Not everyone likes squid, but those who like it simply adore it. These seafood were once delicacies, but these days they can be purchased at any supermarket. You can prepare a large number of dishes from them, including salads, soups, and main courses. Every seafood lover will appreciate stuffed squid.
Stuffed squid with rice
This dish, consisting of three parts (squid, its filling and the most delicate creamy sauce), has an amazing taste that all gourmets will appreciate without exception. To prepare it you will need:
- squid carcass – 7-8 pieces (small);
- onion – 1 piece (large);
- carrots – 3 pcs (medium)
- champignons – 200 g
- steamed rice – 300 g;
- canned sweet corn - 1 can;
- canned green peas – 1 can
- crushed pepper
- spices (to taste)
- vegetable oil for frying
Preparation of minced meat
Finely chop the onion and fry it in sunflower oil for five to seven minutes. The temperature should be slightly above average. Chop the carrots into cubes and add them to the onions and fry for another 5-7 minutes.
Peel the champignons, chop them into small pieces and add them to the onions and carrots and fry them for 10 minutes at low temperature.
Fried, cooked until half cooked. Mix thoroughly and add mushrooms. Then add salt, pepper and spices to your taste. The minced meat is ready!
Cooking squid
Rinse the squid carcasses thoroughly. The smaller they are, the more tender and soft they will turn out. Clean them from the film and rinse again. Next, cut off the tail of the squid, leaving a very small hole. Or you don’t have to cut it off at the beginning, but cut it off after it’s fully cooked before serving.
To prepare stuffed squid with rice, you can use the following fillings:
- rice (with vegetables) + sweet corn;
- rice (with vegetables) + green peas;
- rice (with vegetables) + green peas + sweet corn.
When you stuff the squid with filling, secure the open edge with a toothpick.
Very tasty and beautiful for the table, fry the squid just a little for a golden crust.
Preparing the sauce
Without this sauce, the dish would have been too dry to swallow easily. Melt 100 grams of butter in a frying pan and add 3 tablespoons of wheat flour into it, stirring thoroughly. Add about 1/2 liter of milk (cold) and stir thoroughly until it is smooth and thickens a little. Add some salt.
Now add the squids to the resulting sauce and turn them over several times. Close the lid and simmer for 20-30 minutes at low temperature. Stuffed squid with rice ready, you can enjoy them to the fullest!
Stuffed squid with mushrooms can be served both on an everyday table and on a holiday table. They are not only very tasty, but also healthy. To prepare you will need:
- squid carcasses – 5-6 pieces (small);
- mushrooms – 500 g;
- onion – 1 piece;
- mayonnaise – 2 tablespoons;
- flour – 1 tbsp;
- cheese – 150 g;
- butter – 30 g;
- greenery
- pepper
- salt.
Cooking squid
Remove the film from the squid, clean out the insides and rinse them well. Boil the carcasses in salted water for 4-5 minutes. Don't cook too long to prevent them from becoming tough. Place the squid in a colander and let the water drain. Leave them to cool.
Preparing the filling
Clean the mushrooms and chop them finely. Mushrooms should be fried with finely chopped onions in butter. Salt or add some seasoning to the mushrooms and onions. When ready, place the mushrooms in a separate bowl to cool. Grate the cheese on a coarse grater and add half of it along with a tablespoon of mayonnaise to the filling and then mix.
Stuffing squid
Preheat the oven to 180-200°C. Grease the pan with oil, place foil on the bottom and lightly grease it too. Using a spoon, carefully stuff the squid carcasses, not very tightly, and hook each edge with a toothpick. This way the minced meat will not fall out, and the squid will not tear and will look beautiful. Place on a baking sheet, coat with mayonnaise and sprinkle with a little herbs.
Place the baking dish in the preheated oven for 15-20 minutes. Then remove the pan, sprinkle the squid with the other half of the grated cheese and put it back in the oven for a couple of minutes so that the cheese melts.
Do not overcook the squid in the oven, then you will get juicy and tender stuffed squid with mushrooms with a wonderful aroma and taste!
