Squid: stuffed with rice. Squid stuffed with rice and vegetables

Squid stuffed with rice and mushrooms, baked in the oven - a hearty, tasty and original dish. It’s quite easy to prepare and looks decent even on a holiday table. All that is required here is to prepare a simple filling, stuff the seafood and place it in the oven.

In addition to the products suggested in the recipe, you can use other components as a filler. Squids have a delicate and neutral taste, so it’s easy to choose additives for them. The main thing is not to put a large amount of spices and seasonings into the filling, as they can “clog” the taste of the main ingredient.

Ingredients:

• squid - 4 carcasses (about 500 g);
• fresh champignons - 250 g;
• onion - 1 pc.;
• cheese - 130 g;
• boiled rice - 250 g;
• vegetable oil (for frying mushrooms) - 3-4 tbsp. spoons;
• mayonnaise - 2-3 tbsp. spoons;
• salt, pepper - to taste.

Squid stuffed with rice and mushrooms in the oven

How to cook stuffed squid

1. Let's prepare the filling. After peeling, finely chop the onion. Heat a frying pan with oil and fry the onion slices until golden. Don't forget to stir periodically.
   
2. We wash and cut the mushrooms into thin slices and add them to the onion. While stirring, keep the mixture on the fire until the released liquid has completely evaporated. Finally, sprinkle with salt/pepper.
   
3. Three coarse cheeses, mix with a fried mixture of champignons and onions. Add rice boiled in advance until cooked (the recipe will require 250 g of already boiled grains).
   
4. Season the ingredients with 2-3 tbsp. spoons of mayonnaise, stir. Take a sample and add salt/pepper if necessary.
   
5. We clean the thawed squids under running water from the skin and transparent film, remove the insides. We wash the prepared carcasses.
   
6. After removing the fins, stuff the squid with a mixture of mushrooms, rice and cheese. We pierce the open part with toothpicks. Place the carcasses in a baking dish, lightly grease the seafood with mayonnaise on top. Place in an oven preheated to 200 degrees and bake for about 20 minutes.
   
7. Stuffed squids can be eaten hot with a side dish. Or cool completely, cut into rings and serve as a cold appetizer. For the festive table, you can decorate the carcasses in the shape of piglets by cutting out “ears”, tails” and “piglets” from sausage, and forming “eyes” and “nostrils” from olives or peppercorns.
   

Squids stuffed with rice and mushrooms are ready! Bon appetit!

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. 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 won’t fall out, and the squid won’t 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

1. wash the squid carcasses thoroughly and remove the film from them;
2. cut the carrots and zucchini into strips;
3. fry vegetables in olive oil;
4. finely chop the garlic.
5. stir fried vegetables with garlic until soft;
6. Add grated cheese (50 grams) and peeled shrimp to the vegetable mixture. Salt it. The minced meat is ready.
7. Stuff the carcasses with the filling and seal the open edges with toothpicks or skewers.
8. 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.
9. Place the carcasses in a baking dish and pour over the sauce.
10. 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

1. 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.
2. Boil the rice until almost fully cooked in the resulting broth.
3. cut the champignons, salt them a little and fry in vegetable oil.
4. Next, you need to grate the carrots and fry them.
5. You also need to grate the cheese.
6. mix mushrooms, rice, cheese (only two-thirds) and carrots.
7. Stuff the carcasses with fillings of mushrooms, cheese and rice, and pin open edges with skewers or toothpicks.
8. Grease the dish with oil and place the stuffed squid in it.
9. mix with squid broth (2 or 3 tbsp) with sour cream and pour the resulting sauce over the carcasses.
10. top them with the remaining one-third of the cheese.
11. Preheat oven to 180°C.
12. Place the squid in the oven for 10 minutes.
13. 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.

It's no secret that seafood is the best source of easily digestible proteins and a storehouse of substances beneficial to the human body. Mineral salts, iodine, folic acid - this is not a complete list of what shellfish are rich in. At the same time, they contain a minimal amount of calories, thanks to which seafood has won an honorable place in the diet of people who care about their health and beauty.

