

Or we clean it in this way:

1. With one hand, press the carcass against the cutting board, and with the other, pry the skin with your fingernail, after which it will come off like a stocking.
2. Now remove the skin from the squid wings;
3. Remove the squid entrails and chitinous plates;
4. Under running water, rinse the carcass both outside and inside.

After that, we can start cooking. Squids can be cooked either peeled or unpeeled. There is not much difference, only if you cook them peeled, you do not have to clean them, and if not, then how to cook, you will have to clean them under running water. We will look at how to cook peeled squid.

How to cook squid carcasses correctly?

For an alternative choice, we present 3 ways to cook squid. Nobody cooks them frozen, therefore, first we defrost them, and then we cook!

First way: Boil 1 liter of water in a saucepan, add bay leaf, peppercorns, salt there. Dip the squid carcass into this water, cover the pan and remove from heat. After 10 minutes, the squid is ready.

Second way: For 1 kg of squid, boil 2 liters of water (remember to add salt). Next, put the carcasses there, wait for the boil and after 30 seconds, remove the pan from the stove, leave the squid in water for another 5 minutes.

Third way: Put a container of water on the stove, add spices there and wait until the water boils. Next, we lower the squid carcass there, wait 1-2 minutes and take it out.

Note: Spices at your discretion, as you like.

How long does it take to cook squid?

We cook already thawed squid, so to cook the squid, it is enough for it to boil in boiling water for 1-2 minutes. No more than 3 minutes, otherwise the squid will become rubbery and it will be impossible to eat it. Just transfer the money.

If you have squid with heads and tentacles, then first you need to get rid of all inedible parts.

Toshiyuki IMAI / Flickr.com

Take the squid carcass in one hand, with the other grab the head near the eyes. Pull gently - along with the head and tentacles, you will remove some of the viscera. The rest can be removed when you skin.

The tentacles are usually discarded with the head, but they can be used. To do this, you need to cut them off near the eyes. Be sure to remove the mouth of the squid - it is hard, hiding among the tentacles.

But usually everyone does not have to mess with it. In stores, as a rule, they sell frozen squid in a semi-cut form: without heads and tentacles.

Carcasses (biologists would say - a mantle) are covered with a red and white film, which is troublesome and long to clean with a knife.

To quickly clean the squid, they need to be doused with boiling water, held in hot water for about a minute and rinsed under running water. Some housewives treat carcasses as with pasta: pour boiling water in a colander and immediately turn on cold water.

Under the influence of high temperature, the skin will easily and quickly come off the carcass. You only have to remove its remnants when flushing. Then the squid can be cut lengthwise to remove the chitinous plate and entrails.

But you can not violate the cylindrical shape of the mantle: the insides and chitinous plate are easily removed with your fingers. Whole squid can be stuffed or cut into rings.

Method 1. "Cold start"

Place the peeled squid in a saucepan with cold water. Place the utensils on the stove and turn on medium heat. When the water warms up, add a little salt, and when it boils, immediately turn it off and catch the carcasses.

Like many other seafood, squid does not tolerate heat treatment well. If the clam is cooked for a long time, the meat will be tough, like a rubber sole.

The main secret of cooking squid is not to overcook.

It is important not to miss the boiling point. It is necessary literally not to move away from the pan.

Method 2. Boiling in hot water

Bring lightly salted water to a boil. When the first bubbles appear, start the squid. Boiling will stop for a while, and as soon as it resumes, you need to turn it off immediately.

It is also very important here not to overexpose the meat in boiling water.

Method 3. Pouring boiling water

Many consider this method to be the most correct and argue that squids cooked in this way are the most tender and delicious.

You need to fill it three times. The first time is when you pour boiling water over the squid to get rid of the skin.

The second time you need to leave the peeled shellfish in boiling water for one minute. After that, rinse the carcasses with water and boil the kettle again. After the third pouring (holding time is also 60 seconds) and rinsing, the squid are ready to eat. You can add salt to the bowl each time you pour.

Some housewives cut or stuff them right away. Others remove the transparent film from the carcasses.

Method 4. Combined

The highlight of this method is that the squid is cooked immediately. The skinning stage is combined with the boiling process.

