Stuffed squids - 12 cooking recipes

The cooking process is divided into several simple stages: 1. Preparation. Clean the carcass, remove the film, boil in salted water for no longer than three minutes or stuff it raw. It is recommended to throw it into the pan in boiling water. 2. Stuffing. Cleaned seafood resembles a cone or pouch with a hole in it, making it easy to fill. Recipes for stuffed squid are distinguished by a variety of fillings, since the base remains the same. You can add inside: mushrooms, in particular champignons, onions and carrots, finely chopped vegetables: bell peppers, cauliflower, zucchini or zucchini, tomatoes. An equally tasty addition with boiled rice or any porridge, minced meat, fish, shellfish.

And don’t forget about the binding ingredients: hard or processed cheese, mayonnaise, mustard, raw egg. The most important condition is to fill the inside only halfway, so that there is enough space for the filling when the squid reduces in size during cooking. And be sure to secure the edges with a skewer or toothpick. 3. Heat treatment. There are two options here. Fry on both sides in a frying pan with butter until golden brown. At the end of cooking, it’s a good idea to pour a glass of white wine and simmer a little. Or place the stuffed carcasses on a baking sheet, pour sauce on top to taste: sour cream, cream, garlic, soy, tomato - and bake in the oven for half an hour.