In modern nutrition, the desire for healthy food prevails; accordingly, healthy foods, saturated with vitamins and all kinds of nutrients, are preferred, but light, not fatty. The cooking technique involves a minimum of processing and fat. This determines the current pace, and the mode of life, employment. At the same time, it is important that the dishes are prepared as quickly as possible and not difficult, however, in terms of taste and aesthetic characteristics, they were, as they say, at their best. These include squid. An amazingly delicate product filled with valuable substances, easy to digest, light, satisfying and quick to prepare. In addition, they lack the characteristic marine aroma. However, ignorance of how to do it right and, most importantly, how much does not allow this seafood to take, say, competent leadership positions in the kitchen, corresponding to its capabilities and characteristics: nutritional, gustatory, dietary and visual. Meanwhile, squid is an almost universal product. It is put in salads, complemented by all kinds of soups, can be fried in spicy batter or breading, stuffed, made cutlets, risotto, served as a separate side dish or as an independent dish. In this case, the determining factor of tenderness will be the indicator of how much to cook or fry.

Many people believe, and this is a mistake, that you need to cook squids for about five minutes in general, or 2-3 after boiling water. And they are simply amazed when they get an incredibly tough, almost rubbery product, which is really difficult to chew. In the same way, how to cook squid correctly and how much there are simple, but obligatory subtleties. Firstly, the seafood should be lowered only in boiling water for two minutes. For accuracy, you can count to ten not quickly and not slowly. Remove immediately. It is also noteworthy that you cannot throw squids in a crowd, in a ball or in a row. Boil one, take out, wait for a boil, lay the next one. Before cooking, water should boil on its own or in the company of herbs, salt, lavrushka, peppercorns for about five minutes. If the moment, as they say, is missed and more than two minutes have passed, it is better to cook the squid carcass, without taking out further for more than half an hour. Then the product will regain the desired tenderness and softness, but significantly decrease. However, when making soups, it is perfectly acceptable. Squids are also fried and stewed for no more than two to three minutes or longer.

How and how much to cook squid determines their choice and preparation for processing. It is clear that the product is of poor quality, for at least two, at least ten minutes to cook a squid carcass, there is no difference, it will be tough and definitely tasteless. Squids are usually sold frozen. It is important to ensure that the carcasses are easily separated from one another, that they are not an incomprehensible lump that sticks together, which indicates their repeated, one might say, unauthorized defrosting. Such a product, no matter how much to cook the squid, will give bitterness, heterogeneity and rigidity during processing. Squids should be frozen once when harvested. The film shell of squid comes in different tones: gray, pinkish, purple and their transitions. At the same time, the meat is only white, clean, without streaks and shade. If the color is even slightly different from white and is similar to the color of the film, the squid will thaw out, which is unacceptable.

Again, the squid must be peeled before cooking, otherwise rigidity is ensured. Cleaning them is much easier than it seems. Almost thawed carcasses just need to be poured or doused with boiling water, then cleaned, removing the film with a stocking, it leaves almost independently under running cold water. Do not forget to take out the chord - the transparent strip. Everything.

There are several facts about the popularity of squid: these mollusks are found in almost all seas, they are tasty, affordable and extremely healthy. However, with such advantages, only the most experienced and courageous housewives decide to cook dishes with squid. The reason is that squid meat consists of complete protein, which quickly curls up and hardens during heat treatment. One has only to overexpose the shellfish on the fire, as the tender and juicy meat turns into a rubbery tasteless lump. How to cook squid for a salad or other dish, preserving their benefits and taste, we suggest finding out in our review.

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What to look for when buying

Squid is one of the safest seafood around. However, most of us live far from the seas and oceans, so they buy food in stores. This is where the danger lies: not all manufacturers and sellers are conscientious about selling products. As a result, instead of healthy and tasty squid, customers often bring home a block of ice or spoiled carcasses.

Today, there are several types of squid on the shelves of shops and markets:

• fresh frozen whole carcasses;
• fresh chilled;
• frozen peeled fillets;
• frozen rings.