Salt boiling water: about 1 tablespoon to 3 liters of water. Place thawed squid in it. You will see how the mantle of the mollusks will become voluminous and the red and white film will come off them.

Wait until the interrupted boiling resumes, and note 1.5-2.5 minutes. Simmer the squid with a vigorous boil, uncovered. After the specified time has elapsed, remove the pan from the heat and close the lid.

Let the squid cool for 10-15 minutes. After that, rinse them under running water, remove the remnants of the skin, entrails and chord plate.

Alternatively, you can immediately put the carcasses in a bowl of cold water, thereby stopping the heat treatment.

Boiled squid can be used in salads, fried in batter rings, stuffed with various fillings.

The described methods of cooking squid are very simple and take a minimum of time. Try all four to find out which calamari is the most tender for your taste.

Do you know other secrets of cooking squid? Share in the comments.

Delicious and healthy seafood, rich in valuable proteins and important micronutrients, was served at grand feasts in ancient Greece. Then the "winged fish" was considered an amazing delicacy, and it remains so today. Squid has a high nutritional value and low calorie content, so carcasses and tentacles are often used as an ingredient in salads, pasta, risotto, stews, ravioli and other goodies. But also often dietary clam serves as the basis for another culinary delight: squid is stuffed, baked in vegetables and herbs, fried on the grill or deep-fried, and even marinated “for a snack”. This amazing seafood is full of amazing qualities and differs in only one drawback: in the process of bringing the squid to readiness, it is easy to overexpose in boiling water or steam, from which it becomes tough and tasteless. At the risk of refuting the advice on long-term digestion of shellfish from old cookbooks, we still tell you:

• how long to cook peeled squid so that it is soft and tender;
• how to choose a quality product before buying;
• how to properly handle unrefined seafood;
• how to cook frozen squids for salad so that they do not lose their delicate natural taste;

Read tips, hints, secrets and step-by-step recipes in today's article!

How to choose the right squid carcasses to boil, fry or bake

The first thing to think about before cooking squid is choosing a quality product. Since fresh shellfish are sold exclusively in specialty seafood stores or in large city supermarkets, it is often necessary to settle for frozen shellfish. Both are great for preparing delicious meals if properly selected. How to choose the right squid carcasses to cook, fry or bake, we will tell you in more detail!

Rules for choosing squid for home cooking

• Unpeeled squid can be gray, pinkish, purple, spotted, or speckled. But, nevertheless, the taste of the product does not depend on the color of the upper skin;
• From fresh seafood, it is better to choose small specimens with a natural smell and whole skin. Cloudy eyes or a harsh stench is a sign of staleness;
• Before buying fresh squid, you should lightly touch it with your fingers. If the skin is sticky, the product is out of date;
• Frozen squid fillets should be white or slightly grayish. The yellow color of the shellfish signals poor quality, long storage or violation of freezing conditions;
• When choosing frozen squid carcasses for boiling, frying or baking, see if they have been stored correctly. If the parts of the mollusk (tentacles, carcasses, rings) stuck together, the product was most likely thawed, which is a gross violation of temperature conditions. It is better to buy separately frozen fillets, not covered with a thick layer of "glaze".

How to prepare fresh unpeeled squid to cook properly

Having bought even selected squids, you can spoil them in a matter of minutes by improper pretreatment. They cut it off, torn it off in the wrong place, threw out the wrong parts - and that's it: the seafood lost all its valuable properties and turned into a solid minced fish. It's time to learn how to prepare fresh unpeeled squid in order to cook properly.

Preparing fresh, unpeeled squid step by step before cooking

1. Rinse fresh squid thoroughly in cold running water.

   

2. With one hand, grasp the clam's head between the eyes, with the other grasp the carcass. Carefully remove the head with tentacles and entrails from the "mantle".

   

3. Cut off the tentacle section just below the squid's eye level. Take out the silver pouch of black ink, which can be useful for coloring dough, rice and other dishes. Drain ink into a small glass container.

   

4. Find a hard beak where the tentacles are attached and gently push it out. Throw away this unnecessary part.

   

5. Go to the fins. The "wings" of a squid can be carefully trimmed with a sharp knife or simply pulled off with your hands.

