Dinner

Festive stuffed squid – recipe.

I don’t really like squid, I find them tasteless. Moreover, the more we add additional ingredients, the less the taste of squid is felt, but, of course, squid lovers will start arguing with me, this is a subjective opinion and there is no point in arguing here. However, I believe that in such a dish as stuffed squid, this same squid is revealed in a special way, it leads in this dance and is the main one. The filling should not be very bright, so as not to overwhelm the leading ingredient.

For the filling, I suggest taking simple elements, namely rice, eggs, carrots, onions and greens. So that it is not too dry, add a little sour cream.

Ingredients:
squid carcasses – 800 g;
carrot – 1 pc.;
chicken eggs – 4 pc.;
onion – 1 pc.;
rice – 100 g;
sour cream – 3 tbsp. l .;
flour – 2 tbsp. L.;
hard cheese – 50 g;
parsley – to taste;
water – half a glass.

The process of cooking stuffed squid.

So, to begin with, we will prepare the squid. I took unpeeled frozen, four carcasses for almost 800 g, so four portions will be obtained from the declared amount of products. We clean the carcasses well, remove chords and films.

And now it’s time to do the filling. Boil the rice until ready. Rice is better to take whole, not steamed.

Cut the eggs, pre-boiled until ready, finely.

Also finely chop the onion and parsley (to taste).

Grate the carrot on a coarse grater.

Cut off the tails from the squid carcasses and chop finely. Only bags remain from the squid, which we will stuff.

We combine all the ingredients of the filling together.

Add a tablespoon of bitter sour cream, salt and pepper to taste. Mix thoroughly.

Prepare the sauce.

Put two tablespoons of flour on a dry pan and fry a little, stirring occasionally so that the flour does not burn.

When the flour is fried, add two tablespoons of sour cream with bitters and reduce the heat, mix the flour and sour cream.

Pour in half a glass of water and mix well, no lumps should remain.

And now the most interesting stage in the preparation. Stuff the squid with stuffing, but you shouldn’t put too much stuffing. Squid will shrink in size during cooking and the filling will simply fall out of them. So we leave some space. Place the stuffed squid in the form.

Pour the sauce over the squid.

Sprinkle grated cheese on top, you don’t need much cheese, 50 grams will be quite enough.

Bake in a preheated oven for 40 minutes at a temperature of 180-200 degrees.

Serve with fresh vegetables or vegetable salad.

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