In our usual daily diet, we rarely eat fish and seafood. And only a festive feast is complete without sea delicacies. But among a wide variety of expensive seafood, we often lose sight of available and healthy squids. This perfectly balanced inhabitant of the seas is very popular in Mediterranean, Italian and Asian cuisine. In Greece, it is stuffed with rice or baked on the grill, in Italy pasta is prepared, in Asian countries they are added to spicy soups and main dishes. For cooking, not only the carcass is used, but also the tentacles.

But in order to choose and cook squid dishes correctly, you need to know a few simple tricks.

Product Selection Rules

Like any other seafood, squids get to our kitchen only in frozen form. Only presentable restaurants that offer lightning-fast delivery from the ocean coast by a high-speed airliner can boast of fresh chilled seafood. The rest have to be content with frozen, canned or dried foods. And yet this does not mean a meager selection of squid even in local supermarkets. Today, many sellers can offer the following types of squid:

• whole carcasses;
• carcasses cut into rings - they are made from the waste of large squids, which were also repeatedly thawed;
• fillet - giant squids are sold in this form; these are the ones that are acquired by industry for the manufacture of various snacks with dried squid.

Squid meat is rich in many vitamins, macronutrients and trace elements. 100 grams of the product contains the daily rate of iodine. And besides, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of the product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend that diabetics include squid meat in their diets, as eating seafood regularly helps maintain sugar levels. And squid meat is rich in the following elements:

• vitamins A and E help in the prevention of skin diseases, strengthen bones, nails and teeth, and also contribute to the removal of salts of heavy metals;
• b vitamins have a positive effect on the nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
• vitamin C is involved in all biological processes;
• choline supports the proper functioning of the liver, brain cells and nervous system;
• unsaturated fatty acids contribute to the normalization of the digestive system and liver function;
• trace elements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help to cope with nerve overloads, and also increase endurance;
• iodine supports the thyroid gland;
• amino acids help strengthen the immune system;
• taurine helps lower cholesterol in the body.

The quality and taste of the dish are directly related to the right product. As professional chefs and gourmets assure, the meat of large squids is inferior in taste to small individuals. Therefore, it is better not to purchase such meat for cooking at home. And the ideal option is uncleaned frozen carcasses that are thawed no more than once, and then re-frozen.

Uncleaned squids have the best taste. And there is one simple explanation for this. When catching, all mollusks immediately freeze. Some of them are sent for industrial cleaning, where carcasses will be previously thawed, cleaned of tentacles and skin, and then re-frozen. Thus, it would seem that similar carcasses of squid will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and a bitter aftertaste that cannot be brought down by other ingredients or spices.

A good product should have no more than 8% glaze, and freshly frozen carcasses can easily be separated from each other in the package. And it’s better to buy small carcasses in the store. In addition, you can use not only squid meat, but also tentacles for food: they can be fried and served as a snack or in addition to the main dish. The quality product has a brick-colored film and a dense carcass. But since it is not possible to determine the quality of the carcass in frozen form, it is necessary to focus on the color of the film. The skin can tell a lot about both the quality and freshness of the squid. It should not have a uniform and solid color. If the skin has a yellow or gray tint, then the squid is spoiled, and the meat should have a white or cream tint.

Important! You can recognize low-quality goods even during the boiling period - if during boiling, abundant foam appears in the water and the squid breaks into pieces, then this is a product that has been repeatedly thawed and frozen. From cooking such meat should immediately refuse, so as not to harm your body.

Carcass preparation

Cooking a delicious squid dish is not that difficult. It is only important to observe a few simple rules and adhere to the advice of professionals. And the main thing is the correct and slow defrosting of the product. Perhaps these are the key points in the preparation of squid. To prevent squids from turning rubber, remove the packaging of frozen seafood from the freezer to the refrigerator compartment. After the squids are completely thawed, they must be kept at room temperature. Shock quick defrost will spoil the carcass, and it will not work to prepare a delicious dish of such meat. This must be taken into account long before the start of cooking.

The next step is to clean the carcass. Of course, in almost any large supermarket you can choose both peeled and unpeeled squids. But the cooking guru I advise you to choose the frozen squid in the peel and clean the carcasses yourself after defrosting. The squid may have a thin film that must be carefully removed so as not to damage the carcass. If you remove the skin with your hands, this process will seem too tedious and will take a lot of time. The film is partially removed, torn to pieces, and uncleaned areas with skin debris remain on the carcass.

Removing the film is pretty easy. To do this, lower the squid carcass into a bowl of hot water, and then immediately replace it with cold. In a matter of seconds, the protein will curl up, the film will separate from the meat on its own and will not cause problems.

But at the same time, it must be understood that after the heat treatment, the process of preparing squid has already been launched, therefore it is impossible to put the meat aside for several hours. Cook any dish immediately after cleaning.

How to cook?

In some recipes, the authors say that it is not necessary to defrost squids before cooking and can be sent directly to boiling water from the freezer, while increasing the cooking time. But the chefs do not share this point of view, since in this case the dish will lose its taste. And with a long heat treatment, the marine delicacy will have a hard and rubbery taste. When cooking squid dishes, you need to follow a few simple rules.

• Before starting to cook, chefs recommend to start boiling squids in boiling salted water. And to keep the meat soft and tender, you need to cook it very quickly. Dip the carcass for 3-4 minutes in boiling water. The second method of cooking squid is that the carcass is dipped in boiling salted water, and then the pan is removed from the fire. And gradually, while the water cools, the meat slowly cooks and remains soft and non-rubber. Which cooking method to choose, everyone decides for himself. You can try both options and compare the quality of the meat.
• Do not cook large quantities of carcasses at a time. Chefs are advised to put 2-3 carcases at a time in a pot with boiling water. And every 3 minutes it is necessary to get the finished squid with a slotted spoon and lower a new batch into the water. At the same time, you do not need to drain and change the water in the pan.
• Another method of cooking involves roasting squid. There is no need to pre-boil the carcasses. But you should slowly unfreeze the meat in advance and remove excess fluid with paper towels. After this, the carcass is ready for the subsequent stages of cooking.

• With squid, you can cook many dishes: snacks, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses still became tough, do not despair, in fact, everything is fixable and the dish can be fixed. Ready cooked carcass can be cut into rings and stewed in a creamy sauce or sour cream. This method will also help if the squid is too salted.

Stewed squids are no longer suitable for salad, but can become a separate independent dish. And if then finely chopped meat, then this will be an excellent dressing for tartlets.

It is worth paying attention to a few simple and proven recipes.

Squid salad

There are many recipes for salads and cold squid snacks. And this is not surprising, since squid goes well with many products.   To prepare a light salad, you will need the following ingredients:

• squid - 200 g;
• eggs - 3 pcs.;
• green sour apple;
• cheese - 50 g;
• low-fat sour cream or Greek yogurt - 200 g;
• bulb;
• salt and pepper to taste.