   

6. From the inside of the carcass, remove the long transparent ridge - the chord. Feel the fillets so that there are no hard parts left.

   

7. Slide the blunt side of the knife from the tail to the wider part to squeeze out any remaining entrails.

   

8. Pour boiling water over the fins and carcass, then immerse in cold water. After that, it will be easier to remove dark skin from all parts.

   

9. Now you can rinse fresh, prepared and properly cleaned squid meat, chop and boil.

   

How long to cook squids after boiling water so that they are not tough

Squid is pure protein! Like other protein foods, shellfish meat quickly becomes dry and tough when cooked. Long-term cooking can turn the most delicate fillets into a rubber sole. But not everything is so simple. According to the assurances of experienced chefs, after 4 minutes of boiling, the squid noticeably hardens and decreases in size, but after 25 minutes it softens and increases again. Holders of a large amount of free time can check the fact for reliability. The rest are encouraged not to go to extremes. How long to cook squid after boiling water, so that they are not tough, read the basic recipe.

Essential ingredients for classic squid cooking

• drinking water - 1 l
• salt - 1 tsp

Step by step instructions on how to cook squid so that they are not tough

1. Pour 1 liter of clean drinking water into a deep saucepan, add table salt. Set the pot on fire and bring the water to a boil.
2. Put the cleaned and fully prepared squid carcasses in boiling water for 1.5 - 2.5 minutes.
3. After the allotted time, carefully catch the seafood with a slotted spoon or discard in a colander.

How much to cook squid fillet until steamed

Essential ingredients for steaming squid

• peeled squid carcasses - 500 g
• black peppercorns - 3 pcs.
• lavrushka leaf - 1 pc.

Steaming boiled squid step by step

1. Put the peeled and thoroughly washed squid carcasses in a double boiler.
2. Add lavrushka leaf and a few peppercorns to clean water.
3. Place the bowls in the device and set the timer for 10 minutes.
4. If you don't have a kitchen helper, use a cooker or the usual combination of a saucepan and a metal sieve. In this case, the squid fillet will need to be cooked for 7-10 minutes until fully cooked.

How to cook peeled squid for salad so they are not tasteless

The most common problem associated with improper cooking of seafood is the complete loss of flavor and aroma. Choosing squid as one of the main ingredients of the salad, we rely on their delicate taste and delicate texture, and we end up with rubber rings that have nothing to do with a delicacy. Such incidents can be avoided by learning in advance how to cook peeled squids for salad so that they are not tasteless.

Essential ingredients for cooking delicious squid in salad

• peeled squid carcasses - 500 g
• drinking water - 1.3 l
• juice of half a lemon
• table salt - 1 tsp
• dried thyme - 0.5 tsp

Step-by-step instructions on how to deliciously cook squid for salad

1. In 1-1.5 liters of clean drinking water, add the juice of half a lemon, fine salt and your favorite spices (thyme, coriander, bay leaf, allspice).
2. Place a pot of liquid on the stove and bring the marinade to a boil.
3. Dip the peeled and washed squid carcasses in boiling water and boil for 3-4 minutes, stirring occasionally. During this period, the seafood for the salad will be boiled, it will be more or less dense, but not tasteless.
4. After 4 minutes, remove the clam fillets onto a plate and cool completely before slicing into a serving dish. Such peeled and well-cooked squid will never be tasteless in salad.

How to cook frozen squid for salad without first defrosting

Even a strictly limited time for preparing lunch or dinner is not a reason to give up frozen seafood. We know how to cook frozen squid for salad without first defrosting. And we will gladly share the secret with you.

Essential ingredients for cooking frozen squid in a salad without defrosting

• frozen squid - 700 g
• water - 2.5 l
• salt - 2 tsp
• vinegar - 2 tablespoons
• spices to taste

Step-by-step instructions for cooking frozen squid for salad without preliminary defrosting

1. Remove the squid carcasses from the freezer and arrange in a single layer in the sink.
2. Boil 2.5 liters of water with salt, vinegar and spices.
3. Pour some of the boiling water over the frozen carcasses. Then turn the squid over to the other side and water again so that half of the "marinade" remains in the saucepan.
4. Put the pan back on the burner, and in the meantime, peel the seafood from the skin and thin ridge.
5. Put the finished fillet in a saucepan with spicy water and boil for 2-3 minutes.
6. Remove the finished product with a slotted spoon. In this versatile way, you can quickly cook any number of frozen squid for salad without preliminary defrosting.