Like other seafood, squid is a fast perishable product. Manufacturers use a proven and reliable way to preserve freshness - freezing. Of course, there is a difference between the quality of fresh chilled product and frozen one, but insignificant. Modern freezing technologies use ice glaze. A special shock freeze while still on board helps to fully preserve the benefits of the product and its freshness, without using excess moisture. But non-compliance with storage conditions can spoil its quality.

When buying frozen squid, pay attention to the presence of snow, individual pieces of ice or frost in the package. Their presence indicates a violation of storage technology. Whole carcasses or rings must not stick together into a shapeless mass, each part must fit freely in the package. According to Russian standards, the weight of an ice coat should not exceed 10%, but foreign frozen seafood is not regulated by standards, so 20% or more of ice is found in them.

When choosing fresh chilled squid, look at the color of the meat: it should be white and uniform, as in the photo. Yellowness indicates a violation of the expiration date, but pink or other spots under the skin indicate the use of chemical additives.

Left - unpeeled carcass, right - peeled

When buying peeled squid, you need to know the specifics of production. Two types of cleaning are used, which consist in the method of separating the shells of the shellfish:

1. Heat - squid carcasses are doused with hot water at a temperature of 70 degrees, after which cleaning is carried out manually or using drums. This is a safe method, but some of the weight and nutrients are lost during heat treatment.
2. Chemical - a quick and cheap method that uses special chemical solutions. Squid carcasses are immersed in a solution and then sent to skin cleaning. Such solutions can be toxic to humans.

How to prepare squid before cooking?

There is an important rule in using squid: you need to cook them on the day of purchase. This rule applies to both fresh and frozen carcasses. The fact is that good refrigerating chambers are required to maintain the full quality of seafood. At home, not everyone has such refrigerators. And while we deliver the product from the store or market home, it is partially defrosted. Freezing it again in your home freezer will ruin quality.

In addition, there are some defrosting rules. To maximize the benefits of seafood, defrost it slowly, for example, on a refrigerator shelf. But throwing frozen squids into boiling water is undesirable: there is a high risk of getting tough and tasteless meat. It is also not recommended to place the product in water to speed up defrosting: the firmness and elasticity of the fibers are lost.

Fresh and frozen unpeeled squid must be cleaned of entrails (if any), chitinous plates and outer film before cooking. If the film is difficult to remove, pour boiling water over the carcasses and immediately place in cold water.

Chef Ilya Lazerson will tell and show you step by step how to clean and cook deliciously squid.

Maximum cooking time for squid

There are two principles that govern the correct preparation of squid. To keep them soft, they need to be cooked either very quickly or slowly and for a long time. The famous chef Ilya Lazerson uses two terms: "quick heat" and "long heat". For the preparation of salads, "quick heat" is used, in this case the maximum contact time with hot water is no more than three minutes. In order not to miscalculate, it is better to pour boiling water over the squid in two stages: pour, hold for 1 minute, drain. Place in cold water, then again pour over with boiling water and cool in cold water.

Squids are boiled for about 2-3 minutes. But the exact time, how much to keep in water, depends on the size and type of the mollusk. Throw them into boiling water and immediately after cooking immerse them in cold water to slow down the protein folding process.

Fresh squid

Fresh squids are a guarantee of a pleasant taste and richness of the dish with useful substances and minerals. If you are lucky enough to purchase whole fresh carcasses, you need to be able to cook them correctly.

Training

Before cooking squid for salad, rinse whole carcasses thoroughly in cold water. Cut the fillet with a sharp knife from top to bottom, remove the entrails and chitinous ridge. If the skin is difficult to remove - pour boiling water over. If easy, clean immediately.

Preparation

1. Prepare a convenient saucepan and pour enough water so that when boiling the squid, it only slightly covers the carcasses.
2. Bring water to a boil, season with salt. If you want to preserve the natural taste of fresh seafood, avoid using spices. To give the squid a richer flavor, add spices to the boiling water: pepper, thyme, lemon peels, and even a white wine cork.
3. Dip the squid carcasses into the prepared boiling broth, mark for 2.5 minutes and immediately after the expiration, take out the finished meat. Remember that hot meat will continue to cook under its own heat, so they must be immediately placed under cold water.

