How to cook unpeeled squid. List of ingredients for boiling tender squid

Squids (lat. Teuthida) - a detachment of ten-armed cephalopods. Usually they measure 0.25-0.5 m, but the giant squid of the genus Architeuthis can reach 16.5 meters (including tentacles) and are the largest invertebrates.

Squids live in almost all climatic zones, including the Arctic, but are most often found in temperate and subtropical waters.

Squids living in the northern seas are small in size compared to their southern relatives and are mostly colorless. Squids have five pairs of tentacles. The fourth pair has lengthened in the process of evolution.

The location of the suckers on the tentacles varies. The respiratory organs of squids are crested gills. The sense organs are two statocysts, eyes and papillae.

Squids have a streamlined torpedo-shaped body, which allows them to move forward with a high speed "tail", the main method of movement is jet. A cartilaginous “arrow” runs along the body of the squid, supporting the body. It is called the gladius and is a vestige of the inner shell.

The color of squids is diverse, in most species the color changes under the influence of electrical discharges.

All squids are predators, they have suction cups on their tentacles to catch prey and save them from enemies. Most squids have three hearts, each of which is connected to one of the three pairs of main tentacles. Due to this, the ability to regenerate prevails in squids.

Many species of squid are edible, they are used in cooking and are the object of fishing. The carcass of the squid and tentacles are eaten. The skin is cleansed. The main methods of cooking squid: boiling, canning, frying, stewing, drying. They are used in salads along with other seafood and as an independent snack.

Squid meat is very nutritious and healthy. Many different dishes are prepared from it, but most often salads. So that squid meat does not turn out to be “rubber”, it must be boiled correctly.

Useful properties of squid

Squid meat has a delicate taste, it contains a lot of protein and polyunsaturated fats valuable for the body. Squid meat contains B vitamins, it contains a lot of potassium, which is necessary for the normal functioning of the heart.

In addition, these inhabitants of the seas are rich in phosphorus, iodine and iron, so their meat is recommended to be included in the menu for all adherents of a healthy lifestyle and rational nutrition.

Squid meat contains taurine, which is involved in the processes of fat metabolism, helps to reduce cholesterol in human blood, and regulates blood pressure. Vitamin E, as well as selenium, protect the body from aging, help older people maintain a good memory longer.

The price of squid is cheaper than many other seafood, which makes them affordable for almost everyone.

How to choose fresh squid?

Squid meat is usually sold in the form of frozen carcasses. Sometimes with tentacles. Like any frozen product, squid meat should not be thawed during storage and then cooled again.

Improper storage spoils its taste, it has a bitter aftertaste and an unpleasant smell of old fish. During cooking, such a product spreads under the hands and foams during cooking.

The squid carcass should be dense. The color of its upper skin is pinkish brown or grayish purple. Squid meat inside is white.

Important! When choosing squid in a store, it is better not to take peeled carcasses. At first glance, it seems that peeled ones are more convenient, you don’t need to peel off the skin from them, you can cook faster.

But the squid skin is the most important sign by which you can determine its freshness! If the skin is yellow or white-gray, if it is noticeable that the meat is not white inside, but has some shade - such a squid is most likely not fresh.

How to clean squid?

You can clean the squid very quickly if you pour the carcasses with boiling water or dip them (literally for a second) in boiling water.

Almost the entire film covering the carcass is immediately rolled up, and the remnants are removed by hand under a jet cold water. You also need to remove the chitinous plates inside and peel the wings.

How to cook squid?

Squid fillet is thawed in air or in cold water with a little salt, after which the skin is removed from the fillet. So that during frying or cooking, the fillet of a large squid does not shrink and does not become hard, it is beaten off on both sides.

How long to cook squid?

The main thing to remember is to cook squid meat for no more than 2 minutes!

If you keep on fire longer, then it becomes "rubber". Squid meat is considered ready after its carcass turns completely white in boiling water.

The second important point is to cook in small portions, take one or two squid carcasses at a time, put them in boiling water, take them out, then the next portion.

When cooking squid, you can use different spices: black and white pepper, cloves, dill (fresh and dried), basil, parsley. The determining factor is the taste and for which dish the squid is cooked.

Method 1. Boil water with salt and spices in a saucepan over high heat. Throw 1-2 squid carcasses into strongly boiling water and hold for two minutes no more. During this time, water usually has time to resume boiling. Pull out the carcasses with a slotted spoon.