How to cook frozen squid so that they are soft after cooking

Squid is a versatile ingredient for a wide variety of dishes. Separate pieces of seafood (fillet rings, fins or tentacles) are boiled for salad, fried in a garnish with vegetables or rice, baked in spices with a delicious filling, or breaded in boiling oil. Since this soft, refined shellfish has a huge amount of nutrients, it is better to defrost frozen squids naturally before cooking. So the pulp will retain vitamins and minerals, and the structure will remain intact.

Essential ingredients for cooking soft squid after long-term freezing

• frozen squid rings - 700 g
• water - 2 l
• salt - 1.5 tsp
• lemon juice - 2 tablespoons
• dill greens - 3-4 branches

Step by step instructions on how to cook frozen squid to be soft

1. Transfer the frozen squid rings from the freezer compartment to the refrigerator. Leave for a few hours to thaw.
2. In a wide saucepan, boil 2-2.5 liters of water with salt and lemon juice.
3. Send the dill twigs into the boiling liquid for 10-15 seconds. Then fish them out with a slotted spoon and discard them.
4. Drain the seafood and transfer the rings to boiling water. Keep the pot on fire for another 45-60 seconds and discard the contents in a colander.
5. Now you know how to cook frozen squid so that they are soft after cooking. Rings need 1 m of cooking, small pieces - 30 s, carcasses - 2-3 m.

How to cook squid tentacles with vegetables and spices

Regardless of the composition of the dish, during its preparation, squid is placed in the pan last. Long-term processing harms both the taste, and the structure of the fibers, and the useful composition of the product. But unlike carcasses or fins, squid tentacles are denser, so you can cook them with vegetables and spices for longer than 3-5 minutes. Take our following video recipe as an example: See how to cook squid tentacles with vegetables and spices in your home kitchen.

How to cook squid rings in milk: a step by step recipe

It turns out that squid rings can be cooked not only in water or broth, but also in milk, as in our next step-by-step recipe. So seafood is even more tender and delicate, with a subtle aroma of spices and a slight aftertaste of vegetables.

Essential ingredients for boiled squid in milk with vegetables

• fresh squids - 300 g
• milk - 1 tbsp.
• bulb onion - 1 pc.
• carrots - 1 pc.
• honey - 1 tsp
• salt to taste
• ground and allspice

Step by step preparation of squid rings boiled in milk with vegetables and spices

1. Soak fresh squid rings in boiling water for 1 minute.
2. In a saucepan with milk, boil grated carrots and diced onions.
3. Put squid rings in a vegetable base, add honey, salt and a mixture of peppers.
4. Simmer everything together under the lid for 4-5 minutes.
5. In this simple way, you can quickly cook squid rings in milk (a step-by-step recipe is suitable for any part of the clam).

How to cook squid for stuffing to be tender

Stuffed squid is one of the most popular cooking options for this clam. Therefore, we recommend that you learn how to cook squid for stuffing so that they are tender - and feel free to experiment with fillings and sauces.

Essential ingredients for cooking squid for stuffing

• squid carcasses - 6 pcs.
• drinking water - 2 liters.
• salt - 0.5 tsp
• vinegar - 3 tablespoons

Step-by-step instructions on how to cook soft and tender squid for stuffing

1. Boil water and table salt in a wide saucepan.
2. Add 3 tablespoons to boiling water. table vinegar.
3. Dip the peeled and washed squid carcasses in a boiling solution and turn off the burner. Soak the fillets in the liquid for 3-5 minutes and discard in a colander.
4. Such squids for further stuffing will be sufficiently cooked, tasty and tender in structure.

Each national cuisine knows its own secrets of cooking fresh and frozen squid (rings, fins, tentacles and whole carcasses). But there are fundamental rules that are the same for everyone: unpeeled seafood must be peeled, shellfish cannot be digested - they will become tough, do not forget about spices - squids will be tasteless. In our article today, you read how long and how to cook squid correctly so that they are soft and tender. It remains to translate the knowledge gained into salads and other delicious recipes.