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How much to steam

A more reliable and, as experts say, humane way of cooking squid is to steam it. An electric double boiler or a colander (sieve) over boiling water is suitable for this. However, remember that steam is much more insidious than boiling water, so you can get rubbery meat this way. Observe the cooking times strictly.

Preparation

1. Pour water into the container of a double boiler, add bay leaf and allspice.
2. Place the peeled and thawed squid carcasses or rings in a container, add a little salt. Set the cooking mode to 10 minutes. Cool immediately after cooking.
3. To boil the squid over boiling water, reduce the cooking time to 5 minutes. This will keep them soft and juicy.

Frozen squid

Frozen squid should be thawed slowly before cooking. If the carcasses are not peeled, they can be defrosted partially to make it easier to remove the film. Thaw the peeled meat until completely soft. You can cook squids either whole or by cutting them into rings. The second option is more acceptable.

Preparation

1. Cut the peeled squid into rings, add salt.
2. Prepare boiling water. Place the meat in a deep bowl, pour boiling water over and keep stirring for one minute. Drain and chill the squid in cold water.
3. Bring the water to a boil again and re-pour the boiling water over the meat for one minute. Repeat the Charcot shower procedure. Squids for the salad are ready!

Photo gallery

How to properly clean shellfish carcasses, look at the video from the Cruton channel - loaf.

How to cook rings?

Today, stores offer already peeled calamari in the form of rings. This simplifies the cooking process and is especially convenient if the dish needs to be prepared quickly. However, it is important to remember that rings need to be cooked much less time than whole fillets.

Preparation

1. Defrost food in the refrigerator or at room temperature if you need to cook quickly.
2. Boil water, add salt and spices to taste.
3. Dip the squid rings in the boiling broth and cook, stirring occasionally, for no more than 1.5 minutes.
4. Remove them with a slotted spoon or drain the water through a sieve. Dry and let stand at room temperature to cool. Boiled rings are used in a salad or as a side dish for any dish.

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How to boil squid for salad in a saucepan

It is believed that when cooking in a large amount of water, squids lose many useful elements. This is logical, because moisture from the meat goes into the water. Seafood lovers often boil the clams in a saucepan, which allows less water to be used. In this case, water is used at the rate of 0.5 liters per 1 kg of squid meat.

Preparation

1. Thawed, peeled squid should be cut into rings or convenient salad chunks.
2. We take a stewpan, put the shellfish meat on the bottom. Add salt and spices as desired. Lemon wedges can be added for flavor.
3. Boil water in a teapot and pour squid with it. The water should only slightly coat the meat on top. Cover the saucepan with a lid and simmer over low heat for 3 minutes.
4. We drain the liquid and cool the squid.

How and how much is cooked in the microwave

The microwave oven is an irreplaceable assistant in the kitchen of many housewives. Dishes are prepared quickly and easily. To boil squid in the microwave, you need a special dish with thick walls and a lid.

Preparation

1. Preparing squid for cooking.
2. Place the fillets on the bottom of the dish.
3. We take 2-3 tablespoons of water, squeeze the lemon juice into it and pour the squid meat with the mixture, mix thoroughly.
4. Cover the dishes with a lid and put them in a microwave oven with a power of 700 watts for 2.5 minutes. With higher power, we reduce the time to 1.5-2 minutes.

How to cook squid without first defrosting

It so happens that the squid needs to be cooked very quickly, and the carcasses are still frozen. It doesn't matter, there is a way of cooking. We recommend using it only in case of emergency. Rapid defrosting will degrade the quality of the protein fibers. Hence, there is an unpleasant hardness or even worse - the fillet can lose elasticity.

Preparation

1. In this way, peeled squids are prepared from the skin and entrails.
2. Boil water in a small saucepan, add salt and spices. Boil the kettle with water separately.
3. Pour the frozen carcasses with boiling water from a kettle, then throw into boiling water. Cook for no more than two minutes in the usual way.