First you need to boil squids in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are chopped. In this recipe, it is necessary to use acidic apples, because the sweetness of the fruit will interrupt the taste of squid. Onions must be cut into small cubes. The salad is seasoned with light sour cream or yogurt without flavoring. Before serving, salad must be sprinkled with grated cheese. Depending on your taste preferences, you can replace sour cream with homemade mayonnaise, while the salad remains the same light and piquant.

Seafood Tomato Soup

Classic seafood soup is cooked very quickly. For cooking, you will need the following ingredients:

• chilled squids;
• vegetable or fish broth;
• tomatoes
• shallot;
• garlic;
• thyme;
• butter;
• salt, pepper, sugar.

First, prepare a dressing for the soup, for this chop the shallots, garlic and thyme and fry in a pan a small amount of olive oil, and then add the mixture to the pan with fish or vegetable broth. When the broth boils, lower the squid cut into rings. Grind or puree the tomatoes and add to the pan. Let it boil and after 2 minutes add salt, pepper and spices. Remove the pan from the heat and let the soup stand for a few minutes under the closed lid. Light and tasty tomato soup is ready, can be served with fresh basil or other herbs.

Squid wok noodles

Squids, like other seafood, go well with pasta and rice. This wonderful mix can be varied with soy or cream sauce.

• rice noodles - 400 g;
• squid rings - 200 g;
• seafood mix - 200 g;
• onion;
• carrot;
• bell pepper;
• ginger root;
• garlic;
• green onions, spinach leaves and other herbs to taste;
• soy sauce;
• oyster sauce;
• sesame seeds.

For cooking wok noodles, special dishes are needed - a deep frying pan. But first you need to prepare rice paste - this will take at least 2 hours. To begin, soak the noodles in a bowl of hot water and leave in this position for several hours. After that, prepare seafood, when they are completely thawed, you can start to fry in oil with a small amount of soy sauce. After a few minutes, add the coarsely chopped onions into the pan. Chop the vegetables and add them to the pan.

Add oyster sauce, salt, pepper and chopped garlic to taste. At the last moment, add rice noodles to seafood with vegetables. When serving, you can decorate the dish with coarsely chopped green onions, fresh herbs and sesame seeds.

Dumplings with squid

No matter how strange this recipe may seem, you should not be skeptical about it. The combination of squid and pork may seem to many at least absurd, because these are completely different ingredients from different cuisines of the world. Nevertheless, the recipe for dumplings with squid and pork is very popular with real gourmets and restaurant business gurus.

• pork - 200 g;
• squid - 4 carcasses;
• chicken eggs - 2 pcs.;
• flour - 150 g;
• butter;
• water;
• fresh cilantro;
• garlic;
• ginger root;
• hot chili peppers;
• soy sauce;
• vegetable and sesame oil;
• salt.

From lean pork and squid, you need to scroll the minced meat, and then add chopped onions, peppers and garlic. Then add soy sauce and sesame oil. Ginger juice will give the dish a special piquancy, for this ginger root finely grate on a grater, and add the resulting juice to the forcemeat. Also add chopped fresh cilantro. To make dumplings, you will need eggs, flour, water and butter.

Knead the dough actively, gradually adding flour. Thinly roll the dough into small circles and form dumplings. Dip the dumplings in salted boiling water. After boiling, some dumplings can be fried in sesame oil.

When serving, sprinkle fried dumplings with sesame seeds, and boiled ones - garnish with fresh cilantro and sprinkle with sesame oil.

Grilled squid

Squid meat can be cooked both on charcoal and in a regular grill pan. For cooking, you will need ingredients such as:

• prepared squid carcasses;
• olive oil;
• thyme, rosemary, coriander, salt and pepper.

Before putting the carcasses on the grill, it is necessary to marinate the meat. Add fresh herbs and spices to olive oil, and grease each carcass with the resulting marinade. Put the meat in the refrigerator for 30 minutes. When the meat is saturated with aromas, put the squid on a hot grill for 1-2 minutes and fry on both sides until a small crust is formed. Grilled squid can be served with fresh vegetables, asparagus or baked lemon.

Stuffed squid

Large and medium carcasses are great for stuffing. Preparing a meal is quick and easy, and thanks to its nutritional value, it can replace a full dinner with chicken or red meat. For cooking, you will need the following ingredients:

• 6 medium-sized squid carcasses;
• champignons, oyster mushrooms or other mushrooms;
• onion;
• soy sauce;
• salt pepper.

When cleaning squid, it is important not to damage the integrity of the carcass. Put the meat to cook for a few minutes, and at this time prepare the filling. To do this, mix fried onions, mushrooms and boiled rice in a pan, season with spices and soy sauce. After the filling is ready, stuff the squids, generously sprinkle with grated cheese on top, and for reliability, fasten the carcasses with toothpicks. Preheat the oven to +150 degrees and put the squid to bake for 20 minutes. As soon as a crispy cheese crust appears, the dish is ready.

Served baked stuffed squid can be served with fresh or grilled vegetables.

Squid rings in batter

Squids are often served as snacks. And there are many recipes for making fragrant and crispy squid rings in batter. The most popular cooking recipe is that appetizing breading squid rings are fried in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour breading, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It should be borne in mind that even an athlete who strictly observes nutrition can afford the second option of a snack.

For cooking, you will need ingredients such as:

• squid rings - 500 g;
• chicken eggs - 2 pcs.;
• breadcrumbs - 50 g;
• flour - 50 g;
• sour cream - 100 g;
• 2 cloves of garlic;
• hard cheese - 50 g;
• vegetable oil - 150 ml;
• salt and ground pepper.

First you need to weld squid rings in salted water, just 3 minutes is enough. At this time, combine all other ingredients, except flour and breadcrumbs, in a deep bowl. Mix thoroughly so that a mass of liquid sour cream is obtained, and there are no lumps. Drain the squid and dry the meat with a dry cloth. Place flour and crackers in different cups. Dip squid rings in batter, and then in flour and breadcrumbs and send to fry in a preheated pan or deep cauldron with butter. If you have a deep fryer, it is best to use it. Cook until browned for 5 minutes.

In the second recipe, in order to reduce calorie content and reduce the amount of saturated fats, it is recommended to replace oatmeal wheat flour, bread crumbs with bran, sour cream with yogurt, and instead of frying in oil, bake squid rings in an oven on parchment paper.

See how to make squid easily in the next video.

How to cook squid tasty? How to cook and fry squids? TOP 4 recipes. Video recipes.
The content of the article:

Seafood on our tables are rare guests, in particular squids. But they are distinguished by incredible tenderness, high taste, nutritional value and healing properties. Despite their low cost and ease of preparation, delicate and tasty squids have not become a popular product in the preparation of seafood. Since in most recipes, cooking squid often leads to the wrong result. Therefore, in today's story we will correct the mistakes that are often made, correctly and skillfully prepare delicious squid dishes

Many different dishes are prepared from squid: salads, soups, meatballs, meatballs, hedgehogs, etc. Seafood is baked on the grill, stuffed, dried ... In cooking, use the body of squid, head and tentacles. However, most often used ready-made squid carcasses, which are called fillets. We will talk about them below.

