Squid carcasses stuffed with mushrooms and cheese recipe. Stuffed squid "Wonder Pig" - an original snack on the festive table

Ingredients

squid - 300 g;
eggs - 2 pcs.;
mushrooms - 300 g;
onion - 100 g;
carrots - 100 g;
hard cheese - 100 g;
vegetable oil - 30 ml;
kefir - 2 table. spoons;
salt;
spices.

Cooking time - 1 hour 30 minutes.

Yield - 3-4 servings

If you want to add a delicious variety to your daily menu, we recommend preparing an original dish - squid stuffed with mushrooms and cheese and an egg in the oven. Such a treat turns out to be quite satisfying and healthy, because. it is rich in proteins and trace elements important for our body. Treat yourself and your family with a delicious and healthy dish!

How to cook squid stuffed with mushrooms and cheese - a recipe with step by step photos

Before you start cooking this dish, you need to check the presence of all the ingredients. You can take one large squid or several small ones (this option is even preferable, because in small carcasses the filling will hold better after the stuffed squid is cut into circles). You can take any mushrooms, for example, champignons or some forest mushrooms (by the way, they can be not only fresh, but also frozen). Vegetable oil is better to use refined.

If desired, you can cook stuffed squids with mushrooms and processed cheese, then instead of hard cheese you need to take processed cheese. Of the spices, seasonings that include ground pepper and garlic, such as curry seasoning, go well with this dish.

First you need to leave the squid to defrost and start preparing the filling. For this purpose, the onion should be finely chopped, and the carrots should be grated. Mushrooms, after thorough washing with water, finely chop. Frozen mushrooms must first be thawed.

Pour a little oil into a frying pan and, when it heats up, put onions. After it acquires a golden hue, put the mushrooms in the pan and fry together with the onion until tender (the water should almost all evaporate). Shortly before the end of frying, salt the mushrooms and add carrots to them, then fry everything together for several minutes (until the carrots become soft).

In parallel with the preparation of mushrooms for the filling, you can boil the eggs. After cooling, they should be cut into small cubes. Cheese grate on a fine grater.

It remains to mix the ingredients of the filling together. At the same time, a little cheese should be left for powdering. Season everything with kefir, sprinkle with spices and mix.

When the filling is completely ready, you can begin to prepare the squid, which by then should already be defrosted. They must be thoroughly washed inside and out, remove the chitinous plate and remove the skin. The squid prepared in this way must be filled (not too tightly) with the filling. Brush the top with a little sunflower oil and lightly sprinkle with spices.

Then lay on a baking sheet, on a sheet of foil. The open edges of the squid must be joined together and secured with a toothpick. Connect the edges of the foil on top of the squid.

Put the baking sheet in an oven preheated to 180 degrees. Bake squid for 20 minutes. Then remove the baking sheet from the oven, carefully unfold the foil and sprinkle the top of the squid with the remaining cheese. Without wrapping the foil, put the baking sheet in the oven for another 5-7 minutes.

It is often difficult to calculate the amount of filling, because. all squids are different, besides, during cooking they decrease in size and part of the filling may fall out. The remaining filling can be put on slices of bread, smeared with mayonnaise, sprinkle with a little cheese on top and bake in the oven for 5-7 minutes. Delicious and original croutons are obtained.

This dish can be served either hot or chilled, with a side dish or as an appetizer.

We wish you all bon appetit!

Sea products have long ceased to be considered rare delicacies and squid meat is a common product that everyone has tried. As a rule, squids are used in appetizers and salads, we offer 10 simple recipes for stuffed squids that can be served at the table as full-fledged hot dishes.

Squid stuffed with rice in the oven

Squid stuffed with rice in the oven is a quick and very nutritious dish. The case when the side dish does not need to be cooked separately.

Cooking time: 50 min.

Servings: 6.

Seal

Bon appetit!

Delicious squid stuffed with mushrooms in the oven

If you want to please your loved ones with a delicious and unusual dish, cook squid stuffed with mushrooms. This dish is rich in proteins, which makes it very useful.

Ingredients:

Mushrooms - 250-300 gr.
Onion - 1 pc.
Carrot - 1 pc.
Sunflower oil - 1 tbsp.
Kefir - 2 tbsp.
Spices - to taste.
Salt - to taste.