1. For cooking whole squid carcasses, water is used at the rate of 2 liters per 1 kg of fillet. This amount will need 2 tablespoons of salt.
2. After cooking, in order to instantly stop the protein folding process, the squid meat must be immediately immersed in cold water. You need to remove seafood from the stove or remove with a slotted spoon about 20 seconds before the end of the cooking time.
3. If you did not manage to remove the squid from the heat in time or have overcooked for more than 2-3 minutes, the meat has become tough, do not rush to throw the product away. Leave it to simmer for another 30 minutes. After this time, the reverse process begins in the protein and the fibers soften. However, the meat will no longer return to its former volume. After 10 minutes of cooking, it is lost twice.

A lot has been said about the benefits of seafood: they contain a record amount of iodine, potassium, phosphorus and other substances necessary for our body. The most affordable gift of the sea on Russian counters is squid - frozen carcasses are sold in almost all stores, in factory packages or by weight, and the price is usually quite acceptable. Sweetish tender squid meat goes well with vegetables, therefore it is often found in salad recipes. But it is important to remember that a capricious product requires careful preparation. How to cook squids correctly so that they are soft, we will tell you step by step with a photo.

Why are squids healthier than meat?

Many nutritionists recommend that clients enrich their diet with squid dishes in order to lose weight faster, to more easily tolerate dietary restrictions, and to compensate for the deficiency of nutrients. In addition, seafood helps to quickly build muscle mass, because with a low calorie content, 122 kcal per 100 g, it contains 21 g of easily digestible protein.

At the same time, the health benefits are undeniable:

• High potassium content supports the activity of the heart muscle, and also removes excess fluid, eliminating puffiness and lowering blood pressure;
• In squid no cholesterol, moreover, the taurine contained in them helps to reduce the cholesterol level at its elevated values, regulates pressure, narrows the arteries;
• Soft and tender meat ideal for children's kitchen- unusual dishes will provide the growing body with phosphorus, iron, copper, iodine, arginine, lysine;
• Shellfish is rich in vitamin E and selenium, the combination of which reduces the harm of salts of heavy metals, which is especially important for residents of megalopolises;
• Calcium and fluoride necessary for the strength of teeth, nails, beauty of hair - regular consumption of seafood will provide a sufficient level of these substances;
• Women appreciate squid for high content of vitamins B, PP, C and Omega-3 polyunsaturated fats that support youthful skin.

Catching squid is carried out in the open sea, that is, in their natural habitat. So far, there is not a single farm where squid is grown for sale, which means that there are definitely no growth stimulants and antibiotics in the carcasses, which cannot be said about beef or pork. For this reason, doctors often advise expectant mothers to replace purchased meat with squid in order to avoid possible risks.

The only factor against the consumption of seafood can only be individual intolerance - in the event of an allergic reaction, the consequences are very unpleasant.

How to choose?

Everyone who at least once tried to cook squid on their own was faced with the need to peel the carcasses - it can be difficult for beginners to cope with this task. Therefore, many subsequently purchase prefer already peeled shellfish... This is not worth doing for one simple reason: on an industrial scale, cleaning is carried out by soaking in liquids that corrode the skin, the composition of which manufacturers do not like to talk about. Ordinary gutted carcasses are not only healthier, but by their appearance it is easier to determine the quality of the product:

• The top film is never monochromatic, it has specks and streaks, the color ranges from pink to purple. Yellow or gray shades indicate staleness;
• Frozen carcasses should be easy to separate from each other if they stick together into a lump - the product has already been defrosted;
• Fresh shellfish feel firm, firm... Skin without cuts;
• White squid meat, and acquires a yellow tint with age;
• Examine carefully the original packaging for damage, put the torn package aside immediately, you cannot recoup such a product. Pay attention to the production date and expiration date.

More small individuals have a mild taste, so do not chase large squids - they are usually just older than their small counterparts.

How to cook properly?

It is customary to cook squids very quickly so that they remained soft, did not acquire a "rubber" texture.

We offer two methods of cooking squid: in both cases, the meat will turn out to be soft and tender.

