Secrets of cooking squid tentacles. Dish of the week: stuffed squid with onion pie from Anatoly Kazakov Squid recipe from the chef

This week we decided to take a risk and chose the recipe from the leader in hot appetizers at the Selfie restaurant - fried squid with onion pie. The dish is based on the bone marrow of the long bones of cattle, which, according to chef Anatoly Kazakov, is an ideal conductor of taste, like foie gras, for example. You love foie gras, don't you?

The Selfie restaurant, as always, is bright and calm, and guests are greeted by smiling staff. We sit down at the contact bar counter opposite the open kitchen, where we can watch the young team of chefs at work. Chef Anatoly Kazakov has been at his full-time position in recent months: having launched the Zodiac restaurant jointly with Vladimir Mukhin and transferring the reins to chef Ilya Zakharov, Anatoly was able to focus entirely on Selfie.

Regulars of Novinsky Passage know firsthand that this establishment consistently serves something new: since May, not taking into account the festivals held here, Selfie has been updating its menu for the fifth time. The role is played not only by the seasonality of products, but also by the desire to bring dishes to perfection, without affecting the restaurant’s proven hit list. Among the dishes beloved by the capital's public are lightly salted trout in lingonberries of incredible color, duck pate with honey bread, Pozharsky cutlet with green ketchup, a seemingly banal octopus salad dressed with black smoked pear oil, and another quarter of the entire menu.

Of the non-standard restaurant recipes, we settled on stuffed squid beef bone marrow, -The offal is rich in vitamins, unsaturated fatty acids and organic phosphorus compounds. Phosphorus helps speed up the mental process, and magnesium and potassium are responsible for the functioning of the heart, which is so necessary right now - during the period of pressure changes, seasonal depression and eternal drowsiness.

Cooking: squid stuffed with beef bone marrow, shrimp and mushrooms, with onion pie.

We will need: mini squid - 60-70 g, beef bone marrow - 30 g, tiger prawns - 40 g, chicken egg, green onions, champignons and ready-made Bechamel sauce. For onion pie: yeast-free puff pastry - 30 g, onions.

Process: We clean the squid from the membranes, wash and dry. Fry mushrooms and shrimp, cut into medium cubes. Mix with boiled egg and chopped green onions. “Melt” the beef bone marrow. Mix everything and add Bechamel sauce. Stuffing the squid - here Anatoly advises to “tuck the tails” of the seafood a little with a skewer, otherwise during the frying process they will “swell” and the minced meat may fall out. In a saucepan, combine shallots, thyme, white wine, chicken broth and cream. Bring to a boil.Lightly fry the squid in a separate frying pan and transfer to the creamy sauce for 3-5 minutes.

For the onion pie: place the yeast-free puff pastry in the oven for 10 minutes, cool and cut in half. Prepare the espuma sauce foam: take regular onions and fry them in butter for an hour. Add milk and cream at a ratio of 1:1, bring to a boil and leave. Grind in a blender and strain through a fine sieve until textural elasticity is achieved. We fill it into a siphon and enrich it with oxygen. If you don’t have a siphon at home, don’t worry: just fill the halves of the finished dough with onion sauce.

To make the squid taste identical to the restaurant dish, Anatoly advises tinkering with the parsley sauce:Melt the butter in a saucepan and cook over low heat for an hour and a half. 140 °C . In general, we prepare the famous brown butter. Next, tear off the parsley leaves, avoiding the stems, blanch according to the “boiling water and ice” scheme, add the greens to the oil and grind with a blender. Add lemon juice, salt and sugar.

Serving: p Since this sauce is very difficult for the body, in Selfie it is used in the form of foam: it is enriched with oxygen and poured over stuffed squid and a piece of onion pie.

Squid meat is considered a valuable nutritious product. It consists of 80% liquid, 18% protein, 1.6% ash and 0.4% fat. In terms of micronutrient content, it is superior to veal, river fish and dairy products. Delicious and healthy dishes can be prepared not only from the squid carcass, but from its tentacles.

