How to cook squid carcasses, time to cook. How and how long to cook frozen squid so that they are soft (rings, fillets, whole carcasses), for salads and other needs. Squid selection and preparation

Meat squid low-fat, and at the same time very nutritious, containing a large amount of minerals, vitamins and microelements. Basically, its body is used, but it happens that the tentacles are also used. Squid meat is superior to fish meat in terms of protein content, vitamins B6 and PP, and squid fats are valuable essential polyunsaturated fats. The meat of these arthropods contains phosphorus, iron, copper and iodine. There are also few calories in squid - 135 per 100 grams of boiled meat. Taurine present in squid helps lower cholesterol. Knowing how to cook squid correctly, you can prepare a variety of delicious dishes that are easily absorbed by the body.On sale, squid meat is found in canned and frozen forms. And if in the first case it is enough just to pay attention to the date of manufacture of the seafood, the expiration date and the integrity of the packaging, then with frozen squid you should be much more careful.The fact is that shellfish that have been thawed for one reason or another and then frozen again are bitter and spread apart during cooking. To avoid accidentally purchasing a low-quality product in a store, you need to check whether the carcasses are sticking together. Squids stuck together in one lump indicate that they have already been thawed previously. If, on the contrary, they are easily separated from each other, then the meat has not been re-frozen.The skin of squid can be of different colors, from light gray to dark purple, but the meat itself must be white. If its color differs from white, then this speaks volumes about defrosting, during which the meat absorbed the color of the film. The taste of such seafood can be greatly spoiled.

How to properly clean squid

Most people are sure that cleaning squid is a troublesome and unpleasant task, however, if you know some subtleties, this is not at all the case.To quickly and without any problems remove the film from the squid, you need to place them in a frozen state in a deep bowl and pour boiling water over them. Almost all the skin will immediately curl up and move away from the meat. The boiling water should be immediately drained and the carcasses should be cleaned of the remaining film under running water. Then you should carefully remove the transparent spine-chord and entrails. Now the squid is ready for further culinary processing.

How long to cook squid

Squids can be boiled either in water or steamed. Many people do not know how to properly cook squid so that they maximize their taste. So, in order to cook the carcasses in water, you need to put the already cleaned and prepared meat into boiling salted water (for 1 kg of squid you will need 2 liters of water and a large pinch of salt).

How long to cook squid depends, first of all, on the method of heat treatment of the meat of this seafood you choose.

After 15 seconds, remove the squids and let them drain. When cooked for a longer time, their meat turns out to be too tough and dry, and a significant part of the nutrients is lost. You can add spices to the water: bay leaf, black allspice, white pepper.

You can also poach squid, that is, cook them in a small amount of liquid at a temperature just below the boiling point. The container must be tightly closed. To do this, place the squid carcasses in a saucepan in one row, add hot salted water or broth (at the rate of 0.5 liters of liquid per 1 kg of meat), close the lid tightly and simmer for 5 minutes. With this cooking method, more nutrients are retained than during the cooking process.

You can also steam squid. To do this, you need to have a container with a tight-fitting lid or a special steamer. In this case, the meat will cook longer than in boiling water, and it will take about 5-7 minutes to fully cook. This method has a number of advantages: the squid turns out to be more juicy and tender, in addition, the carcasses do not shrink in size as much as when boiling or poaching.

It turns out very tastysalad with squid, and for its preparation, as, indeed, for other dishes from this seafood, the meat must be cut across the grain. How to cook squid for salad? There are some here tricks and if you don’t know them, you can ruin the whole dish. The squid meat will become tough and rubbery. In order for the squid meat to become soft, you need to know how long to cook the squid for the salad. Now the most important thing: how long to cook the squid for the salad. Place the squid in a pan of boiling water. Salt the water and add spices if desired. Keep the squid in boiling water for 30 seconds, then turn off the water, cover the pan and leave for five minutes. One of the rules for how to cook squid for salad is to put it only in boiling water and cook for no more than three minutes. And if you want, you can use the method given above. This seafood makes delicious salads, meatballs, cutlets, meatballs, minced meat for a wide variety of snacks. If you just want to cook squid meat, just cut the carcasses into rings and season them to your liking with mayonnaise, lemon juice, and olive oil.

Knowing how to cook squid correctly, you can diversify your menu with a tasty and healthy product!

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Mediterranean cuisine is famous for its recipes for preparing a variety of shellfish dishes. Seafood is rich in easily digestible proteins, iodine, phosphorus and iron.

Beneficial features

Squids occupy a special place in the list of cephalopods. Their meat is recommended for those who try to lead a healthy lifestyle and eat a nutritious and varied diet. A large supply of potassium, B vitamins, and valuable fats allows you to maintain stable heart function, maintaining health for many years.