Method number 1, with boiling

Stock up on a deep saucepan, watch, slotted spoon. Squid carcasses must be completely defrosted in advance at room temperature, rinsed with running cold water. Next, focus on step-by-step photos:

	Fill the pot halfway with water, put on fire. Add salt to taste and wait boil;
	Into boiling water lay out the squid, cook them until turn white... The cooking time will not take more than 2 minutes - during this time the skin on the carcasses will curl up, they will acquire a milky hue and swell, become elastic;

Several years ago, I was afraid to even approach squid. And even more so, I didn't know how to cook squids, which ones to buy. I was enlightened by a friend who was born and raised where seafood is as commonplace as chicken is for us.

Squid is a wonderful product with all those great qualities for which seafood is so prized. It is healthy, tasty and quite easy to prepare if you know some of the features. It is because of the specifics of processing that these marine inhabitants are not very popular in our region. In terms of useful properties, they are in no way inferior to sea fish and lean meat. I propose to find out everything about squid - how much to cook, how to choose, store, etc.

Choosing the right one

To make the dishes tasty, first of all you need to know how to choose the best from the store.

The most ideal option is freshly caught squid, which has not been subjected to any processing. They don't look very good on the outside, but they taste great! And it is difficult to buy such seafood stale - it will give out the smell.

Slightly worse - unpeeled frozen carcasses.

When choosing, take a closer look at the color of the pulp under the purple outer film - it can be white, pinkish, but by no means yellow.

If the squid are packed in bags, then the quality is easy to determine - if there is a lot of "snow" inside, then these sea inhabitants were frozen more than once.

In shops you can find already peeled frozen squids. It's better not to buy these. Most likely, they were treated with different chemistry to remove the film. And the layer of ice on them is almost always thick (the so-called "glaze") - we buy water at the price of delicacies. Of course, if there are no more options, then this will work, but it is better to look in other stores.

Squid tentacles are also on sale. Usually they go unprocessed too. Great product, but it's better to choose the larger ones - with the small ones there is too much fuss during pre-processing.

Preliminary processing

Before proceeding to cooking, the squid must be processed. The essence of the preliminary work can be summed up in two words - we defrost and clean. It is clear that if you are incredibly lucky and the product was bought fresh, then there is no need to defrost it. I don’t even dream of such luck - I live very far from the ocean, so defrosting is an obligatory stage for me.

It is best to defrost at room temperature. Can be refrigerated overnight. If time is running out, then we place the squid in an airtight bag and put it in warm water. The water temperature should not be higher than 40 degrees!

The next step is cleaning. If you have purchased peeled squid, then you can proceed directly to cooking. Otherwise, fill the carcasses or tentacles with boiling water for 30 seconds. We drain the liquid, and remove the film with our hands directly under running cold water. If you have tentacles, then we also remove the suction cups.

The tubes have a chord - a transparent strip similar to plastic or cellophane. We throw it away too. All that's left is pinkish-white meat.

Cooking

How to cook squid so that their meat is tender and soft. It's all about the boiling time. The secret is simple - do not overexpose them in boiling water.


I have met and tried different methods of cooking, differing in small nuances. But I will only describe the one that I use myself. I think it's better to remember one way than several, and then get confused.

We immerse the peeled and washed carcasses or tentacles in already boiling salted water with spices. There should be a lot of water so that when lowering it does not stop boiling. We take it out after 2 minutes! If you overdo it for more than 3 minutes, the squid will become tough. If there are a lot of carcasses, then it is better to cook them in batches of 1-2 pieces.

Cook the squid tentacles.
You can also use kitchen helpers. Personally, I really like to cook in a double boiler (I have a special grid in a multicooker). I pour water, add the prepared inhabitants of the sea and in 5 minutes everything is ready.

A microwave oven is also used for boiling, but it is difficult to find out how many minutes to cook them - both the amount of products and the technical characteristics of the microwave oven affect. The average recipe looks like this - we send the carcasses into a container with a lid, add a little salt, sprinkle with lemon juice and olive oil. Turn on the microwave at full power for 1-1.5 minutes. It turns out squids cooked in their own juice.