Photo by Shutterstock

How to prepare squid tentacles for cooking

As a rule, squid tentacles are sold in the same way as carcasses, frozen. When buying them in a store by weight or in packaging, pay attention that the tentacles are not frozen into clumps, this indicates that the storage conditions were violated, the product has already been thawed at least once. Such meat is already considered stale and substandard.

You also need to defrost squid tentacles correctly. Leave them in the package at room temperature for a while. It takes 1.5-2 hours for them to defrost. Then rinse the tentacles in cold running water. After this, they should be cleaned of thin skin. This can be done quickly: place the tentacles in a colander and immerse it in boiling water for a few seconds. Rinse the tentacles in cold water, scraping off the softened skin with your fingers.

How to cook squid tentacles

As a rule, the tentacles are first boiled to be used in salads or fried in batter. They, like squid carcasses, cannot be overcooked so that the meat remains soft and retains its taste and aroma, very reminiscent of the taste of lobster meat.

Place the cleaned tentacles in salted boiling water, wait until it boils again, remove the pan from the stove and leave the tentacles to stand in the hot water for 15 minutes. After this they are ready to eat. If you lightly pepper them, pour mayonnaise on them and sprinkle with fresh herbs, it will be delicious. But try cooking them in batter.

To prepare salads, boiled squid tentacles are used, cut into pieces of 1-1.5 cm.

Squid tentacles in batter

You will need: - 500 g of boiled squid tentacles; - 1/3 cup of corn starch; - 1/3 cup of wheat flour; - 1 cup of very cold milk; - 2 eggs; - 150 g of vegetable oil for frying; - ground black pepper; - salt.

Make the batter. To do this, mix cornstarch with flour in a deep bowl and gradually add milk in portions, stirring to obtain a homogeneous mixture without lumps. Separate the whites from the yolks. Beat the whites into a thick foam and add them to the batter, stirring in one direction. Add salt and pepper.

Pour vegetable oil into a small deep saucepan and heat it well. Fry the tentacles until golden brown, after dipping each one in batter. Place them on a paper napkin or towel to drain excess fat.

A squid is a carcass with a head and tentacles. Most people are well aware of how to cook a carcass. But it’s quite difficult to find a recipe for how to cook squid tentacles. In fact, everything turns out to be very easy and does not take too much time.

Squid tentacles recipe No. 1

500 grams of tentacles;
a bunch of green onions;
two cloves of garlic;
three tablespoons of apple cider vinegar;
one teaspoon each of sugar and salt;
ground red and black pepper (you can use a mixture of peppers);
150 grams of vegetable oil.

Green onions washed with water should be finely chopped. Add chopped garlic, vinegar, sugar and pepper and salt.
Mix everything well and leave the resulting mass for five minutes. In the meantime, you need to clean the squid tentacles and cut them into pieces, about two to two and a half centimeters.
Place the squid tentacles along with the green seasoning prepared in advance in a well-heated frying pan with oil. It is better to use refined oil, ideally olive oil.
You don’t need to fry the tentacles for long, but you need to make sure that all the liquid evaporates almost completely.
If you increase the cooking time a little, the squid tentacles will turn out tough. That is why you need to fry squid tentacles for no more than ten minutes.

Squid tentacles recipe No. 2

In order to prepare fried squid tentacles (naktipalterim), we need:

400 grams of squid tentacles;
20 grams of green onions;
10 grams of garlic;
soy sauce to taste;
15 grams of vegetable oil;
5 grams of sugar;
3 grams of toasted sesame seeds;
2 grams of ground red pepper.

How to cook squid tentacles?

Cleaned squid tentacles should be cut into approximately two centimeters in length. Add soy sauce, ground red pepper and other spices to chopped green onions and garlic, compact well and leave for a while.
Place the chopped squid tentacles and seasoning prepared in advance onto a frying pan heated with vegetable oil.
Squid tentacles should be fried for about ten to fifteen minutes until all the liquid has evaporated. Finished squid tentacles can be sprinkled with sesame seeds.