• Squid fillets are sold with and without skin. Unrefined individuals are considered to be of higher quality, as after factory cleaning, the mollusks are heat-treated and hardened.
• Seafood is frozen and chilled.
• Squids are stored in the freezer for more than a month.
• Squid carcasses should not be glued. They should be easily disconnected from each other.
• If squids stick together, then they were already thawed, which leads to spoilage of the product.
• Fresh squids have a pink or purple film, and the meat itself is exceptionally white.
• To clean them, frozen marine reptiles are poured with boiling water for one minute. During this time, the skin will curl. After they are quickly transferred to cold water and easily cleaned under running water.
• Inside the squid there is a flexible transparent spine (chord), which is also removed.
• Pre-defrost squid is not necessary, this will complicate their cleaning.

The main reason for the rare appearance of squid on our tables is that not all housewives know how much time to cook squid. If this process is not done correctly, then the meat will be irrevocably spoiled.

Most often we buy frozen squid. They need to be cooked without preliminary defrosting. For this, seafood is dipped in boiling water for 1 minute, turn off the heat and kept in boiling water for 3 minutes. It is a long heat treatment (3-5 minutes or more) that deprives squid of taste and nutritional properties. They turn into rubber and cannot be chewed.

Squid Recipes

Each national cuisine has its own secrets of squid cooking. At the same time, everyone adheres to the main rule: do not overload squids with spices and spices. The seafood intensively absorbs the aroma of the surrounding ingredients, from which the dish turns out to be very saturated.

The most common recipes with squid - salads. Below is a classic shellfish salad.

• Calorie content per 100 g - 89 kcal.
• Servings Per Container - 3-4
• Cooking time - 1 hour 15 minutes

Ingredients:

• Squid fillet - 300 g
• Carrots - 3 pcs.
• Potato - 3 pcs.
• Salt - 1 tsp or to taste
• Mayonnaise - 100 g
• Ground black pepper to taste
• Pickled cucumbers - 3 pcs.
• Canned Green Peas - 200-250 g

Step-by-step preparation of salad with squid:

1. Boil potatoes and carrots in their uniforms. Cool, peel and dice.
2. Boil squids in salted water, cool and cut into strips.
3. Dice the cucumbers.
4. Combine all the products, add canned peas season with salt and ground pepper and mayonnaise.
5. Stir and can serve to the table.

Many recipes contain unexpected combinations of squid stuffing products. For example, minced meat with bread and sprats, crab sticks with corn and dried fruits. At the same time, mushrooms with eggs, vegetables with rice, shrimps with cheese, apples with cottage cheese, etc., remain unchanged in the classics. consider the most successful combination of products - mushrooms with rice and ham.

Ingredients:

• Squid - 6 carcasses
• Eggs - 4 pcs.
• Ham - 150 g
• Onion - 2 pcs.
• Cheese - 100 g
• Vegetable oil - for frying
• Rice - 0.5 tbsp.
• Mayonnaise - 4 tbsp.
• Salt - 0.5 tsp or to taste

Step by step cooking stuffed squid:

1. Defrost squid carcasses, clean and boil as described above. Also peel off the film and remove the ridge.
2. Hard-boiled eggs, cool and cut into cubes.
3. Dice the ham.
4. Wash the mushrooms and chop finely.
5. Peel and chop the onion.
6. Fry the mushrooms with onions in a pan.
7. Boil rice and cool.
8. Grate the cheese.
9. Combine all products (except squid), add mayonnaise and mix.
10. Fill the squid carcasses with the resulting meat into 2/3 parts and fasten the edges with toothpicks.
11. Put the seafood on a baking sheet, grease it with mayonnaise and cover the mold with foil.
12. Place the pan in a heated oven to 200 degrees and bake for 15 minutes.
13. Then remove the foil and bake for another 5 minutes.

Some novice housewives are interested in how to cook squid fried in batter. This is actually very simple. The dish is prepared in the same way: first, the clams are boiled, cut, dipped in batter and fried in large quantities of oil. Learn more recipe.

Ingredients:

• Fresh squid - 500 g
• Eggs - 1 pc.
• Milk - 3 tbsp.
• Salt - a pinch
• Breadcrumbs - 3 tbsp
• Flour - 3 tbsp.
• Greens - 3 branches
• Sour cream - 1 tbsp.
• Cheese - 150 g

Step by step cooking squid in batter:

1. Boil squids, as described above in the article. Cool and cut into rings of 1 cm. Leave them to dry well.
2. Combine the eggs with milk and beat with a whisk. Salt, pepper.
3. Mix breadcrumbs with flour.
4. Squid soak in batter and quickly transfer to breading.
5. In a pan with heated vegetable oil, dip the squids and fry them over medium heat until golden brown for 5-7 minutes.
6. For the sauce, grate the cheese on a medium grater and combine it with sour cream, finely chopped herbs and garlic passed through a press.
7. Serve squids to the table with the sauce, in which they should be dipped before meals.

Of the many different recipes for making squid, one cannot but mention delicious fried squid. This is an original and quick appetizer, which will suit both a festive feast and a friendly get-together with a glass of beer.

Ingredients:

• Crude Squids - 500 g
• Flour - 100 g
• Salt - 1 tsp
• Olive oil - for frying

Step by step cooking fried squid:

1. Cut the tail and the blades from the squid.
2. Wash the carcass, remove the entrails and the cartilaginous “arrow” that runs along the body.
3. Dry the mollusks inside and out.
4. Cut the carcass into 1.5-2 cm wide rings.
5. Roll them in a mixture of flour and salt.
6. Heat the pan with olive oil and put the squid in parts. If you dump all the carcasses into the pan at once, the oil temperature will drop significantly.
7. Fry the clams for 1 minute on each side, until browned.
8. Put the finished squid on a paper towel to absorb oil and serve on the table.

Few people realize that squid can make amazingly delicious soup. In the preparation of this recipe has its own characteristics. Consider all the subtleties and simple but tasty recipe for a hot first course.

Ingredients:

• Potato - 500 g
• Frozen Squid - 250 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Parsley - 1 root
• Vegetable oil - 2 tbsp.
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch

Step-by-step cooking of squid soup:

1. Peel and boil squid no longer than 3 minutes.
2. Cut boiled and chilled mollusks into strips.
3. Finely chop the onion and parsley root. Grate the carrots. Pass the vegetables in a frying pan in vegetable oil until the onions are transparent.
   

Until you try a well-prepared squid, you may not even pay attention to the fact that it is for sale. But if you try again, I don’t think you will want to do it again, and then again and again ..