Squid stuffed in the oven recipes
To prepare amazingly delicious ones for the holiday table, you will need:
- squid – 4 carcasses;
- carrots – 100 g;
- zucchini – 50 g;
- cream – 50 ml;
- peeled shrimp – 200 g;
- cheese – 50 g + 65 g;
- garlic – 3-4 cloves;
- sour cream – 2 tablespoons;
- salt;
- olive oil.
Cooking stuffed squid
- wash the squid carcasses thoroughly and remove the film from them;
- cut the carrots and zucchini into strips;
- fry vegetables in olive oil;
- finely chop the garlic.
- mix vegetables fried until soft with garlic;
- Add grated cheese (50 grams) and peeled shrimp to the vegetable mixture. Salt it. The minced meat is ready.
- Stuff the carcasses with the filling and seal the open edges with toothpicks or skewers.
- Next you need to prepare the sauce. To do this, mix sour cream (65 g) with cream and grated cheese over low heat in a saucepan. Salt the sauce.
- Place the carcasses in a baking dish and pour over the sauce.
- Preheat the oven to 160°C. Must stand stuffed squid in the oven about 10 minutes. Make sure that the squid does not bake for too long, otherwise it will turn out too tough.
Serve the squids slightly cooled; you can garnish them with herbs. Each guest will certainly like them very much.
Stuffed squid with mushrooms and cheese
In order to prepare, you will need the following ingredients:
- 2 squid carcasses;
- 1/3 cup rice;
- 1 fresh carrot;
- 150 grams of fresh champignons;
- 150 grams of cheese;
- 50 grams of sour cream;
- vegetable oil;
- salt to taste;
- greenery.
Cooking process
- clean the squid and boil them. This will require no more than 30 seconds in boiling water, which must first be salted. The main thing is not to overcook them, as they will then turn out too tasteless and tough.
- Boil the rice until almost fully cooked in the resulting broth.
- cut the champignons, salt them a little and fry in vegetable oil.
- Next, you need to grate the carrots and fry them.
- You also need to grate the cheese.
- mix mushrooms, rice, cheese (only two-thirds) and carrots.
- Stuff the carcasses with fillings of mushrooms, cheese and rice, and pin open edges with skewers or toothpicks.
- Grease the dish with oil and place the stuffed squid in it.
- mix with squid broth (2 or 3 tbsp) with sour cream and pour the resulting sauce over the carcasses.
- top them with the remaining one-third of the cheese.
- Preheat oven to 180°C.
- Place the squid in the oven for 10 minutes.
- Decorate the finished dish with herbs.
Yours squid stuffed with rice and mushrooms will be appreciated by all household members. The flavors of the ingredients combine perfectly with each other.
Squid stuffed with rice and egg - a hearty and tasty dish. Squids are prepared simply and quickly, so you will have another simple recipe for an excellent dinner in your “piggy bank”. To prepare this dish, it is best to use unpeeled squid; they taste more tender, and cleaning them takes 5 minutes.
I suggest making the filling for squid from boiled rice, eggs and herbs. And they will be stewed in sour cream sauce.
Let's prepare the ingredients according to the list (see photo).
To clean the squid, you need to immerse them in boiling water for a couple of seconds; the film on the squid will bubble up and come off easily. Wash the insides and remove the chord.
Prepare the filling: boil the rice in salted water, rinse and cool.
Boil 3 eggs, peel and cut into cubes. Wash the greens under running water and chop.
Mix eggs, herbs and rice in one bowl. Add salt if desired.
Beat in the raw egg and mix. The squid filling is ready.
Stuff the squid carcasses, placing the minced rice tightly with a spoon.
Place the stuffed squid in a deep stewing dish (I use a frying pan). Drizzle with sour cream, add 1/2 cup of water.
As soon as the sauce in the squid boils, carefully turn the stuffed carcasses over to the other side and simmer for 2 minutes. If you have a dish in which the squid is completely covered with sauce, there is no need to turn it over.
A fork should fit easily into the squid meat.
Tender squid stuffed with rice and egg is ready.
Bon appetit!
