Stuffed squid with rice and egg - step-by-step recipe with photos on how to cook in the oven. Stuffed squid - seafood delicacies on your table Stuffed squid with rice and vegetables
Description
Stuffed squid with rice and egg we will cook in the oven. But before you send the delicious carcasses into the heated oven, they still need to be prepared. The process is quite simple, and you can easily repeat it at home.
You can learn more about everything by reading below our step-by-step recipe for preparing stuffed squid with photos. From it you will learn not only how to prepare a tasty and suitable filling from rice and eggs, but also how to fill a carcass with it so that it does not burst during cooking.
Squid is a very low-calorie product, so we will complement it with sour cream sauce to make it richer and highlight the taste. The minced meat will also be very tasty. We fry the onion with tomato paste and mix it with boiled rice. The dish will be prepared in the oven, spreading deliciously appetizing aromas throughout the apartment.
Try cooking these squids stuffed with rice and eggs at home and share your impressions with us!
Ingredients
-
(900 g carcasses) -
(250 g) -
(6 pcs.) -
(200 g) -
(1 tbsp.) -
(400 g) -
(taste) -
(taste) -
(taste) -
(taste)
Cooking steps
To prepare the minced meat, we need to boil the rice. We cook it in the usual way: for one glass of rice, six glasses of water. Cook until done, pour into a colander, rinse with water and allow time to drain excess water and cool.
Pour finely chopped onion into a frying pan with heated vegetable oil and fry, stirring, until transparent. Then add tomato paste to the pan, mix thoroughly and fry for a few more minutes.
Hard boil three eggs, peel and finely chop. We add them, along with three raw eggs, to the rice, and add onions fried with tomato paste and suneli hops. Mix the ingredients thoroughly. Salt and pepper to taste.
If you purchased unprocessed squid carcasses, you must first remove the entrails, wash and peel them. You can also lightly beat it with a wooden kitchen hammer. Rub it with salt both outside and inside.
We stuff the finished carcasses with rice and eggs, but not completely, but as shown in the photo. This way the minced meat from the inside will not spoil the surface of the carcass. The edge of the squid can be pierced with a toothpick or stitched with thick thread.
Heat the oven to 200 degrees. Before baking, lightly fry the squid. To do this, place the stuffed carcasses on the bottom of a heated frying pan and fry over high heat for several minutes until a golden crust appears.
Place the fried carcasses in the same frying pan into the oven, after pouring sour cream over them. The squid takes about 20-30 minutes to cook in the oven.
Serve the dish, decorate with herbs or green onions. During the cooking process, the squid will release juice. You can also pour it over the finished dish. Squid stuffed with rice and egg is ready in the oven.
Bon appetit!
Squid stuffed with rice and egg - a hearty and tasty dish. Squids are prepared simply and quickly, so you will have another simple recipe for an excellent dinner in your “piggy bank”. To prepare this dish, it is best to use unpeeled squid; they taste more tender, and cleaning them takes 5 minutes.
I suggest making the filling for squid from boiled rice, eggs and herbs. And they will be stewed in sour cream sauce.
Let's prepare the ingredients according to the list (see photo).
To clean the squid, you need to immerse them in boiling water for a couple of seconds; the film on the squid will bubble up and come off easily. Wash the insides and remove the chord.
Prepare the filling: boil the rice in salted water, rinse and cool.
Boil 3 eggs, peel and cut into cubes. Wash the greens under running water and chop.
Mix eggs, herbs and rice in one bowl. Add salt if desired.
Beat in the raw egg and mix. The squid filling is ready.
Stuff the squid carcasses, placing the minced rice tightly with a spoon.
Place the stuffed squid in a deep stewing dish (I use a frying pan). Drizzle with sour cream, add 1/2 cup of water.
As soon as the sauce in the squid boils, carefully turn the stuffed carcasses over to the other side and simmer for 2 minutes. If you have a dish in which the squid is completely covered with sauce, there is no need to turn it over.
A fork should fit easily into the squid meat.
Tender squid stuffed with rice and egg is ready.
Bon appetit!
History of stuffing squid
So if you don’t know how to cook stuffed squid, be sure to follow the step-by-step recipe on our website. By the way, the history of such a tasty and tender dish as stuffed squid in the oven originated in the Mediterranean - in Ancient Rome and Ancient Greece, but of course they did not have an oven, but there were huge ovens into which the cooks of noble townspeople put stuffed squid with mushrooms and rice. At that time, such seafood was simply a tasty morsel and they were well paid for in the markets, which is why squid stuffed with mushrooms was served only at dinner parties or for the arrival of distinguished guests of royal blood.