Extraordinary decapod cephalopods are the record holders for the content of vitamins PP and B6. There are even more of these substances in squid than in fish. In addition, their meat contains minerals that contribute to the intense secretion of gastric juice. And as a result - high-quality digestion of food and smooth operation of the gastrointestinal tract.

Unconditional benefit

Shellfish meat is a storehouse of proteins: 100 g of product contains 18 g of protein, which is the basis for building new cells and helps to build muscle tissue. This is why this seafood is so loved by the gym goers. The set of vitamins contained in squid is also impressive and varied. They contain almost everything that the human body needs for normal functioning - from iodine and iron to manganese and potassium. The latter is worth mentioning separately. Without this substance, the heart muscle is unable to pump blood efficiently. It is potassium that helps the heart "pump" to work clearly and harmoniously, like a clock.

Well, and as a control shot, an interesting fact: there is practically no fat in squid! Athletes and dieters alike can rejoice, as shellfish meat is one of the few delicacies that can be safely enjoyed even during fasting days.

Choosing thoughtfully

A master class on the topic "How to cook squid for salad and other dishes" begins with a competent choice of seafood. In most domestic supermarkets, this delicacy is sold frozen. And it is extremely important to know that the squid carcasses were frozen only once, and not more. There is always a risk of purchasing a product that has been improperly stored, thawed, and then re-frozen. Therefore, before you go to the checkout with a bag full of carcasses, carefully examine the seafood you are going to buy. Highlight four key points.

• The form. The squid carcass should be flat, not crumpled. If the fillet is twisted, this is a clear sign that the product has not been properly stored. Apparently, it was subject to unscheduled defrosting, and then it was frozen again. There can be no other reasons for the distorted form of squid. And it's not just aesthetics. Violation of the storage rules leads to the fact that the seafood acquires a slight bitterness and may smell like old fish. If the squid foams in the pan during cooking, then its quality really leaves much to be desired.
• Density. The shellfish carcass should not creep in the hands. And if this happens, then you are holding an old fillet. Fresh squid fillets are dense, pleasant to the touch, glossy, free from any damage or irregularities.
• Color. Fresh sea clam has a brown top rind with a slight pink tint. Gray with a purple tint is also considered acceptable. The inside of the fillet should be white - no variation.
• The presence of the skin. Some people prefer to buy squid already peeled, without the top skin. Allegedly, at home, you will not have to peel such squids from the film. This is not entirely correct. First, the skin is the only indicator that can point you to a stale product. And secondly, cleaning seafood is a matter of seconds.

The yellowish or white-gray color of the upper skin is not evidence of the first freshness of seafood.

We clean without problems

It is not difficult to clean the sea clam from the film by sucking. But if you have frozen food at your disposal, you will need to defrost it first. Under no circumstances use warm, let alone hot, water for defrosting. Any, even the most insignificant heat treatment of the fillet will lead to its spoilage. The result will be sad: the squid rings will become rubbery and resistant to human teeth.

Before cooking ...

To defrost, simply put the carcasses in a deep dish and place them on the bottom tier of the refrigerator. After some time, the product will be completely ready for cooking delicacies. We carry out cleaning in five stages.

1. We take the defrosted carcass and press it tightly against the cutting board with one hand.
2. With the other hand, using a nail or using a small knife, lightly pry the top skin. Having felt the edge, the rest of the skin can be removed easily, like a stocking.
3. We clean the wings of the mollusk in the same way.
4. We take out the chitinous plate and the adjacent internal organs from the inside.
5. We wash the fillets under cold running water - first from the outside, and then from the inside.

... or after

You can also peel the squid after boiling. The technology for cooking unpeeled shellfish is exactly the same as boiling skinned fillets. But be aware: you still have to eliminate the skin from the upper side. This element of squid is unsuitable for food. After heat treatment, the carcass must be washed under running water and with a slight movement remove what should not be on it.

Even if you decide to cook the squid unpeeled, do not forget to remove the chitin plate and entrails from the inside of the clam. Otherwise, the finished dish will be unpleasantly bitter.

