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Cooking frozen squid recipe. How to cook squid correctly

Cooking frozen squid recipe. How to cook squid correctly

One of the very affordable and useful seafood on the market can truly be called squid! After all, their use in cooking is so diverse that you can fry potatoes with them, you can make a salad out of them and even stuff them. Squids contain a lot of iodine, calcium, phosphorus, magnesium and vitamins Bi, PP, Br, C, which contribute to a better secretion of gastric juice.

At the same time, boiled squids contain 17% proteins, 80% water, 0.8% fat and 2.2% ash, and their calorie content is 78 kcal.

But before you cook this sea delicacy, you need to find out how much to cook squid after boiling and how to cook frozen squid correctly!

How to clean frozen squid?

For this you will need: take a deep plate, put the squid carcass there and wait until the entire defrosting process has passed. Under no circumstances should you defrost hot water squid carcass, otherwise the meat will lose its taste and, in return, will acquire an undesirable color.

Or clean up like this:

With one hand, press the carcass against the cutting board, and with the other, pry the skin with your fingernail, after which it will be removed like a stocking.
Now remove the skin from the wings of the squid;
Take out the entrails from the squid and chitinous plates;
Under running water, rinse the carcass both outside and inside.

After that we can start cooking. Squids can be cooked both peeled and unpeeled. There is not much difference, only if you cook them peeled, you will not have to clean them, and if not, then how to cook, you will have to clean them under running water. We will consider how to cook peeled squid.

How to cook squid carcasses?

For an alternative choice, we will present 3 ways to cook squid. No one cooks them frozen, therefore, first we defrost them, and then we cook them!

First way: Boil 1 liter of water in a saucepan, add bay leaf, peppercorns, salt. Dip the squid carcass into this water, cover the pan with a lid and remove from heat. After 10 minutes, the squid will be ready.

Second way: For 1 kg of squid, boil 2 liters of water (do not forget to salt). Next, put the carcasses there, wait for it to boil, and after 30 seconds, remove the pan from the stove, leave the squids in the water for another 5 minutes.

Third way: Put a container of water on the stove, add spices there and wait until the water boils. Next, we lower the squid carcass there, wait 1-2 minutes and pull it out.

Note: Spices of your choice, as you like.

How long does it take to cook squid?

We cook already defrosted squids, therefore, to cook the squid, it is enough to boil it in boiling water, 1-2 minutes. No more than 3 minutes, otherwise the squid will become rubbery and it will not be possible to eat it. Just transfer money.

Delicious and healthy seafood, rich in valuable proteins and important trace elements, was served at grandiose feasts in ancient Greece. Then the "winged fish" was considered an amazing delicacy, and it remains the same today. Squids have a high nutritional value and low calorie content, so carcasses and tentacles are often used as an ingredient for salads, pasta, risotto, stews, ravioli and other goodies. But also often a dietary mollusk is the basis for another culinary delight: squids are stuffed, baked in vegetables and herbs, grilled or deep-fried, and even marinated “for a snack”. This amazing seafood is full of amazing qualities and has only one drawback: in the process of bringing the squid to readiness, it is easy to overcook in boiling water or steam, which makes it tough and tasteless. At the risk of refuting advice on long-term digestion of mollusks from old cookbooks, we will still tell you:

how long to cook the peeled squid so that it is soft and tender;
how to choose a quality product before buying;
how to process unpeeled seafood;
how to cook frozen squid for salad so that they do not lose their delicate natural taste;

Read tips, tricks, secrets and step-by-step recipes in today's article!

How to choose the right squid carcasses to cook, fry or bake

The first thing to think about before cooking squid is the choice of a quality product. Since fresh clams are sold exclusively in specialized seafood stores or in departments of large urban supermarkets, you often have to be content with frozen ones. Both of them are great for preparing delicious dishes, if properly selected. How to choose the right squid carcasses to cook, fry or bake, we will tell you in more detail!

Rules for choosing squid for cooking at home

Unpeeled squid can be gray, pinkish, lilac, spotted or speckled. But, nevertheless, the taste of the product does not depend on the color of the upper skin;
From fresh seafood, it is better to choose small specimens with a natural smell and whole skins. Cloudy eyes or a sharp stench are a sign of staleness;
Before buying a fresh squid, you should lightly touch it with your fingers. If the skin is sticky, the product has overdue its expiration date;
Frozen squid fillet should be white or slightly greyish. The yellow color of the mollusk indicates poor quality, long storage or violation of freezing conditions;
When choosing frozen squid carcasses for boiling, frying or baking, see if they were stored correctly. If parts of the mollusk (tentacles, carcasses, rings) stuck together, the product was most likely thawed, which is a gross violation of temperature conditions. It is better to buy separately frozen fillet, not covered with a thick layer of “glaze”.

How to prepare fresh unpeeled squid to cook properly

Having bought even selected squids, you can spoil them in a matter of minutes by improper pre-treatment. They cut it off, torn it off in the wrong place, threw away the wrong parts - and that’s it: the seafood lost everything valuable properties and turned into a solid minced fish. It's time to learn how to prepare fresh unpeeled squid to cook properly.