How to cook squid correctly? How to prepare a tasty and healthy dish from these seafood? We will now tell you in detail. Unfortunately, freshly chilled seafood is practically never found in Russian stores, so gourmets have to be content with what they have - frozen semi-finished products. Most often, in fish departments you can buy squid carcasses or tentacles, already peeled. However, there is no need to rush into purchasing. The convenient semi-finished product was most likely exported from Asian countries, where it underwent mandatory processing with chemical enzymes. Such preparation allows you to maintain products in marketable condition for as long as possible. But this process does not contribute in any way to the preservation of beneficial, nutritional and taste properties. Therefore, when planning to cook healthy food, you need to know how to cook squid correctly and which ones are best to buy.

How to cook frozen squid? Just like fresh ones, but they must be defrosted properly before cooking. You should not place shellfish in hot water to speed up the process. This can destroy beneficial substances and significantly impair the taste of the product. Frozen squid should be placed in the refrigerator. At a temperature of about five degrees, soak the seafood for two hours, avoiding complete thawing. A product that is not completely defrosted is easier to process. Thawed squid should have a slight marine smell of iodine, this confirms their freshness and freezing in compliance with the technology. If the shellfish have no odor at all or, even worse, smell like old fish, this indicates that the product has been frozen and thawed several times. During cooking, such pulp will spread and acquire an unappetizing grayish color. You can eat such seafood, but there will be very little benefit from this food.

How to properly clean squid?

Having defrosted the semi-finished product to the desired condition, you should proceed to the next stage - cleaning. If the squid is entirely unprocessed, then the head and tentacles should be torn off from the carcass with a sharp movement. The insides will also be separated along with them. All that remains is to remove the chitinous plates and remove the thin skin from the carcasses.

When it is possible to purchase headless squids, they usually also lack tentacles. The hostess can only do the external processing. If the product was not completely defrosted, but retained the light strength of the tissues, then this will greatly facilitate the process of cleaning the carcass from the pinkish-gray film. For cleaning, it is convenient to use a sharp knife with a thin blade. When prying the skin at the cut left from the head, you should pull it towards the tail. Usually the thin film comes off without much difficulty. When seafood has completely thawed, cleaning becomes more difficult. Then you need to choose a knife with a rounded tip and scrape off the skin with it, being careful not to damage the carcass. The peeled squid pulp has an even white color.

After thoroughly processing the carcass, you should carefully rinse it under running cold water. If the water temperature is high, this can significantly deteriorate the taste of the product, making it less juicy.

Cooking time

How to cook squid correctly? This question is often asked by housewives who do not prepare seafood dishes very often. There are several tips on this matter, but the main thing is to know exactly how long to cook the squid. The consistency of the finished product and the preservation of nutrients and beneficial properties depend on this. Boiling seafood should take no more than three minutes. Otherwise, the pulp will become tough and inedible.

Cooking process

So, how to properly boil squid? Now we'll tell you. The prepared carcasses should be immersed in boiling water, previously salted and flavored with bay leaf and a few black peppercorns. In order not to make a mistake with the cooking time, you can use the following move. After lowering the squid into boiling water, wait for the water to boil again and start counting to ten. Having finished the countdown, you need to immediately remove the shellfish with a slotted spoon and let them cool. A sign that the product is ready will be the rich white color of the pulp.

If the cooking time is maintained, the meat will turn out unusually tender and juicy. You should not cook a lot of squid at once. This significantly reduces the temperature of the water, and the re-boiling process takes much longer. It is better to boil semi-finished products in small portions, placing two or three pieces in a pan.

What to do if re-boiling was missed?

If suddenly the main rule of cooking is violated, then you should not fall into despair - the situation can still be saved. If the end of cooking has passed, there is no need to remove the product from the pan; let it continue to cook. It will take at least half an hour to be fully ready. The squid meat will again become juicy and tasty, but the volume of the finished product will be significantly reduced. Unfortunately, the nutrients in it will also decrease.

Cooking in marinade

Not everyone knows about the specifics of how to cook squid for salad. To properly prepare the semi-finished product, it should be boiled in a marinade. To do this, you need to dissolve two tablespoons of table salt and three tablespoons of granulated sugar in cold water. When boiling, pour in two tablespoons of apple cider vinegar and add a few black peppercorns and a couple of bay leaves. Thanks to the prepared mixture, the squid pulp acquires extraordinary juiciness and piquant taste. Seafood cooked in brine can also be consumed as an independent dish.