Method 2. Pour one and a half to two liters of water into the pan, add salt and spices. Put thawed and prepared 1-2 squid carcasses into boiling water. Cover the saucepan with a lid and remove from heat. In 10 minutes the meat will be ready. The water will cool down gradually and the squid will not be hard. The method is convenient for a small amount of meat.

Method 3. When there is a lot of squid meat, then this method is quite good. Pour enough water into the pan so that the meat fits all, add salt and spices. Lower the prepared squids into boiling water over high heat. Wait until the water boils again, cover the pan with a lid and remove from heat. After 5 minutes the meat will be ready and the water can be drained.

If, nevertheless, a nuisance happened and the squids were digested, then not everything is hopeless. There is one trick to making them soft again: for this you need to cook them for a long time, about an hour (no less than half an hour). True, after such boiling of meat we will become much smaller and it will lose its nutritional value.

What to cook from squid meat?

Most often, salads are prepared from their squid meat, although you can use it as an independent dish, lightly sprinkled with lemon juice. Stuffed squid carcasses can be cooked with any filling, in addition, you can cook everything that can be made from ordinary meat: meatballs, fillings for pies, etc.

Squid salad is not cooked in a large bowl in large quantities. This is a nutritious product, its taste is specific, so the main ingredient in such a salad is squid.

There should be a lot of it, everything else - much less. No need to strive to increase the amount of salad at the expense of rice, cucumbers, vegetables or other products.

Recipes with squid

Calamari stewed with onions

squid fillet - 800 g
vegetable oil - 4 tbsp. spoons
onions - 3-4 heads
salt and black pepper to taste.

Chop the onion, fry it in vegetable oil until light golden brown. Then mix the onion and squid meat, add a little water and simmer until tender.

Calamari stewed with rice

fresh or frozen squid 500 g
or dried - 150 g
rice - 1 cup
bulbs - 2
butter - 3 tbsp. spoons
flour - 1.5 tbsp. spoons
milk - 0.5 cup
salt and ground pepper to taste.

Peel the squid, gut and rinse well under running water. Then boil the rice until it is about half done. Fry the chopped meat and mix with crumbly rice. Finely chop the onion, brown it in a pan with vegetable oil.

Then mix the fried onion with rice and squid, add milk and season with salt and butter. Close the lid, put in the oven and simmer the squid over low heat until tender.

Stuffed calamari

squid - 5-6 carcasses
rice - 1 cup
carrots - 1-2
onion - 1 pc.
vegetable oil - 1 tbsp. l.
salt, bay leaf - to taste
peppercorns - to taste, garlic - to taste,

Rinse rice, cook until tender. Finely chop carrots and onions, saute for 5 minutes in oil, add rice and simmer for 5 more minutes. Clean the squids and boil them whole with spices. Fill them with minced meat, put under oppression and cool. Cut into slices before serving. Arrange on a dish, pour vegetable oil mixed with crushed garlic.

Ragout of squid

squid - 700g
potatoes - 6 pcs.
vegetable oil - 1/2 cup
onion - 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 squids, rinse, cut into squares and boil, and then lightly fry. Peel potatoes, cut into cubes and fry. Separately, fry the carrots, onions and parsley cut into cubes or slices. Put prepared vegetables in a thick-walled dish, pour sour cream sauce with the addition of 1 tbsp. spoons of tomato paste, simmer for 5-10 minutes.

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

Serving to the table, sprinkle the stew with finely chopped dill and parsley.

Azu from squid

squid (fillet) - 500g
cucumbers (salted) - 2 pcs.
onions - 2-3 pcs.
tomato paste - 1 tbsp
wheat flour - 1 tbsp.
, butter - 80g
parsley (chopped greens) - 2 tbsp.
bay leaf - 1 pc.
allspice (peas) - 3-4 pcs.
salt - to taste.

Cut the onion into strips and sauté into pieces of butter. Add the tomato paste diluted with a little water and sauté for another 5 minutes. Remove skin and seeds from cucumbers, cut into slices and soak in 1/2 cup water. Cut the squid fillet into strips, salt, bread in flour and fry in the remaining oil until golden brown.

Combine the prepared ingredients of the dish, add bay leaf, pepper and simmer for 7-10 minutes. Serve azu with mashed potatoes, sprinkled with herbs.