Description
Stuffed squid with rice and egg we will cook in the oven. But before you send the delicious carcasses into the heated oven, they still need to be prepared. The process is quite simple, and you can easily repeat it at home.
You can learn more about everything by reading below our step-by-step recipe for preparing stuffed squid with photos. From it you will learn not only how to prepare a tasty and suitable filling from rice and eggs, but also how to fill a carcass with it so that it does not burst during cooking.
Squid is a very low-calorie product, so we will complement it with sour cream sauce to make it richer and highlight the taste. The minced meat will also be very tasty. We fry the onion with tomato paste and mix it with boiled rice. The dish will be prepared in the oven, spreading deliciously appetizing aromas throughout the apartment.
Try cooking these squids stuffed with rice and eggs at home and share your impressions with us!
Ingredients
-
(900 g carcasses) -
(250 g) -
(6 pcs.) -
(200 g) -
(1 tbsp.) -
(400 g) -
(taste) -
(taste) -
(taste) -
(taste)
Cooking steps
To prepare the minced meat, we need to boil the rice. We cook it in the usual way: for one glass of rice, six glasses of water. Cook until done, pour into a colander, rinse with water and allow time to drain excess water and cool.
Pour finely chopped onion into a frying pan with heated vegetable oil and fry, stirring, until transparent. Then add tomato paste to the pan, mix thoroughly and fry for a few more minutes.
Hard boil three eggs, peel and finely chop. We add them, along with three raw eggs, to the rice, and add onions fried with tomato paste and suneli hops. Mix the ingredients thoroughly. Salt and pepper to taste.
If you purchased unprocessed squid carcasses, you must first remove the entrails, wash and peel them. You can also lightly beat it with a wooden kitchen hammer. Rub it with salt both outside and inside.
We stuff the finished carcasses with rice and eggs, but not completely, but as shown in the photo. This way the minced meat from the inside will not spoil the surface of the carcass. The edge of the squid can be pierced with a toothpick or stitched with thick thread.
Heat the oven to 200 degrees. Before baking, lightly fry the squid. To do this, place the stuffed carcasses on the bottom of a heated frying pan and fry over high heat for several minutes until a golden crust appears.
Place the fried carcasses in the same frying pan into the oven, after pouring sour cream over them. The squid takes about 20-30 minutes to cook in the oven.
Serve the dish, decorate with herbs or green onions. During the cooking process, the squid will release juice. You can also pour it over the finished dish. Squid stuffed with rice and egg is ready in the oven.
Bon appetit!
Squid: stuffed with rice on site Set of ingredients for the dish: Squid stuffed with rice
Squid: stuffed with rice on site Carrot;
black pepper;
bulb onions;
squid carcass – 9 pcs.;
salt;
rice cereal - two-thirds of a glass;
vegetable oil;
sour cream – 100 g;
2 eggs;
mayonnaise – 100 g;
100 g hard cheese.
To hold the already filled squid carcasses together, you will also need toothpicks.
Cooking time for stuffed squid according to the recipe with photos in the oven step by step takes 1 hour.
Prepare squid carcasses and filling. First of all, let's cook the eggs (hard-boiled) and cook the rice until almost done. While everything is cooking, we “put” the sea creatures into our fresh boiling water and let it sit for about 30 seconds - this will be enough for all the skin to curl up and then it will be easier to peel it off the carcasses.
Squid: stuffed with rice on site Then cut off the triangular tails from the squids, thoroughly washed under cold water, and cut into small strips. And while we were busy with the carcasses, the rice had just cooked, we put it in a colander to remove excess water.
Squid: stuffed with rice on site 
Squid: stuffed with rice on site We also finely chop the onion and carrots (a grater helps) and, seasoning with vegetable oil, fry for five minutes in a frying pan.
Squid: stuffed with rice on site Then add chopped squid tails to the vegetables and fry for another three minutes.
Squid: stuffed with rice on site Grind the boiled eggs and cheese on a coarse grater.
Squid: stuffed with rice on site Now we put everything that we have prepared (fried vegetables, rice, eggs and cheese) into a cup, season with salt, pepper and mayonnaise, and mix thoroughly - the filling is ready.
