Cut the squid. Secrets of working with squid: choosing, cleaning, cooking

Squids are usually sold frozen. I advise you to choose unpeeled squid, since peeled shellfish are re-frozen, which reduces the quality of any product, especially something as delicate as seafood.

It is better to take small squid - their meat is much more tender and softer.

How to properly process squid before cooking

Cleaned squid

Squid, like other seafood, should be defrosted either in the refrigerator or at room temperature. It is strictly forbidden to defrost shellfish in the microwave or under hot water.

There are two processing methods:

1. After defrosting, cut off the tentacles, pull out the chord, turn the squid inside out and peel off all the films.

2. Place the squid in boiling water for 30 seconds; as soon as the protein begins to curl, the film will detach itself from the carcass. Immediately remove and clean off all excess under running cold water. But you must remember that the process of heat treatment of the product has started and the squid has already begun to cook.

How to properly cook squid on the grill

Grilled squid

Place the squid on the grill for literally 1-2 minutes - the meat will instantly set and become elastic. Remove from heat, add salt and pepper - the product is ready to eat.

The main thing is not to overcook the squid, otherwise you will get a hard rubber sole.

Before frying, cleaned squid can be marinated in olive oil with a mixture of spices - salt, pepper, thyme, rosemary, coriander.

For the marinade, you can also use kefir, sour cream, mayonnaise - depending on personal taste preferences.

You can serve grilled squid with green oil (thyme, rosemary, garlic parsley, vegetable oil, olive oil) and baked lemon (cut the lemon in half, put on a heated frying pan, leave for a couple of minutes, then bake in the oven for 15 minutes at a temperature of 180 degrees).

How to cook squid correctly

Squid before cooking

Cooking takes approximately 1-3 minutes, depending on the size of the shellfish. The universal cooking process is as follows: bring water to a boil, add salt and pepper, throw in a bay leaf, lower the squid, wait the required time and immediately remove the squid.

Dishes with squid

Tomato soup with squid

Prepared like a classic seafood soup. Chop the shallots, garlic, thyme, fry everything in a frying pan in oil. Add cleaned squid, then a quarter glass of white wine, evaporate, pour vegetable or fish broth over everything. Peel the tomatoes, chop to a puree consistency and add to the total mass. Let it boil, cook for 2 minutes, add butter, salt, pepper, sugar.

Ingredients for tomato soup with squid

Tomato soup with squid

Breaded squid rings

Cut the cleaned squid into rings, add salt and pepper. Separately prepare the standard ingredients for breading: egg, flour, crackers. Dip the squid in flour, then in a well-beaten egg, again in flour and carefully coat in breadcrumbs.

Place the breaded rings in the freezer for 10 minutes - this will “set the shape” and make them easier to fry. Heat the oil to 160 degrees, lower the squid rings into the oil for 1.5 minutes. Place on a napkin to drain excess oil. Serve with any sauces: tartar, adjika, garlic, sour cream or hot sauces.

Ingredients for breaded malmars

Breaded squid rings

Stuffed squid

Pre-clean the squid. Wrap the potatoes in foil and bake in the oven, then cut out the core, mix with butter and soft cheese, add finely chopped poached green onions. Stuff the cleaned squid with the filling, pierce it with a skewer, and fry in a frying pan for 40 seconds until golden brown. Place on parchment and place in the oven for 5 minutes at 180 degrees. Serve the appetizer with green butter and cherry tomatoes.

Ingredients for stuffed squid

Stuffed squid

Fried squid tentacles

Heat a frying pan with a little oil and fry the cleaned squid tentacles for 30 seconds on each side. Drizzle with green oil.

Ingredients for fried squid

Fried squid tentacles

One of the first Chinese dishes I tried was stir-fry. This simple and quick way to cook by frying food in just minutes has changed the way I think about cooking.

Of course, sometimes stewed vegetables and meat, as they say, are “just what the doctor ordered,” but it’s still much more pleasant to enjoy their natural colors and taste. Moreover, according to research by Chinese scientists, when vegetables are quickly fried, most of the vitamins are retained!

Today I propose to prepare a light, tasty and colorful stir-fry with squid and vegetables. I also want to talk about how to beautifully cut squid, giving the pieces the shape of “blooming heather” and “spikelet”. Shall we begin?!

Prepare the ingredients according to the list.

So, how to beautifully cut squid?! I have two options for you at once: give the pieces the shape of “blooming heather” and “spikelet”. Both options are quick, simple and easy to implement.

Let's start with the “spikelet” pattern. Cut the squid carcass in half.

Place the squid half on the board so that the side that previously had the skin on it is on the bottom. We apply all drawings only on the inside of the carcass.

Set the knife at a 45-degree angle and make thin diagonal cuts along the entire length of the piece. The cuts should be quite deep, about 2/3 of the thickness of the piece.

Rotate the piece and set the knife exactly at a 90-degree angle and make the same diagonal cuts on the other side.

The result will be a pattern resembling a grid.