Before the New Year, I cooked several different squid dishes. Those recipes describe in detail how to cut and how to cook squid. Here I give, please see them too, to know exactly what to do.

Simple and tasty step-by-step recipes for squid dishes with photos

Well, in this article we will consider with you several options for salads. They are all delicious and it’s pretty easy to cook.

Menu:

1.   Squid salad

Ingredients:

• Squid - 800 g.
• Eggs - 3 pcs.
• Cheese - 100 g.
• Salt to taste
• Fresh cucumber - 1 pc.
• Crab sticks - 200 g.
• Avocado - 1 pc.
• Mayonnaise

Cooking:

Boil the squid. Dip the peeled squid carcasses into strongly boiling water, close the lid so that the water boils again faster and boil for 1-1.5 minutes. We take out the carcass and lower it into cold water, if there is water with ice, even better. This is to stop cooking squid. Since squid is almost pure protein, it continues to cook, even when taken out of the water. Yes, and it cools so much faster.

When boiling squid, pour a lot of water into the pan. The more water there is, the faster the water begins to boil after you lower the carcasses into the water.

1. Cut the squid into strips.

2. Finely chop the cucumber and transfer to a plate. Cucumber will add freshness to our salad.

3. First we cut the crab sticks in half lengthwise, turn to the side and cut it lengthways again, we get 4 sticks. We put them all together and cut into small cubes.

4. Avocado cut in half, take out the stone.

5. Inside the peel we cut the avocado along and across, as if making a fine mesh.

6. We shift the squid into a deep plate. Put a tablespoon of mayonnaise in it and mix.

7. The ingredients are ready to begin to collect the salad. We take a round shape so that the salad fits smoothly, beautifully, put on a dish on which we will serve the salad and put the first squid on the bottom.

8. Level the squid and spread on it a second layer - avocado.

9. Level the avocado layer, salt a little, a small pinch.

10. Directly into the form, in the third layer, rub the eggs on a coarse grater.

11. Level the eggs and make a mayonnaise net on top of them. Level the mayonnaise over the entire surface.

12. Spread the next layer, crab sticks.

13. Level the sticks and spread the penultimate layer, cucumbers. There should not be many cucumbers.

14. Level the thin layer of cucumbers, crab sticks even shine through it and apply a grid of mayonnaise.

15. Sprinkle cheese on top, even out and, in principle, our salad is ready. It remains to decorate and let it infuse by putting it in the refrigerator.

16. On the cheese we put a few lettuce leaves, as you have. From the top of the squid rings, lay out the figurine and lay out a spoonful of red caviar in each ring.

We put in the refrigerator for 20-30 minutes. Take out. Carefully remove the form.

Now the salad is ready completely and I don’t feel like talking anymore. I want to eat, eat and eat such a beautiful salad.

Bon Appetit!

1.   How to cook squid

Ingredients:

• Squid medium - 4 carcasses
• Bow - 2 large heads
• Sour cream - 150 g.
• Pepper
• Dill
• Vegetable oil.

Cooking:

1. Defrost squid carcasses if they are frozen. You can defrost it a little and start boiling, if you are in a hurry, but it’s better to put the carcasses in the refrigerator in advance, let them defrost completely.

2. In a saucepan, put water on the stove and bring to a boil.

Note that the more water, the faster it will boil a second time when you dip the squids into it. But I do not always wait for the water to boil for the second time, after squid is lowered into it, and take it out as soon as the carcasses are inflated and rounded.

3. The water boils, throw a few peas of black pepper into it, a couple of sweet peas, salt, about half a teaspoon per 1 liter of water, a couple of bay leaves. Let us boil another 5 minutes with spices.

4. Dip the squid into boiling water. If you have a little water, and even the squid is frozen, lower one carcass. Bring to a boil, carcasses rounded, take out. And so all the carcasses. Please note that here we dip the uncooked squid into the water. This is one of the cooking methods that many use. It is the simplest and easiest. But if you want to make a white squid, and not pink, it’s better to peel off the cold without dousing it with boiling water.

5. Now you need to clean the skin. Under a running stream of water, as if we “erase” carcasses. The peel comes off very easily.

6. Remove the insides, chords (the so-called cartilaginous rigid plate running along the ridge of the carcass).

7. Cut the onions into large pieces.

8. Heat the pan and pour a little vegetable oil.

9. Put the onion in the heated oil and fry until golden brown. Well, actually someone like that. Some do not like fried onions. You can fry a little.

10. Squid cut into rings, half a centimeter thick, and then cut the rings in half. You can cut the carcass lengthwise into halves and then cut into strips. See how you prefer.

11. Squid sent to the pan to the onion.

12. Fill the squid with onion sour cream, mix everything and add pepper. Close the lid and leave to simmer for 5 minutes.

13, At the end of the stew, sprinkle with a little dill (for an amateur). Mix everything. Turn off the stove.

14, Squid fried with onions ready.

Lay out on plates. If you want, you can decorate with vegetables.

Bon Appetit!

1.   Squid Salad Recipe

Ingredients:

• Boiled squids - 4-5 pcs.
• Crab sticks - 5 pcs.
• Onion - 2-3 heads
• Garlic - 3-5 cloves
• Boiled eggs - 4 pcs.
• Avocado - 1/2 pcs.
• Lemon - 1 / 4-1 / 2 pcs.
• Smoked Salmon - 4 Small Slices
• Soy sauce - 1-2 tbsp.
• Mayonnaise
• Greenery

Cooking:

1. We twist crab sticks into plates, stack them on top of each other.

2. Cut the stacked pile of sheets along.

3. We lay one half on the other and cut into very small strips.

4. Sent to a deep container (we have this pan).

5. Take boiled, peeled squid and cut off the tails.

6. Cut the carcasses into the same small strips. Ponytails also cut into small strips. Many love ponytails even more than carcasses. They are a little tougher and seem to crunch. We send the chopped squid to the sticks and mix.

7. Onion cut into small strips and also sent to the container to the chopsticks. Mix.

8. We cut the eggs around the circumference, cutting the protein and not touching the yolk. Separate and lay the yolk separately.

9. Protein cut into strips, as small as possible and also sent to the pan.

10. Cucumber cut into 3-4 parts across, cut each part into thin plates along. We put the plates on top of each other and cut into small strips.

11. Sent to the pan. If you do not want a lot of liquid from the cucumbers, put them first on a paper towel, and when they drain a little, into a pan.

12. Take a half of the avocado, select the whole pulp with a spoon, the second way is to simply peel the avocado with a knife like potatoes, but this way is worse, because with a spoon you can take out only the pulp, and the hard part will remain. Put the pulp in a glass for a blender.

13, In a glass with avocado squeeze a quarter or a half of lemon. Who loves what acid. We cut the onion in large pieces here, put 3-5 cloves of garlic, again to taste, spread the smoked fish.