How to cook squid so they are soft

On the World Wide Web, you can find many recommendations stating that it takes five to eight minutes to cook squid after boiling water. This is another myth that has caused thousands of spoiled dishes. In fact, you need to cook peeled squid very quickly - less than a minute. After all, even a few extra seconds that the mollusk spent in boiling water will make its meat tasteless and tough.

In Asian countries, squid is eaten raw, seasoned with various sauces.

10 Seconds…

Feature. It seems to many that 10 seconds is negligible. In fact, this time is quite enough for the squid meat to come to readiness. The understanding of the correctness of this method of heat treatment comes, as a rule, after several culinary fiasco with capricious seafood. But the fact remains: prolonged "bathing" of squid in boiling water (for three to five minutes) kills all the benefits in the product and makes it rubbery.

Cooking algorithm

1. Put a tablespoon of salt, a few black peppercorns and a few bay leaves in a saucepan, fill with water and put on the stove.
2. After boiling, dip the squid fillet in water for ten seconds and immediately take it out.
3. We wait for the water in the pan to boil again, and do the same with the rest of the carcasses.

Squids tend to absorb the smell of foods with which they sit in the refrigerator. If the carcasses are saturated with a fishy smell or any other unusual aroma, it is necessary to add a bunch of parsley to the boiling water for cooking. If a slight odor remains even after heat treatment, it can be eliminated by sprinkling the finished carcasses with a few drops of lemon juice.

... or 10 minutes

Feature. Another way to properly cook boiled-frozen squid or fresh shellfish fillets is to infuse carcasses in hot water with spices. To do this, you will need the same set of products - peppercorns, salt and bay leaves. But the cooking technology itself will be somewhat different.

Cooking algorithm

1. Pour water into a saucepan, put spices in it, salt and turn on the gas.
2. We bring the water to a boil, send the shellfish into it and immediately remove it from the heat.
3. Cover the pan with a lid and infuse seafood for ten minutes.

The boiled product is stored in the refrigerator for no more than two days, placed in the same broth in which it was cooked.

If there is no time to defrost

Feature. Often there is no time for defrosting (especially technologically correct - in the refrigerator). In this case, you can boil the frozen squid without removing the icing from the carcasses.

Cooking algorithm

1. Put salt and spices in a saucepan and bring the water to a boil.
2. We send the fillet of sea clam into boiling water and detect exactly 60 seconds.
3. Turn off the heat, cover the pan with a lid and let the squid brew in spicy boiling water for three to four minutes.

Unpeeled squid must be cooked for exactly as many minutes as the refined product, depending on the method you choose.

Other ways to cook sea clam

Squid can be cooked not only on a gas or electric stove. For heat treatment, a multicooker or double boiler is quite suitable. As a last resort, a microwave oven will also do.

In a multicooker

Feature. Cooking a delicacy in a multicooker will take no more than half an hour in total. On the gadget, you need to select the "Cooking" mode and strictly observe the algorithm described below. Otherwise, tender meat will be completely spoiled. If everything is done correctly, the result will be a dish that is no worse than the classic one cooked on the stove.

Cooking algorithm

1. We put salt and spices in a special bowl, pour water, select the "Cooking" mode on the gadget and boil the water.
2. After boiling, throw the thawed squid or clam rings into the bowl, close the lid of the multicooker and do not touch it for exactly two minutes.
3. After the specified time, we disconnect the gadget from the network and do not open the lid for another three minutes.

In a double boiler

Feature. The steamer method is the most time consuming. Steamed squids are cooked for seven minutes. But even here it is important not to miss the moment and disconnect the kitchen device from the network in time. It is recommended to grease the bottom of the cooking container with vegetable oil. Olive, preferably.

Cooking algorithm

1. Pour water into a special tank, salt it and throw spices and herbs there.
2. We spread the clam fillets on one or several tiers and turn on the device.
3. After seven minutes, turn off the double boiler and do not remove the carcass for another three minutes.

In the microwave

Feature. This is the most discouraged method of cooking squid. But sometimes, in the absence of other kitchen appliances, there is no choice. Microwaved food is quite tough. Therefore, before serving, it is recommended to fry it in batter or lezon.