Cut the piece into triangles.

Now let’s apply the “blooming heather” pattern. It is even a little simpler in execution than the “spikelet”. Set the knife at a 45-degree angle and make two long horizontal cuts along the length of the piece on one side.

And two more on the other side.

Turn the piece and, with the knife level (90 degrees), make vertical cuts across the entire area of the piece.

Cut the piece into small rectangles.

Boil water and prepare two containers. Pour cold water into one, boiling water into the other.

In batches, drop the prepared squid pieces into hot water. The pieces will immediately curl up and you will see the resulting pattern.

Once the pieces have curled, transfer them to cold water. Let them cool for a few seconds and transfer to a plate.

The photo below shows the result: on the left is a “spikelet”, on the right is “blooming heather”.

Let's start preparing our dish. Stir-fry cooks very quickly, so prepare and chop all the ingredients in advance.

To prepare stir-fry, cut the onion lengthwise rather than across the grain. This way the onions will retain their shape and be crispier.

To add the flavor of hot peppers to the dish without the inherent heat, add the whole hot peppers to the pan. If you want the dish to be moderately spicy, cut the pepper into 2 parts.

Heat a frying pan well with a small amount of vegetable oil. When the oil begins to almost smoke, add the onion and fry for 1-2 minutes.

Your instinct will be to turn down the heat - don't! Over high heat, the vegetables will cook quickly, roast appetizingly, and still retain their texture. If the heat is reduced, they will stew in their own juices.

Add chopped ginger and garlic. Stir and fry for another 30 seconds.

Add vegetables. And fry for another 1-2 minutes.

I add fresh vegetables 1 minute earlier than frozen ones.

When the vegetables are almost ready, add the squid pieces. Stir and fry for 30 seconds.

Then add sauces and seasonings. I used a mixture of soy sauce, hot sauce, white wine and hoisin sauce, but the combination can be changed to suit your taste. After stirring, fry everything together for another 1 minute.

If you plan to serve the dish with a side dish, also add a few tablespoons of water.

Stir-fry of squid with vegetables is ready! Bon appetit!

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

What are the benefits of squid?

Seafood contains many vitamins and minerals, including folic acid, manganese, iron, calcium and vitamin C. Squid is recommended even for those on a diet. Its beneficial properties:

helps absorb iron. For example, 85 grams contains about 90% of the daily requirement of copper, which plays an important role in the metabolism and storage of iron, which means it is involved in the process of formation of red blood cells. Copper deficiency can trigger the development of anemia.
prevents the development of inflammatory processes due to selenium content.
relieves headaches because 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 large amounts of vitamin B12;
stabilizes blood sugar levels due to the content of vitamin B3;
reduces blood pressure due to the presence of potassium;
relaxes muscles and the nervous system due to magnesium;
strengthens the immune system thanks to zinc;
promotes the formation of healthy, strong teeth and bones, because meat is saturated with mineral phosphorus.

How to clean a squid carcass

If you bought frozen seafood, you don't need to put it straight into hot water. It is better to leave the carcasses to lie for a while at room temperature. When they become pliable, take a cutting board and a sharp knife and start peeling.

Before cooking

Press the raw carcass tightly onto the board with one hand, and carefully remove the thin film with the other. If the skin does not come off well, pour boiling water over the squid. The head and tentacles must be cut off. You can throw away the head, but the tentacles will come in handy when cooking. Remove the insides - chitinous plates that resemble cellophane. When the carcass turns white, it can be boiled, 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 the boiled carcasses in cold water for a minute, and then carefully pull off the film by picking it up with your fingers or using a new kitchen brush with soft bristles - after a few movements it will roll into balls and come off easily.

How to properly cook squid so that it is soft

Squids cannot be kept in boiling water for more than 3 minutes, otherwise the tender meat will turn into a piece of rubber and it will be impossible to chew it. The cooking time for seafood does not depend on the form in which you cook it - peeled or with skin.

Cooking time for cleaned carcass

If you don't know how to cook peeled squid, use these tips:

pour water into the pan, wait until the liquid boils;
add salt and seasonings to boiling water;
Place the cleaned carcasses in boiling water for 2 minutes; when the meat turns white, drain the water. If you have overcooked the seafood, boil it some more, but no more than 30 minutes - during this time the meat will become soft again;
Cut the boiled carcasses into rings and serve with beer or use to make a salad.

How long to cook unpeeled squid

The process of cooking cleaned carcasses and those with film is almost identical. This option will take a little more time. Proceed like this:

defrost carcasses;
place a pan filled with water on the stove;
add salt, bay leaf, allspice to boiling water;
lower the carcasses into the water, turn off the heat, then cover the pan with a lid;
After a few minutes, remove the seafood.

How to cook delicious squid

Squid is the least expensive of all seafood, so it can be eaten much more often than shrimp or mussels. Try stuffing the carcass, making pasta or risotto with fried rings, making a salad with egg and mayonnaise, or simply baking the whole squid and serving it instead of meat.