14. Take a hand blender and beat the whole mass.

15. Break the bulk, add a little soy sauce and continue whisking. The most important thing is that the fish breaks well and its smoked taste spreads over the sauce.

16. Beat until smooth, add the yolks, mayonnaise. Add as much mayonnaise as we got whipped mass, i.e. in half. If this is not enough for someone, then you can add mayonnaise directly to the salad. If you want, you can add a little mustard, it will add spice to the sauce.

17. From ten to fifteen sprigs of parsley, collect the leaves and add them to the sauce mixture in a glass. Whip until smooth.

18. Beat the sauce, pour into a pan with crab, onion and squid.

19. All mix well.

20. It seemed to us that the salad was too thick. Added some mayonnaise yet.

21. Once again, mix thoroughly. Salad ready.

Tip: Cook this salad a few hours before serving. Squids, crab sticks are soaked, cucumbers will secrete juice. It all tastes like salad.

Before serving, give the salad a beautiful look with a special mold. Garnish with green leaves and serve.

Bon Appetit!

1.   Simple and delicious squid salad

Ingredients:

• Squid, peeled - 2 large
• Onions - 2-3 heads
• Salt, Pepper, bay leaf, sweet peas
• Mayonnaise - 2-3 tbsp.
• Vinegar - 1.5 tbsp.
• Greens (dill)
• Boiling water (for squid marinade)

Cooking:

1. Squids cut into thin circles.

2. Onion cut into thin half rings.

3. Put the squid into the pan.

4. There we spread the onion.

5. Throw bay leaf, a few peas of black pepper into the pan, salt, pepper, preferably freshly ground multi-colored pepper from the mill.

6. Put the water to boil. We will need boiling water.

7. In a pan with squid and onion pour 1-1.5 tbsp. l table vinegar.

8. Pour the contents of the pan with boiling water. Water should cover everything completely.

9. Stir, try on salt and vinegar. If necessary, add.

10. Close the lid and leave for 25 minutes.

11. While the squid is pickled, chop the greens.

12. Squid marinated. We drain the water, remove the bay leaf, peppercorns. The squid is ready.

13. We begin to collect the salad. Dress salad with mayonnaise. Mix thoroughly. If you like more mayonnaise, add more.

14. Add the greens and mix again.

Salad ready. Try for health.

Bon Appetit!

Dear guests, please tell me, what do you think, is it worth it to describe the process in such detail and especially to show? Or is it more convenient to have shorter descriptions with two, three photos? Please write in the comments below. Thank.

1.   Salad with squid recipe with photo

Ingredients:

• Squid - 350 g.
• Eggs - 3 pcs.
• Cheese - 150 g.
• Mayonnaise - 150 g.
• Tomatoes - 300 g.
• Green onion - 30 g.
• Dill - 30 g.
• Salt, pepper to taste.

Cooking:

1. In boiling water we put spices, dill, peppercorns, salt.

2. Now lay the squid. Hope you remember a little water, cook one carcass, enough, put 2-3-4. Cook for a couple of minutes. We look at the carcass, how it became round, so it’s ready. You can’t hold much, they will become harsh. We take the squid out of boiling water and immediately send it to cold water to stop the cooking process.

3. Tomatoes are cut in half and remove the liquid center.

4. Cut into strips and then into small pieces. Put the tomatoes in a deep cup.

5. The eggs are cut in half, and then cut into strips and sent to the tomatoes.

6. Add the grated cheese to the eggs and tomatoes.

7. Sliced \u200b\u200bgreen onions.

8. There we send finely chopped dill.

9. Squid cut into thin strips.

10. And send to a common cup, salt, pepper.

Put the salad on a plate. Decorate with eggs, tomatoes, herbs. Serve on the table.

What a beautiful and funny salad we got. And no less tasty.

Bon Appetit!

1.   Video - How to cook squid

Many northern, Asian or Mediterranean cuisines include seafood. If you know how to cook squid tasty and quickly, so that the meat is soft, you can provide your diet with the beneficial substances that this product contains. Salads, deep-fried rings or stuffed carcasses will complement both the festive and everyday table.

Why squids are useful

Seafood contains many vitamins and minerals, among which are folic acid, manganese, iron, calcium and vitamin C. Squid is recommended even for those who follow a diet. Its useful properties:

• helps to absorb iron. For example, 85 grams contains about 90% of the daily rate of copper, which plays an important role in the metabolism and storage of iron, which means it is involved in the formation of red blood cells. Copper deficiency can trigger anemia.
• prevents the development of inflammatory processes due to the content of selenium.
• relieves headaches, as it is rich in vitamin B2 (riboflavin);
• normalizes the condition of the skin, hair, nails due to the contained animal protein;
• reduces the risk of heart disease due to the large amount of vitamin B12;
• stabilizes blood sugar due to the content of vitamin B3;
• reduces pressure due to the presence of potassium in the composition;
• relaxes muscles and nervous system due to magnesium;
• strengthens the immune system thanks to zinc;
• contributes to the formation of healthy strong teeth and bones, because the meat is saturated with mineral phosphorus.

How to clean squid carcass

If you bought frozen seafood, do not immediately dip it in hot water. Better leave the carcass to lie down a little at room temperature. When they become plastic, take a cutting board, a sharp knife and proceed to cleaning.

Before cooking

Firmly press the raw carcass to the board with one hand, carefully remove the thin film with the other. If the peel does not move off well, pour the squid with boiling water. The head and tentacles must be cut off. You can throw out your head, and tentacles will come in handy when cooking. Remove the insides - chitin plates resembling cellophane. When the carcass turns white, it can be cooked, fried or baked in the oven.

After cooking

If you decide to boil the squid without preliminary cleaning, then you can get rid of the film in a few minutes. Immerse boiled carcasses for a moment in cold water, and then gently pull off the film, picking it up with your fingers or using a new kitchen brush with soft bristles - after a few movements it rolls into balls and easily peels off.

How to cook squids so that they are soft

Squids cannot be kept in boiling water for more than 3 minutes, otherwise tender meat will turn into a piece of rubber, and it will be unreal to chew. Cooking time for seafood does not depend on whether you will cook it peeled or peeled.

Cooked carcass time

If you don’t know how to cook peeled squids, use these tips:

• pour water into the pan, wait until the liquid boils;
• add salt, seasoning to boiling water;
• peeled carcasses in boiling water for 2 minutes, when the meat turns white, drain the water. If you digested seafood, boil them again, but not more than 30 minutes - during this time the meat will again become soft;
• cut boiled carcasses into rings and serve with beer or use to make a salad.

How much to cook raw squids

The process of cooking peeled carcasses and those with a film is almost identical. This option will take a little longer. Proceed as follows:

• defrost carcasses;
• put a pot filled with water on the stove;
• add salt, lavrushka, allspice to boiling water;
• lower the carcasses into the water, turn off the fire, then cover the pan with a lid;
• take out the seafood a few minutes later.