Step by step preparation of fresh unpeeled squid before cooking

Rinse fresh squids thoroughly in cold running water.
With one hand, grasp the head of the mollusk between the eyes, with the other, grasp the carcass. Carefully remove the head with tentacles and entrails from the "mantle".
Cut off the tentacle part just below the squid's eye level. Take out the silver bag with black ink, it can be useful for coloring dough, rice and other dishes. Drain the ink into a small glass container.
Find a hard beak at the place where the tentacles are attached and gently push it out. Throw away this unnecessary part.
Get to the fins. The "wings" of the squid can be carefully trimmed with a sharp knife or simply pulled off with your hands.
From the inside of the carcass, take out a long transparent ridge - a chord. Feel the fillet so that there are no hard parts left.
Run the blunt side of the knife from the tail to the wide end to squeeze out any remaining innards.
Pour boiling water over the fins and carcass, then lower it into cold water. After that, it will be easier to remove the dark skin from all parts.
Now you can rinse fresh, prepared and properly cleaned squid meat, cut and boil.

How long to cook squids after boiling water so that they are not hard

Squid is pure protein! Like other protein foods, shellfish meat quickly becomes dry and tough during heat treatment. Long cooking can turn the most tender fillet into a rubber sole. But not everything is so clear. According to the assurances of experienced chefs, after 4 minutes of boiling, the squid hardens noticeably and decreases in size, but after 25 minutes it softens and increases again. Owners of a large limit of free time can check the fact for accuracy. Others are advised not to go to extremes. How long to cook squids after boiling water, so that they are not hard, read in the basic recipe.

Necessary ingredients for classic squid cooking

drinking water - 1 l
salt - 1 tsp

Step-by-step instructions on how to cook squid so that they are not tough

In a deep saucepan, collect 1 liter of clean drinking water, add table salt. Set the pot on the fire and bring the water to a boil.
Place pre-cleaned and fully prepared squid carcasses in boiling water for 1.5 - 2.5 minutes.
After the allotted time, carefully catch the seafood with a slotted spoon or discard it in a colander.

How long to cook squid fillet until steamed

Necessary ingredients for steaming squid

squid carcasses, peeled - 500 g
black peppercorns - 3 pcs.
Lavrushka leaf - 1 pc.

Step by step cooking steamed squid

Fold the cleaned and well-washed squid carcasses into a double boiler container.
In clean water, add a leaf of lavrushka and a few peas of pepper.
Install the bowls in the device and set the timer for 10 minutes.
If there is no kitchen assistant, use a pressure cooker or the usual combination of a pan and a metal sieve. In this time, the squid fillet will need to be cooked for 7-10 minutes until fully cooked.

How to cook peeled squid for salad so that they are not tasteless

The most common problem associated with improper cooking of seafood is the complete loss of flavor and aroma. Choosing squids as one of the main ingredients of the salad, we rely on their delicate taste and delicate texture, and as a result we get rubber rings that have nothing to do with the delicacy. Such incidents can be avoided by learning in advance how to cook peeled squid for salad so that they are not tasteless.

Necessary ingredients for cooking delicious squid in a salad

peeled squid carcasses - 500 g
drinking water - 1.3 l
juice of half a lemon
table salt - 1 tsp
dried thyme - 0.5 tsp

Step-by-step instructions on how to cook delicious squid for salad

In 1-1.5 liters of clean drinking water, add the juice of half a lemon, fine salt and your favorite spices (thyme, coriander, bay leaf, allspice).
Place a saucepan of liquid on the stove and bring the marinade to a boil.
Dip the cleaned and washed squid carcasses in boiling water and boil for 3-4 minutes, stirring occasionally. During this period, the seafood for the salad will boil, will be more or less dense, but not tasteless.
After 4 minutes, remove the clam fillets to a plate and cool completely before slicing into a dish. Such peeled and well-cooked squids will never be tasteless in a salad.

How to cook frozen squid for salad without defrosting

Even a strictly limited time for preparing lunch or dinner is not a reason to refuse frozen seafood. We know how to cook frozen squid for salad without first defrosting. And we are happy to share the secret with you.

Necessary ingredients for cooking frozen squid in a salad without defrosting

frozen squid - 700 g
water - 2.5 l
salt - 2 tsp
vinegar - 2 tbsp.
spices to taste

Step-by-step instructions for cooking frozen squid on a salad without first defrosting

Remove the squid carcasses from the freezer and arrange in a single layer in the sink.
Boil 2.5 liters of water with salt, vinegar and spices.
Pour some of the boiling water over the frozen carcasses. Then flip the squid to the other side and pour again so that half of the "marinade" remains in the pan.
Place the bowl back on the burner, and in the meantime peel the seafood from the skin and thin ridge.
Put the finished fillet in a saucepan with spicy water and boil for 2-3 minutes.
Take out finished product skimmer. In this universal way, you can quickly cook any amount of frozen squid for salad without first defrosting.

How to cook frozen squid so that they are soft after cooking

Squid is a versatile ingredient for a variety of dishes. Separate parts of seafood (fillet rings, fins or tentacles) are boiled for salad, fried as a side dish with vegetables or rice, baked in spices with a delicious filling, or cooked in breading in boiling oil. Since the soft, refined mollusk has a huge amount useful substances, it is better to defrost frozen squids in a natural way before cooking. So the pulp will retain vitamins and minerals, and the structure will remain intact.