Cooking algorithm

1. Sprinkle the previously thawed carcasses with a mixture of vegetable oil and lemon juice with the addition of spices.
2. We put the fillets in a special container that is suitable for microwave cooking.
3. We turn on the microwave oven for 1000 W and set the timer for three minutes. If the appliance has less power, the timer must be set for five to six minutes.

Stuffed

Feature. Stuffed squid can become an amazing delicacy if you cook them correctly and choose a harmonious filling for stuffing. What they do not "stuff" the carcasses of the shellfish: and sprat mixed with white bread, and minced chicken, and minced meat, and a mix of canned corn with crab sticks. The taste and color, as they say. But it is imperative not to overdo it with spices. Squid has one peculiarity: the shellfish meat instantly absorbs the taste of its neighboring products. And stuffing the fillet with ingredients with a bright taste, you can get a dish that is too rich.

Cooking algorithm

1. We wash the fresh squid under running water, pour over it with boiling water and peel it off.
2. Beat the fillets lightly with a kitchen hammer.
3. We stuff the carcasses with a mixture of mushrooms with boiled eggs or vegetables with shrimps and fill the inside of the squid by 2/3, no more.
4. We fasten the edges with toothpicks, put on a baking sheet, pour in a small amount of water and simmer until tender.
5. Sprinkle cheese on the stuffed fillets five minutes before turning off the oven for a golden brown crust.

Fried

Pre-brewed and then fried seafood can be served with beer. You already know how long to cook defrosted squid. Now is the time to learn three of the most successful ways to fry a clam.

1. In a leison. Cut the boiled seafood into rings and dip in sour cream pre-beaten with spices and eggs. Then roll the breading rings and send them to the pan with heated butter for about five minutes.
2. Breaded. Frying in flour batter is similar to frying in a lezon: the rings are dipped in a mixture of flour and eggs and sent to a skillet with vegetable oil. Breadcrumbs are not used in this method. The rings are nourishing and crunchy with tender pulp inside. The tentacles can be cooked in the same way.
3. Grilled. Marinate the boiled and chopped shellfish in a mixture of lemon juice, finely chopped garlic, paprika and black pepper. We put it in a container and keep it in the refrigerator for two to three hours. After that, fry the pieces on the grill or in the electric oven.

Experienced chefs draw the attention of beginners to the fact that not all spices are combined with squid meat. The most successful combination can be created using white pepper, dill, basil, cloves, dried or fresh parsley. If the final dish should be neutral in taste, it is best to opt for the traditional tandem of salt and black pepper.

If you did not know how much to cook squid and digested shellfish, do not rush to replenish the contents of the trash can with carcasses. There is even a way out of a hopeless situation: put the pan on the fire and cook the fillets for about 30 minutes more. Squids will be half the size, but at the same time they will acquire the desired softness, and you will still be able to enjoy the taste of this seafood.

Reviews: "Delicate and tasty squid rings are good for beer"

I put raw squid in a saucepan, pour boiling water, leave it for a minute, drain the water, clean the squid (it is easy to clean), then cut it into rings, dip it in an egg (I mix the egg with onions and pepper to taste, you can chop the garlic finely, who likes ), then in breading and for one minute in a preheated pan (with a small amount of oil). Delicate and delicious squid rings for beer are obtained. The recipe has been tried more than once. A quick and good beer snack.

Lizalisa, http://forum.awd.ru/viewtopic.php?f\u003d381&t\u003d200047

I cook the squid like this: defrost it, clean it of all films and entrails and put it in boiling salty water, add lavrushka and allspice there. Bring to a boil and boil for exactly 2 minutes. Let it stand under the lid for another minute. All! Drain, cool and cut into a salad. And yet, I buy medium-sized squids, so pinkish or lilac (not white, they are peeled, in my opinion they do not taste like that).
I don't know by the rules or not, but squids always turn out to be very soft and tasty.