Fried stuffed squid

tomato (large, ripe, chopped) - 2 pcs.
Frize salad (coarsely chopped) - 5 pcs.
capers - 2 tsp
olive oil - 2.5 tbsp.
lime juice and zest - 1 pc.
salt, black pepper - to taste
squid (cut into 8 parts) - 220g.

Preheat grill to medium heat. In a medium bowl, mix tomatoes, frisee lettuce and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, salt and pepper. Pour the mixture of tomatoes and capers with the prepared mass.

Stuff with 1 tablespoon of each squid mixture. Drizzle remaining olive oil over each squid. Grill the squid for 5 to 7 minutes, turning frequently. Allow the squid to cool slightly and serve.

Calamari in batter

squid
flour - 1 cup
water or beer - 1 glass
egg (protein) - 2 pcs.
vegetable oil - 1/2 tbsp.
salt - to taste
oil (for deep frying).

Rinse the squid carcasses, remove the hard chitinous plate, you can remove the thin skin. Bring the water to a boil, salt, dip the squids in boiling water and cook for no longer than 3 minutes. Drain the water, cool the squids and cut into rings 3-5 mm thick.

Beat egg whites until stiff foam. Mix flour with water or beer, add butter and salt. Combine the mixture with whipped egg whites. Dip the squids in the prepared batter and deep-fry from 2 sides until golden brown. Ready-made fried squids in batter can be dried from excess fat on a paper towel.

Funchoza with squid and white wine

funchose - 100g
squid - 400g
carrots - 1 pc.
Bulgarian pepper - 1 pc.
garlic (large) - 1 clove
olive oil - 50 ml
salt - to taste
red pepper (hot) - to taste
black pepper - to taste
dry white wine - 50 ml

Peel the squids, dry on a paper towel, cut into strips. Cut carrots and sweet pepper into strips.

Prepare funchose according to package instructions. In hot oil, fry coarsely chopped garlic until golden brown, then discard.

Put the carrots in the pan, sauté until half cooked. Add bell pepper, mix, sauté for a couple of minutes and pour dry white wine into the pan, add fire and, stirring quickly, boil the wine.

Reduce the fire a little again, put the squid in the pan, mix and cook for 3-4 minutes. Add funchose to squid, mix. Cook, stirring, 5 minutes. Remove the pan from the stove and let it brew for a couple of minutes.

Serve hot.

It may seem strange, but such delicious and delicate seafood as squid, unfortunately, are rare guests on our tables. It would seem that their incredibly low cost and ease of preparation should make squid one of the most popular products in the preparation of seafood dishes. However, not quite an accurate description of how to cook squid in most recipes often leads to an incorrect result. With our story today, we will try to correct the current situation, because properly and skillfully prepared squid dishes are distinguished not only by their incredible tenderness and high taste, but also by their extraordinary nutritional value and even healing properties.

Squid meat is rich in essential amino acids and is literally a pantry of protein. In terms of the content of easily digestible proteins and B vitamins, squids are several times superior to such familiar foods as fish or animal meat. In addition, squids are rich in polyunsaturated fats, which play an essential role in a properly balanced diet. And, of course, like many other seafood, squids are extremely rich in such valuable minerals as iron, phosphorus, iodine, and copper. Another distinctive feature of squid is the high content of extractive substances in their meat, which promote the release of digestive juices, which makes squid an important and useful product for everyone who suffers from diseases of the digestive tract.

The unusually delicate taste and aroma of squid is completely devoid of a pronounced fishy taste and rather resembles the taste of lobster meat. Squids are great not only for making salads, but also for frying, stewing, making soups. Squid meat has found the widest application in Mediterranean cuisine and cuisines of Asian countries. The specifics of cooking squid meat requires knowledge of some simple secrets and tips, those secrets that Culinary Eden has carefully collected and prepared for you today. So, how to cook squid?

1. When choosing squid, pay close attention to the fact that the carcasses of frozen squid are not stuck together and are easily separated from each other. Squid stuck together in one lump will tell you that they have already been defrosted. The meat of such squid can taste bitter and spread when cooked. The color of the film covering the squid carcass can be from gray, slightly pink to purple, but the color of the meat itself must be white. If the color of squid meat is different from white, this means that the squid has already been thawed, and their meat has absorbed the color of the shell. The taste of such meat can be irreparably spoiled.