Necessary ingredients for cooking soft squid after a long freeze

frozen squid rings - 700 g
water - 2 l
salt - 1.5 tsp
lemon juice - 2 tablespoons
dill greens - 3-4 sprigs

Step-by-step instructions on how to cook frozen squid so that they are soft

Transfer the frozen squid rings from the freezer compartment to the refrigerator. Leave for a few hours to thaw.
Boil 2-2.5 liters of water with salt and lemon juice in a wide saucepan.
Send dill sprigs to boiling liquid for 10-15 seconds. Then scoop them out with a slotted spoon and discard.
Drain the liquid from the seafood and place the rings in boiling water. Keep the pot on the heat for another 45-60 seconds and discard the contents in a colander.
Now you know how to cook frozen squids so that they are soft after cooking. Rings need 1 m of cooking, small pieces - 30 s, carcasses - 2-3 m.

How to cook squid tentacles with vegetables and spices

Regardless of the composition of the dish, during its preparation, squids are placed in the pan last. Prolonged processing harms both taste and fiber structure, and useful composition product. But unlike carcasses or fins, squid tentacles are denser, so you can cook them with vegetables and spices for longer than 3-5 minutes. Take our following video recipe as an example: watch how to cook squid tentacles with vegetables and spices in your home kitchen.

How to boil squid rings in milk: a step by step recipe

It turns out that squid rings can be boiled not only in water or broth, but also in milk, as in our next step-by-step recipe. This makes seafood even more tender and delicate, with a delicate aroma of spices and a slight aftertaste of vegetables.

Necessary ingredients for boiled squid in milk with vegetables

fresh squid - 300 g
milk - 1 tbsp.
bulb bulb - 1 pc.
carrot - 1 pc.
honey - 1 tsp
salt - to taste
ground and allspice

Step by step preparation of squid rings boiled in milk with vegetables and spices

Soak fresh squid rings in boiling water for 1 minute.
Boil grated carrots and diced onions in a saucepan with milk.
Put the squid rings into the vegetable base, add honey, salt and a mixture of peppers.
Simmer everything together under the lid for 4-5 minutes.
So in a simple way you can quickly boil squid rings in milk ( step by step recipe suitable for any part of the mollusk).

How to cook squid for stuffing so that they are tender

Stuffed squid is one of the most popular options for preparing this shellfish. Therefore, we recommend that you learn how to cook squid for stuffing so that they are tender - and feel free to experiment with fillings and sauces.

Necessary ingredients for cooking squid for stuffing

squid carcasses - 6 pcs.
drinking water - 2 liters.
salt - 0.5 tsp
vinegar - 3 tbsp.

Step-by-step instructions on how to cook soft and tender squid for stuffing

Boil water with salt in a wide saucepan.
Add 3 tbsp to boiling water. table vinegar.
Dip the cleaned and washed squid carcasses into the boiling solution and turn off the burner. Soak the fillet in the liquid for 3-5 minutes and drain in a colander.
Such squids for further stuffing will be quite boiled, tasty and tender in structure.

Each National cuisine knows his secrets of cooking fresh and frozen squid (rings, fins, tentacles and whole carcasses). But there are fundamental rules that are the same for everyone: unpeeled seafood must be cleaned, shellfish cannot be digested - they will become tough, do not forget about spices - squid will be tasteless. In our article today, you read how much time and how to cook squid correctly so that they are soft and tender. It remains to translate the acquired knowledge into salads and other delicious recipes.

We rarely eat fish and seafood in our daily diet. And only a festive feast is complete without sea delicacies. But among the wide variety of expensive seafood, we often overlook affordable and healthy squids. This perfectly balanced sea dweller is very popular in Mediterranean, Italian and Asian cuisines. In Greece, it is stuffed with rice or grilled, in Italy they cook pasta, in Asian countries they add it to spicy soups and main dishes. For cooking, not only the carcass is used, but also the tentacles.

But in order to choose and cook squid dishes correctly, you need to know a few simple tricks.

Product selection rules

Like any other seafood, squids come to our kitchen only in frozen form. Only presentable restaurants can boast of fresh chilled seafood, to which lightning-fast delivery is carried out from the ocean coast on a high-speed airliner. The rest have to be content with frozen, canned or dried foods. And yet this does not mean a meager selection of squid even in local supermarkets. Today, many sellers can offer the following types of squid:

whole carcasses;
carcasses cut into rings - they are made from the waste of large squids, which were also repeatedly thawed;
fillet - in this form, giant squids are sold, it is these that are acquired industrial production for the manufacture of various snacks with dried squid.

Squid meat is rich in many vitamins, macroelements and microelements. 100 grams of product contains daily rate iodine. And besides, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of the product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend diabetics to include squid meat in their diet, as regular consumption of seafood helps maintain sugar levels. And also squid meat is rich in the following elements:

vitamins A and E help in the prevention of skin diseases, strengthen bones, nails and teeth, and also contribute to the removal of heavy metal salts;
B vitamins have a positive effect on nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
vitamin C is involved in all biological processes;
choline supports the proper functioning of the liver, brain cells and nervous system;
unsaturated fatty acids contribute to the normalization of the digestive system and liver function;
trace elements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help to cope with nervous overload, and also increase endurance;
iodine supports the functioning of the thyroid gland;
amino acids help strengthen the immune system;
taurine helps lower cholesterol in the body.