Baked in the oven

The seafood must first be marinated: left for several hours in a mixture of lemon juice, pepper, garlic and paprika. After this, you can transfer to a wire rack and bake, pouring over the remaining marinade. The oven temperature should be 200 degrees, the process should not take more than 30 minutes.

Stewed

Stewed squids are best made with the addition of sour cream. To prepare the dish, you need to place the chopped carcasses in 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 under a closed lid over low heat for another minute and a half.

Fried

Before frying squid, they must be boiled, then cut into strips or rings. It is recommended to dip prepared seafood in lezon (sour cream whipped with eggs, salt and spices), roll in breadcrumbs and fry in vegetable oil (or butter) or deep-fry the preparations. There is no need to overheat the product - after 5 minutes you can serve the dish.

In a slow cooker

If you like to use modern technology, adapt any recipe for a slow cooker. To cook squid, boil 2 liters of water, add seasonings, salt, and leave it to simmer for 5 minutes. After this, start lowering one carcass at a time, holding each for 10 seconds, take it out - this time will be enough.

Squid dishes

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

Egg salad

Cooking time: 1 hour 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 102 kcal.
Purpose: for a snack.
Cuisine: European.

A 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.;
potatoes – 2 pcs.;
squid – 1 pc.

Cooking method:

Wrap the potatoes in foil and bake. Peel the cooled tubers and cut into cubes.
Boil eggs, cut on a grater.
Chop the squid into rings and simmer.
Turn carrots and cucumbers into thin half rings.
Mix the prepared products in a bowl, add peas.
Season the salad ingredients with sour cream, season, and mix with a spoon.

Number of servings: 5 persons.
Calorie content of the dish: 346 kcal.
Purpose: for a snack.
Cuisine: European.
Difficulty of preparation: easy.

This dish is an excellent snack to go with beer. The rings will turn out even more delicious if the batter is crispy: to do this, you need to freeze distilled water, then defrost it and add it to the base while ice-cold.

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:

Boil water, add salt, add spices.
After boiling, add thawed squid carcasses into the bubbling liquid. Boil them for 2 minutes, remove and hold under cold water, then cut into rings.
Prepare the batter: gradually add flour to well-beaten eggs, continuing to beat the mixture. Add beer, a little salt. Beat the ingredients until the batter is liquid, like sour cream.
Heat oil in a deep frying pan.
Dip the rings one by one into the batter and place each one in the oil. Fry the pieces on both sides until golden brown, serve immediately.

In sour cream

Cooking time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Squid stewed in sour cream can replace meat dishes (such as beef stroganoff) during Lent or if 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:

Remove the insides, cartilaginous plate, remove the film.
Cut into rings or cut each carcass and chop into strips.
Chop the onions and fry until the pieces become soft and transparent.
Pour sour cream into the frying pan with the onions, boil everything, add seasoning and salt.
Add the prepared seafood to the resulting sour cream sauce and simmer for 4 minutes, remembering to stir.
Sprinkle the dish with herbs.

Rice

Cooking time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: for lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Those who eat right and prefer dietary foods will definitely appreciate rice with squid and vegetables. The main thing is to do everything step by step, otherwise the seafood will turn out tough and tasteless.

Ingredients:

onion – 1 pc.;
tomato – 1 pc.;
olive oil – 2 tbsp. l.;
red sweet 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:

Boil the washed rice.
Finely chop the onion and carrots and fry them in a hot frying pan with oil.
Add small pieces of zucchini, tomato and sweet pepper to fry, simmer everything together.
When the ingredients are almost ready, add squid pieces to them and leave to simmer for another 2-3 minutes.
Pour soy sauce into the pan and let simmer for three minutes.
Add rice to the prepared ingredients and mix everything well.

Stuffed carcasses

Cooking time: 1 hour 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch/dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you cook a squid carcass in the oven, stuffing it with a mixture of eggs, chicken fillet and mushrooms, you will 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.;
shellfish carcasses – 10 pcs.;
onions – 2 pcs.;
fresh champignons – 400 g;
greens - to taste;
onions – 2 pcs.

Cooking method:

Cut the mushrooms into small slices of medium thickness and fry in a frying pan.
Add pre-cut onions into thin half rings to the half-cooked champignons. Season the onion-mushroom mixture, add salt, and simmer until all components are cooked.
Cut the boiled chicken breast into not too large cubes, as well as the eggs.
Pour the prepared onion-mushroom mixture into the bowl with the fillet and eggs, add chopped herbs, and add sour cream. Try the filling, and if necessary, season or add salt - it should be completely ready and tasty.
Place the filling into the cleaned boiled carcasses.
Place the preparations 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 - this will make the dish brighter and more aromatic.
Place the baking sheet in the oven, which by this time has already warmed up to 180 degrees. Time it for 20 minutes and remove the finished stuffed seafood.
If desired, serve soy sauce along with the dish.