Cooking process:

Defrost squid carcasses, pour over with boiling water and leave to cool.
For the filling, you can use both champignons and any other forest mushrooms. We rub the carrots on a medium grater, cut the onion into half rings. Pour a little sunflower oil into the pan, first fry the onion until translucent, then add the mushrooms to it, fry until the moisture evaporates, then add the carrots, salt and fry for another 5-7 minutes. We shift the filling into a bowl, add spices, season with kefir, mix well.
We fill the squids with filling, grease with a small amount of sunflower oil on top, sprinkle with spices, open edges can be fastened with toothpicks.
We put a sheet of foil on a baking sheet, grease with oil and spread the squids, cover with a second sheet of foil on top and connect the edges. Bake in the oven for 20-30 minutes at 180 degrees. The dish can be served hot with a side dish or chilled as an appetizer.

Bon appetit!

Stuffed squid with mushrooms, egg and cheese

Any filling can always be varied. In this recipe, we will use mushrooms, boiled eggs and cheese in the filling of stuffed squid.

Ingredients:

Peeled squid carcasses - 6 pcs.
Mushrooms - 300-400 gr.
Eggs - 3-4 pcs.
Cheese - 200 pcs.
Sour cream - 1-2 tbsp.
Onion - 1 pc.
Green dill.
Spices - to taste.
Salt - to taste.

Cooking process:

Hard boil the eggs, wait until cool, peel and chop finely.
Defrost squids, pour over with boiling water and leave to cool.
Any mushrooms will do, you can take champignons. Finely chop the mushrooms and onion and fry in a pan until golden brown.
We rub the cheese on a medium or fine grater.
For the filling, mix eggs, cheese, mushrooms, onions, finely chopped dill, season with sour cream, add salt and spices to taste.
We stuff the squid carcasses with the prepared filling, fasten the edges with a toothpick so that the filling does not fall out.
Lubricate the baking dish with oil and put the squids on it, bake at 180 degrees for 25-30 minutes, 7-10 minutes before readiness, you can sprinkle the squids with cheese.

Bon appetit!

A simple and delicious recipe for squid with rice and mushrooms

Since squids themselves do not require long cooking, the filling for them should already be in an almost ready state. Boiled rice and champignons are excellent in such cases. In addition, you will get a fairly satisfying meal.

Ingredients:

Peeled squid carcasses - 4-6 pcs.
Rice - 250 gr.
Mushrooms - 200-300 gr.
Sour cream or mayonnaise - 3-4 tbsp.
Onion - 1 pc.
Spices - to taste.
Salt - to taste.
Sunflower oil - 1-2 tbsp.

Cooking process:

First, boil the rice, rinse it with cold water to make it crumbly.
We clean the onion from the husk, cut into small cubes. We also cut the mushrooms. In a frying pan in a small amount of sunflower oil, first fry the onion until golden brown, then add the mushrooms to it and fry for another 15-20 minutes until all the moisture has evaporated.
For the filling, mix rice, onions, mushrooms, add sour cream or mayonnaise at your discretion, salt, season.
Peeled squid carcasses are poured over with boiling water. Using a tablespoon, fill the squid with filling, leaving some free space, as the squid may decrease in size during cooking.
Grease a baking sheet with sunflower oil and put squids on it, grease them with sour cream or mayonnaise on top. We put the dish in the oven for 20-25 minutes, bake at 200 degrees. Before serving, stuffed squid can be cut into smaller portions.

Bon appetit!

Step by step recipe for cooking squid with vegetables

Excellent with squid meat and vegetables are combined. The filling will be juicy, and the squid itself will turn out to be very tender.

Ingredients:

Tomato - 2 pcs.
Bulgarian pepper - 1 pc.
Zucchini - ½ pc.
Carrot - 1 pc.
Corn - 50 gr.
Onion - 1/2 pc.
Garlic - 2 cloves
Spices - to taste.
Salt - to taste.
Cream - 100 gr.
Sour cream - 50 gr.
Sunflower oil - 1-2 tbsp.
Green dill.