The quality and taste of the dish is directly related to the correctly chosen product. As professional chefs and gourmets assure, the meat of large squid is inferior in taste to small individuals. Therefore, it is better not to purchase such meat for cooking at home. And the ideal option is unpeeled frozen carcasses that have been thawed no more than once, and then re-frozen.

It is unpeeled squids that have the best taste. And there is one simple explanation for this. When caught, all mollusks are immediately frozen. Some of them are sent for industrial cleaning, where the carcasses will be pre-thawed, cleaned of tentacles and skin, and then re-frozen. Thus, seemingly similar squid carcasses will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and a bitter aftertaste that cannot be knocked down by other ingredients or spices.

A good product should have no more than 8% glaze, and freshly frozen carcasses will easily separate from each other in the package. And it is better to buy small carcasses in the store. In addition, not only squid meat, but also tentacles can be used for food: they can be fried and served as an appetizer or in addition to the main course. A quality product has a brick-colored film and a dense carcass. But since it will not be possible to determine the quality of a frozen carcass, it is necessary to focus on the color of the film. The skin can tell a lot about both the quality and freshness of the squid. It should not have an even and uniform color. If the skin has a yellow or gray tint, then the squid is spoiled, and the meat should have a white or creamy tint.

Important! You can recognize a low-quality product even during the cooking period - if during boiling, abundant foam appears in the water, and the squid itself breaks into pieces, then you have a product that has been repeatedly defrosted and frozen. You should immediately refuse to cook such meat so as not to harm your body.

Carcass preparation

cook tasty dish with squid is not so difficult. It is only important to observe a few simple rules and follow the advice of professionals. And the main thing is the correct and slow defrosting of the product. Perhaps these are the key points in the preparation of squid. To prevent squids from turning rubbery, remove the package of frozen seafood from the freezer to the refrigerator compartment. After the squids are completely thawed, they must be kept at room temperature. Shock quick defrosting will spoil the carcass, and it will no longer be possible to cook a delicious dish from such meat. This must be taken into account long before the start of cooking.

The next step is cleaning the carcass. Of course, in almost any large supermarket you can choose both peeled and unpeeled squid. But the culinary guru advises you to choose frozen squids in the skin and clean the carcasses yourself after defrosting. Squid may have a thin film that must be carefully removed so as not to damage the carcass. If you remove the skin with your hands, then this process will seem too tedious and take a long time. The film is partially removed, torn to pieces, and unpeeled areas with remnants of the skin remain on the carcass.

Removing the film is pretty easy. To do this, lower the squid carcass into a bowl with hot water and then immediately replace it with cold. In a matter of seconds, the protein will curl up, the film will separate from the meat on its own and will not cause problems.

But at the same time, it is necessary to understand that after heat treatment, the process of preparing squid has already been started, so it is impossible to put the meat aside for several hours. Any dish should be cooked immediately after cleaning.

How to cook?

In some recipes, the authors say that it is not necessary to defrost squid before cooking and can be immediately sent from the freezer to boiling water, while increasing the cooking time. But chefs do not share this point of view, because in this case the dish will lose its taste. And with long heat treatment, the sea delicacy will be tough and rubbery in taste. When preparing squid dishes, you must follow a few simple rules.

Before starting cooking, chefs recommend boiling squids in boiling salted water first. And in order for the meat to remain soft and tender, it must be cooked very quickly. Dip the carcass for 3-4 minutes in boiling water. The second way to cook squid is that the carcass is lowered into boiling salted water, and then the pan is removed from the heat. And gradually, as the water cools, the meat cooks slowly and remains soft and non-rubber. Which cooking method to choose, everyone decides for himself. You can try both options and compare the quality of the meat.
Do not cook a large number of carcasses at a time. Chefs advise putting 2-3 carcasses at a time into a pot of boiling water. And every 3 minutes it is necessary to get ready-made squids with a slotted spoon and lower a new batch into the water. At the same time, it is not necessary to drain and change the water in the pan.
Another cooking method involves frying squid. There is no need to pre-boil the carcasses. But you should slowly defrost the meat in advance and remove excess liquid with paper napkins. After that, the carcass is ready for the next stages of cooking.

You can cook many dishes with squid: appetizers, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses nevertheless become tough, do not despair, in fact, everything is fixable and the dish can be corrected. The finished boiled carcass can be cut into rings and stewed in cream sauce or sour cream. This method will also help if the squids are too salty.

Braised squids are no longer suitable for salad, but can become a separate independent dish. And if you then finely chop the meat, it will be an excellent dressing for tartlets.

It is worth paying attention to a few simple and proven recipes.

Salad with squid

There are many recipes for salads and cold appetizers with squid. And this is not surprising, since squids go well with many foods. To prepare a light salad, you will need the following ingredients:

squid - 200 g;
eggs - 3 pcs.;
green sour apple;
cheese - 50 g;
low-fat sour cream or Greek yogurt - 200 g;
bulb;
salt and pepper to taste.

First you need to boil the squid in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are also crushed. In this recipe, it is necessary to use sour apples, since the sweetness of the fruit will interrupt the taste of squid. The onion must be cut into small cubes. The salad is dressed with light sour cream or unflavoured yogurt. Sprinkle the salad with grated cheese before serving. Depending on your taste preferences, you can replace sour cream with homemade mayonnaise, while the salad will remain just as light and spicy.