Squid: stuffed with rice on site Stuffing squid carcasses. Use a spoon to fill the hollow bodies of the sea beauties with the filling and carefully secure them with toothpicks.
Squid: stuffed with rice on site Mix mayonnaise with sour cream.
Squid: stuffed with rice on site Place the stuffed squid carcasses on oiled foil placed on a baking sheet and thoroughly coat them with the sour cream-mayonnaise mixture.
Squid: stuffed with rice on site Place in a preheated oven (200°C) and bake the dish for about half an hour. Immediately after removal from the “inferno”, remove the toothpicks. And here they are, beautiful and delicious stuffed squids.
Squid: stuffed with rice on site The result is a wonderful and very satisfying hot appetizer, to which you just need to add a little salad.
Squid: stuffed with rice on site
Although such a dish can also be eaten as an independent dish that does not require any additions, except maybe some bread.
Bon appetit!
For a long time it was not possible to write on a blog due to the fact that Yandex suddenly considered my blog “!” infected with a virus. I checked everything - there are no viruses. So, feel free to come in, dear guests and regular readers. Let Yandex think what it wants...
Today we will cook squid stuffed with rice in the oven- I often forget about this simple dish, and I remember about it only before the New Year, but in vain. After all, cooking is easy, eating is delicious and, most importantly, very satisfying!
Let's take:
- 6-8 cleaned raw squid
- 200-300 grams of boiled rice
- 2 medium carrots
- 2 onions
- 250 grams of mayonnaise
- 2 eggs
- 200-300 grams of cheese
First, of course, you need to take care of cleaning the squid. Why do I usually remember stuffed squid only before the New Year? Because it is on these days that we buy a large package of them (10-12 kilograms), clean it all twice, put the already cleaned squid into portioned bags, and then for a month or two we enjoy preparing various dishes from them (for example , ). On the other hand, cleaning 6-8 squids at a time doesn’t take long either. The main thing is to keep the carcasses intact, and preferably with the “fins.”
While the squids are being cleaned (or defrosted), prepare the filling. I usually make the filling with rice and vegetables.
First, boil the rice. Until ready, in salted water. For a mug of rice, one and a half mugs of water.
The rice is cooked, and in the meantime, fry the carrots side by side in a frying pan. To chop vegetables, I use, which I already wrote about on my blog - anyone else who is sparing money to buy this super-convenient little thing will have to work with a knife and a coarse grater. However, I still like the cutting result better from a vegetable grater...
First fry the onion in a small amount of oil, then add the carrots. I add a little salt. 
Then, when the rice is ready, I mix the vegetables with the rice. You can ask the question: why not cook rice with vegetables right away? The fact is that the taste then changes, and it turns out to be porridge with vegetables... But we are still interested in the filling for squid stuffed with rice in the oven. Therefore, it will be tastier to cook rice separately and fry vegetables.
Let the filling cool slightly so as not to burn yourself when filling the squid carcasses. Then carefully fill the squids, placing them in a non-stick baking tray. I don’t grease the baking sheet with oil, because then the squid will be covered in sauce, and they don’t need extra oil at all. 
How to place squid carcasses stuffed with rice on a baking sheet is a matter of your imagination and taste. Personally, I prefer to place them head to head. If there is room in the pan and the filling remains, I just put the filling next to it - it will also be very tasty covered in sauce.
The sauce is very simple to make: take mayonnaise, beat in 2 eggs and mix until smooth. We don't add salt. 
Using a spoon, carefully spread the mayonnaise mixture over the carcasses and around them. Of course, the sauce will drain from the squid, but if the squid is not wet, then more sauce will “linger” on them... 
We put squid stuffed with rice in the oven at 180-200 degrees for 25-30 minutes. Meanwhile, grate the cheese on a coarse grater. Any will do: this time we had “Marble”.
5 minutes before the end of cooking, sprinkle the squid with cheese and wait for the process to complete.
A very filling and festive-looking dish! Bon appetit! 
Bon appetit!