How to cook squid tasty

Squids are the least expensive of all seafood, so you can eat much more often than shrimp or mussels. Try stuffing the carcass, making pasta or risotto with fried rings, making a salad with eggs and mayonnaise, or just bake the whole squid and serve instead of meat.

Baked in the oven

You must marinate the seafood first: leave it in a mixture of lemon juice, pepper, garlic and paprika for several hours. After that, you can transfer to the grate and bake, dousing with the remains of the marinade. The oven temperature should be 200 degrees, the process should not take more than 30 minutes in time.

Braised

Braised squids are best obtained with the addition of sour cream. To prepare the dish, you need to put the chopped carcasses into a hot frying pan with oil and simmer for one and a half minutes. Next, adding flour, fry the rings over high heat for 30 seconds. At the end, pour boiling water, season and simmer it under a closed lid over low heat for another one and a half minutes.

Fried

Before frying the squids, they must be boiled, then cut into strips or rings. It is recommended to dip the prepared seafood in the ice cream (whipped with eggs, salt and spices sour cream), roll in breadcrumbs and fry in vegetable oil (or cream) or lower the workpieces in deep fat. Do not overtake the product on fire - after 5 minutes you can serve the dish.

In a slow cooker

If you like to use modern technology, adapt any recipe for a multicooker. To boil squid, boil 2 liters of water, add seasoning, salt, leave it to boil for 5 minutes. After that, start lowering one carcass, holding each for 10 seconds, take it out - this time is quite enough.

Squid Dishes

Seafood goes well with vegetables, pasta, cereals, herbs and even some fruits. You can cook salads or hot dishes. Vegetarians will replace squid meat.

Egg salad

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie dishes: 102 kcal.
• Purpose: for a snack.
• Cuisine: European.

Classic cold appetizer - a mixture of squid meat, eggs, peas and potatoes. You can do without potatoes. If you don’t like the too delicate taste of sour cream dressing, add a couple of teaspoons of mayonnaise or a little mustard to it.

Ingredients:

• eggs - 2 pcs.;
• salt pepper;
• fresh cucumber - 1 pc.;
• canned peas - 120 g;
• sour cream - 1 tbsp. l .;
• potato - 2 pcs.;
• squid - 1 pc.

Cooking method:

1. Wrap potatoes with foil, bake. Peel the cooled tubers, cut into cubes.
2. Boil eggs, cut on a grater.
3. Cut squids into rings, put out.
4. Turn carrots with cucumber into thin half rings.
5. Mix the prepared foods in a bowl, add peas.
6. Season salad components with sour cream, season, mix with a spoon.

• Servings Per Container: 5 Persons.
• Calorie content: 346 kcal.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty of preparation: easy.

This dish is an excellent beer snack. The rings will turn out even more delicious if the batter is crispy: for this, it is necessary to freeze distilled water, then unfreeze and add ice to the base.

Ingredients:

• beer - 70 ml;
• squid - 1 kg;
• salt - 5 tbsp. l .;
• eggs - 5 pcs.;
• vegetable oil - 0.5 cups;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• flour - 2 tbsp. l

Cooking method:

1. Boil water, add salt there, add spices.
2. After boiling, send thawed squid carcasses to the seething liquid. Boil them for 2 minutes, remove and hold under cold water, then cut into rings.
3. To prepare a batter: gradually pour flour to well-beaten eggs, continuing to whisk the mixture. Add beer, some salt. Beat the ingredients so that the batter turns out liquid, like sour cream.
4. Heat oil in a deep pan.
5. Dip the rings one by one into the batter, send each one in oil. Fry the blanks on both sides until golden brown, serve immediately.

In sour cream

• Cooking time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 150 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Squid stewed in sour cream will replace meat dishes (for example, beef stroganoff) during fasting or in case you want a lighter meal.

Ingredients:

• greens - to taste;
• onions - 2 pcs.;
• salt - 1 tsp;
• sour cream - 300 ml;
• squid carcasses - 4 pcs.;
• seasoning for fish - to taste.

Cooking method:

1. Remove the insides, cartilage plate, remove the film.
2. Cut in the form of rings or cut each carcass and chop into strips.
3. Chop the onions, send them to fry, so that the pieces become soft and transparent.
4. Pour sour cream into the pan to the onion, boil everything, pour seasoning, salt.
5. Send prepared seafood to the resulting sour cream sauce, stew for 4 minutes, do not forget to stir.
6. Sprinkle the dish with herbs.

Rice

• Cooking time: 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 80 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Those who eat right and prefer diet food will definitely appreciate rice with squid and vegetables. The main thing is to do everything in stages, otherwise the seafood will turn out hard and tasteless.

Ingredients:

• onion - 1 pc.;
• tomato - 1 pc.;
• olive oil - 2 tbsp. l .;
• red bell pepper - 1 pc.;
• water - 600 ml;
• carrots - 1 pc.;
• rice - 200 g;
• zucchini - 300 g;
• squid - 370 g;
• salt to taste;
• soy sauce - 50 ml.

Cooking method:

1. Boil the washed rice.
2. Finely chop the onions, carrots, fry them in a hot pan with butter.
3. To fry, send small pieces of zucchini, tomato and sweet pepper, stew all together.
4. When the ingredients are almost ready, add the squid pieces to them, leave to simmer for another 2-3 minutes.
5. Pour soy sauce into the pan, let it boil for three minutes.
6. Pour rice to the finished components, mix everything well.

Stuffed carcasses

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 10 Persons.
• Calorie dishes: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Mediterranean.
• Difficulty of preparation: easy.

If you cook the squid carcass in the oven, stuffing it with a mixture of eggs, chicken and mushrooms, you get a festive dish. The main thing is not to keep it warm.

Ingredients:

• boiled chicken fillet - 350 g;
• sour cream 15% - 3 tbsp. l .;
• salt pepper;
• eggs - 3 pcs.;
• mollusk carcasses - 10 pcs.;
• onion - 2 pcs.;
• fresh champignons - 400 g;
• greens - to taste;
• onion - 2 pcs.

Cooking method:

1. Cut the mushrooms into small slices of medium thickness, send to fry in a pan.
2. To the half-prepared mushrooms, pour onions, cut in advance by thin half rings. Season the onion-mushroom mixture, salt, and simmer until all the ingredients are cooked.
3. Cut the boiled chicken breast into not too large cubes, like eggs.
4. Pour the prepared onion-mushroom mixture into the dishes for the fillet and eggs, chopped greens there, pour sour cream. Try the filling, and if necessary, season or salt - it should be fully prepared and tasty.
5. Place the filling in the peeled boiled carcasses.
6. Lay the blanks on a baking sheet at a short distance from each other, otherwise they may stick together, pour sour cream on top (you can use mayonnaise if desired) and sprinkle with ground red paprika - so the dish will be more vibrant and aromatic.
7. Send the baking sheet to the oven, which by this time has already managed to warm up to 180 degrees. Spot 20 minutes and take out the prepared stuffed seafood.
8. Serve soy sauce in addition to the dish if desired.

