Stuffed squid with rice and egg

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Let's wash the rice and put it on the stove - why waste time. As soon as it boils, turn off the heat and let it simmer in salted water until tender. Cool.

2. STEP 2

   

   Let's put the eggs to boil. We need hard-boiled ones.

3. STEP 3

   

   And we'll do the squid. If your carcass is unpeeled, cut off the tails of the squid (they can be cut into small strips and, after boiling for two minutes, added to the filling). I came across peeled and frozen squid. The package said to defrost and clean before cooking, which I did.

4. STEP 4

   

   If the hard-boiled eggs have cooled, cut them into small cubes.

5. STEP 5

   

   We also chop the washed and dried greens (green onions, dill, cilantro, parsley) into small pieces.

6. STEP 6

   

   Is the rice ready? Wash it in water, let it drain, mix the rice with the remaining ingredients for the filling, pepper and salt to taste.

7. STEP 7

   

   Add a raw egg here and mix everything again. The result was a delicious filling for squid.

8. STEP 8

   

   Stuff the carcasses with it, thoroughly compacting the rice mass with a spoon.

9. STEP 9

   

   Mix tomato paste, sour cream and water, season with salt and spices. Let's mix.

10. STEP 10

    

    Place the squids (pinching them with wooden toothpicks) into a container convenient for stewing and pour this mixture over them, adding, if necessary, a little water (if there is not enough sauce, add water in half with sour cream). Has the sauce boiled? Simmer for about five minutes after boiling.

11. STEP 11

    

    Serve the squid sliced, pouring over the sauce, to which you can add the remaining filling during stewing. Don't forget to take out the toothpicks!

Comments on the recipe

Accident

08.11.2023

5

I stuff squid with rice according to a similar recipe in sour cream but without tomato paste.