Cooking process:

Wash vegetables and cut into small cubes. We use frozen corn for this recipe. We put the vegetables in a preheated pan and fry a little over high heat, stirring constantly. Reduce the heat, cover with a lid and leave the vegetables to simmer until fully cooked. 5 minutes before readiness, salt, season and add chopped garlic.
We lower the squids into boiling water, cook for 5 minutes, take them out and leave to cool.
We stuff the squid carcasses with vegetable filling, while trying to strain out excess moisture with a spoon. We fix the edges with toothpicks.
We're preparing the sauce. In a deep frying pan, fry chopped garlic in sunflower oil, add sour cream, cream, ground pepper and finely chopped tomato to it, simmer for no more than 5 minutes.
Put the stuffed squids in the sauce in the pan, simmer for 5 minutes over medium heat, sprinkle with finely chopped dill and leave covered for another 5 minutes.

Bon appetit!

Calamari stuffed with crab sticks

If you want to surprise your guests with an original but easy-to-prepare appetizer, pay attention to the recipes with stuffed squids. We will use crab sticks as a filling, we get a fairly light dish.

Ingredients:

Crab sticks - 150 gr.
Peeled squid carcasses - 4-6 pcs.
Sour cream (mayonnaise or kefir) - 1-2 tbsp.
Egg - 2 pcs.
Green onion - a small bunch.
Garlic - 1 clove.
Ground pepper - to taste.
Salt - to taste.
Sunflower or olive oil.

Cooking process:

We clean the squid carcasses and send them to boiling salted water and cook for 3-5 minutes until fully cooked. Then take them out and leave them to cool.
Boil hard-boiled eggs, cool, remove the shell, three on a grater or finely chop. Cut green onion feathers into thin rings. Grind the garlic with a press or three on a fine grater. Cut crab sticks into small cubes.
We mix crab sticks, green onions, eggs, garlic, season with spices, add sour cream or, at your discretion, kefir or mayonnaise, the filling should not turn out to be liquid.
We fill the squid carcasses tightly with the filling, leave it in the refrigerator so that the filling becomes denser. Cut the squid into wide circles diagonally, put it on a dish and serve it to the table.

Bon appetit!

Delicious squid stewed in tomato sauce

A well-chosen sauce can complement the dish and give it bright notes. In our case, tomato sauce is well suited to stuffed squid.

Ingredients:

Peeled squid carcasses - 4-6 pcs.
Egg - 1 pc.
Cheese - 70 gr.
Parsley - 20 gr.
Tomato - 3-4 pcs.
Breadcrumbs - 50-70 gr.
Spices - to taste.
Salt - to taste.
Garlic - 1 clove.
White wine - 50 ml.
Sunflower or olive oil - 2-3 tbsp.

Cooking process:

Defrost squid carcasses, clean, rinse and pour over with boiling water.
Finely chop the parsley, pass the garlic through the press, three cheese on a fine grater. For the filling in a separate bowl, mix cheese, breadcrumbs, chopped garlic, half a teaspoon of salt and black pepper, parsley, break one egg. Pour in one tablespoon of sunflower or olive oil and mix thoroughly again.
Before preparing the sauce, you need to peel the tomatoes. To do this, we make cuts in the form of a cross on the tomatoes, dip the tomatoes for 10-15 seconds in boiling water and then the skin is easily removed. Cut the peeled tomatoes into small cubes and put them on a preheated frying pan, fry for 10 minutes, stirring constantly, salt 5 minutes before readiness and, if desired, add 50 ml of white wine.
We fill the squid carcasses not very tightly with the filling, close the edges of the carcasses with wooden skewers and send them to the pan with tomato sauce. Stew over low heat for 10-15 minutes, turn the squid over to the other side and leave it under the lid on the stove for another 10 minutes. Fried stuffed squid can be sprinkled with lemon juice and served with fresh vegetables.

Bon appetit!

How to cook squid stuffed with shrimp?

You can remind yourself of hot countries and the sea by having a dinner with seafood dishes. Try a simple and delicious recipe for squid stuffed with shrimp.

Ingredients:

Peeled squid carcasses - 4 pcs.
Peeled shrimp - 250 gr.
Egg - 2 pcs.
Cheese - 50 gr.
Onion - ½ pc.
Spices - to taste.
Salt - to taste.
Parsley - 1 small bunch.
Flour - 50 gr.
Sunflower oil - 4-5 tbsp.