2. Cleaning squid is considered by many to be a troublesome and unpleasant task, however, this is not at all the case. In order to quickly and easily clean the squid from the film covering them, put the frozen squid in a deep bowl and pour boiling water over it. Almost all of the squid skin will immediately curl up and move away from the meat. Immediately drain the boiling water and clean the squid from the remnants of the film under running water, then carefully remove the insides and the transparent chord (spine) with your fingers. Your squids are completely ready for further cooking!

3. The easiest way to cook squid is boiling. Very often, squids are recommended to be boiled for 3-5 minutes. And therein lies a fatal mistake! Squids prepared in this way are tough and tasteless. The secret is simple. Squid meat should be cooked for less than three minutes or more than 30. After 30 minutes of cooking, squid meat will again become soft and tender, but will lose a lot of weight and volume. In order to properly boil the squid, boil two liters of water in a saucepan, add salt to taste, bay leaf and peppercorns. Let the spice water boil for another 5 minutes. Then lower the defrosted and peeled squids one by one into boiling water. Gently lower one squid into the water, quickly count to ten, and remove the squid with a slotted spoon. Let the water boil again and lower the next squid. Squids boiled in this way are incredibly tender, soft and tasty.

4. Boiled squid can be eaten as a main course, watered with any white sauce, or can be used to make salads. Try this refreshingly tender Mediterranean squid salad. Cut half a bunch of lettuce leaves not too finely, put in a deep salad bowl, sprinkle with lemon juice and mix. 150 gr. feta cheese (or Adyghe cheese) cut into cubes. Cut one boiled squid into thin strips. 100 gr. Seedless green grapes are separated from the branches and cut each berry in half. Put the cheese, squid and grapes in a salad bowl with lettuce, salt, season with 2 tbsp. tablespoons of olive oil and mix gently.

5. An unusually tasty snack is obtained by deep-fried squid rings. Thaw and peel 1 kg. squid. Cut them into thin rings. To prepare the batter, mix ½ kg thoroughly. wheat flour, ½ liter of light weak beer, 2 eggs and 1 teaspoon of salt. The finished batter should resemble sour cream in thickness. Heat 1 liter of vegetable oil in a deep frying pan or saucepan. Bread each squid ring in flour, dip in batter and fry in boiling oil until golden brown. Fry no more than 2 - 3 minutes! Remove the finished rings with a slotted spoon from the oil and put in a colander or on a paper towel to get rid of the remaining oil. Serve with two to three different types of sauces.

6. Fried squid as a main hot dish? Easy! Easy and very simple. Slice two small squids into rings. Cut two heads of onions into half rings, and two cloves of garlic into thin petals. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil and fry the onion and garlic in it until golden brown. Then add squid, 1 tbsp. a spoonful of tomato paste, salt, black and red pepper to taste. Mix everything and fry over medium heat for 2 minutes. Remove from heat immediately and serve with a side dish of boiled potatoes or rice.

7. Cutlets made from squid meat are unusually tasty, tender and fragrant. Cooked in the usual way, they will delight you with a delicate taste and delicate aroma, while steamed, these cutlets will serve as an exquisite dietary dish. Rinse and clean ½ kg. squid. Pass them once through a meat grinder with a fine grate. Then mince the minced squid through a meat grinder a second time, along with 2 slices of white bread soaked in cream, one hard-boiled egg, one onion and 1 to 2 cloves of garlic. Add salt, black pepper and ground rosemary to the finished minced meat to taste. Mix everything thoroughly and beat lightly with a whisk or mixer. From the minced meat, form small cutlets, roll in a mixture of breadcrumbs and sesame seeds, and then fry in vegetable oil on both sides until golden brown. Serve with fresh vegetable salad and cream sauce.

8. A truly delicious dish is a puree soup made from cauliflower and squid. With its delicate combination of light texture and charming aroma, this soup is able to captivate anyone. Put 500 gr. in a small saucepan. cauliflower, broken into florets. Add one carrot, cut into large pieces, and one onion, cut into quarters. Pour the vegetables with water so that it only slightly breaks them, add salt and cook over moderate heat for 30 - 35 minutes. Drain the broth into a separate bowl, and chop the boiled vegetables in a blender or meat grinder. Transfer the vegetable puree back to the pan, add 100 gr. heavy cream and dilute with vegetable broth to the desired density. In the finished vegetable soup, add two small squids, cut into rings. Put the pot of soup on the fire, bring to a boil and simmer for 2 minutes. Serve immediately.