Squid tentacles recipe No. 3

To prepare squid tentacles, we need:

400 grams of squid tentacles,
20 grams of green onions,
One tablespoon of vegetable oil,
two cloves of garlic,
one teaspoon of sugar,
a pinch of toasted sesame seeds,
ground red pepper on the tip of a knife,
soy sauce to taste.

How to cook squid tentacles?

Cleaned squid tentacles should be cut into lengths of about two centimeters. Finely chop the garlic and green onions, add red pepper, other seasonings, soy sauce, compact and leave for a while.
Heat the frying pan, add vegetable oil, place squid tentacles and seasoning prepared in advance on it.
Fry the squid tentacles until all the liquid has almost evaporated, about ten to fifteen minutes.
Before serving, sprinkle the squid tentacles with sesame seeds. Bon appetit!

The fashion for dishes from all kinds of marine life came to our country relatively recently - only 20-25 years ago. A wide range of various seafood products appeared on store shelves: shrimp, octopus, mussels, crabs.

But the most popular (and affordable) seafood product is squid.

The meat of this mollusk is highly appreciated by gourmets for its delicate taste, and nutritionists never tire of praising the product for its richness in valuable nutritional elements. True, the product from the depths of the sea retains all these properties provided it is fresh and properly cooked. How to cook squid correctly and quickly: how to clean them, how long to cook them, what tricks exist in the process of cooking mollusks, let's try to figure out these gastronomic issues together.

Learning to choose a high-quality and fresh product

First, you should remember one important secret: if you buy squid that is stale or poorly stored, no culinary tricks will help.

The shellfish meat will not only remain tough, but it will have a pronounced and unpleasant aftertaste. Therefore, you need to learn how to choose squid meat for your table correctly.

In domestic stores you can most often find frozen shellfish carcasses.

It is extremely important that the market follows all the rules for storing frozen and refrigerated products, because if the squid flesh is first defrosted and then frozen again, it will begin to taste bitter and smell unpleasant. If you cook a poorly stored carcass, the meat will simply disintegrate into fibers in hot water, and during cooking, abundant foam with an unpleasant odor will form. Therefore, when planning to purchase seafood, pay attention to its appearance.

The carcass of the mollusk should be dense, its color on top will be slightly pinkish, sometimes it can be brown or with a slight purple tint. Inside, the flesh of the sea reptile is bright white.

Note: When planning to buy seafood in a store, give preference to uneviscerated carcasses. Of course, it is possible to cook squid faster in a cleaned and prepared form, but the freshness of the product can be assessed by the color of the outer skin. If the shellfish skin is gray or yellow, the product is clearly stale.

Now that you know how to buy fresh seafood for the table, we will look at how to prepare a squid carcass for cooking.

Secrets to quickly cleaning seafood

Any recipes that tell you how to cook squid and how long to cook them imply preliminary peeling of the shellfish. If the sea reptile is not cleared of the film, it will be tough and foul-smelling. Cleaning the carcasses is extremely simple - pour boiling water over them or literally lower them into boiling water for a minute. The film on the clam will curl up, and its remains can be easily removed by washing the product under cold water.

Do not forget that you need to free the pulp not only from the film, but also from the plates inside, and also remove the tough skin from the wings.

If you don’t know how to properly cook frozen squid and how long to cook it, the tips in this section will help you cope with the task and prepare a truly tasty and healthy product.

The main thing to remember is to cook, that is, pre-boil the shellfish meat for no more than two minutes. If the pulp is overcooked, it will resemble rubber when cooked. The signal that sea reptile meat is ready is the color - if the flesh turns white, the product is ready!