Cooking process:

Pre-cleaned squid carcasses are poured over with boiling water and left to cool.
Peel hard-boiled eggs and grate or chop with a knife. We rub the cheese on a grater. Finely chop the parsley.
Cut the onion into small cubes and fry until translucent in sunflower oil. We also spread the shrimp on a preheated pan and fry a little separately from the onion.
We mix all the ingredients, parsley, shrimp, eggs, onions, cheese, salt and season with spices.
We fill the squid carcasses with the prepared filling, fasten the edges with toothpicks.
Pour a little oil into a preheated pan, dip the squids in flour and fry on both sides until golden brown. This must be done very quickly so that the squid meat does not become tough. Shrimp-stuffed squids go great with pasta.

Bon appetit!

A simple and delicious recipe for cooking squid with minced meat

It is worth trying once to understand that seafood and meat can be combined. Here, white meat is perfect for filling stuffed squid, then your dish will not be greasy.

Ingredients:

Peeled squid carcasses - 4-5 pcs.
Minced white meat - 150-200 gr.
Breadcrumbs - 50 gr.
Egg - 2 pcs.
Garlic - 1 clove.
Onion - 1 pc.
Carrot - 1 pc.
Spices (ground black pepper, paprika) - to taste.
Salt - to taste.

Cooking process:

We send the cleaned squid carcasses to boiling water and cook for 3-4 minutes.
Peel and grate pre-cooked eggs.
We wash the onions and carrots, peel them, finely grate the carrots and finely chop the onion. Fry onions and carrots in a small amount of sunflower oil, then add minced meat and chopped garlic to the pan, mix and fry until fully cooked.
Mix minced meat, eggs, breadcrumbs, salt and add spices to taste.
We stuff the squid carcasses with the prepared stuffing and fasten the edges with wooden skewers. Fry the squids in a frying pan on all sides. As a side dish, a salad of fresh vegetables seasoned with soy sauce is suitable for stuffed squid.

Bon appetit!

Calamari stuffed with rice and bacon

Calamari stuffed with rice and bacon, a hearty dish that can diversify the daily lunch menu.

Ingredients:

Peeled squid carcasses - 3-4 pcs.
Rice - 70-100 gr.
Bacon - 50-80 gr.
Onion - ½ pc.
Carrot - 1 pc.
Tomatoes - 2-3 pcs.
Cheese - 100 gr.
Garlic - 1-2 cloves.
Spices - to taste.
Salt - to taste.
Parsley - 1 small bunch.
Sunflower oil - 2-3 tbsp.

Cooking process:

We clean the squid carcasses and lower them into boiling water for 3-5 minutes, cool.
We cut the bacon into thin strips, fry in a pan, add onion, chopped carrots and chopped garlic to it, fry everything together until fully cooked.
Cook rice in salted water and rinse with cold water.
Mix rice, bacon, onions, carrots, chopped parsley and grated cheese in a bowl - the filling is ready.
We fill the squid carcasses with the filling, fasten the edges with wooden toothpicks. Stuffed squids are fried on all sides in a pan.
We prepare the sauce, fry the chopped tomatoes in a pan, salt and add seasonings to taste, sprinkle with chopped parsley, mix, wait until the sauce becomes thick and turn off the heat. Ready stuffed squids are served hot with tomato sauce.

Bon appetit!

Wonderful miracle pigs cooked in the oven are squids stuffed with all sorts of wonderful things. To find out which one, as well as how to quickly and tasty cook this original appetizer, see our recipe.

Kitchen appliances and utensils:

cutting board;
cutting board (for cleaning squid);
pan;
pan;
grater;
a beautiful dish
plate.

