Try to cook it, and you will not regret it, because the effect of serving such an original creation will exceed all the hostess’s expectations.
Undoubtedly, love or extreme dislike for seafood is a matter of taste for each person. And the author of this article had to know people who do not eat seafood at all - they cannot stand the smell and taste, and also met allergy sufferers with seafood protein intolerance, although this is rare.
So, this article is specifically for lovers and connoisseurs of rich, magnificent and such varied cuisine of seafood delicacies!
How to cook stuffed squid according to Dukan
You will need:
- 6 pcs. fresh squid (or prepared carcasses)
- 150 g fresh red fish
- 1 PC. egg
- 150 g crab meat
- 1 PC. Sweet pepper
- 30 ml cream 5%
- 1 bunch parsley
Cooking method:
We wash fresh squids and put them in boiling water for a short time
You can’t cook squids, otherwise they will become tough and not tasty! It is enough to put them in boiling water for 10 seconds, then remove the remaining film from them
Cut red fish into pieces, add egg and grind in a food processor or processor
Add cream and mix
Add chopped parsley, pepper and salt to the resulting fish mousse, mix well
Grind crab meat
Cut sweet red pepper into cubes
Saute the peppers in a frying pan without oil
Turn off the heat under the frying pan, add crab meat and warm it up, mixing with pepper
After the mixture of pepper and meat has cooled completely, mix everything with fish mousse
We fill the carcasses with a spoon, placing the filling tightly inside, leaving room for fastening.
We close each specimen with a toothpick in this way, chipping off its edge
Cook in boiling salted water for exactly 5 minutes
Cut into portions on a board
This dish will go well with a salad of cucumbers, tomatoes and red peppers with herbs.
Bon appetit!
Recipe for squid stuffed with cottage cheese
Would need:
- Squids - 2 pcs.
- Eggs - 1 pc.
- Walnuts - 80 gr.
- Cottage cheese - 200 gr.
- Tomatoes - 1 pc.
- Dill, pepper, salt - to taste.
How to stuff:
- Clean the squid. Cut the tomato into small cubes. Chop the nuts and chop the dill. Beat the egg in a blender.
- Mix cottage cheese, dill, nuts, tomato in a bowl, pour the egg into the mixture and mix thoroughly.
- Place the filling into the squids and boil them for 2-3 minutes, throwing them into boiling water. If the filling is not too thick, put the carcasses in film and boil them this way, but you can secure the edges of the carcass with a toothpick. Slice before serving.
Stuffed squid with minced meat and mushrooms in dry wine
You will need:
- 8 pcs. fresh squid with head
- 200 g dry white wine
- 200 g cherry tomatoes
- 500 g minced pork and beef
- 250 g fresh champignons
- 1 PC. onion
- 30 g green onions
- 1/2 pcs. Sweet pepper
- 1 PC. lemon
- 70 ml olive oil
- 2-3 cloves garlic
- 10 g black pepper
- 10 g herbs de Provence
- salt
Cooking method:
Let's pay special attention to cleaning the squid with its head
We pull by the head, remove all the insides with our fingers, getting a bag like this
We thoroughly wash the inside of the carcass with running water to remove sand and remaining entrails.
How are squid stuffed with cheese made?
As mentioned above, the filling for such a dish can include completely different ingredients. In this section of the article, we decided to tell you how to quickly and tasty make a lunch of seafood, cheese and mushrooms.
So, the components:
- frozen squid – 900 g;
- large non-bitter onions – 2 pcs.;
- champignons or porcini mushrooms – approximately 800 g;
- hard cheese – 200 g;
- sunflower oil – 4 large spoons;
- salt and crushed pepper – use as desired;
- parsley, dill and basil - use to taste;
- garlic cloves – 2 pcs.;
- fresh lemon – 1 fruit.
Tender stuffed squid with potatoes in the oven
You will need:
- 6 pcs. fresh Adriatic squid
- 2 pcs. large potatoes
- 50 g parsley
- 2 sprigs celery
- 1 PC. lemon
- 70 g ginger
- 2 cloves garlic
- olive oil
- 1 pinch curry seasoning
- 1 pinch black pepper
- 1 tsp. spoon Worcestershire sauce
- 3 pcs. medium tomatoes (optional)
Cooking method:
We remove the insides of the squid, do not remove the skin from the carcasses, separate the tentacles from the head
We wash the carcasses and tentacles well with running water, finely chop the tentacles
Chop the greens, add chopped garlic, chop the ginger on a fine grater, fry in olive oil in a frying pan over moderate heat.
