Squid carcasses stuffed with rice. Stuffed squid with rice and egg - step-by-step recipe with photos on how to cook in the oven

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 not included 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.

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!

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.

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.
If there are tentacles left from the seafood, they can be chopped and added to the filling.
Champignons with finely chopped onions are fried in butter.
The cheese is grated, and the boiled eggs are cut into cubes.
The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
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.

The cereal is cooked until softened, the eggs are hard-boiled.
The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
The filling components are combined and salted.
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.
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.

Carcasses are prepared for stuffing. The easiest way to do this is to turn them out.
The meat is finely chopped, and all vegetables used are cut into small pieces.
The squids are rubbed with salt, sprinkled with lemon juice and left for half an hour.
Vegetables are fried in well-heated oil. Garlic can be added to the mixture immediately.
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.
The finished mixture is sprinkled with flour and mixed. Add salt if necessary.
The filling is placed into shellfish carcasses.
The stuffed seafood is dipped in a beaten egg and then sprinkled with a little flour.
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.

First, the squids get rid of everything unnecessary (films, tentacles, etc.), after which they are boiled in salted boiling water for literally 40 seconds.
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.
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.

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.
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.
The shrimp are sprinkled with paprika and added to the cottage cheese. After thorough mixing, the filling is completely ready.
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.
When excess liquid has drained from the squids, you can stuff them tightly with the prepared filling.

All that remains is to cool and serve the dish, cutting it into portions.

Stuffed with mashed potatoes

This interesting dish combines both a meat component and a side dish. As a result, you will have a complete lunch on the table, which is also very healthy due to the huge number of vitamins and minerals contained in seafood. Ingredients: 6 shellfish carcasses, a large chicken egg, 70 ml of full-fat milk, 7 medium potato tubers, salt, hard cheese to taste.