Tomato soup with seafood

The classic seafood soup is prepared very quickly. For cooking you will need the following ingredients:

chilled squids;
vegetable or fish broth;
tomatoes;
shallot;
garlic;
thyme;
butter;
salt, pepper, sugar.

To begin, prepare the dressing for the soup, to do this, chop the shallots, garlic and thyme and fry in a pan in not in large numbers olive oil, and then add the mixture to a pot of fish or vegetable broth. When the broth boils, lower the squid cut into rings. Chop or puree the tomatoes and add to the pot. Let it boil and after 2 minutes add salt, pepper and spices. Remove the saucepan from the heat and let the soup brew for a few minutes with the lid closed. Light and tasty tomato soup is ready, you can serve it with fresh basil or other herbs.

Wok noodles with squid

Squids, like other seafood, go well with pasta and rice. This wonderful mix can be diversified with soy or cream sauce.

rice noodles - 400 g;
squid rings - 200 g;
seafood mix - 200 g;
onion;
carrot;
bell pepper;
ginger root;
garlic;
green onions, spinach leaves and other greens to taste;
soy sauce;
oyster sauce;
sesame seeds.

To prepare wok noodles, you need a special dish - a deep frying pan. But first you need to prepare the rice paste - this will take at least 2 hours. First, soak the noodles in a bowl of hot water and leave it like that for a few hours. After that, prepare the seafood, when they are completely thawed, you can start frying them in oil with a little soy sauce. After a few minutes, add coarsely chopped onions to the pan. Chop the vegetables into strips and add them to the pan.

Add oyster sauce, salt, pepper and minced garlic to taste. At the last moment, add rice noodles to seafood with vegetables. When serving, the dish can be garnished with coarsely chopped green onions, fresh herbs and sesame seeds.

Dumplings with squid

No matter how strange it may seem this recipe, do not be skeptical about it. The combination of squid and pork may seem at least awkward to many, because these are completely different ingredients from different cuisines peace. Nevertheless, the recipe for dumplings with squid and pork is very popular with real gourmets and restaurant business gurus.

pork - 200 g;
squid - 4 carcasses;
chicken eggs - 2 pcs.;
flour - 150 g;
butter;
water;
fresh cilantro;
garlic;
ginger root;
hot chili pepper;
soy sauce;
vegetable and sesame oil;
salt.

From lean pork and squid, you need to scroll the minced meat, and then add chopped onions, peppers and garlic. Then add soy sauce and sesame oil. Ginger juice will add a special piquancy to the dish, for this, finely grate the ginger root, and add the resulting juice to the minced meat. Also add chopped fresh cilantro. To prepare dumplings you will need eggs, flour, water and butter.

Knead the dough vigorously, gradually adding flour. Roll out the dough thinly into small circles and shape into dumplings. Dip dumplings in salted boiling water. Some dumplings after boiling can be fried in sesame oil.

When serving, sprinkle the fried dumplings with sesame seeds, and boiled dumplings, garnish with fresh cilantro and sprinkle with sesame oil.

Grilled squid

Squid meat can be cooked both on coals and on a regular grill pan. For cooking, you will need ingredients such as:

prepared squid carcasses;
olive oil;
thyme, rosemary, coriander, salt and pepper.

Before putting the carcasses on the grill, it is necessary to marinate the meat. Add fresh herbs and spices to olive oil, and grease each carcass with the resulting marinade. Place the meat in the refrigerator for 30 minutes. When the meat is saturated with aromas, put the squid on a hot grill for 1-2 minutes and fry on both sides until a small crust forms. Grilled squid can be served with fresh vegetables, asparagus or baked lemon.

Stuffed squid

Large and medium carcasses are great for stuffing. The dish is quick and easy to prepare, and thanks to its nutritional value, it can replace a full dinner with chicken or red meat. For cooking you will need the following ingredients:

6 medium-sized squid carcasses;
champignons, oyster mushrooms or other mushrooms;
onion;
soy sauce;
salt pepper.

When cleaning squid, it is important not to damage the integrity of the carcass. Let the meat cook for a few minutes while you prepare the filling. To do this, you need to mix fried onions, mushrooms and boiled rice in a pan, season with spices and soy sauce. After the filling is ready, stuff the squids, sprinkle generously with grated cheese on top, and fasten the carcasses with toothpicks for reliability. Preheat the oven to +150 degrees and put the squids to bake for 20 minutes. As soon as a crispy cheese crust appears, the dish is ready.

You can serve baked stuffed squid with fresh or grilled vegetables.

squid rings in batter

Calamari is often served as an appetizer. And there are many recipes for making fragrant and crispy squid rings in batter. The most popular cooking recipe is that squid rings with appetizing breading are fried in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour breading, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It should be borne in mind that even an athlete who strictly monitors nutrition can afford the second option for a snack.

For cooking, you will need ingredients such as:

squid rings - 500 g;
chicken eggs - 2 pcs.;
breadcrumbs - 50 g;
flour - 50 g;
sour cream - 100 g;
2 cloves of garlic;
hard cheese - 50 g;
vegetable oil - 150 ml;
salt and ground pepper.