In Korean

Cooking time: 12 hours.
Number of servings: 10 persons.
Calorie content of the dish: 125 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: easy.

Korean-style spicy squid is a must-try if you like spicy foods. The amount of garlic and pepper can be changed to suit your taste.

Ingredients:

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

Cooking method:

Cut the carcasses, lower each one in turn into boiling water for 3-4 minutes.
Cut the squid into rings or strips.
Combine the oil and vinegar in a saucepan; heat the mixture, but do not boil.
Pour the oil-vinegar mixture into the meat.
Salt the preparation, add pepper and finely chopped garlic, mix everything, cool.
Cover the dishes with cling film and put them in the refrigerator overnight.

Video

The squid is thawed, gutted and cooked almost like pasta, i.e. salt boiling water and throw squid into it. After a minute, the water is drained and the skin is removed from the squid. The semi-finished product is ready.

Squid salad with rice

Squids are cut into small pieces (0.5 X 0.5 cm).
Boiled eggs and onions are finely chopped. The rice is cooked crumbly. All of the above is mixed and seasoned with mayonnaise (to make it more tender, mayonnaise is mixed with sour cream). Salt, pepper, herbs: dill, parsley, cilantro, basil to taste.

Squid salad with corn

Squid (fresh or canned), corn, mayonnaise, eggs, onions.

The squid is cleaned of entrails and skin. Cook until it becomes “chicken white meat”. Marinated - already peeled and boiled. Cut into small strips. Onions are cut into thin rings. Boiled eggs are finely chopped. Place all this in a salad bowl, add chopped dill and parsley, pour in mayonnaise and mix. It turns out something like "Olivier".

Salad with squid and vegetables

Ingredients:
2 squid
one boiled chicken egg
Mayonnaise
Pepper, herbs to taste.
A little grated hard cheese.

Cut the boiled chilled squid into strips, add chopped hard-boiled eggs, seasonal vegetables, herbs, season with mayonnaise and spices. Before serving, sprinkle with grated cheese. For the diet: You can use not only mayonnaise as a dressing, but any butter, sour cream, unsweetened yogurt.
In the summer, it turns out very tasty if you add tomatoes, bell peppers and cucumbers to this salad.

Squid 600 g, green onions 20 g, vegetable oil 15 g, soy sauce 40 g, ground black pepper 0.3 g, granulated sugar 10 g, garlic 20 g, salted sesame 5 g.

Cut the squid, scald it, dipping it in boiling water. Remove skin, incl. from the tentacles. Cut into pieces 7-8 long, 1.5 wide, 0.5 cm thick, mix with chopped onion and garlic, soy sauce, granulated sugar, vegetable matter. oil, sesame seeds, pepper and leave for 40-45 minutes. skewer 5-6 pieces at a time and quickly fry, placing on a roasting rack over the fire.

Squid salad with carrots

The squid is boiled for 5 minutes, preferably with bay leaf and black peppercorns, then cut into strips (cubes) and mixed with boiled rice, egg, carrots, and seasoned with mayonnaise.

Julienne of squid with shrimps

Mix boiled rice, boiled peeled shrimp, fried mushrooms and onions, you can add spinach or cauliflower scalded with boiling water and place this mixture into portioned molds. Next, pour the sauce over the mixture so that the entire mixture is soaked to the bottom and sprinkle with grated cheese, herbs and bake in the oven or microwave. Sauce: saute flour in butter, add shrimp broth, only warm and warm milk, stirring constantly until thickened. You can add egg yolk.

Cooking with seafood

Seafood dishes. Recipes for a 0.5 kg package. Many recipes take 10 to 15 minutes to prepare. Try cooking squid with the addition of dry white wine or apple cider vinegar. The squid turns out incredibly tender and flavorful.

Squid salad:

Boil squid in salted water for 3-5 minutes. Cool and chop into thin slices. Wash onion rings, + salt, pepper, sugar, vegetable. oil and vinegar. Heat everything in a frying pan for several minutes. minutes. Cool. Combine boiled squid with chilled pickled onions. Sprinkle with herbs and serve. You can also boil squid (see above) and combine them with sauerkraut and onions, + grow. oil, spices.

Squid salad with garlic and sour cream:

1. Freshly frozen squid carcasses are filled with cold water and cleaned of the red skin and entrails.
2. Next, take a saucepan and pour water into it, which you then add salt to; when the water boils, put the carcasses in there and boil for ONE MINUTE, because squid has this property - the longer you cook it, the longer you will have to chew it.
3. When the carcass has cooled, chop it into strips, fry chopped onions and carrots in a frying pan in vegetable oil, put shredded squid there, add salt and spices as you like, you can use VEGUETTA.
4. Pour sour cream over it all and begin to simmer, stirring from time to time for 10-15 minutes, remove from heat, transfer to a beautiful bowl, add crushed garlic, stir, decorate with herbs.