Ingredients

Step by step cooking

Let's start with the squid. 6 squids need to be thawed, rinsed well, cleaned and removed all the insides (if necessary).
Pour about 3 liters of water into the pan and put on the stove. As soon as the water boils, add salt to it (1 tsp) and send the squids there.
You also need to boil one chicken breast in salted water. Cook squid for 1.5-2 minutes. Then take it out and put it on a plate. They must cool down. Finely chop 1 large onion.
Mushrooms (300 g) must be cut into medium-sized pieces.
Grate 1 carrot on a coarse grater.
Pour 2-3 tbsp into a heated pan. l. vegetable oil. When it's hot, throw in the onions.
As soon as the onion has become transparent, you can add carrots to it. If necessary, you can add 1 more tbsp. l. vegetable oil, as onions and carrots quickly absorb oil. Let the carrots fry a little (literally 1 minute), and send the mushrooms to the pan. As soon as the moisture evaporated from the mushrooms and they began to fry a little, we send chopped chicken to them, as well as 2 tbsp. l. sour cream. Salt and pepper everything to taste (you can add your favorite seasonings).
Cut the boiled chicken breast into small cubes.
Mix everything well and simmer for 1 minute. Take a squid and cut off the fins. We fill each carcass with stuffing.
From the fins we cut out the ears and the patch. We make two cuts in the squid and insert the ears. In the same way we make him eyes from allspice.
We make two small holes in the patch. It is convenient to do this with a new syringe without a needle. We cut off the tail of the squid and put a patch on the cut (for a secure fit, you can use a little mayonnaise).

It turned out funny pig squids. This appetizer will decorate any festive table and will delight both children and adults. In addition to pigs, you can mold other animals. Here it is up to your imagination and creative inspiration. Never be afraid to experiment. The composition of the filling can also be different. For example, it can be just vegetables or various combinations of seafood, or minced meat options.

video recipe

This bright video perfectly complements the step-by-step instructions for cooking wonderful stuffed pig squid. You will get a lot of positive emotions from the cooking process, and learn something new about cooking squid from blogger Natalia Klever.

At the beginning of the article, we mentioned that squid is a versatile seafood. And it is included in the composition of so many different dishes. What dishes with squid have you tried? And do you have any favorites of your own?

Hi all. Today, on our menu, stuffed squids with mushrooms and cheese, in the oven, a recipe with a photo under the description.

This dish with a sea delicacy is perfect for a festive table.

And every housewife will be able to cook such a culinary delight, you just need to follow the recommendations that are provided below in this recipe, and you will succeed.

Guests will be delighted and will ask for a recipe for such exclusive, tasty and tender stuffed squids with mushrooms and cheese, cooked in the oven. And your household will ask you again and again to cook this exquisite culinary masterpiece with a sea mollusk.

By the way, here are some more seafood recipes published on the website:

Squid stuffed with mushrooms is a dish that is one hundred percent pure, organic and healthy. An inexhaustible source of essential trace elements, vitamins and proteins. Squid meat is very nutritious, low in fat and has a pleasant unobtrusive taste.

Therefore, stuffed squids with mushrooms are perfect not only for a festive dinner, but also for every day for dinner. This is a great alternative for those who are in the process of losing weight, or who adhere to proper nutrition.

The subtleties of cooking stuffed squid with mushrooms

Firstly, you need to cook this mollusk very quickly, maximum 3 minutes. And if you decide to stew it, or bake it, then no more than 20-40 minutes
Secondly, it is better to buy squid meat immediately peeled, then you will save time when cooking.
Thirdly, there are several varieties of these mollusks, for example, small, chilled, called "babies" are suitable for absolutely any dish. Frozen and sliced, in the form of rings, great for salads. And frozen, large, which are excellent for stuffing, for example, as in our case, with mushrooms.

In general, it all depends on the dish that you decide to cook.

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Ingredients

12-14 small squids;
80 g of rice;
1 onion;
7-8 sprigs of parsley;
½ lemon;
60-80 ml of olive oil;
salt - to taste;
black pepper - to taste;
250 ml of water.

Cooking

Clean and wash the squid. Grind one of the carcasses, leave the rest whole.

Rice until done. Onion cut into small pieces. Chop the parsley. Squeeze out the juice from the lemon.

Heat half the oil in a skillet over medium heat. For a couple of minutes, fry the onion with chopped squid. Salt, pepper, add about ⅔ parsley and a couple of drops of lemon juice. Stir, add rice and cook for another 3-4 minutes. Remove from heat, cool slightly and stuff the squid.

Heat the second half of the oil and fry the billets for a minute on each side. Pour in water with lemon juice, toss in salt, pepper and the remaining parsley. Cover and simmer over medium heat for 30-35 minutes.

Bvlena / Depositphotos

Ingredients

4 squids;
1 pinch of salt;
30 g of rice;
2 eggs;
100 g crab sticks;
3 tablespoons of mayonnaise.