In Korean

• Cooking time: 12 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 125 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Spicy Korean-style squids will appeal to you if you like spicy dishes. The amount of garlic and pepper can be changed to your taste.

Ingredients:

• garlic - 4 cloves;
• salt to taste;
• vegetable oil - 30 ml;
• squid - 1 kg;
• sugar - 1 tbsp. l .;
• ground black before - to taste;
• vinegar - 2 tbsp. l

Cooking method:

1. Butcher the carcasses, lower each one alternately in boiling water for 3-4 minutes.
2. Cut the squid into rings or strips.
3. Mix the oil with vinegar in a pan, heat the mixture, but do not boil.
4. Pour in the oil-vinegar mixture to the meat.
5. Salt the preparation, add pepper and finely chopped garlic, mix everything, cool.
6. Cover the dishes with cling film, put in the refrigerator overnight.

Video

Eif squids used to be a curiosity for us and were considered delicacies, now, along with canned ones, you can buy frozen and even live ones, if you really try.
Cephalopods are among the most interesting inhabitants of the sea. They are divided into two orders: octopuses and decapods. The decapods include squid and cuttlefish. In our country, ordinary squid is extracted and eaten more. In many countries, other types of squid, as well as cuttlefish and octopuses, are also produced in large quantities. Already in ancient Greece and Rome they knew how to cook dishes from cephalopods. At that time, squid was called winged fish. Squids are really great swimmers. As a result of periodic contraction of the abdominal muscles, the mantle cavity is compressed and water is ejected with great force through the mantle siphon to the outside, a powerful jet of water is formed, directed backward. Thanks to this, Satso animal (on the principle of a rocket) is rapidly moving forward. Sometimes squids jump out of the water and make long jumps in the air.

Squid meat is rich in essential amino acids, in the body tissues there are many extractive substances that contribute to the release of digestive juices. In terms of protein, vitamins B6, and PP, squid is superior to fish meat and domestic animals. Squid lipids (fats) are rich in essential polyunsaturated fats, which play a significant role in human nutrition. In addition, squids are rich in such valuable minerals as phosphorus, iron, copper, iodine. In their content they are superior to cow's milk, veal, fish (carp, bream, crucian carp, pike). By the content of minerals, squids are slightly inferior to mussels.

Canned squid meat in most countries is a delicacy. The squid tastes like lobster meat. Tasty squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Bg, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractive substances that promote the secretion of gastric juice and give squid meat. original taste. Properly and skillfully prepared from squid dishes are tasty, tasty and easy to digest. Nevertheless, in many countries, especially those located far from fishing areas, squids and other cephalopods are eaten in small quantities.

When cutting squid, the entrails are removed, the head is cut off with tentacles. Carefully clean the abdominal cavity, remove chitinous plates. The chopped squid is then washed in running water. After the glass is water, the squid is ready to eat. On refrigerated vessels, peeled squids are pressed into briquettes and frozen. Drying of squids is not widespread in our country. The squid mantle should be dried in the sun, with good air circulation. Dried squid is sold in the form of thin strips resembling vermicelli, packed in plastic bags or in cardboard boxes.

Almost everything is edible in squid. In those countries where [squids] are constantly included in the diet (for example, in China and Japan), even suckers and eyes are consumed, after drying them in a pan. They are said to taste like nuts. Squids are eaten raw, dried, fried and pickled. Squid meat has a lot of protein, and the extractive substances that it contains give the culinary products a peculiar taste. This dietary meat is rich in trace elements, vitamins C and group B. Squid meat has a lot of water and little fat. Pickled squid is good in salads, only it must first be cut into very small pieces. The squid tastes like lobster meat. Tasty squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Bg, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractive substances that promote the secretion of gastric juice and give the squid meat a peculiar taste. Properly and skillfully prepared from squid dishes are mouth-watering, tasty and easily digestible. When cutting squid, the entrails are removed, the head is cut off with tentacles. Carefully clean the abdominal cavity, remove chitinous plates. Then chopped [squid] is washed in running water. After the glass is water, the squid is ready to eat. When preparing dishes from squid, it must be borne in mind that squid meat resembles a chicken egg - the longer it is cooked or baked, the more tough, tasteless and less nutritionally valuable it becomes. Cook or fry for 3.5-5 minutes. Squid can be boiled whole or in large pieces of fillet. Dip the squid meat in boiled water seasoned with salt. Many dishes are prepared from raw squid meat, i.e., fillet and head with tentacles

A very interesting specimen is on display at the London Museum of Natural History. A 9-meter giant squid appeared here. This is one of the largest and best preserved specimens that scientists have ever owned. The exact length of the cephalopod is 8 meters 62 centimeters. He was caught by a trawler off the coast of the Falkland Islands a few months ago. Scientists note that the capture of a giant squid alive is a rare success, since usually samples of this species are found in the stomachs of sperm whales or half-rotten on the beaches. To preserve the sea animal in its original form, employees had to defrost the squid in several stages, otherwise the thinner tentacle tissue could decompose. To find a suitable reservoir for storing the exhibit at the exhibition, scientists contacted the infamous conceptual artist Damien Hirst. His works are the bodies of humans and animals that have been prepared and preserved with formalin. The artist’s assistants advised the museum to contact a company that manufactures glass tanks for Hirst installations.

Squid with rice and vegetables

Ingredients:

• 2 carcasses of squid
• 1/2 cup rice
• 1 small onion
• 1 clove of garlic
• 6 pitted olives
• 1/2 pod of red bell pepper
• 1/2 tbsp. spoons of breadcrumbs
• 5 champignons
• 2 tbsp. chopped parsley
• ground white pepper
• 50 ml dry white wine
• vegetable oil

Cooking method:Dip squid carcasses in boiling salted water for 2 minutes. Discard in a colander, pour over with cold water and clean. Prepare onions, garlic, peppers and mushrooms. Finely chop and fry in vegetable oil. Boil the rice (25 min). 10 minutes before the end of cooking, add fried vegetables, mushrooms and chopped parsley to the rice. Salt, pepper. Pour in white wine and simmer another 5-7 minutes. Stir in finely chopped olives and crackers. Stuff the filling. Stuff squids and fry in vegetable oil. Shrimp sauce can be served with the dish.