Squid stuffed with corn and herbs

Ingredients:
Two squids
Canned corn
mayonnaise, Herbs: dill, parsley, basil, black pepper

We divide the boiled squid - the most beautiful ones into the mold, those that are worse and the fins - into the minced meat itself. Mix the squid cut into strips with corn, herbs and mayonnaise, stuff the beautiful carcasses, and place them on a plate. Squid salad is a tasty and healthy dish. Saturates the body with microelements, suitable for those who take care of their figure, for gourmets and for those who do not like to clean fish from bones.

Greek squid salad

500 g squid
3 tbsp. spoons of olive oil
1 red onion
6 teaspoons of dry white. guilt
1 clove garlic, grated
salt, pepper
3 teaspoons lemon juice
1 tbsp. spoon of finely chopped dill and parsley

Clean the squid. Cut the body into rings 0.5 cm thick, finely chop the tentacles. Heat olive oil (6 teaspoons) in a frying pan, add chopped onion, simmer until color begins to change. Add squid and fry, stirring for 5 minutes. Add wine and garlic. Cover with a lid and simmer for 5-10 minutes until the squid is soft.
Cool in the pan. Transfer to a salad bowl. Add the remaining oil, salt, pepper, lemon juice and parsley to the pan, stir, then spoon over the squid. Serve garnished with parsley sprigs and lemon peel strips.

Squid in onion sauce

1 kg squid, 300 gr. onions, 250 gr. sour cream, sunflower oil, salt.
Defrost the squid, rinse, and leave for 2 minutes. into boiling water. Place in cold water, peel, rinse, and cut into strips. Cut the onion into half rings and sauté in vegetable oil. Add prepared squid, pour sour cream, salt and simmer covered for about 15 minutes.

Deep-fried squid and onion rings with sesame seeds

Cut the squid carcass into rings, add salt and pepper, dip in an egg beaten with water, roll in flour and deep-fry until golden brown. Do the same with onions, cut into thick rings. Serve mixed squid and onion rings with beer, sprinkled with lightly chopped parsley or crushed sesame seeds. You can serve mayonnaise separately.

Korean fried squid

Sprinkle the squid with salt and ground black pepper, roll in wheat flour, and fry in oil. (Squid 500 g, salt 5 g, ground black pepper 0.3 g, flour 15 g, vegetable oil 100 g)

Separate the tentacles, remove the entrails, cut off the belly. Place the meat on the board. Remove the film and make oblique cuts on this side with a knife in all directions. Cut large squids into 8, small ones into 6 straight and even pieces. Add salt and pepper evenly, roll in flour and fry in boiling oil until bright yellow. Once processed, the squid meat will curl into a tube and look like fir cones, but the taste will be tender. Serve garnished...

Seasoning:

soy paste 50 g, ground red pepper 10 g, tables. vinegar 50 g, sugar. sand 20 g, toasted black sesame seeds and crushed garlic to taste.

Squid hue:

for 1 kg of squid - 20 g of table vinegar, 3 g of black and red ground pepper, 16 g of garlic, 10 g of salt, 85 g of vegetable oil. butter or mayonnaise.

Boil the squid, cut into 5cm strips, add vinegar, ground black and red pepper, chopped garlic, season with boiling water. butter or mayonnaise.

Squid with cheese

Stuffed squid is easy to prepare. If you manage to keep them in the refrigerator for several hours, you will even be able to cut them into unique slices. With us they don’t have time to cool down and are eaten right away.

Ingredients:
Squid
Hard cheese
Processed soft cheese
Mayonnaise
Garlic, pepper or favorite spices

Boil the squid in water for a few minutes, no more than 5 minutes. Otherwise they will become rubbery. Grate the hard cheese. Heat the processed cheese slightly to make it more plastic. Mix cheeses, spices and mayonnaise. Take a teaspoon and stuff the squid tightly with the resulting salad. Squid fins can be coated with mayonnaise. Stuffed squid Winter version of stuffed squid. Suitable for those who take care of their figure, for those who keep a relaxed fast (when you can eat fish), just for those who like to eat something tasty. It's quick to prepare and looks elegant.

Quick-ripening squid dishes

1. Fry the squid (boil first) and several times. simmer for minutes in a sauce of sour cream and sautéed onions.
2. Fry the squid, breaded in breadcrumbs, and garnish with fried potatoes;
3. Stew squid with vegetables.
4. Marinated squid: marinate boiled and lightly fried squid a day before. The marinade is ordinary: vinegar, onion, fragrant. pepper, bay leaf, cloves, salt.
5. Chop the boiled squid and combine them with “caviar” made from pickled cucumbers, fried onions, tomato paste, + spices.

Squid with mushrooms in sour cream sauce.

500 g squid, 2 onions, 150-200 g mushrooms, cheese - to taste. Sour cream sauce (fry 8 tsp of flour in a frying pan or in the oven, sift, mix with 50 g of drained butter, add to 500-800 g of hot sour cream and boil, add salt). A little green. (8 servings).
Place in cocotte makers (moulds with a handle), sprinkle with grated cheese and bake. Serve immediately, removing from the oven and sprinkling with chopped herbs.