First you need to boil the squid rings in salted water, just 3 minutes is enough. At this time, combine all other ingredients, except flour and breadcrumbs, in a deep bowl. Mix thoroughly to get a mass of the consistency of liquid sour cream, and also there are no lumps. Drain the water from the squid and dry the meat with a dry cloth. Place flour and breadcrumbs in separate bowls. Dip the squid rings in batter, and then in flour and breadcrumbs and send to fry in a heated frying pan or deep cauldron with oil. If you have a deep fryer, then it is better to use it. Cook until golden brown, 5 minutes.

In the second recipe, in order to reduce calories and reduce the amount of saturated fat, it is recommended to replace wheat flour with oatmeal, breadcrumbs with bran, sour cream with yogurt, and instead of frying in oil, bake squid rings in the oven on parchment paper.

See the next video for how to cook squid easily.

E If earlier squids were a curiosity for us and were considered delicacies, now, along with canned ones, you can buy frozen and even live ones, if you really try.
Cephalopods are among the most interesting inhabitants of the sea. They are divided into two groups: octopuses and decapods. Decapods include squid and cuttlefish. In our country, more common squid are harvested and eaten. In many countries it is mined large quantities and other types of squid, as well as cuttlefish and octopus. Already in ancient greece and Rome knew how to cook dishes from cephalopods. At that time, the squid was called the winged fish. Squids are truly excellent swimmers. As a result of periodic contraction of the abdominal muscles, the mantle cavity is compressed and water from it is thrown out with great force through the mantle siphon to the outside, a powerful jet of water is formed, directed backwards. Thanks to this satso, the animal (according to the principle of a rocket) moves forward rapidly. Sometimes squids jump out of the water and make long jumps in the air.

Squid meat is rich in essential amino acids, there are many extractive substances in body tissues that contribute to the release of digestive juices. In terms of protein content, vitamins B6, PP, squids are superior to fish meat and domestic animals. The lipids (fats) of squid are rich in essential polyunsaturated fats, which play an essential role in human nutrition. In addition, squids are rich in such valuable minerals as phosphorus, iron, copper, iodine. According to their content, they are superior to cow's milk, veal, fish (carp, bream, crucian carp, pike). In terms of mineral content, squids are somewhat inferior to mussels.

Canned squid meat is considered a delicacy in most countries. The taste of squid is similar to lobster meat. Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractive substances that promote the secretion of gastric juice and give squid meat. a peculiar taste. Properly and skillfully prepared dishes from squid are appetizing, tasty and easily digestible. And yet in many countries, especially those located far from fishing areas, squid and other cephalopods are eaten in small quantities.

When cutting a squid, the insides are removed, the head with tentacles is cut off. Thoroughly clean the abdominal cavity, remove chitinous plates. Then the cut squids are washed in running water. After the glass of water, the squid is ready to eat. On refrigerated ships, peeled squids are pressed into briquettes and frozen. Drying of squids is not very common in our country. The squid mantle should be dried in the sun, with good air circulation. Dried squid is sold in the form of thin strips resembling vermicelli, packed in plastic bags or in cardboard boxes.

Almost everything in squid is edible. In those countries where [squids] are constantly included in the diet (for example, in China and Japan), even suckers and eyes are eaten, after drying them in a frying pan. They are said to taste like nuts. Squids are eaten raw, dried, fried and pickled. There is a lot of protein in squid meat, and the extractive substances that it contains give the culinary products a peculiar taste. This dietary meat is rich in trace elements, vitamins C and group B. Squid meat has a lot of water and little fat. Pickled squid is good in salads, but first it must be cut into very small pieces. The taste of squid is similar to lobster meat. Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractives that promote the secretion of gastric juice and give squid meat a peculiar taste. Properly and skillfully prepared squid dishes are appetizing, tasty and easily digestible. When cutting a squid, the insides are removed, the head with tentacles is cut off. Thoroughly clean the abdominal cavity, remove chitinous plates. Then the butchered [squids] are washed in running water. After the glass of water, the squid is ready to eat. When preparing squid dishes, it must be borne in mind that squid meat resembles egg- the longer it is boiled or baked, the tougher, tasteless and less nutritionally valuable it becomes. Boil or fry for 3.5-5 minutes. Squid can be boiled whole or in large pieces of fillet. Dip the squid meat into boiling water seasoned with salt. Many dishes are prepared from raw squid meat, i.e. from fillet and head along with tentacles

A very interesting specimen is on display at the Natural History Museum in London. A 9-meter giant squid appeared here. This is one of the largest and best-preserved specimens that scientists have ever possessed. The exact length of the cephalopod is 8 meters 62 centimeters. It was caught by a trawler off the coast of the Falkland Islands a few months ago. Scientists note that the capture of a giant squid alive is a rare success, since specimens of this species are usually found in the stomachs of sperm whales or half-rotted on the beaches. To preserve the marine animal in its original form, the staff had to defrost the squid in several stages, otherwise the finer tissues of the tentacles could begin to decompose. To find a suitable storage tank for the exhibit, the scientists contacted infamous conceptual artist Damien Hirst. His works represent bodies of people and animals dissected and preserved with formalin. The artist's assistants advised the museum to approach a company that makes glass tanks for Hirst's installations.