Squids boiled in any of this way can already be eaten. Cut into convenient pieces, pour over some delicious sauce and serve. But, of course, it is better to cook something tasty out of them - a lot.

Can boiled squid be stored

Ideally, the boiled fillets, tentacles, and rings are used immediately. But storage in the refrigerator for about a day is allowed. Be sure to close tightly!

As a last resort, you can put the food in the freezer. The taste will deteriorate slightly, but within a couple of months it is quite a suitable product.

How to cook a seafood delicacy for a salad

Separately, you need to dwell on boiling squid for salad. In principle, any of the methods described above is suitable. But it is for salads that I cook a little differently. A chef I know told me this.

In all recipes for salads with seafood, the latter must be chopped - into cubes, rings, stripes, etc. I do this, but just before boiling. I put the chopped squids in a colander or a metal sieve with a handle and immerse them in boiling salted water for 20 seconds. Then I take it out, rinse it right under running cold water and the soft tender fillet can be sent to the salad.

This simple method can save you a lot of time. Seafood is ready in literally a minute - no need to catch them from boiling water, wait until they cool, etc.

Watch the video. Another way to your piggy bank:

Why are squids bitter

Sometimes cooked squid can taste bitter. This happens most often with those purchased in a ready-made, peeled and frozen form.

There is only one reason - the inconsistency of storage conditions. Simply put - defrosting and freezing were performed several times.

More bitterness may appear if the carcasses have been cooked for more than 5 minutes. The meat of these individuals contains a substance that, provided that the technology of boiling is incorrect, when combined with water, it gives such a taste.

Cooking secrets

In the end, I will tell you a few more little tricks, thanks to which the squid will always be tasty and soft.

If suddenly you did not manage to take out the squids in time during cooking, that is, you overexposed them in boiling water, then do not rush to take them out. Cook for another half hour and only then take it out. Yes, they will greatly decrease in volume, and the taste will not be as rich, but they will not be harsh for sure.

What should not be done with squid under any circumstances is defrosting in boiling water. So the product will not turn out soft, and inside it may also be damp. This rule is also the answer to the question of how to cook unpeeled squid. No way! First we defrost, then we clean and only then we cook.

As you can see, there are no difficulties. A little attention and healthy meals will be perfect!

Mediterranean cuisine is famous for its recipes for preparing a variety of shellfish dishes. Seafood is rich in easily digestible proteins, iodine, phosphorus and iron.

Beneficial features

Squids occupy a special place in the list of cephalopods. Their meat is recommended for those who are trying to lead a healthy lifestyle, to have a full and varied diet. A large supply of potassium, B vitamins, and valuable fats allows you to maintain a stable heart, maintaining health for many years.

How to cook squid correctly? How to prepare a delicious and healthy dish from these seafood? We will now tell you in detail. Unfortunately, there are practically no freshly chilled seafood in Russian stores, so gourmets have to be content with what they have - a frozen semi-finished product. Most often, in the fish departments, you can buy squid carcasses or tentacles that have already been peeled. However, do not rush to buy. The convenient semi-finished product was exported, most likely, from Asian countries, where it underwent mandatory processing with chemical enzymes. This preparation allows you to keep the products in a marketable condition as long as possible. But this process does not contribute to the preservation of useful, nutritional and taste properties. Therefore, when planning to cook healthy food, you need to know how to cook squid correctly and which ones are best to buy.

How to cook frozen squid? In the same way as fresh, but they must be properly defrosted before cooking. You should not put the shellfish in hot water to speed up the process. This can destroy nutrients and significantly impair the taste of the product. The frozen squid should be placed in the refrigerator. At a temperature of about five degrees, soak the seafood for two hours, not allowing it to completely thaw. The product that is not completely defrosted is easier to process. Thawed squids should have a slight sea smell of iodine, which confirms their freshness and freezing in compliance with the technology. If the shellfish have no smell at all, or, even worse, they smell like old fish, this indicates that the product has been frozen and thawed several times. During the cooking process, such pulp will creep and acquire an unappetizing grayish color. You can eat such seafood, but there will be very little benefit from this food.