The main secret of choosing squid

Many housewives have a question: how to cook seafood so that it retains maximum of its beneficial properties, but at the same time has a rich taste and pleasant aroma? One of the key points in preparing squid dishes is choosing quality ingredients. Most often you can find frozen squid carcasses on the shelves of supermarkets and markets. First of all, pay attention to the color and smell of the shellfish (the carcass should have a uniform color and have a pleasant fishy smell). Instead of frozen glazed squid, cooks advise choosing unpeeled shellfish, as they will have a more delicate texture and pleasant taste after cooking.

Step-by-step recipe: squid stuffed with rice and egg

This dish is suitable both as an everyday dish and as a festive treat for guests. The recipe for its preparation can have various variations depending on the preferences and culinary skills of the housewife. To prepare squid stuffed with rice and egg, you will need the following ingredients:

Pre-preparing squid

Squid carcasses must first be thawed, cleaned of film and entrails, and rinsed under running cold water. Cleaned squid carcasses are immersed in boiling salted water for 30 seconds. If you overcook shellfish, they will become tough. Therefore, it is necessary to strictly follow the technology of their preparation. Do not drain the water in which the squid was boiled. You will also need it to prepare the sauce in which you will stew squid stuffed with rice and egg.

Preparing the rice and egg filling

Rice and eggs must be boiled first. Then the rice should be mixed with finely chopped eggs and chopped herbs, add a few tablespoons of sour cream, salt and seasonings to taste. Stuff the boiled squid tightly with the resulting mixture, pinch off the edge with a toothpick so that the filling does not fall out. When preparing the filling, keep in mind that boiled squid does not have a pronounced taste and aroma, so you need to add seasonings and salt to the rice based on your own preferences. This can be fresh herbs, various seasonings combined with seafood, aromatic oil, garlic, rich sauces and gravies.

To prepare the sauce, fry finely chopped onions and a clove of garlic, cut into layers, in butter. After it acquires a golden color, you need to add tomato paste and a little water in which the squid was boiled. The resulting sauce is simmered over low heat for three minutes, then a few tablespoons of sour cream are added to it, mixed and squid stuffed with rice and egg are placed in it, covered with a lid and simmered over low heat for five minutes. To make the sauce thicker, you can add one tablespoon of flour to it and stir it well to avoid the formation of lumps. After turning off the heat, squid stewed in sauce is sprinkled with chopped herbs and covered with a lid. The dish can be served either warm or chilled.

Squid stuffed with egg and rice. Gourmet opinion

The taste of squid stuffed with egg and rice is described quite often in recipes and reviews. The most whimsical experts say that this dish lacks some “zest”, so it should be supplemented with additional ingredients that have a more spicy taste.

The recipe for squid stuffed with rice and egg can be improved indefinitely: add additional products to the filling, prepare a variety of sauces, serve the dish hot or cold. In this case, it all depends on your imagination. According to culinary experts, the most popular modifications to this dish are the use of additional ingredients when preparing the filling. Reviews from gourmets indicate that mushrooms, cheese, onions, seasonings, white wine and shrimp can make stuffed squid a real culinary masterpiece. The simplest and most affordable additives are mushrooms and onions. Many housewives use them to surprise their guests with a new variation of a familiar recipe.

Stuffed squid with mushrooms

To make the dish more satisfying, you can add not only boiled eggs to the rice filling, but also finely chopped fried mushrooms. To do this, you should first fry washed and dried mushrooms in a small amount of butter or vegetable oil (in this case, champignons are ideal). If the dish contains fried mushrooms, then you should use cream instead of sour cream to prepare the sauce. They will give the squid a pleasant creamy taste and will harmonize well with the mushroom flavor of the filling. The remaining features of preparing squid stuffed with mushrooms, rice and egg remain the same as in the above recipe.

Rice, onions and eggs as filling

If the dish needs to be given a little piquancy and freshness, then you should finely chop the green onions and mix them with rice and boiled eggs before you start stuffing the resulting mixture with pre-boiled squid. In this case, it is better not to stew the shellfish in tomato sauce, but simply pour them with pre-prepared and cooled broth. It is squid stuffed with rice, onion and egg that will be an excellent cold appetizer that will decorate any holiday table. And a little fresh herbs, beautifully laid on top of the finished dish, will be an excellent aesthetic completion of a culinary masterpiece.