9. Of course, speaking of seafood, it is difficult to ignore such a popular all over the world dish of Mediterranean cuisine as risotto. Let's try to cook squid risotto? Peel and cut into long thin strips 430 gr. squid. In a small skillet, heat 1 tbsp. spoon of olive oil, add to it one teaspoon of oregano and rosemary leaves (fresh or dry), a little red pepper flakes and 1 teaspoon of finely chopped garlic. Fry all 30 seconds and then add the squid. Roast for 1 more minute. Remove from heat and drain the juice that the squid have released. Combine squid juice with 5 cups of fish broth in a separate saucepan and bring to a boil. In a deep skillet over high heat, heat 2 tbsp. tablespoons olive oil, add 3 finely chopped garlic cloves and saute until golden brown, 2 minutes, stirring constantly. Then add 1 ¼ cups of long grain rice and fry for another 4 to 5 minutes while stirring constantly. Pour 1 cup of dry white wine into the rice and cook until completely absorbed. Don't forget to stir! Next, start adding a mixture of fish broth and squid juice. Add ½ cup at a time. Add each subsequent portion only when the rice has completely absorbed the previous one. Don't forget to stir the rice thoroughly and keep the heat on! Cook the rice in this way until it is almost soft, only slightly crispy (al dente). This will take you 18 - 20 minutes. To the finished rice, add your squid, 3 tbsp. spoons of chopped parsley, mix everything thoroughly and heat over low heat for 1 minute. Before serving, add salt, black pepper and a little lemon juice.

10. If the previous recipe seemed too complicated for you - don't worry, but try to cook another Mediterranean dish. Squids with raisins and pine nuts are cooked in Italy on Christmas Eve. 700 gr. Cut the squid into small pieces. In a skillet, heat 2 tbsp. tablespoons of olive oil, add 2 finely chopped cloves of garlic and fry until golden brown. Then add the squid, 2 cups finely chopped canned or fresh tomatoes, ½ cup water, and salt and pepper to taste. Cover the pan with a lid and simmer everything together for 10 minutes. Add ½ cup black olives, ¼ cup raisins and 2 tbsp. spoons of pine nuts. Mix everything thoroughly and simmer under the lid for another 10-15 minutes. Serve with crispbread or croutons.

Of course, it is not physically possible to describe all the endless variety of squid dishes, especially within the framework of a short article, however, knowing the basic secrets of cooking these delicious seafood will definitely help you choose and tell you how to cook squid. And "Culinary Eden" on its pages is always ready to please you with more and more new recipes for cooking squid dishes.

It is impossible to unambiguously answer the question of how much to cook squid in time. Because, it all depends on the size of the carcass, on the type of squid, and also on what further heat treatment the hostess will carry out. Properly cooked squid meat is tender and soft, it is easy to chew and has unsurpassed taste. If the squids are digested, they will taste like rubber.

Important information about squid:
This product belongs to marine cephalopods;
Squids are widespread in the waters of the oceans;
Dimensions depend on the species, but on average range from 18 cm to 20 meters;
Squids swim with their tentacles;
Faster than this marine inhabitant swims tuna, swordfish and dolphins;
Speed ​​saves squid when you need to hide from a large animal;
Black bag with black liquid: extra protection. The liquid is thrown out by the mollusc as a protective curtain;
Sometimes the squid jumps up to 20 meters out of the water;

Proper cleaning of squid

Before starting the cooking process, the carcass must be cleaned. You can simply dip it in hot water: the skin will quickly separate from the pulp and remove it with your fingers. You can pry off the film with a thin knife and carefully remove it (approximately the same film is removed from beef liver).

After the carcass is cleared of the film, it still needs to be processed inside. You need to remove the transparent chitinous plates, pull out the brain with your back (it is a transparent flat tourniquet). Now rinse the carcass in running water and you can begin the process of how and how much to cook peeled frozen squids.

About the time of boiling in water

Water must first be brought to a boil and salted. On average, a liter of water and a pinch of salt are taken to cook two. When the water boils, put the meat (already peeled and washed) into it. It is important that the water covers the carcasses completely. Now detect 2-3 minutes and turn off the fire. It is important not to cook the squid for longer, otherwise the meat will taste rubbery. Also, do not allow strong boiling of water during the cooking process, this also negatively affects the taste.

Many housewives can determine readiness even by the appearance of the carcass. The main thing here is to know what to pay attention to. Carcasses in the process of cooking begin to turn white.