If a cook could not cope with preparing a dish, for example, squid stuffed with rice, then he could easily be sent to the galleys, demoted or sold to a slave trader. So you yourself understand how important the process of preparing stuffed squid according to recipes with photos is. To make it easier for you, let's prepare squid for the first time, stuffed with ordinary, everyday fillings, for example, rice with cottage cheese and herbs. This type of seafood appetizer will appeal to everyone without exception and will go well with any meat dish or salad.
Let's take the necessary ingredients
- 2-3 squid carcasses;
- 150 g rice;
- 200 g of cottage cheese;
- 0.5 bunch of dill;
- 0.5 tsp salt.
Our dish will be ready in 25-30 minutes, so you can easily time it before lunch or before guests arrive.
How to cook stuffed squid
- First of all, let's collect all the necessary ingredients for cooking. You can buy squid at any store or supermarket, just like everything else. The only negative is that these seafood are sold very frozen. When you buy 1 kg of squid carcasses, when defrosted, you will get about 500 g of live weight, so if you have the opportunity, and there is availability in stores, then buy unpeeled squid. Although they require processing, when frozen they are not enveloped in an ice crust that is many times larger than theirs. And at home, you just scald them with boiling water, remove the remaining skin and take out the beak - a thin transparent tube. By the way, choose any cottage cheese for the dish - its fat content is absolutely unimportant for cooking. But if you are on a diet, then purchase this dairy product with lower fat content and vice versa.
- First of all, let's start by defrosting the squid carcasses. You can do this the night before if you are stuffing the squid in the morning, or place it from the freezer to the refrigerator in the morning if you are preparing this seafood for dinner. But when guests unexpectedly arrive at the door, defrosting the squid can last only 5 minutes - just put them in warm water and change it several times as it cools. Then you will see with your own eyes how the layer of ice on each carcass melts under the influence of warm water. Just do not defrost them in the microwave under any circumstances - squids are so tender that they can easily be cooked in it. Moreover, they will not be cooked entirely, but only in separate parts on the carcass, and nothing can be corrected.
- As soon as the squid carcasses are thawed, wash and chop the dill. For lovers of greens, we can recommend adding parsley and spinach - all at your discretion. In general, dill sounds best with cottage cheese and therefore we will prepare stuffed squid with it.
- Next, rub the cottage cheese through a sieve or a colander - this will make it airier and more tender.
- Boil the rice in boiling water, after heating it in a saucepan. It takes 12-15 minutes in duration. First, cook the rice over high heat for 3-4 minutes, over medium heat for 5-6 minutes and turn off the heat, allowing it to brew and swell for another 5 minutes. This is when the rice will not be overcooked and will turn out al dente.
- Mix boiled rice, grated cottage cheese and chopped herbs in a container, adding a little salt.
- Fill the squid carcasses with the resulting minced meat, not filling it slightly to the edge, since we will be securing the edges with toothpicks. This is done so that during the cooking or baking process the filling remains inside the carcasses and gives them the desired rounded shape.
- Place the stuffed squid in a saucepan or saucepan and pour boiling water over it. It is necessary to boil squid for 2-3 minutes - in no case more! Don't worry about their readiness, this is the time they need, so don't try to give them an extra minute - it will only ruin the whole dish. If you bake stuffed squid in the oven according to the photo, then preheat it to maximum and simmer them there for 2-3 minutes.
- As soon as we see that the carcasses have puffed up and their edges are slightly bent, we take out our dish - it is in perfect condition!
- Let this aromatic snack cool slightly and cut it into rings using a sharp knife. Squids with slices of citrus fruits are especially tasty: lemon, orange, grapefruit. A little capers will also work to our advantage, because the squid has a classic filling, which it would be a shame not to season with sourness and a slight bitterness.
Useful properties of squid
Now that you already know all the secrets of preparing this dish, you can easily prepare squid stuffed with cheese or mushrooms, the main thing is that you are already a real sea cook! Include seafood dishes in your weekly diet and you will definitely not have problems with the thyroid gland! In addition, cooked squid is such a healthy dish that it is even recommended for children, especially during their active growth. Well, it’s not even worth talking about the fact that they are an excellent product for a romantic evening, because squids are so tender and tasty that they will not add any heaviness to the stomach, but will perfectly saturate the body and give energy to do new things!
Squid stuffed with rice and mushrooms, baked in the oven - a hearty, tasty and original dish. It’s quite easy to prepare and looks decent even on a holiday table. All that is required here is to prepare a simple filling, stuff the seafood and place it in the oven.
In addition to the products suggested in the recipe, you can use other components as a filler. Squids have a delicate and neutral taste, so it’s easy to choose additives for them. The main thing is not to put a large amount of spices and seasonings into the filling, as they can “clog” the taste of the main ingredient.
Ingredients:
- squid - 4 carcasses (about 500 g);
- fresh champignons - 250 g;
- onion - 1 pc.;
- cheese - 130 g;
- boiled rice - 250 g;
- vegetable oil (for frying mushrooms) - 3-4 tbsp. spoons;
- mayonnaise - 2-3 tbsp. spoons;
- salt, pepper - to taste.