Now, knowing in detail how to properly cook squid, you can prepare a considerable number of different salads and snacks based on them. It is in cold dishes that the taste of seafood is revealed especially brightly and subtly. Below is a description of a simple salad recipe that can be prepared not only for a family dinner, but also for a holiday table.

A delicious final dish

For two servings of the dish, you need to take one hundred grams of boiled squid pulp and thinly slice it across the grain into strips. Peel two boiled eggs and cut into small cubes. Also chop boiled potatoes, fresh cucumber and green onions. Tear a few leaves of green salad into small pieces with your hands. Mix all the products and add canned or frozen green peas to them. It is recommended to season the salad with mayonnaise or low-fat sour cream. For taste, you can add a little ground black pepper and salt. Place the finished mixture in a salad bowl and garnish it with finely chopped dill.

Who said that squid needs to be boiled in boiling water for 15 minutes? Forget it! Over such a period of time, you will receive a rubbery piece of inedible meat that cannot be used for its intended purpose. In order not to spoil the seafood, you must have basic skills in preparing squid. Let's talk about everything in order.

How to choose squid

There are common aspects that will allow you to purchase a good product without signs of spoilage.

So, pay attention to the color of the meat. A quality product is light, almost whitish, but by no means yellow. This shade indicates the low quality of the raw material and its freezing and defrosting several times in a row.
If you buy squid carcasses in a single package, evaluate the structure of the product itself. Squids should not be stuck together with a block of ice. This indicates that the composition was defrosted. High-quality raw materials mean that carcasses will be easily separated from each other. This feature is achieved when manufacturers freeze the goods individually, then put them in one pack.
You should pay attention to the coating - ice glaze. If there is a crust of congealed water on the surface, it is likely that you will overpay 1/3 of the total amount for unnecessary liquid.
Be sure to check the storage conditions and expiration date. Moreover, look not at the sticker that was stuck directly in the store, but at the transparent packaging itself. There are marks on it from the moment of packaging. Often the dates on two items are different.
If possible, buy squid carcasses that are relatively equal and small in size. After cooking, the meat of such seafood comes out juicy and tender, eliminating the possibility of getting a rubber piece.

Preparing the squid

Before you start cooking seafood, you need to remove the skin. It spoils not only the taste of the finished dish, but also the aesthetic appearance. If you don't do this, you will end up eating squid with a bitter or sour taste.
To make the skin peel off easily, place the carcasses in a container with boiling water (temperature about 70 degrees), leave for 1 minute. Then pour cold water over it; the skin will come off quickly.
The squid carcass has a backbone, or notochord, that must be removed. It is easy to remove the cartilage from the meat cavity; just pull the free edge.
After all manipulations, seafood is rinsed with water at room temperature and dried on towels. Then you can start cooking according to the chosen method.

Cooking squid in a double boiler

peppercorns - 3 pcs.
laurel - 2-4 pcs.
squid carcasses (small) - 2-3 pcs.

Once prepared, place the seafood in a steamer bowl. Pour water into a special compartment, supply it with peppercorns and laurel (you don’t have to add it).
Set the device timer for 9 minutes, wait for the program to complete. Do not open the lid; the steamer cooks in a closed container. Upon completion of the process, remove the soft seafood and taste.
If you don't have a steamer, use a steam bath. Prepare the device: take a saucepan and a sieve/colander, place the second device on the sides of a heat-resistant dish. Pour water into the pan and pour the squid into a sieve. Simmer after the water boils for 6 minutes.

Cooking squid in the microwave

water - 80-90 ml.
salt - to your taste
squid (carcass) - 2 pcs.
fresh lemon juice - 20-25 ml.

First, prepare the carcasses (excluding the spine, removing the skin). Then rinse the product and leave to dry. Place the squid in a container suitable for cooking in a microwave oven.
Mix fresh lime juice with drinking water according to the recipe, add salt and stir. Pour this mixture over the seafood and cover with a tight lid that allows steam to escape.
Place the dishes in the microwave, set the power on the device to 700 watts. As for the cooking time, 2.5-3 minutes is enough. If the power is higher than specified, the time is reduced accordingly.

Cooking squid on the stove

salt - 25 gr.
drinking water - 1.9-2 l.
squid (carcasses) - 900 gr.

Pour water into a fireproof cooking container, add salt and put on fire. Simmer until the grains dissolve. At this time, start preparing the squid.
Dip them in boiling water, then immediately place them under running cold water. Remove the skin. Place the seafood in boiling water with salt and cook for 1.5-2 minutes.

Cooking frozen squid (with defrosting)

frozen squid - 700 gr.
seasonings (any) - at your discretion
table water - 1.8 l.