Squid stuffed with rice and vegetables

Wash the squid carcasses, remove the film, add salt and pepper, fill with minced meat, fry in a saucepan. oil in flow 2-3 minutes, then put in a pan, pour tomato sauce and put in the oven for 7-10 minutes.

How to properly cook squid so that it turns out soft and tasty. Recipes for salads and hot dishes.

Squids are tasty and healthy – and you can’t help but take advantage of this, especially during Lent! Let's learn how to handle these shellfish, especially since they cook in a matter of minutes!

How to choose

When buying frozen squid, pay attention to the color of the meat, which is visible under the outer film - it should be whitish. The skin itself can be different - its color varies from pink to purple.

Squid carcasses should be easily separated from each other - sticking together may indicate that the product has already been defrosted.

The smaller the carcass, the sweeter the meat.

How to clean

A frozen squid carcass should be doused with boiling water - the film covering the meat will curl up and can be easily removed by hand. If the squids have already melted, pour hot, but not boiling (!) water over them for 3 minutes. After this, remove the skin with your hands. We take out and remove the transparent chitinous plates from the inside.

Now the squid carcass is ready for further culinary processing.

How to cook

Boil water, add spices (bay leaf, peppercorns - to taste). Place the squid carcasses into boiling water, cover with a lid and... turn off the stove. After 10 minutes the squid is ready. They will turn out soft and tender. Cut squid and add it to salads, sandwiches, sushi, pasta and risotto.

How to stew

Best with vegetables and sour cream! The secret of the dish is to first fry the vegetables (onions, carrots, garlic), bring them until cooked and only at the very end add the squid (3-5 minutes before the end of cooking) and simmer covered over low heat. Otherwise, the squid will turn out rubbery. Braised squid is good with rice or pasta.

How to fry

The squids are fried over high heat for one minute, after which the stove is turned off - and the squids are served under the lid. Squid rings are dipped in lezon and deep-fried; they can also be cooked in batter or breadcrumbs.
How to marinate
Squids are marinated for 1-2 hours. Mustard, boiling vegetable oil with spices, and soy sauce are most often used as a marinade.

Salad with squid

Ingredients:
Pearl barley - 250 g
Squid (carcasses) - 1 kg
Zucchini (small) - 4 pcs.
Lemon juice - 2 tbsp.
Nutmeg - 6 pinches
Pepper (red cayenne) - 6 pinches
Olive oil - 4 tbsp.
Salt
Pepper
Description

Boil pearl barley in boiling salted water for 30 minutes. Cut the squid into rings 1 cm wide. Fry in a saucepan over high heat until all the liquid has evaporated. Add salt, pepper, nutmeg and red cayenne pepper. Fry over low heat for 10 minutes, then add olive oil, stir and remove from heat.

Wash the zucchini, dry and cut into slices. Rinse the finished pearl barley under running cold water, transfer to a salad bowl, add squid, zucchini and lemon juice. Stir and serve immediately.

Stuffed squid

Ingredients:
4 servings;
- 8 small whole squids, cleaned;
- 30 g butter, plus a little more for frying;
- 1 onion, finely chopped;
- 2 cloves of garlic, crushed;
- 60 g fresh bread crumbs;
- 1 tbsp. chopped fresh dill;
- 1 tbsp. chopped parsley;
- salt and black pepper;
- lemon slices and chopped parsley for serving.

Cooking method:
1. Coarsely chop the squid tentacles and set aside;
2. Prepare the filling: melt the butter in a frying pan, add the onions and garlic, close and fry under the lid on low heat for about 15-20 minutes, until softened.
3. Add the chopped squid tentacles, bread crumbs, dill and parsley to the onion and garlic and cook on high for 2-3 minutes. Season with salt and pepper and leave to cool.
4. Fill the squid carcass with the cold filling and secure it on top (stitching the top of each squid with a stick (toothpick) so that it does not open).
5. Heat a little butter in a clean frying pan and cook the stuffed squid for 4-5 minutes, until the squid is golden brown on all sides and firm to the touch and the filling is heated through.
6. Garnish the squid with lemon slices and parsley and serve immediately.

Beans with mushrooms and squid

You will need:
2 cans of beans in s/s
3 squid
1 onion, 1 chili pepper
mushrooms 100 gr
seasonings, salt to taste
frying oil

Preparation:
chop the onion, fry, add mushrooms, fry for 2-3 minutes and add squid (chopped), stir, simmer for 1 minute, add beans, stir, and heat for 5 minutes, sprinkle with herbs.
You can serve it on the table!

Butter with squid and cucumbers

Ingredients
Butter - 100 g, squid fillet - 30 g, onion - 50 g, pickled cucumber - 1 pc.

Cooking method
Boiled squid fillet is passed through a meat grinder. The pickled cucumber is peeled, seeds removed, finely chopped and the juice is squeezed out. Finely chop the onion and fry it in butter (take half a portion). The prepared products are combined with the rest of the softened butter, mixed thoroughly and cooled.