Obviously, squid is a universal product that can be stewed, baked, fried, stuffed. They can be combined with many additional ingredients and at the same time have an affordable price. Even an inexperienced housewife can prepare a delicious and healthy seafood dinner for her family by following the simple tips described above. So this type of mollusk has every right to take pride of place both in our daily diet and on a luxurious holiday table.

I found squids without entrails in one store, you just need to remove the skin, but it’s not a problem and if I’m lucky, they’re also big, 3-4 pieces per half kilo.

* traditionally, the tentacles are used in the filling by cutting them very finely. I prefer to leave them whole and serve them alongside the squid.
** You need round grain rice that cooks well and sticks together. Varieties are well suited for risotto.
*** Tomatoes can be replaced: canned, natural without additives, tomato paste, sautéed.
**** white wine - dry, table. good quality. you can do without it. but it tastes better with wine
If desired, you can add vegetables to the filling: potatoes cut into small cubes, zucchini, eggplant. carrot.

Clean the squid from the entrails, if any, and remove the skin. Rinse under running water. It is advisable to turn it inside out and remove all excess from the inside. Feel the residues of different plates with your fingers and rinse well again. Leave in a colander.

Wash and soak the rice.
Peel the onion. Finely chop 1-2 onions and sauté in olive oil until soft and slightly golden. if vegetables are added, add them after the onions. Once the vegetables are stewed and acquire a slightly golden color, add 1 finely chopped tomato, and then rice.

Add a glass of water and add salt and simmer the filling for 5-8 minutes until the rice is half cooked over low heat. Pepper and add herbs.
Don't neglect mint, it gives that unique taste so inherent to rice dishes in Greek cuisine...

Using a teaspoon, stuff the squid to a maximum of 1/3 and not too tightly. When cooked, the squid shrinks greatly, and the rice swells. If they are filled completely, they will burst.

“Sew up” the edge with a toothpick.

Pour a little oil into a wide saucepan or saucepan and sauté the onion cut into half rings in it, add the tomatoes and simmer for 5 minutes. Add squid, tentacles, if you did not put them in the filling, and white wine. Add salt and mix everything carefully. You can add a sprig of thyme or oregano for flavor. After boiling, simmer over low heat for about 60-80 minutes until the squid softens.
Don't forget to remove the toothpicks before serving.
Stuffed squid is a dish on its own; it only needs to be accompanied by a fresh vegetable salad.

This seafood can be called very difficult to prepare. But it’s worth learning a few simple secrets on how to cook it, and new delicious dishes will appear on the family menu. Stuffed squid always turns out very successful. They are good with almost any filling.

This savory version of minced meat is a win-win. Even the most picky gourmet will love it. Ingredients: 3-4 seafood carcasses, onions, 1.5 tbsp. full-fat homemade sour cream, a bunch of fresh herbs, a large slice of butter, 120 g of hard or semi-hard cheese, 3 pcs. large eggs, a pinch of pepper, garlic to taste, salt.

1. The mollusk is cleaned of films and entrails. If the carcass still has a head, it will also need to be removed. As a result, the cook should have a flat area for the filling.
2. If there are tentacles left from the seafood, they can be chopped and added to the filling.
3. Champignons with finely chopped onions are fried in butter.
4. The cheese is grated, and the boiled eggs are cut into cubes.
5. The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
6. All filling ingredients are mixed, salted, peppered, seasoned with sour cream (a couple of spoons) and placed inside previously prepared shellfish carcasses.

Squids stuffed with mushrooms are laid out on an oiled baking sheet, sprinkled with the remaining salted sour cream and baked in a hot oven for half an hour.

With rice, onion and egg

This is an even more satisfying version of the discussed treat. Ingredients: 860 g squid, 380 g full-fat sour cream, salt, large onion, 6 medium chicken eggs, 1 tbsp. long white rice, a large spoon of tomato paste.

1. The cereal is cooked until softened, the eggs are hard-boiled.
2. The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
3. The filling components are combined and salted.
4. The shellfish carcasses are cleaned, beaten and rubbed with salt, after which they are stuffed with filling. It is better to secure their edges with toothpicks.
5. First, squid stuffed with rice is fried in a frying pan until crusty, then transferred to a mold, poured with sour cream and stewed for 25-35 minutes at medium temperature.