Important! If more than three minutes have passed since the meat was cooked, then you should not remove it. To restore taste and softness, carcasses now need to be cooked for 20 minutes. But with such a long heat treatment, the product will lose most of its nutrients.

Steam cooking

Now we know how much to cook or other dishes in boiling water. But, this marine inhabitant can also be steamed. Many cooks recommend this method of processing as the most suitable for such tender meat. Carcasses are placed in a container with a closed lid or a double boiler. On average, they need to cook for about 12 minutes, definitely not less than 10 minutes.

The taste with this method of preparation will differ little from carcasses boiled in boiling water. But the big plus is that the product does not decrease much in size. The disadvantage of this method is the lack of broth. You should pay attention to this if the meat is being prepared for soup or for a dish where you need to additionally make sauce, gravy.

In the microwave

To cook meat in the microwave, you need to use special utensils. Cleaned and washed carcasses are placed in it, poured with lemon juice and olive oil, spices can be added. At a power of 700 W, cook carcasses for about a minute. The method is convenient, because you do not need to time yourself and constantly monitor the meat.

How much to cook squid. Short review:
1-2 minutes under the lid is the time how much to cook squid after boiling;
You can cook for 30 seconds from the moment the water boils, then turn off the water, cover the pan with a lid and leave the carcasses for 10 minutes;
Frozen rings after thawing in natural temperature conditions, cook for another minute;

Important! Boiled meat can be stored for up to three days, but always in a tightly closed airtight container.

These are the main points that will help the hostess figure out exactly how much to cook squid in a particular situation. It should be remembered that you need to choose carcasses correctly. If the frozen product was stored in inappropriate conditions, then even the correct cooking second by second will not return the squids to their delicate taste. With the right brewed ingredient, you can safely do

All seafood is healthy, especially if cooked properly. And this is their deceit - half a step to the side, and the dish will come out completely inedible. For example, not every housewife knows how to cook squids so that they are soft, which is why these inhabitants of the deep sea do not appear too often in the daily menu. And in vain! Knowing the secrets of the heat treatment of these seafood will help you prepare incredibly tasty and healthy dishes.

Before you cook squids, you need to buy them and defrost them properly. In the store you can find already peeled, light carcasses and unpeeled ones, which are almost half the price.

Since there is no great difficulty in cleaning, it is more profitable to buy unpeeled squid.

Proper defrosting affects the taste of cooked seafood. As for squids, it is better to defrost them on the bottom shelf of the refrigerator. If this is done at room temperature, the carcasses may become weathered and lose their appearance.

Before cooking, squids are cleaned. So that the meat does not lose its beneficial properties, the carcass film is cleaned in cold water. You can do this even faster by simply pouring boiling water over the defrosted carcasses. Then the top film will fall off by itself.

Cleaned squid carcasses are freed from the remnants of the viscera and the chitinous chord. And then, dry it with a paper towel.

What spices to add

During the cooking of seafood, spices are added to the water, as in chicken broth.

The most suitable spices for squid:

• Bay leaf;
• peppercorns;
• onion head;
• salt.

This is the simplest set of seasonings that can be found in the bins of every housewife. You can also add carrots and parsley root to them.

Cooking methods

During cooking, the most important thing is to preserve its nutritional value and make it easily digestible for the body. When choosing a method of cooking squid, you need to consider that their meat is very healthy, and long-term cooking destroys most of the valuable substances. But sometimes it is still recommended due to the peculiarities of the recipe.

The squid has only 2% fat, there are no carbohydrates at all, but there is a lot of healthy protein that is easily absorbed by the human body.

Learning how to cook this delicacy correctly is a useful skill that definitely will not be superfluous. Especially good squid for men. Their meat tones, promotes rejuvenation and increases the potency of the stronger sex.

Whole carcasses

A whole carcass of squid can be cooked in three ways:

• pouring boiling water several times, but without putting it on fire;
• holding for 40 minutes in boiling water;
• dipped for 1 - 2 minutes in boiling water.

All these methods promise in the end soft squid meat that melts in your mouth. How much to cook squid depends on the recipe for which they are needed.

squid rings

Squid rings are boiled for 1 minute in boiling water or simply poured with boiling water and covered with a lid, left for 10 minutes.

Most often, squid rings are cut from whole carcasses that have already been cooked in the right way.