Squid stuffed with vegetables

4 squid carcasses, one onion, 150 grams of cabbage, one carrot, fish broth, tomato paste, vegetable oil, salt, pepper.

Take two squid carcasses, finely chop them, then chop the onion. Heat a frying pan, add a little oil and fry the onion and squid. Then remove them from the pan and leave to cool. In the same frying pan, adding oil again, fry the finely chopped vegetables cabbage and carrots for 15 minutes.

Having combined the squid and vegetables, fill the two remaining carcasses with the resulting mixture, place them in a saucepan, add half a glass of fish broth and simmer under the lid for 15 minutes.

When serving squid, garnish with chopped fresh tomatoes, cucumbers and herbs.

Squid with ginger and spicy noodles

Ingredients:
Ginger - 1 tbsp.
Lime (juice) - 2 pcs.
Squid - 12 pcs
Orange (juice and zest) - 1 pc.
Citronella - 2 tbsp.
Soy sauce - 1/4 cup
Sesame oil - 1 tbsp.
Sugar (palm) - 1 tbsp.
Noodles - 400 g
Garlic - 1 head
Pepper (red hot) - 1 pod
Description

Place the squid carcasses in a bowl with ginger and lime juice, after making shallow cuts on them. Stir until the squid is completely coated, cover and refrigerate for 30 minutes. Make the sauce. In a large bowl, combine orange juice and zest, citronella, soy sauce, sesame oil, palm sugar and stir until sugar dissolves. Cook noodles according to package directions until al dente (slightly squeaky to the teeth). Drain the water and mix the noodles with the sauce. Add garlic, pepper, mix thoroughly and place on plates. Heat a non-stick frying pan high and fry the squid for 2-3 minutes on each side. If the squid is large, cut it into pieces, place it on top of the noodles and serve immediately.

Squid salad

Ingredients:
Squid - 2 carcasses
Bell pepper - 1 piece
Korean carrots - 100-150 g
Red onion
For refueling
Soy sauce - 1 tbsp.
Balsamic vinegar - 1 tbsp.
Olive oil - 2 tbsp.
Description

Peel the squid, rinse, pour boiling water, salt and cook for 2 minutes. Cool, cut into thin noodles, just like the red pepper. Onions - thin rings or half rings. Mix all the products and fill with dressing. If the salad is marinated for an hour, it will only become tastier.

Salty squid with sweet chili sauce

Ingredients:
Squid - 300 g
Green onion (feather) - 2 feathers
Chili - 2 pcs.
Chinese seasoning "Five flavors" - 1 tbsp.
Pepper (ground white) - 1 tbsp.
Salt - 1 tbsp.
Corn flour
Refined vegetable oil
For the sauce
Sugar - 125 g
Vinegar (rice) - 60 ml
Ginger (blue (galangal)) - 1 cm
Chili - 2 pcs.
Salt - 1 tsp.
Red onion - 0.5 pcs
Cucumbers - 0.25 pcs.
Description

Mix vinegar and sugar in a saucepan, add galangal and place on fire. Once the sugar has dissolved, simmer the sauce for another 10 minutes until it thickens. Cool and then add onion and cucumber. Dredge the squid pieces in flour and fry in plenty of oil until crispy. Dry the squid with a napkin, sprinkle with seasoning, onion and chili. The dish will look especially good in small bags made from Chinese newspaper. Serve the sauce separately.

Small squids in sauce

Products:
24 squid
Olive oil
1 finely chopped onion
0.2 liters of tomato sauce according to recipe
2 cloves garlic, finely chopped
Squid ink or 3 bags of ink separately
1 finely chopped sweet green pepper
Salt

Cooking recipe:
Clean the squid thoroughly by removing the skin.
Separate the fins, gut them and remove the cartilage.
Set aside the tentacles and ink sac.
Wash the outside of the squid, then turn it inside out like a glove and wash it from the inside.
Finely chop 6 whole squids, as well as the remaining tentacles and fins.
Fry everything and stuff the remaining 18 squids.

Recipe for squid sauce:
Sauté onion, garlic and pepper in oil.
When ready, add tomato sauce.
Crush the ink with a little coarse salt and add to the sauce with a little water.
Cook the squid in the sauce prepared according to the recipe until cooked.
Add salt if necessary.

Before serving, place the squid in 6 clay pots and serve hot.

Squid with onion and apple

For 2 servings you will need:

2 squid
1 apple
½ onion
1 teaspoon granulated sugar
1 tablespoon prepared mustard
1 teaspoon dry mint
2 tablespoons vegetable oil

Clean the squid and cut into small pieces (square shape).
Remove the core and cut the apple into slices.
Cut half of the peeled onion into half rings.
Heat a frying pan with vegetable oil.
Add the onion and fry for 1-2 minutes, stirring constantly.
Then clear the center of the pan by pushing the onions toward the sides.
Place the apple slices, sprinkle them with sugar and fry for 1 minute.
Then carefully turn the apples over and fry on the other side, also for 1-2 minutes.
Place the chopped squid in the pan on top of the apples.
Then shake the pan slightly, thus stirring its contents.
Add mustard, mint.
Shake again, finally mixing. Cover with a lid and simmer for 3-4 minutes. The dish is ready. We do not use salt in this recipe.
Dry mint can be replaced with fresh mint - the dish will only benefit from this.