Cooking

Boil squid for 30-40 seconds in boiling, lightly salted water. After clean, rinse and cool.

Boil rice until tender, eggs - 10 minutes. Cool the eggs, peel and chop together with the crab sticks. Stir in rice and 2 tablespoons mayonnaise.

Stuff the squid and top with mayonnaise. Serve as a cold appetizer or bake in the oven for 10-15 minutes at 190°C.

izanbar / Depositphotos

Ingredients

3-4 squid;
salt - to taste;
300 g of sea cocktail;
30–40 g of rice;
50 g of hard cheese;
3 cloves of garlic;
1 tablespoon of butter;
2 tablespoons of vegetable oil;
black pepper - to taste.

Cooking

Peel the squid, rinse and boil for 30-40 seconds in lightly salted water. Cool and make several longitudinal cuts on the carcasses.

Boil the sea cocktail for 5-7 minutes, rice - until tender. Grate the cheese on a medium or large grater. Pass the garlic through a press.

Heat 1 tablespoon of butter and vegetable oil in a frying pan. Saute seafood for a couple of minutes, add ⅓ garlic, salt and pepper. Cook for 1-2 more minutes, transfer to a plate and set aside. Stir in rice and cheese.

Stuff the squid carcasses and fasten at the edges with toothpicks so that the filling does not fall out. Put the blanks in a mold greased with vegetable oil and bake for 10-15 minutes at a temperature of 180 ° C.

fotovincek / Depositphotos

Ingredients

3 squid;
salt - to taste;
400 g of champignons;
1 small bunch of dill or parsley;
100 g of hard cheese;
2-3 tablespoons of vegetable oil;
3 eggs;
black pepper - to taste.

Cooking

Peel the squid from the insides and boil in salted water for 30-40 minutes. Cool and remove the skin. Mushrooms cut into small pieces. Chop greens. Grate the cheese on a coarse grater.

Heat half the oil in a skillet over medium heat. Fry the mushrooms for 10-15 minutes, then add the eggs, cheese and herbs, salt and pepper. Cook for 2-3 more minutes.

Stuff the squid with slightly cooled stuffing and fasten the edges with toothpicks. For 3-5 minutes, fry the carcasses in a pan with oil over medium heat.

nikolodion / Depositphotos

Ingredients

4 squids;
7-8 sprigs of coriander or other greens;
5-7 sprigs of mint;
80–100 g feta cheese;
1 egg;
salt - to taste;
black pepper - to taste;
1 tablespoon vegetable oil.

Cooking

Clean and wash the squids. Chop the coriander, mash the feta with a fork. Mix cheese and herbs with egg, salt and pepper.

Stuff the squid with stuffing. Heat oil in a frying pan over medium heat. Grill for 3-5 minutes on each side, or slightly longer.

Public Domain / Pinterest

Ingredients

2 squid;
salt - to taste;
30–45 g of rice;
½ bell pepper;
1 red onion;
1 celery stalk;
10-12 pitted olives;
2 tablespoons of pistachios;
1 clove of garlic;
2 teaspoons soy sauce;
1 tablespoon of olive oil.

Cooking

Boil squid for 30-60 seconds in lightly salted water, peel, rinse and cool. Boil the rice until tender and refrigerate.

Bulgarian pepper, onion, celery and olives cut into small pieces. Chop the pistachios. Pass the garlic through a press. Mix everything with soy sauce and oil.

Stuff the squid, fasten the edges with toothpicks and make several longitudinal cuts on each carcass.

Duke II / Depositphotos

Ingredients

5–7 squids;
salt - to taste;
1 onion;
1 bell pepper;
1 carrot;
250-300 g cabbage;
1-2 tablespoons of vegetable oil;
4 tablespoons;
black pepper - to taste;
180–200 g of rice;
700-800 ml of water or more.

Cooking

Boil the squids in lightly salted water for 1-3 minutes. Take out, clean and rinse.

Cut the onion and bell pepper into small pieces. Grate carrots on a coarse grater. Chop the cabbage, lightly salt and mash with your hands.

Heat the oil in a frying pan over medium heat. Fry carrots and onions for 3-5 minutes. Throw in the cabbage and continue cooking, stirring occasionally. After 15–20 minutes, add bell pepper, add tomato sauce, pepper and leave on fire for another 15 minutes. Then put rice in the same pan and spread it over the frying surface. Fill with water so that its level is about a centimeter above the contents of the pan. Cover and simmer for 15-20 minutes.