Frozen squid

You can try to cook frozen squid without first defrosting. To do this, boil a pot of water, add a pinch of salt, bay leaf and peppercorns to it. When it boils, they throw carcasses without defrosting before that.

After 1 minute, the fire under the pan with squid is turned off, covered with a lid and left for 10 minutes.

Squid can be boiled peeled and not peeled. Once in boiling water, the skin of the mollusk curls up in flakes and disappears by itself, it does not even need to be peeled off.

Therefore, there is not much difference in how to cook squid - peeled or in the skin - there is no.

But, for example, for a Korean-style squid recipe, it is better to buy unpeeled carcasses.

Korean-style marinated squid - a spicy appetizer

Products:

• squid - 10 pcs.;
• apple cider vinegar - 80 ml;
• vegetable oil - 80 ml;
• chili pepper - 1 pc.;
• ground coriander - 10 g;
• garlic - 2 cloves;
• sugar - 2 tsp;
• ground black pepper - 12 g;
• salt - 2 tsp;
• sesame - 10 g;
• soy sauce - 80 ml.

Cooking

1. It is necessary to heat 1 liter of water to a boil.
2. Clean the thawed squid carcasses from the film, remove the chitinous plate and the remains of the viscera. It is convenient to clean the film from squid with a paper towel.
3. Put the prepared carcasses in boiling water and cook for no more than 2 minutes after boiling over medium heat.
4. In a saucepan, heat 4 tbsp. l. vegetable oil.
5. Peel the chili peppers, cut into small cubes, add to the saucepan along with soy sauce and apple cider vinegar.
6. Peel the garlic cloves, squeeze through a press and also send to the saucepan. Put in the same 2 tsp. coriander, black ground pepper, sugar and salt.
7. Throw the boiled squids on a sieve, rinse in cold water and cut the carcasses into 0.5 cm rings.
8. Pour squid with cooked spicy marinade, sprinkle with 2 tsp. sesame seeds and arrange in 2 jars with a volume of 300 ml. Close with lids.
9. Leave to marinate in the refrigerator for 3 hours.

Squids are soft, pleasant to the taste. This is the perfect appetizer for spicy food lovers.

To cook thawed and peeled squids in the microwave, you need to put them in a microwave container, sprinkle with lemon juice, salt and season with spices. Set the microwave to 1000W and cook for 3 minutes. But after such processing, squid meat will not be perfectly soft.

In a slow cooker, you can cook soft squid in two ways: cook in boiling water for 1 minute or 40 minutes.

For cooking you need:

1. Pour water into the multicooker, turn on the “Cooking” mode.
2. When the water boils, put the squid carcasses.
3. Set the specified time, add spices, salt and cook until tender.

For squids in a creamy sauce, carcasses are cooked in a special way, so a slow cooker is even more suitable for this purpose than a saucepan. The cooking time for squid in the recipe is 40 minutes, after which they will become soft, but will significantly decrease in size.

Usually squid meat is boiled for no more than 2 minutes, but if they were forgotten and left on the stove a little longer, the cooking process can be continued, increasing the time to 40 - 50 minutes.

Only after this time, the shellfish meat will become soft again. And besides meat, you will get a fragrant broth.

Sauteed Calamari with Cream Sauce

Products:

• squid - 5 pcs.;
• onion - 1 pc.;
• butter - 50 g;
• flour - 50 g;
• milk - 100 ml;
• Dutch cheese - 100 g;
• water - 500 ml;
• bay leaf - 4 pcs.;
• black peppercorns - 7 pcs.;
• salt - 5 g.

Cooking:

1. Thawed squid, peeled from the film and the remains of the entrails, must be cut into strips of 0.5 cm.
2. Peel and cut into half rings a medium onion.
3. Put the onion and squid in a saucepan, pour 2 cups of hot water. Put black peppercorns, 2 bay leaves and add 0.5 tsp. salt.
4. Bring squid to a boil and reduce heat. Boil 40 minutes.
5. Throw the seafood on a sieve, pour the broth into a saucepan.
6. To prepare bechamel sauce, put butter in a saucepan, add flour to it and fry in a saucepan for 2 or 3 minutes, so that the specific floury smell goes away.
7. Pour 100 ml of the broth in which the squids were boiled into the flour with butter, add 100 ml of milk and mix with a whisk. The sauce should be viscous, without lumps.
8. Add the sauce to the boiled squid and mix.
9. Fill four small baking dishes with squid in fragrant filling. Sprinkle them with grated hard cheese on top so that after baking you get a golden crust.
10. Turn on the oven at 200 degrees and bake seafood for 5 minutes.