The dish is served with a lot of chopped greens.

With meat filling in the oven

This combination may seem strange, but in fact, it is the seafood in question that goes well with meat. Ingredients: 280 g pork, 2 large shellfish, carrot, tomato, onion, a couple of celery stalks, beaten egg, 2 large spoons of soy sauce without additives and the same amount of light flour, lemon, garlic, salt.

1. Carcasses are prepared for stuffing. The easiest way to do this is to turn them out.
2. The meat is finely chopped, and all vegetables used are cut into small pieces.
3. The squids are rubbed with salt, sprinkled with lemon juice and left for half an hour.
4. Vegetables are fried in well-heated oil. Garlic can be added to the mixture immediately.
5. Meat pieces are laid out in a frying pan, soy sauce is poured, and the future filling simmers under the lid for 7-8 minutes.
6. The finished mixture is sprinkled with flour and mixed. Add salt if necessary.
7. The filling is placed into shellfish carcasses.
8. The stuffed seafood is dipped in a beaten egg and then sprinkled with a little flour.
9. All that remains is to place the carcasses on an oiled baking sheet and pierce them with a fork in several places.

Stuffed squids are cooked in the oven for no longer than 15-17 minutes, so as not to dry them out.

Squid stuffed with crab salad

Of course, fresh crabs are not required for such a treat. It is enough to take 120 g of crab sticks. Other ingredients: 4 shellfish carcasses, 2 pcs. large boiled eggs, 100 g boiled white rice, salt, 3 large spoons of mayonnaise.

1. First, the squids get rid of everything unnecessary (films, tentacles, etc.), after which they are boiled in salted boiling water for literally 40 seconds.
2. Eggs and crab sticks are finely chopped. The latter are best taken chilled and very juicy. Otherwise, the filling may turn out to be dry, despite the presence of mayonnaise.
3. The filling is placed into the prepared squid.

In general, the treat is completely ready and can be served at the festive table. But if you wish, you can easily turn the appetizer into a full-fledged hot dish. To do this, the top of the carcasses is smeared with mayonnaise, and the shellfish in an oiled form are placed in a hot oven for 12-15 minutes.

With cottage cheese and shrimp

Some housewives are sure that shrimp are absolutely not compatible with dairy products. In fact, a dish according to this recipe will turn out surprisingly tasty and tender. Ingredients: 3 medium squid carcasses, 220 g of small shrimp, 380 g of cottage cheese, 3-4 garlic cloves, a pinch of salt, paprika and a mixture of ground peppers, a few feathers of green onions, 3 large spoons of mayonnaise.

1. The first step for filling is to knead the cottage cheese thoroughly with a fork so that it becomes softer and more homogeneous. Next, the mass is salted and seasoned with mayonnaise. Crushed garlic, small pieces of green onions, and a mixture of ground peppers are added to it.
2. The shrimp are boiled in salted water until tender, after which the heads and shells are removed. If you take a product that has already been purified, it turns out to be less aromatic during the cooking process.
3. The shrimp are sprinkled with paprika and added to the cottage cheese. After thorough mixing, the filling is completely ready.
4. Clam carcasses are removed from chitinous plates (internal), top film and other unnecessary parts. Next, they are boiled in salt water for 3-4 minutes, after which they are doused with ice water.
5. When excess liquid has drained from the squids, you can stuff them tightly with the prepared filling.

1. The potatoes are boiled in salted water until soft. Almost all the water, except 50-70 ml, is poured out of the pan with the finished product. Crush the tubers with the remaining liquid, then add a raw egg and warm milk to the mixture.
2. If desired, you can complicate the filling by combining potatoes with onions sautéed in butter.
3. Clam carcasses are washed and, if necessary, the top film is removed. Next, the seafood is boiled in boiling salted water for 3-4 minutes.
4. The prepared pockets are stuffed with mashed potatoes and laid out on an oiled baking sheet. The top of the workpiece is generously sprinkled with hard cheese to taste. You can replace it with processed or regular mayonnaise.
5. The clams are baked in a well-heated oven for 20-25 minutes.