Add finely chopped tentacles to the greens
Simmer, stirring, for about 5 minutes and remove from heat.
Boil potatoes in their skins and chop them using a press
Mix fried tentacles with crushed potatoes
Add curry, pepper, a little salt and Worcestershire sauce
Mix the filling well and fill the squid carcasses with a teaspoon, chop each with a toothpick
Place squid and tomato halves with the remaining filling in the mold, pour olive oil and freshly squeezed lemon juice over the carcasses.
Bake in a well-heated oven at 180 degrees for about 20 minutes until browned.
Bon appetit!
Preparation
1. Thaw fish fillets and squid at room temperature.
Boil the rice until cooked following the instructions on the package.
2. Peel the carrots, wash and grate on a grater with large holes.
3. Wipe the champignons with a damp cloth and cut into small cubes.
4. Heat 1 tbsp in a frying pan. l. sunflower oil and fry the mushrooms and carrots until cooked.
5. Cut the fish into pieces of any shape.
6. In another frying pan, heat the remaining oil and fry the fish in it for 4 minutes.
7. Season with salt, pepper, stir and remove the pan from the heat.
8. Wash the parsley, dry it and finely chop it.
In a bowl, combine rice, carrots, mushrooms, fish and parsley. Season with black pepper, salt, add 2 tbsp. l. mayonnaise and mix well.
9. Clean the squid carcasses from the insides and skin, not forgetting to remove the chords - thin transparent plates. Wash well.
10. Stuff the squid tightly with the filling.
11. Preheat the oven to 200°C.
Grease a baking sheet with vegetable oil and place stuffed squid on it.
12. Using a pastry brush, coat the squid carcasses with mayonnaise. Moreover, carefully lubricate the entire surface of the shellfish, since during the cooking process they become severely dehydrated.
13. Grate the cheese on a coarse grater and sprinkle it over the squid.
14. Place the baking sheet in the oven and bake the squid for 10-12 minutes.
Wash the lettuce leaves, dry and place on a serving plate. Place squid stuffed with fish and mushrooms on them. You can make the finished dish more elegant by decorating it with pink peppercorns or finely chopped red sweet pepper.
How to cook squid with cabbage, stewed in cream
You will need:
- 5 pieces. squid carcasses, cleaned
- 400 g green cabbage
- 2-3 pcs. red tomatoes
- 300 g sea fish fillet
- 200 g champignon mushrooms
- 400 g cream 10%
- 2-3 pcs. green onions
- 1 PC. onion
- 2-3 cloves of garlic
- salt pepper
Cooking method:
Finely chop the onion
Fry it in a frying pan in a small amount of vegetable oil
Add finely chopped champignons to the pan with the onions.
Finely chop the cabbage with a knife
Place it in a frying pan with the onions and mushrooms and continue to simmer everything over moderate heat.
Cut sea fish into small pieces
Recipe for squid stuffed with cheese, mushrooms and egg
You will need:
- 5-6 pcs. fresh squid
- 200 g champignon mushrooms
- 1 PC. bulb
- 150 g cheese
- 3 eggs
- salt pepper
Cooking method:
Wash the squid, place in boiling water for 10 seconds and remove the skin.
Boil eggs hard, cool and peel
Finely chop the onions and mushrooms, fry them a little in a frying pan
Finely chop the eggs with a knife, grate most of the cheese
Mix mushrooms, cheese and eggs well, add salt and pepper to taste
Fill the squids with the mixture
Place the carcasses on a baking sheet and place in an oven well preheated to 180 degrees.
5 minutes before the end of cooking, sprinkle the squid with the remaining cheese.
When the cheese on top has melted, the squid is ready!
This is such a beautiful and delicious cut-away baked squid!
Bon appetit!
Delicious stuffed squid with rice and mushrooms in the oven
Cooking method:
Pour boiling water over cleaned squid carcasses, after 10 seconds drain the hot water and leave to cool
Lightly fry the diced mushrooms in a small amount of vegetable oil.
Separately sauté the onion until golden brown.
Add diced sweet bell pepper to the onion
Add fresh carrots, finely grated
Mix everything with pre-cooked rice
Add a little mayonnaise, salt, pepper
Stir until smooth and fill the squids
We chop each one with toothpicks crosswise
Place the squids on foil on a baking sheet, brush each one with vegetable oil using a brush, and pour freshly squeezed lemon juice over them.
Bake in a preheated oven to 180-190 degrees until the squid is browned
Bon appetit!