Calamari with rice and vegetables

Ingredients:

2 carcasses of squid
1/2 cup rice
1 small onion
1 garlic clove
6 pitted olives
1/2 red sweet pepper
1/2 st. spoons of breadcrumbs
5 champignons
2 tbsp. tablespoons chopped parsley
ground white pepper
50 ml dry white wine
vegetable oil

Cooking method: Dip the squid carcasses in boiling salted water for 2 minutes. Throw in a colander, pour over cold water and clear. Prepare onions, garlic, peppers and mushrooms. Finely chopped and fried vegetable oil. Boil rice (25 min). 10 minutes before the end of cooking, add the fried vegetables, mushrooms and chopped parsley to the rice. Salt, pepper. Pour in the white wine and simmer for another 5-7 minutes. Stir in finely chopped olives and breadcrumbs. Mix stuffing. Squid stuffed and fried in vegetable oil. Shrimp sauce can be served with the dish.

Borsch with squid

Ingredients:

squid 0.5 kg
beetroot 500 g
white cabbage 500 g
carrots 250 g
parsley root 100 g
onion 250 g
potatoes 400 g
tomato paste 125 g
bacon fat 75 g
sour cream 100 g
pork fat 50 g
vinegar 3% 25 g
garlic 25 g
parsley

Cooking method: Rinse the squid thoroughly in cold water and boil in salted water at a low boil for 3-5 minutes. Boiled squid cut into cubes and fry with finely chopped bacon and onions. Cut beets, carrots, parsley root, onions into strips and stew with the addition of lard, tomato paste and vinegar until tender. Put chopped white cabbage into boiling water, after 10-15 minutes, cut potatoes into cubes. At the end of cooking, add stewed beets and roots, squid, salt, sugar. Season the borscht with crushed garlic, finely chopped herbs, put sour cream when serving.

Stuffed calamari

Ingredients:

200 g squid
2 pcs. Luke
50 g champignons
40 g rice
parsley
for the sauce:
7 g flour
7 g fat
30 ml milk
70 ml cream
7 g hard cheese
citric acid

Cooking method: To prepare the sauce, melt the fat, mix with flour, lightly fry without browning, pour in the milk and boil. Grate the cheese on a fine grater or pass through a meat grinder, add to the sauce and stir. Pour in the cream, salt, add citric acid dissolved in water. Boil squids in salted water. Drain the water. Boil rice. Chop the onion and mushrooms and stew in hot fat. Add rice and finely chopped parsley, stir, season to taste. Stuff the squid carcasses with this stuffing. Pour the sauce over the carcasses and bake in the oven for 10-15 minutes.

Festive squids

Ingredients:

squid 4 carcasses
zucchini 80 g
carrots 70 g
cheese 50 g and 65 g - for the sauce
garlic 35 g
cream 50 g
sour cream 50 g
shrimps peeled 200 g

Cooking method: Wash raw squid carcasses and peel off the film. Cut the zucchini and carrots into strips, finely chop the garlic. Mix everything thoroughly, add peeled shrimp, grated cheese. Stuff the squid carcasses with the stuffing. When the squids are stuffed with a separate skewer, stab the open end. Pour the stuffed squid carcasses with sauce before baking. Bake in the oven at 160 degrees for no more than 10 minutes. Preparation of the sauce: mix cream with sour cream and add grated cheese. In order for the squid not to be tough, it cannot be overexposed in the oven. It is necessary to bake squid carcasses with excess moisture.

Peking squid

Ingredients:

250 g squid
2 tbsp. l. finely chopped fresh cucumbers
1 bulb
2 garlic cloves
1 st. l. cornstarch
1 st. l. cognac
1/4 cup chicken broth
2 tbsp. l. vegetable oil
salt, herbs to taste

Cooking method: Soak the squid in water for 1 hour, rinse, remove the chord and remove the skin. Cut into pieces 4 cm long and 2 cm wide. Dip for 30 seconds in boiling water. Fry the squid in hot oil for 1 minute. Add chopped onion, chopped garlic, chopped cucumber, cognac, starch diluted with a small amount of water, broth and salt. Mix well and simmer until the sauce thickens. When serving, decorate with greens.

Squid pockets

Ingredients:

4 whole calamari
5 bulbs
250-300 g rice
6 eggs
mayonnaise
hard cheese (any)
salt pepper
vegetable oil

Cooking method: Boil rice, boil eggs, finely chop the onion. Carefully clean the squid without damaging their integrity. Dip them for 3-5 minutes in boiling water, just as carefully remove and let cool. Meanwhile, fry the chopped onion in vegetable oil. Add boiled rice to it, salt and pepper to taste. When the mass of rice and onion is well fried, put 4 boiled eggs and simmer another 5-10 minutes. Drive 2 into the prepared mass raw eggs and, finally, bring to readiness (more squids with mayonnaise and sprinkle with grated cheese, so that a layer of mayonnaise with cheese turns out to be 1-1.5 cm thick. Put in a preheated
oven for 15 minutes.

Squid with brisket

Ingredients:

4 squid carcasses
2 heads of onion
1-2 large carrots
300 g brisket
tomato puree
butter
bouillon
salt pepper

Cooking method: Peel squids, onion heads, remove giblets, legs and rinse thoroughly in cold water. Then finely chop the legs, onions, grate the carrots on a coarse grater, cut the brisket into cubes and, after melting the butter in a frying pan, fry everything together. Add tomato puree, salt, pepper to the almost ready mixture, mix well and simmer for a few more minutes. When the mass is ready, fill the squid carcasses with it, put them in a deep frying pan and simmer for 15 minutes in a thick and spicy broth.