  Borsch with squid

Ingredients:

• squid 0.5 kg
• beets 500 g
• white cabbage 500 g
• carrots 250 g
• parsley root 100 g
• onions 250 g
• potato 400 g
• tomato paste 125 g
• fat bacon 75 g
• sour cream 100 g
• pork fat 50 g
• vinegar 3% 25 g
• garlic 25 g
• parsley

Cooking method: Rinse squids thoroughly in cold water and boil in salted water with a slight boil for 3-5 minutes. Dice boiled squids and fry with finely chopped bacon and onion. Beets, carrots, parsley root, onions cut into strips and simmer with the addition of lard, tomato paste and vinegar until cooked. In boiling water, put chopped white cabbage, after 10-15 minutes chopped potatoes into cubes. At the end of cooking, introduce stewed beets and roots, squid, salt, sugar. Season the borsch with chopped garlic, chopped herbs, serve with sour cream when serving.

  Stuffed squids

Ingredients:

• 200 g squid
• 2 pcs. Luke
• 50 g champignon
• 40 g of rice
• parsley
• for sauce:
• 7 g flour
• 7 g fat
• 30 ml of milk
• 70 ml cream
• 7 g of hard cheese
• citric acid

Cooking method:  To prepare the sauce, melt the fat, mix with flour, fry slightly, without browning, pour in the milk and boil. Grate the cheese on a fine grater or mince, add to the sauce and stir. Pour in cream, salt, add citric acid dissolved in water. Boil squids in salted water. Drain the water. Boil rice. Chop and stew onion and mushrooms in preheated fat. Add rice and finely chopped parsley, stir, season to taste. Stuff squid carcasses with this stuffing. Pour the carcasses with sauce and bake in the oven for 10-15 minutes.

  Holiday squids

Ingredients:

• squid 4 carcasses
• zucchini 80 g
• carrots 70 g
• cheese 50 g and 65 g - for sauce
• garlic 35 g
• cream 50 g
• sour cream 50 g
• peeled shrimp 200 g

Cooking method:Wash and clean raw squid carcasses from the film. Zucchini and carrots cut into strips, finely chop the garlic. Mix everything thoroughly, add peeled shrimp, grated cheese. Stuffed squid carcasses with the resulting filling. When the squids are stuffed with a separate skewer, stab the open end. Before baking, pour the stuffed squid carcasses with sauce. Bake in the oven at a temperature of 160 degrees for no more than 10 minutes. Preparation of sauce: mix cream with sour cream and add grated cheese. In order that the squid was not hard, it can not be overexposed in the oven. Bake squid carcasses with an excess of moisture.

Peking Squid

Ingredients:

• 250 g squid
• 2 tbsp. l finely chopped fresh cucumbers
• 1 onion
• 2 cloves of garlic
• 1 tbsp. l corn starch
• 1 tbsp. l cognac
• 1/4 cup chicken stock
• 2 tbsp. l vegetable oil
• salt, herbs to taste

Cooking method:Soak the squid in water for 1 hour, rinse, remove the chord and remove the skin. Cut into slices 4 cm long and 2 cm wide. Dip in boiling water for 30 seconds. Fry the squid in hot oil for 1 minute. Add the chopped onion, chopped garlic, chopped cucumber, cognac, diluted with a little water, starch, broth and salt. Mix well and simmer until the sauce thickens. When serving, arrange with greens.

Squid pockets

Ingredients:

• 4 whole squids
• 5 onions
• 250-300 g of rice
• 6 eggs
• mayonnaise
• hard cheese (any)
• salt pepper
• vegetable oil

  Cooking method:Boil rice, boil eggs, finely chop onion. Gently clean squids without damaging their integrity. Dip them for 3-5 minutes in boiling water, just gently remove and allow to cool. Meanwhile, fry the chopped onions in vegetable oil. Add boiled rice to it, salt and pepper to taste. When the mass of rice and onion is well fried, put 4 boiled eggs and simmer for another 5-10 minutes. Drive 2 raw eggs into the prepared mass and finally bring to readiness (even squid with mayonnaise and sprinkle with grated cheese, so that a layer of mayonnaise with cheese is 1-1.5 cm thick. Put in a warm
  oven for 15 minutes.

  Squid with brisket

Ingredients:

• 4 carcasses of squid
• 2 onions
• 1-2 large carrots
• 300 g brisket
• tomato puree
• butter
• bouillon
• salt pepper

  Cooking method:Peel squid, onion heads, remove offal, legs and rinse thoroughly in cold water. Then finely chop the legs, onions, grate the carrots, cut the brisket into cubes and, melting the oil in a frying pan, fry them all together. In the almost ready mixture add tomato puree, salt, pepper, mix well and simmer for a few more minutes. When the mass is ready, fill it with squid carcasses, put them in a deep pan and simmer for 15 minutes in a thick and sharp broth.

Squid kebab

Ingredients:

• 450 g squid tentacles
• 2 tbsp. l thinly sliced \u200b\u200bhot red chili peppers
• 2 tbsp. l green cilantro or mint
• 1 tbsp. l Sahara
• 3 tbsp. l wine vinegar
• 1 tbsp. l olive oil
• bunch of green onions
• 1 lime

Cooking method: Combine chili peppers, cilantro or mint, sugar, vinegar, olive oil. Peel the squid, cut into pieces of 15-20 cm and marinate in this sauce. Leave for 1.5 hours. Put tentacles on 4 skewers. Grill for 3-4 minutes, constantly turning skewers. Squids cannot be overcooked, otherwise they will be tough. Green onions gently bake on the wire rack. Warm the sauce in which the squid was marinated. Serve the skewers with baked green onions, cut in half with lime and sauce.

  Stuffed squids

Ingredients:

• for stuffing:
• 2 tomatoes
• 150 g zucchini
• 1/2 onion
• 1 clove of garlic
• 1 hard boiled egg
• salt, black pepper
• for sauce:
• 1 large tomato
• 100 g cream 30% fat
• 50 g sour cream
• 1/2 cube chicken stock
• ground black pepper
• 1 clove of garlic
• 1/4 bunch of dill
• for the basics:
• 200 g squid
• 200 g of fish stock
• deep-frying vegetable oil
• breading flour

Cooking method:For minced meat, cut into cubes tomatoes, zucchini, onions and garlic and stew in vegetable oil. Cut the egg and add to the minced meat; salt, pepper, mix.
  Boil the squids in broth (dip in boiling water), dry with a napkin, stuff, simmer in flour and fry on both sides in a large amount of vegetable oil. To prepare the sauce, fry the garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and keep on fire for 1 minute. Put fried squid in the sauce, add dill, garlic and simmer for 2 minutes.

  Squid with garlic and cheese

Ingredients:

• 0.5 kg squid fillet
• 150 g hard cheese
• 3 boiled eggs
• 2-3 cloves of garlic
• 1/2 cup mayonnaise
• 1 tablespoon dill, parsley or green onion
• 1/4 lemon

  Cooking method:Slice boiled squid. Grate the cheese with large holes. Dice the eggs. Combine the squid with cheese, eggs, finely chopped garlic, season with mayonnaise, lemon juice and salt. When serving, sprinkle the dish with finely chopped herbs.