We’ll give you one more useful piece of advice: never put all the carcasses into boiling water at once: cook one or two at a time. When pre-boiling the product, be sure to use spices: this way the clam will be even tastier when cooked. You can put allspice, cloves, dill, a mixture of different peppers, and parsley into a pan of boiling water. When choosing spices, be guided by the recipes that you will use in the future to prepare seafood.

Methods for cooking carcasses

A simple method of boiling shellfish in its entirety consists of the following steps:

Record the time and cook the product for no more than 2 minutes.

Remove the finished pulp and place it in a colander.

The heat treatment of the product can be carried out in another way: pour two liters of water into a pan, add salt and season with spices. Let the water boil and add the shellfish. Cover the pan with a lid and remove from heat. Wait 10 minutes and during this time the meat of the sea reptile will cook and become soft and tender, and due to the fact that the water will cool gradually, you are guaranteed not to overcook the seafood.

If you do overcook the shellfish meat on the fire and it becomes tough, you can help the problem. Place the squid in a pan of boiling water and simmer again on the fire. True, the cooking this time will be long - at least half an hour, and ideally an hour. The pulp will become soft, but it will be 2 times less and, of course, most of the vitamins and valuable nutritional elements will be boiled out of it.

Squids in stores are sold not only in whole form; on the shelves you can also see rings and tentacles of the sea reptile. How to cook squid in this form? Let's listen to advice from experienced chefs.

How to cook frozen squid rings? This question will definitely arise before a consumer who has purchased a package of frozen product for the first time.

Be sure to start cooking by completely defrosting the seafood. It needs to be defrosted naturally, that is, at room temperature. Then the rings are washed in copious amounts of cold running water. Then place the washed rings in a colander. Boil water in a small saucepan. As soon as it boils, add salt to the liquid, add spices and bay leaves. Next lay the washed rings. Keep clam rings in boiling water for no more than 20 seconds.

Note: gourmets boil sea reptile rings not only in water, but also in beer, wine and milk. It is believed that this way the product acquires a delicate, delicate taste.

The process of preparing tentacles will look a little different. Tentacles are slightly cheaper than whole specimens, but the taste is not inferior to carcass meat. You can use the tentacles to prepare real culinary masterpieces - from salads to delicate delicacy kebab. You just need to know how to properly cook squid tentacles.

First, you will need to clean the product.

To do this, place the tentacles in boiling water for thirty seconds. Remove and rinse immediately under cold water, removing any remaining film from the seafood. Place a pot of water on the fire, prepare the broth for cooking by adding salt and spices to the liquid, add the tentacles, bring the broth to a boil again and remove from the heat. Let the product stand for 15 minutes in boiling water.

You can talk about the benefits of squid for as long as you like. For example, did you know that just 50 g of this shellfish contains the daily requirement of iodine - 150 mcg? In addition, squid is an excellent alternative to meat and poultry due to its large amount of protein - 18 g per 100 g. And seafood is rich in vitamins C, E, PP, group B, copper, iron, potassium, zinc, sodium, calcium, magnesium, phosphorus . In general, an ideal product for your daily diet.

Now a few words about how to choose the right squid in the store. Take the unpeeled ones - they are tastier and healthier. Such mollusks are frozen once, immediately after catching. Unlike cleaned ones, which are frozen at least twice - immediately after catching and after they are cleaned. As a result, the product becomes much less healthy and tasty. You should also not buy fillets or rings. They are made from giant squid, which are inferior in taste to more modest-sized mollusks.

Now about the easiest way to clean squid. First, thawed carcasses must be placed in very hot water, and then in ice water. It will be much easier to peel the shellfish.

Dishes with squid

Salad with crispy squid, buckwheat noodles and vegetables

Timur Abuzyarov, gastropub chef Beer Happens :

“Don't know what to take with you for lunch at the office? Try this salad with cold buckwheat noodles, vegetables and crispy squid in tempura batter. This dish is perfectly filling, rich in protein, vitamins and minerals. Buckwheat noodles, which are part of the dish, also contain active substances that improve digestion and speed up metabolism. So the salad is perfect for anyone who wants to lose weight for the summer. By the way, if you wish, you can warm it up and turn it into a hot dish.”