Squid stuffed with rice and mushrooms in the oven
How to cook stuffed squid
- Let's prepare the filling. After peeling, finely chop the onion. Heat a frying pan with oil and fry the onion slices until golden. Don't forget to stir periodically.
- Wash and cut the mushrooms into thin slices and add them to the onion. While stirring, keep the mixture on the fire until the released liquid has completely evaporated. Finally, sprinkle with salt/pepper.
- Three coarse cheeses, mix with a fried mixture of champignons and onions. Add rice boiled in advance until cooked (the recipe will require 250 g of already boiled grains).
- Season the ingredients with 2-3 tbsp. spoons of mayonnaise, stir. Take a sample and add salt/pepper if necessary.
- We clean the thawed squids under running water from the skin and transparent film, remove the insides. We wash the prepared carcasses.
- After removing the fins, stuff the squid with a mixture of mushrooms, rice and cheese. We pierce the open part with toothpicks. Place the carcasses in a baking dish, lightly grease the seafood with mayonnaise on top. Place in an oven preheated to 200 degrees and bake for about 20 minutes.
- Stuffed squids can be eaten hot with a side dish. Or cool completely, cut into rings and serve as a cold appetizer. For the festive table, you can decorate the carcasses in the shape of piglets by cutting out “ears”, tails” and “piglets” from sausage, and forming “eyes” and “nostrils” from olives or peppercorns.
Squids stuffed with rice and mushrooms are ready! Bon appetit!
Squids are considered a healthy product, easy and quick to prepare. And if earlier it was problematic to purchase these mollusks, today it does not cause any particular difficulties: squids are sold frozen, canned and even live. In cooking, the meat of these sea creatures is used as an ingredient for salads and snacks; they become the basis for fried, stewed and baked dishes. Stuffed squids are very tasty.
The carcasses are cut before cooking. To do this, the head with tentacles is cut off, the entrails are removed, the abdominal cavity is cleaned, and the chitinous plates are removed. The carcasses are washed thoroughly. Squids prepared in this way are immersed in boiling water for 3-4 minutes. Squid meat should not be cooked for a long time: long-term heat treatment makes it tasteless, tough and less valuable in nutritional terms.
Whole carcasses are great for stuffing. Various products are used as filling: rice, champignons, shrimp, crab sticks, eggs, chicken. Garlic, onions, carrots, herbs, sour cream, soy sauce, and mustard go well with squid. The carcasses are filled with prepared minced meat, the cuts are sealed, placed in a mold, and baked in the oven with the addition of, for example, sour cream or cream sauce. Serve hot, cut into small portions.
This recipe makes a very appetizing and aromatic dish. The zucchini included in the filling makes the taste of squid more delicate and tender. Herbs, garlic and spices add spicy notes to the dish. Squids look great on a holiday table.
Ingredients:
- Squids - 6 pcs. (15 cm in length);
- Zucchini - 1 pc. small size;
- Peeled shrimps - 10 pcs.;
- Egg yolk - 2 pcs.;
- Breadcrumbs - 3 tbsp;
- Garlic - 3 cloves;
- Parsley - a bunch;
- Cherry tomatoes - 300 g (you can take canned ones in their own juice);
- Olive oil;
- Salt, pepper, spices for seafood.
Cooking method:
- Clean the squid if necessary and use the tentacles in the filling. We chop one squid - it will also go into the filling.
- Cut the zucchini into cubes.
- Cut the shrimp into small pieces, fry in olive oil, and transfer to a separate bowl.
- Fry the chopped squid and its tentacles with finely chopped garlic and transfer to the shrimp.
- Separately, fry the zucchini, combine with the rest of the ingredients, add chopped parsley, breadcrumbs, spices and yolks. Mix the filling, add salt and pepper.
- Fill the squid carcasses with the filling and seal the opening with toothpicks so that the stuffing does not fall out during baking.
- Fry the stuffed squid in olive oil, then transfer the carcasses into a mold and place cherry tomatoes cut into halves on top. Salt, pepper, and sprinkle with olive oil.
- Cook in the oven (180 0 C) for about 40 minutes.
- Remove the toothpicks, serve with tomato sauce, and garnish with herbs.
Interesting from the network
It is very easy to prepare this dish, especially since most of the work can be entrusted to the slow cooker. We choose any filling: rice, mushrooms, seafood, vegetables, herbs - in any case, the squid will turn out tender, tasty and incredibly appetizing.
Ingredients:
- Squid carcasses - 3 pcs.;
- Carrots - 2 pcs.;
- Onion - 1 pc.;
- Sour cream - 200 ml;
- Cheese - 200 g;
- Mayonnaise - 2 tbsp;
- Oil for frying;
- Salt pepper.