Filechka, http://forum.say7.info/topic34792.html

I love squid very much, I often cook it. I scald frozen or already thawed squids (stockings) with a whale, each separately, let stand for 1-3 minutes, then I clean off the top layer with a knife, and inside, cut into shreds or ribbons, half-rings and carrots (coarse grater), sauté in vegetable oil, spread the cut squid, carcass 3-5 minutes on low heat, you can add a little salt, add boiled rice to the finished mass. stirring. ready in a plate, you can season with soy sauce (it contains salt), mayonnaise or ketchup. the longer the squid is cooked, the harder it is. Enjoy your meal.

Marina, http://cook.ladycity.ru/doc/2044/

If you want to cook stuffed rolls, then it is better to remove the inner film after boiling (literally in a couple of minutes). This will preserve the natural roundness and improve the "curl" for the roll.

RAD & K, https://edamore.com/kak-pravilno-prigotovit-kalmary/

If you have squid with heads and tentacles, then first you need to get rid of all inedible parts.

Toshiyuki IMAI / Flickr.com

Take the squid carcass in one hand, with the other grab the head near the eyes. Pull gently - along with the head and tentacles, you will remove some of the viscera. The rest can be removed when you skin.

The tentacles are usually discarded with the head, but they can be used. To do this, you need to cut them off near the eyes. Be sure to remove the mouth of the squid - it is hard, hiding among the tentacles.

But usually everyone does not have to mess with it. In stores, as a rule, they sell frozen squid in a semi-cut form: without heads and tentacles.

Carcasses (biologists would say - a mantle) are covered with a red and white film, which is troublesome and long to clean with a knife.

To quickly clean the squid, they need to be doused with boiling water, held in hot water for about a minute and rinsed under running water. Some housewives treat carcasses as with pasta: pour boiling water in a colander and immediately turn on cold water.

Under the influence of high temperature, the skin will easily and quickly come off the carcass. You only have to remove its remnants when flushing. Then the squid can be cut lengthwise to remove the chitinous plate and entrails.

But you can not violate the cylindrical shape of the mantle: the insides and chitinous plate are easily removed with your fingers. Whole squid can be stuffed or cut into rings.

Method 1. "Cold start"

Place the peeled squid in a saucepan with cold water. Place the utensils on the stove and turn on medium heat. When the water warms up, add a little salt, and when it boils, immediately turn it off and catch the carcasses.

Like many other seafood, squid does not tolerate heat treatment well. If the clam is cooked for a long time, the meat will be tough, like a rubber sole.

The main secret of cooking squid is not to overcook.

It is important not to miss the boiling point. It is necessary literally not to move away from the pan.

Method 2. Boiling in hot water

Bring lightly salted water to a boil. When the first bubbles appear, start the squid. Boiling will stop for a while, and as soon as it resumes, you need to turn it off immediately.

It is also very important here not to overexpose the meat in boiling water.

Method 3. Pouring boiling water

Many consider this method to be the most correct and argue that squids cooked in this way are the most tender and delicious.

You need to fill it three times. The first time is when you pour boiling water over the squid to get rid of the skin.

The second time you need to leave the peeled shellfish in boiling water for one minute. After that, rinse the carcasses with water and boil the kettle again. After the third pouring (holding time is also 60 seconds) and rinsing, the squid are ready to eat. You can add salt to the bowl each time you pour.

Some housewives cut or stuff them right away. Others remove the transparent film from the carcasses.

Method 4. Combined

The highlight of this method is that the squid is cooked immediately. The skinning stage is combined with the boiling process.

Salt boiling water: about 1 tablespoon to 3 liters of water. Place thawed squid in it. You will see how the mantle of the mollusks will become voluminous and the red and white film will come off them.

Wait until the interrupted boiling resumes, and note 1.5-2.5 minutes. Simmer the squid with a vigorous boil, uncovered. After the specified time has elapsed, remove the pan from the heat and close the lid.

Let the squid cool for 10-15 minutes. After that, rinse them under running water, remove the remnants of the skin, entrails and chord plate.

Alternatively, you can immediately put the carcasses in a bowl of cold water, thereby stopping the heat treatment.

Boiled squid can be used in salads, fried in batter rings, stuffed with various fillings.

The described methods of cooking squid are very simple and take a minimum of time. Try all four to find out which calamari is the most tender for your taste.

Do you know other secrets of cooking squid? Share in the comments.