Stir the filling and stuff the squid. Lay the stuffed carcasses in a baking dish. Top with foil. Bake for approximately 15 minutes at 200°C.

Public Domain / Pinterest

Ingredients

12–13 squid;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of lemon juice;
6-7 tablespoons of vegetable oil;
30–40 g of hard cheese;
3-4 stalks of green onions;
4 cloves of garlic;
2 cans of canned tuna (185-200 g each);
4 tablespoons;
3 tablespoons of capers;
2 tablespoons of butter;
120 ml of wine.

Cooking

Rinse and clean the squids. Dry with paper towels. Salt, pepper, add 2-3 tablespoons of lemon juice and vegetable oil. Leave for 30 minutes in the refrigerator.

Grate the cheese on a small or medium grater. Chop the onion. Pass the garlic through a press. Mash the canned food with a fork. Mix with 2 tablespoons of vegetable oil and mayonnaise. Add cheese, onion, 2 tablespoons capers, half the garlic and pepper. Mix well.

Fill the squid carcasses with stuffing and fasten the edges with toothpicks. Heat the butter in a frying pan over medium heat. Fry the squid for a couple of minutes on each side. Then transfer to a baking dish. Pour in wine, garlic, capers, lemon juice and 2 tablespoons vegetable oil. Salt and pepper. Cover with foil and bake for about 20 minutes at 220°C.

Public Domain / Pinterest

Ingredients

6 squids;
180 g of hard cheese;
100–150 g spicy salami;
1 bunch of parsley;
2 cloves of garlic;
300 g breadcrumbs;
1 egg;
270 ml of olive oil;
480 ml of white wine;
salt - to taste.

Cooking

Rinse and clean the squid. Grate the cheese on a medium or fine grater. Cut the sausage into small pieces. Chop the parsley. Pass the garlic through a press.

In a large bowl, combine the salami with the cheese, herbs (set aside a little), breadcrumbs, egg, 150ml olive oil, half the wine, and salt. Stuff the squid with the resulting filling and fasten the edges with toothpicks so that it does not fall out.

Heat the remaining oil in a skillet over medium heat. Brown the garlic for 40-50 seconds, and then fry the squid for a couple of minutes on each side. Pour in wine and sprinkle with parsley. Cover and simmer for approximately 10 minutes.

skylinefree / Depositphotos

Ingredients

8-10 squid with tentacles;
salt - to taste;
1-2 bay leaves;
2 eggs;
30–40 g of hard cheese;
1 onion;
4 cloves of garlic;
½ bunch of parsley;
9½-10½ tablespoons of vegetable oil;
90 g soft breadcrumbs (can be replaced with crumbled, slightly dried bread);
50-60 g of pine nuts;
50–60 g raisins;
black pepper - to taste;
800 g canned tomatoes;
1 pinch of oregano;
240 ml of water.

Cooking

Wash the squids. Cut off the tentacles and separate them into two parts.

Put the tentacles in a saucepan, cover with water, add salt and bay leaf. Bring to a boil, reduce heat to medium and simmer for 15 minutes. Then leave it on the switched off stove for another quarter of an hour. Cool the tentacles and grind.

Hard boil eggs for 10 minutes. Cut cheese, onion and eggs into small pieces. Pass the garlic through a press. Chop the parsley.

Heat 3 tablespoons of oil in a skillet over medium heat. Fry the onion for 4-5 minutes, then add the breadcrumbs and cook, stirring constantly, for the same amount. Put in a bowl and chill. Then toss with the tentacles, cheese, half the garlic, nuts, raisins, ¼ parsley, and 3-4 tablespoons of oil. Salt and pepper.

Stuff the squids with the stuffing. So that it does not fall out, the edges can be fastened with toothpicks.

Mix the garlic with a few drops of oil. Add diced tomatoes, remaining parsley, 3 tablespoons oil, oregano, water, salt and pepper.

Place calamari in a greased baking dish. Pour in the tomato sauce and cover tightly with foil. Bake for approximately 45 minutes at 190°C. Then remove the foil and cook for another 15 minutes or a little longer.