Ingredients (for 4 servings). 180 g squid, 160 g boiled buckwheat noodles, 80 g chuka seaweed, 1/2 green bell pepper, 1 peeled carrot, 1 cucumber, a couple of sprigs of fresh herbs, vegetable oil for frying, pomegranate seeds (for decoration). For tempura: 3 tbsp. l. water, 2 tbsp. l. tempura flour, a pinch of cumin, 1 sprig of cilantro, salt and pepper to taste. For the sauce: 2 tsp. sugar syrup, 2 tsp. soy sauce, 2 tsp. ready-made kimchi sauce, 1 clove of garlic, pitted olives 5-6 pcs., 2 tsp. lemon juice.

Instructions. Prepare the tempura by mixing all the ingredients. Cut the cleaned squid into small pieces (if they are mini squid, you can leave them whole), dip in tempura, then fry in oil until golden brown.

Prepare the sauce. Finely chop the garlic and olives and mix with other ingredients.

Cut all the vegetables into thin strips, mix with boiled buckwheat noodles and season with sauce, then arrange on plates, top with warm tempura squid, garnish with fresh herbs and, if desired, pomegranate seeds.

Risotto with squid and zucchini

Mikhail Kuklenko, chef of a restaurant chain Ribambelle :

“Risotto, of course, can hardly be called a dietary dish. Cheese, cream, and a lot of butter or olive oil are almost always added to it. This recipe is no exception, but if desired, it can be made less calorie. Replace the whipped cream with fish broth, reduce the amount of pesto sauce, and discard the grated cheese. True, risotto will no longer be as tasty. On the other hand, what is stopping you from finding a compromise? Eat the right risotto for lunch, and 3-4 hours later go to the gym for a workout.”

Ingredients (for 4 servings). 300 g arborio rice, 1 medium zucchini, 2 tbsp. l. grated cheese, 2 pcs. shallots, 2 glasses of dry wine, 4 glasses of fish broth, 400 g of peeled squid (mini is best), 4 tbsp. l. pesto sauce, 2 tbsp. l. olive oil, 4 tbsp. l. whipped cream, salt to taste.

Instructions. Fry the rice in olive oil for 3-4 minutes, then add finely chopped shallots and simmer for another 2 minutes. Next, add fish stock and wine in 6 stages. Once all the wine and broth have been absorbed, add the squid and whipped cream to the rice. Once the squid is almost ready, add the chopped zucchini and simmer until done. At the end, add pesto sauce, grated cheese and salt to taste, stir, after 2-3 minutes remove the risotto from the heat and let stand for a while under the lid.

Salad with squid and coho salmon sauce

Nikolay Bakunov, concept chef of the restaurant Duran Bar :

“This simple salad has some interesting ingredients that make it incredibly delicious. Firstly, stewed tomatoes. You can choose small cherry or Baku tomatoes. The main thing is not to rush and simmer them for a long time at a low temperature. Secondly, the sauce. It consists of mustard, anchovies, lightly salted salmon, unsweetened natural yogurt and lemon juice.”

Ingredients (for 4 servings). Head of iceberg lettuce, 12 pcs. large cherry tomatoes (or small Baku tomatoes), 80 g green turnips, 400 g frozen squid, 240 g frozen peeled shrimp, 4 tbsp. l. grainy mustard, 240 g lightly salted salmon, 8 tbsp. l. natural yogurt, 40 g anchovies, 1 tbsp. l. lemon juice, 1 tsp. powdered sugar, vegetable oil for frying, salt and pepper to taste.

Instructions. Scald the tomatoes with boiling water, peel them, add salt, sprinkle with powdered sugar, and place in the oven for 4 hours at 70°C. Place mustard, salmon, anchovies, yogurt and lemon juice in a blender and blend until smooth. Strain the resulting sauce. Season the squid and shrimp with salt and pepper and fry on the grill or grill pan. If the squids are large, then cut them into pieces. Cut the lettuce and turnips into thin strips, season with sauce and place on a plate. Place shrimp and squid on top. Place tomato slices on the sides of the plate.