Remove the squid carcasses from the freezer, remove from the packaging and place in a bowl to thaw. Leave at room temperature or on the bottom shelf of the refrigerator for 10-12 hours.
After thawing, drain the liquid, rinse the squid with cool water, and let drain. Scald the seafood with boiling water and place it in ice water, remove the skin.
Prepare a pan for cooking, pour water into it and add spices. Wait for it to boil, then add the squid to the bubbling liquid. Boil them for 2 minutes, then remove and cool.

Cooking frozen squid (without defrosting)

filtered water - 2 l.
salt - 20 gr.
frozen squid - 900-1000 gr.
seasoning - optional

Remove the carcasses from the freezer and place them side by side in the sink. Boil the kettle and pour hot water over the seafood on both sides. Then immediately rinse the carcasses under the tap and remove the skin.
Place the prepared squid in a pan of boiled, salted water. Cook over medium heat for 2-3 minutes. After the expiration date, remove and cool.

Boil squid soft in 10 seconds

drinking water - 1.7 l.
squid - 800 gr.
salt - 15 gr.

Prepare seafood for further manipulation. The squid must be freed from the skin and spine. After cleaning, rinse the carcasses and let them dry.
Pour water into the pan, add salt and boil until the crystals dissolve. When the solution begins to bubble vigorously, start dipping one squid into it.
Count to 10, then remove and cool. Repeat the manipulations with each carcass separately. At the end, cool, cut into rings and add to the salad.

squid carcasses - 3-4 pcs.
table water - 2 l.
salt - 30 gr.
lemon juice - 40 ml.
greens (any) - 20 gr.

Peel the squid from the skin and chord, then rinse, dry and chop into rings about 1 cm thick. Boil water according to the recipe, add lemon juice, salt and chopped herbs.
Start pouring squid rings into the bubbling water, do not reduce the heat. Simmer for 1-1.5 minutes, then remove and cool.
If the seafood is cut into smaller pieces, then the cooking time is reduced to 45-60 seconds. After all manipulations, drain the seafood through a colander.

In order to ultimately obtain juicy and healthy seafood, you need to adhere to the basic principles of preparation. Squid can be boiled on the stove, in a double boiler or in the microwave.

Video: how to cook squid

Squid meat is delicious, inexpensive, dietary due to its low calorie content, and is becoming increasingly popular for preparing tasty and healthy holiday and everyday dishes. The only thing that stops us is the fear of getting rubber instead of the most tender meat.

However, knowing how long to cook squid after boiling, you can safely begin preparing this dish, highly valued by gourmets.

In terms of their beneficial qualities, easily digestible seafood is superior to veal and milk.

Healthy seafood ingredients per 100 g:

Shellfish are covered with skin and a thin film, which sometimes adds an unpleasant aftertaste to the dish. As a rule, cephalopods caught abroad are not frozen. They get into the kitchen quickly and cleaning them is a breeze. We use them chilled or frozen. Therefore, 2 options for peeling are recommended:

- Hot – in water with temperatures up to 75°. Cooked fillet for 300 seconds. This makes it easier to separate the skin from the pulp, then rinse under running cold water. You can speed up the process if you are short of time this way: put the fillet in boiling water for 30 seconds, stirring continuously. True, there are disadvantages: the meat may acquire a pink tint, the unpleasant odor increases, nitrogen and other mineral compounds decompose, reducing the beneficial properties.

Cold . Here it is better that the semi-finished products are not completely defrosted. They are immersed in cold water, the film and entrails are removed, and washed. There will be no change in the color of the pulp, the appearance of odor or the destruction of beneficial ingredients.

Methods of cooking meat

Cooking time depends on the size of the carcass, the method of heat treatment and the purpose of the product. In this case, peeled or not, frozen or defrosted, there is no big difference in the cooking time.

You can cook squid fillet in several ways:

1. Classic, in boiling water . Add spices, bay leaf to remove the specific sea smell, 2 teaspoons of lemon juice or vinegar. The water is brought to a boil, salt is added. The calculation is as follows: for 1 kg of seafood you need 2 liters of boiled water and 1/2 teaspoon of salt. Cook the prepared and cleaned pieces over maximum heat in just 5 minutes, or rather, from the moment of boiling - no more than 2.

If squids are left to cook for more than 3 minutes after boiling, they will greatly decrease in size. The average size of a raw shellfish is from 20 to 50 cm. Reducing the size is worth considering if it is significant for decoration or other functions of the finished dish.

In the case when the meat of these cephalopods is digested and becomes like rubber, it can be reanimated. To do this, cook for an additional 20 minutes. The appearance becomes less presentable, there will be a loss of nutritional properties, but they will definitely soften.