How to clean squid properly?

Having defrosted the semi-finished product to the desired condition, you should proceed to the next stage - cleaning. If the squid is entirely unprocessed, then the head and tentacles should be pulled from the carcass with a sharp movement. Together with them, the insides will also be separated. All that remains is to remove the chitinous plates and remove the thin skin from the carcasses.

When it is possible to acquire decapitated squids, they usually lack tentacles either. The hostess is left with only external processing. If the product was not completely thawed, but retained the light strength of the tissues, then this will greatly facilitate the process of cleaning the carcass from the pinkish-gray film. It is convenient to use a sharp knife with a thin blade for cleaning. Prying the skin in the place of the cut left from the head, you should pull it towards the tail. Usually the thin film is peeled off without much difficulty. In the event that the seafood has thawed completely, it becomes more difficult to cope with cleaning. Then you need to choose a knife with a rounded tip and scrape off the skin with it, being careful not to damage the carcass. The peeled squid pulp has an even white color.

After thorough processing, the carcass should be carefully rinsed under running cold water. If the water temperature is high, it can significantly degrade the taste of the product, making it less juicy.

Cooking time

How to cook squid correctly? This question is often asked by housewives who do not very often prepare seafood dishes. There are some tips on this, but most importantly, you need to know exactly how much to cook the squid in time. The consistency of the finished product and the preservation of nutrients and beneficial properties depend on this. Boiling seafood should take no more than three minutes. Otherwise, the pulp will become tough and hardly edible.

Brewing process

So, how to properly boil squid? Let's tell you now. The prepared carcasses should be immersed in boiling water, pre-salted and flavored with bay leaves and a few peas of black pepper. In order not to be mistaken with the cooking time, you can use the following move. After dipping the squid in boiling water, wait for the water to boil again and start counting to ten. After finishing the countdown, you need to immediately remove the clams with a slotted spoon and allow them to cool. The deep white color of the flesh will be a sign of the readiness of the product.

If the cooking time is sustained, then the meat will turn out to be unusually tender and juicy. Do not cook a lot of squid at once. This significantly lowers the temperature of the water, and the reboiling process takes much longer. It is better to boil semi-finished products in small portions, putting two or three pieces in a saucepan.

What to do if re-boiling was skipped?

If suddenly the main rule of preparation is violated, then you should not fall into despair - the situation can still be saved. Having overdue the moment of the end of cooking, you do not need to remove the product from the pan, let it continue to cook further. For full readiness, it will take at least half an hour. Squid meat will again become juicy and tasty, but the volume of the finished product will significantly decrease. Unfortunately, there will also be less nutrients in it.

Cooking in the marinade

Not everyone knows about the features of how to cook squid for salad. To properly prepare a semi-finished product, it should be boiled in a marinade. To do this, dissolve two tablespoons of table salt and three tablespoons of granulated sugar in cold water. When boiling, pour in two tablespoons of apple cider vinegar and add a few black peppercorns and a couple of bay leaves. Thanks to the prepared mixture, squid pulp acquires extraordinary juiciness and piquant taste. Seafood cooked in brine can also be used as an independent dish.

Now, knowing in detail how to cook squid correctly, you can cook on their basis a considerable number of various salads and snacks. It is in cold dishes that the taste of seafood is revealed especially brightly and subtly. Below is a description of a simple salad recipe that can be prepared not only for a family dinner, but also for a festive table.

Delicious dish in the end

For two servings of the dish, you need to take one hundred grams of boiled squid pulp and cut it thinly across the fibers into strips. Peel two boiled eggs and cut into small cubes. Also chop the boiled potatoes, fresh cucumber and green onions. Tear a few green lettuce leaves into small pieces with your hands. Mix all products and add canned or frozen green peas to them. It is recommended to season the salad with mayonnaise or low-fat sour cream. For taste, you can add a little black pepper and salt. Put the prepared mixture in a salad bowl and garnish with finely chopped dill.