Squid skewers

Ingredients:

450 g squid tentacles
2 tbsp. l. thinly sliced hot red chili pepper
2 tbsp. l. cilantro or mint greens
1 st. l. Sahara
3 art. l. wine vinegar
1 st. l. olive oil
a bunch of green onions
1 lime

Cooking method: Combine chili, cilantro or mint, sugar, vinegar, olive oil. Peel the squids, cut into pieces of 15-20 cm and marinate in this sauce. Leave for 1.5 hours. Attach tentacles to 4 skewers. Grill for 3-4 minutes, turning the skewers constantly. Squids should not be overcooked, otherwise they will be tough. Lightly roast green onions on a wire rack. Warm up the sauce in which the squids were marinated. Serve shish kebab with baked green onions, halved lime and sauce.

Stuffed calamari

Ingredients:

for stuffing:
2 tomatoes
150 g zucchini
1/2 onion
1 garlic clove
1 hard-boiled egg
salt, black ground pepper
for the sauce:
1 large tomato
100 g cream 30% fat
50 g sour cream
1/2 chicken stock cube
ground black pepper
1 garlic clove
1/4 bunch dill
for the base:
200 g squid
200 g fish broth
vegetable oil for frying
flour for breading

Cooking method: For minced meat, cut tomatoes, zucchini, onion and garlic into cubes and stew in vegetable oil. Cut the egg and add to the minced meat; salt, pepper, mix.
Boil squids in broth (dip in boiling water), dry with a napkin, stuff, breaded in flour and fry on both sides in a large amount of vegetable oil. To prepare the sauce, fry garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and hold on fire for 1 minute. Put the fried squids in the sauce, add dill, garlic and simmer for 2 minutes.

Calamari with garlic and cheese

Ingredients:

0.5 kg squid fillet
150 g cheese durum varieties
3 boiled eggs
2-3 garlic cloves
1/2 cup mayonnaise
1 tablespoon dill, parsley or green onion
1/4 lemon

Cooking method: Cut boiled squid into strips. Cheese grate with large holes. Cut eggs into cubes. Combine squids with cheese, eggs, finely chopped garlic, season with mayonnaise, lemon juice and salt. When serving, sprinkle the dish with finely chopped herbs.

In areas where there is no access to the sea or ocean, the only way to enjoy most seafood is to buy it frozen in supermarkets. Squids are no exception. Moreover, they, along with shrimp, remain the most massively frozen marine life, and one of the most sought after. We will tell you about all aspects of how to cook frozen squid next.

How to cook frozen squid?

The process of cooking squid does not cover any special subtleties, if only because the peeled carcasses are generally cooked at lightning speed, especially if you decide to defrost them first. How much to cook peeled frozen squid? Literally 3-4 minutes, depending on the size, so that their meat does not acquire the “rubbery” characteristic of overcooked counterparts, but remains melting in the mouth.

If you bought an unpeeled squid, then you can’t do without preliminary defrosting. Dip the defrosted carcass in boiling water for a second, peel off all the wrinkled film inside and out, remove the internal organs and start cooking.

Frozen squid salad

The most popular squid dishes were and remain cold appetizers, especially salads. We will try to move away from mayonnaise classics and bring to your attention unusual recipe salad with squid and grapefruit.

Ingredients:

frozen squid - 650 g;
(sharp) - 180 g;
grapefruit (large) - 1 pc.;
a pinch of red pepper flakes;
dry white wine - 80 ml;
butter - 45 g;
avocado - 1 pc.;
bunch of arugula

Cooking

We throw the cleaned squid carcass without defrosting into salted boiling water for 30 seconds. We immediately dip the blanched cephalopod in ice water so that it does not digest. We cut the carcass into rings of one and a half centimeters thick.

Cut the rind and white flesh from the grapefruit. Using a sharp knife, cut out citrus segments and put them on a dish along with arugula. Squeeze out the remaining grapefruit pulp. As a result, about 60 ml of juice should come out.

Brown the bacon slices until crispy. Mix a couple of tablespoons of fat directly in the pan with grapefruit juice and wine. Put the squid rings in the sauce for 3 minutes. We take out the squid and lay it on a dish. Mix the rest of the sauce with a pinch of pepper and oil. We dress the salad.

How to cook frozen squid with Korean carrots?

Ingredients:

vegetable oil - 55 ml;
onions - 70 g;
Korean carrots - 130 g;
canned white beans- 360 g;
frozen squid carcasses - 650 g;
a handful of green cilantro;
hot sauce - 10 ml;
- 35 ml;
garlic cloves - 2 pcs.

Cooking

Chop the onion as thin as possible in half rings and scald them to get rid of bitterness. Mix beans with carrots and onions, add cilantro to the mixture.

Throw the cleaned frozen squid into boiling water for 3 minutes. Pour ice water over the cephalopod and cut into rings. Add squid to vegetables.

Make a dressing with butter, hot sauce, mashed garlic and soy. Season the dish before serving.