Cooking method:
- Peel the onion and cut into small cubes.
- Pour oil into the multicooker bowl, add chopped onion, turn on the “Fry” mode, cook for 15 minutes.
- We peel the carrots, wash them, grate them, and add them to the onions. Fry the vegetables until the end of the program, stirring occasionally. If desired, add a little tomato paste.
- We thoroughly clean the squids, remove the film, and rinse the carcasses well.
- We take some of the vegetables out of the slow cooker; they will go into the filling.
- Grate the cheese, mix it with fried vegetables, add mayonnaise, mix everything, salt and pepper.
- Stuff the squid carcasses with cheese and vegetable filling and place the remaining vegetables in the slow cooker.
- Mix sour cream with water (100 ml), pour stuffed squid, add a little salt and pepper.
- Set the “Baking” mode and cook the squid for 20 minutes.
- Serve stuffed squid as a separate dish.
From such a democratic product as squid, you can prepare a luxurious dish. We stuff the carcasses with a delicious filling of mushrooms, champignons and eggs, and bake them in the oven. Add more greens to the filling, and serve the dish with mustard-garlic sauce.
Ingredients:
- Squid carcasses - 5 pcs.;
- Onions - 2 pcs.;
- Egg - 3 pcs.;
- Champignons - 800 g;
- Cheese - 200 g;
- Garlic - 2 cloves;
- Salt pepper;
- Oil for frying.
Cooking method:
- Thoroughly clean the squid carcasses, rinse them, place them in boiling water, and cook for about 3 minutes.
- Boil the eggs separately, cool, cut into small cubes (grate).
- Finely chop the champignons. Grate the cheese.
- Chop the onion and fry over high heat until golden brown. Add mushrooms, fry for a few minutes.
- Add eggs and cheese to the onions and mushrooms, mix everything, salt, pepper, add chopped garlic.
- Stuff the squid carcasses and place them in a greased form.
- Cook in the oven (180 0 C) for about 20 minutes. Can be served with sour cream mixed with garlic and chopped dill. Or serve a delicious sauce: mix olive oil with mustard, chopped garlic, white wine and egg yolk. Mix everything and pour over the squid.
This recipe makes a fairly satisfying dish with an original taste. Serve it hot as a main dish. When cold, stuffed squids make an excellent appetizer.
Ingredients:
- Squids - 4 carcasses;
- Boiled rice - 200 g;
- Eggs - 3 pcs.;
- Champignons - 200 g;
- Onion - 1 pc.;
- Cheese - 100 g;
- Sour cream - 2 tbsp;
- Oil for frying;
- Salt pepper.
Cooking method:
- Peel the onion, cut into cubes, mushrooms into small pieces.
- Grate the cheese on a coarse grater.
- Boil the eggs, chop finely.
- In a frying pan with vegetable oil, fry the onion for about 5 minutes, add the champignons, cook for 10 minutes until the liquid evaporates.
- Place boiled rice, fried mushrooms, eggs, cheese in a separate container, add sour cream, mix. Salt and pepper to taste.
- We defrost the squid on the bottom shelf of the refrigerator, pour boiling water over the carcasses, thoroughly clean them from the film, don’t forget about the insides, and rinse them well under running water.
- We stuff the prepared carcasses with the filling, and seal the cut with a toothpick.
- Place the squid in the mold. Lubricate the carcasses generously with sour cream (mayonnaise).
- Bake in the oven (200 0 C) for 25 minutes.
- Serve the finished squid with a side dish of your choice. When cold, cut into portions, place on lettuce leaves and serve as a snack.
Now you know how to cook stuffed squid according to a recipe with a photo. Bon appetit!
Squid dishes will add variety to the daily menu. The stuffed carcasses of these mollusks look especially impressive. But the preparation of this product has its own subtleties. Experienced chefs will tell you how to deliciously cook stuffed squid:
- When choosing frozen squids, pay attention to the package they are in. Carcasses should not be stuck together, and there should be no snow in the packaging. All this suggests that the squid was re-frozen, which means its taste is spoiled.
- Squids are usually sold peeled. But sometimes you come across carcasses that are not cleaned properly. In this case, remove the film from the squid by immersing the carcasses in boiling water for a few seconds, remove all the insides and rinse thoroughly.
- We offer several options for fillings: grated cheese, mayonnaise, cucumber, garlic; rice, boiled eggs, shrimp, mayonnaise; minced meat, onion, garlic, squid pieces, tomatoes; , prunes, cheese, walnuts.
- Stuffed squids are best baked. The simplest option: place the stuffed squid carcasses in a mold, pour in cream mixed with garlic, chopped dill and a small amount of flour. Cream can be replaced with sour cream. Bake in the oven.