Julienne of squid and mushrooms

Ingredients
squid 3-4 pcs.,
mushrooms (I take dried - 2 handfuls),
onion 1 pc.,
mayonnaise, sour cream, cheese.
Instructions
Peel the squids before they are defrosted (this makes them easier to clean), boil the mushrooms. Cut the squid into strips, finely chop the onion. Fry the squid, mushrooms and onions in a frying pan for 2-3 minutes, no more (otherwise the squid will be rubbery).

Place the fried mixture in a glass fireproof dish with high edges (or something else suitable). Pour in a 1:1 mixture of sour cream and mayonnaise. Sprinkle grated cheese on top. I advise you not to overdo it with salt. Mayonnaise provides enough salt. Place in the oven. After it boils, let it sit for 5 minutes and you can turn it off.

Vinaigrette with squid

Required Products:
squid - 300 g
boiled potatoes - 3 pcs.
boiled carrots - 2 pcs.
boiled beets - 1 pc.
onion - 1 head
pickled cucumbers - 2 pcs.
vegetable oil - 4 tbsp. spoons
ground black pepper, salt to taste
Cooking method:

Boil the squid, cool and cut into strips.

Cut the vegetables into cubes.

Combine the prepared vegetables with squid. Season the vinaigrette with salt, pepper and oil.

When serving, sprinkle with chopped herbs.

Cold soup with squid

Ingredients:
Squid... 300 g
Sorrel... 100 g
Green onions... 1 bunch
Eggs... 3 pcs.
Fresh cucumbers... 2 pcs.
Sour cream... 1/3 cup
Salt... to taste
Greens (finely chopped) ... to taste
Water (broth) ... 1 l

Cooking method:

Boil the eggs hard, cool, peel and cut into quarters. Wash the sorrel and green onions thoroughly and chop. Place in a saucepan, pour in a glass of boiling water. Add salt, cool and pour in a liter of boiled water or broth. Wash fresh cucumbers, cut into small cubes and place in a saucepan with sorrel and onions. Boil the squid in salted water for 3 minutes, then remove, peel and rinse. Cut the chilled squid into strips and add to the soup. Pour the soup into bowls, place slices of boiled eggs in each bowl, add sour cream.
How and with what to serve:

Serve cold, sprinkle with finely chopped herbs as a decoration.

Squid in sour cream sauce

For the recipe you will need:
- squid - 500g
- butter - 2 tbsp. l.
- flour - 1 tbsp. l.
- sour cream - 200g
- butter and flour (for sauce) - 1 tbsp each. l.

Pour warm water over the frozen squid and soak in it for 35-40 minutes. Peel off the top film and rinse thoroughly in running cold water. Gut and rinse again.

Cut the squid into large strips, add salt, roll in flour and fry. Place in a saucepan. Lightly fry the flour in oil, dilute with sour cream, and grind well so that there are no lumps. Pour this sauce over the squid. Cover the dish with a lid and simmer the squid over low heat until cooked. Place on a dish along with the sauce, sprinkle with chopped parsley.

Squid stew

For the recipe you will need:
- squid - 700g
- potatoes - 6 pcs.
- vegetable oil - 1/2 cup
- onions - 2 pcs.
- carrots - 2
- zucchini - 300-400g
- parsley (root) - 1 pc.
- sour cream sauce - 2.5 cup
- garlic - 2-3 cloves
- black pepper - to taste
- bay leaf - to taste
- salt
- dill and parsley - to taste.

Peel the squid, rinse, cut into squares and boil, and then lightly fry.

Peel the potatoes, cut into cubes and fry. Separately fry the carrots, onions and parsley cut into cubes or slices.

Place the prepared vegetables in a thick-walled bowl, pour in sour cream sauce with the addition of 1 tbsp. spoons of tomato paste, simmer for 5-10 minutes.

Fry the diced zucchini and add to the vegetables along with the prepared squid. Add salt, add spices and simmer everything together for another 15-20 minutes. 5 minutes before readiness, add minced or finely chopped garlic with salt.

When serving, sprinkle the stew with finely chopped dill and parsley.

SALAD "SEA DREAM"

COMPOUND:
1 kg squid,
1 kg shrimp,
3 eggs,
sweet pepper - 1 piece,
green onions,
mayonnaise.

PREPARATION:
Boil squid and shrimp, eggs, peel them.
Cut the squid into strips, finely chop the eggs.
Cut the sweet pepper into strips, finely chop the green onions.
Mix all the ingredients, season the salad with mayonnaise and place in tartlets.