Sauteed squid under a crispy cheese crust is ready! This wonderful, tender dish can be eaten hot or cold and tastes great.

How to cook squid depends on the requirements of the recipe. Half-baked seafood, which is simply poured with boiling water for 10 minutes, retains more useful substances. But if you cook squids for more than half an hour, they will also turn out soft and tasty.

Squid, a favorite delicacy of millions of people, belongs to a subspecies that, in addition to the squid themselves, includes cuttlefish and octopus.

How to cook squid? “Yes, it’s simple,” anyone will answer, “throw it into boiling water for 3-5 minutes.” And it will be wrong. The result of such cooking will please only a very inexperienced person, for whom squids are a rarity.

Cooking squid correctly is a whole art, to which a cycle of classes is devoted in specialized cooking schools (although the plan of lectures also includes butchering cephalopods). And in Sydney, at the famous Fish Market, there is a Squid School, training in which is aimed only at the correct preparation of these mollusks, which can hardly be called mollusks.

So, there are only three cooking methods that answer the question "How to cook squid?" - super-fast, very fast and very long. Also with heat for cooking squid - either fire, or small, small.

It is worth first considering the second, most common method of cooking squid, codenamed "very fast". Cooking squid correctly means practically blanching them in boiling water. In the water for cooking, add peppercorns, bay leaf, salt, you can parsley and dill with whole branches, previously tied into a “bouquet”. We throw the prepared carcass into a cool, quickly count to ten and pull it out with a slotted spoon. Everybody! The squids are ready. It is probably worth mentioning that the squids must first be gutted (cut squids are sold with offal) and peeled. It is better to lower the squid into boiling water one at a time - it is easier to catch and less risk of overcooking while the first squid is pulled out. We launch the next one into the water only when it boils again. The squid that has already passed boiling water should immediately be cooled under running water to stop the thermal processes. Just do not boil squid for the 3 minutes recommended by many cookbook authors. Pity the product!

Italians answer the question "How to cook squid?" in my own way. It is their method that we have under the motto "super-fast". By the way, the majority of Australians support them. With this method of cooking, squids are not boiled at all. Many people know that in order to easily remove the skin from the squid, it must be poured with boiling water for a couple of moments. The Italians believe that after cleaning the squid, it should be poured with boiling water again, and no cooking. After a minute, drain the water, sprinkle the hot squids with vinegar or lemon juice (to taste) and leave to cool. Squids cooked in this way are guaranteed not to be overcooked. But if you overexpose in boiling water, they will turn into a kind of rubber - both in appearance and taste, greatly decreasing in size.

When the squids are still not kept track of and the shriveled rubber hard squids no longer excite the appetite, the third method comes into play - “for a very long time”. By the way, many peoples inhabiting coastal areas do not recognize quick ways to cook squid, believing that you should not eat "raw" cephalopods. A wonderful feature of squid is that the “rubber” product after 30 minutes of heat treatment becomes soft and edible again. True, it boils down almost twice. So, this method is suitable for those who have a lot of these very squids. Small, slow fire, 30-90 minutes of processing and "voila"! This method is suitable for preparing exotic dishes, for example, "Squid stuffed with rice, with fresh tomato sauce, with basil and thyme." The beauty! Here's another: "Squid in red wine with garlic and sage." When cooking for a long time, the saucepan with squid must be closed, and you can cook not only on the stove, but also in the oven, following the same principle: a small fire and more than 30 minutes.

How to cook frozen squid? Yes, exactly the same way: we first completely defrost, clean from the insides, pour boiling water to remove the skin, and begin to think about the topic “How to cook squid?”, Going through all of the above methods in our minds.

In conclusion, it is worth saying that our simplest methods - boil squid and into a salad - can be slightly modified if you marinate after cleaning the squid in milk or yogurt, lime or lemon juice, cook pickled squid on a grill (very quickly) or barbecue, fry in batter (super-fast). Squid can be beaten before frying, like regular chops. There are many different dishes with squid. Even listing them will take a lot of space and time.

Well, the simplest tips on the topic "How to cook squid?" distributed. Now the choice is for those who want to treat themselves to squid: very quickly and gently, or will we go the beaten path and cook for 3 minutes? Everyone has their own answer!