Glass noodles with squid

Amporn Choeng-Ngama, Hotel Brand Chef Conrad Koh Samui :

“A recipe for those who love pasta but are afraid of gaining weight. The dish mainly consists of low-calorie vegetables, mushrooms and squid. There is very little noodles in it. There is no fat or oil at all. Instead, I use light vegetable broth."

Ingredients (for 4 servings). 200 g glass noodles (1 package), 2 carrots, 2 onions, 1 clove of garlic, 1 bunch of green onions, 500 g mushrooms (shiitaki, champignons or oyster mushrooms), 500 g frozen squid, 200 g green peas or green beans, 4 stalks of celery, 2 cups vegetable broth, 2 tbsp. l. oyster sauce, soy sauce to taste.

Instructions. Thaw the squid, clean it, boil until soft, cut into pieces. Peel vegetables and mushrooms and chop finely. Heat the broth in a wok pan, add onion, garlic, then carrots, mushrooms, pea pods, celery, squid and dry glass noodles. Cook until the noodles are done, then add the sauces, stir and serve on plates.

Light salad with squid and fennel

Victor Grimailo, chef of the Tchaikovsky restaurant:

“The salad is prepared quickly. Squid can be cooked on the grill or in a steamer. This will reduce the use of oil to a minimum, and therefore the calorie content of the dish. At the same time, the dish is rich in protein, and therefore quite filling.”

Ingredients (for 4 servings). 4-6 pcs. squid, 250 g fennel, 4 tomatoes, 1 red onion, 2 tbsp. l. wine vinegar, 4 tbsp. l. olive oil, 2 cloves garlic, 2 handfuls of corn lettuce, salt and pepper to taste.

Instructions. Thaw the squid, process it, cut it into rings. Heat 2 tbsp in a frying pan. l. olive oil with chopped garlic, fry the squid for 2 minutes, salt and pepper to taste. Cut the fennel and red onion into half rings, season with the remaining olive oil, wine vinegar, salt and pepper, add sliced tomatoes and fried squid, mix, place on plates, and top with corn salad.

Frito misto

Denis Pinchuk, chef of the karaoke bar “Kadrille”:

“Frito misto is Italian for “fried mixture.” Usually these are various seafood fried in oil. It turns out to be a simple, satisfying and at the same time healthy snack option. You can take only squid or diversify the dish with any other seafood. For example, shrimp or cuttlefish.”

Ingredients (for 4 servings). 400 g squid (mini is best), 400 g cuttlefish (mini is best), 400 g shrimp, 100 g flour, 130 ml water, vegetable oil for frying, salt and pepper to taste.

Instructions. Thaw seafood, clean it, cut large ones into small pieces. Dilute the flour with water, salt and pepper the batter to taste. Dip seafood into batter and fry in a small amount of oil until golden brown on all sides.

Greek salad with squid

Dmitry Yakovlev, restaurant chef White Caf é:

“This is an original version of the popular Greek salad. It differs from the classic one by the presence of squid, corn salad and sesame seeds among the ingredients. Feta cheese is added just for taste, which reduces the calorie content of the dish.”

Ingredients (4 servings). 200 g squid, 4 tbsp. l. olive oil, 4 cucumbers, 4 tomatoes, 2 bell peppers, 1 onion, 4 tbsp. l. olives, 50 g feta cheese, 4 handfuls of corn salad, 2 tsp. sesame seeds, salt and pepper to taste.

Instructions. Cut the squid into pieces and fry in oil, salt and pepper to taste. Cut the vegetables into cubes or slices, place on plates, top with cubes of feta cheese, olives, corn salad, season with oil, sprinkle with sesame seeds. Place fried squid next to it.