2. Squid, cooked without defrosting. Water is boiled, frozen shellfish are placed in a row in a bowl and scalded on one side. Then, using forks, the seafood is turned over and boiling water is poured onto the other side. During this time, water should boil in a saucepan on the stove. The skin is removed from the squid, they are washed with cold water and placed in a pan with salt, boiling water, and spices. The cooking time is the same as the classic method.

3. The fastest option, retaining a large amount of nutrients, found on culinary forums: shellfish meat is dipped in boiling water for just 15 seconds, then pulled out to let the water drain.

Tip: You can determine the readiness of squid by their appearance. If they turn white, they are ready.

4. Infusion. Many cooks prefer to infuse shellfish, cooked half a minute after boiling, on the stove turned off for another 10 minutes.

5. In a boiling pour. Simply pour boiling water over the prepared seafood in a saucepan, cover it tightly with a lid and do not open it for a quarter of an hour.

6. Poaching squid - boiling in a small amount of broth or water brought to a boil, but not boiling. It is better to cook the carcass in a saucepan with a tight-fitting lid. 1 kg of carcasses is placed in a row, filled with half a liter of salted hot liquid, closed tightly and, after boiling, allowed to simmer for no more than 5 minutes. This option retains more nutritional properties of meat than the classic method.

7. Cephalopod, steamed. You will need a double boiler or a saucepan with a tight lid. It takes a little longer to cook this way. As soon as the water boils, producing steam, the meat is steamed for 7–10 minutes. Uncleaned and large parts are steamed for 15 minutes. If you want them to be soft, tender and juicy, this option will be the most suitable. However, you need to understand that steaming can be overcooked, and this will make the meat tougher. Therefore, following the rules: how long to cook squid, you must strictly monitor the time.

Advice: to ensure that the carcasses retain their size, and to minimize the loss of nutritional qualities, it is better to blanch the meat over steam for 3 minutes. It is advisable to defrost peeled and frozen squid in rings at room conditions, but you only have to cook for a minute. Then you need to quickly tip it into a colander and put it under cold water. It is not recommended to defrost using a hot method, as the meat becomes tough. Therefore, unfrozen rings can be placed in cold water and cooked in parallel with its heating, and after boiling, removed. Another way: place some of the rings in boiling water in a colander, silently count to 10, immediately remove and cool. Or pour boiling water over the thawed rings, immediately remove from the stove, and seal tightly. In just 300 seconds they are ready.

8. Stewed clams take the longest to cook. It is necessary that they are soft and juicy, and for this the processing lasts at least half an hour.

Tip: to achieve ideal softness of squid meat, it is recommended to lightly beat the pieces before cooking.

9. Fried cephalopods. They will be ready in 120 seconds after the oil boils and forms a crust.

The use of shellfish meat in home cooking

As an independent dish, boiled squid meat can be served cut into rings. This product goes well with mayonnaise or lemon dressing. However, most often you have to cook squid for salad.

Tip: for appetizers, boiled meat should be cut across the grain. Chopped meat is used in meatballs, belyashi and cutlets. A spoonful of vegetable oil will prevent it from being overcooked, since these dishes are cooked twice. Whole carcasses are perfect for stuffing. It is worth considering: the smaller the squid is cut, for example, into cubes for a salad, the faster they cook - 17 seconds. The shorter the cooking period, the less they lose their shape.

Duration of cooking squid using household appliances

Not only a steamer can help in preparing these seafood. They can be cooked in the microwave in a special container at maximum power for only 60 seconds.

In the “Stewing” or “Steaming” mode, a multicooker is also useful. It is filled halfway with water, the desired mode is turned on, the lid is not closed so that you can see how the water boils. Spices, seasonings, salt, lemon juice or any other citrus fruit are added. As soon as the water boils, the squids are lowered into the bowl and cooked until white - 120 seconds.

By choosing a cooking method depending on how much it costs to cook squid to obtain tender meat and incomparable taste, you are guaranteed to get a good result with minimal effort.

Many Nordic cuisines, Asian or Mediterranean, include seafood. If you know how to cook squid tasty and quickly so that the meat is soft, then you can provide your diet with the beneficial substances that this product contains. Salads, deep-fried rings or stuffed carcass will complement both festive and everyday tables.

What are the benefits of squid?

Seafood contains many vitamins and minerals, including folic acid, manganese, iron, calcium and vitamin C. Squid is recommended even for those who are on a diet. Its beneficial properties:

helps absorb iron. For example, 85 grams contains about 90% of the daily requirement of copper, which plays an important role in the metabolism and storage of iron, which means it is involved in the process of formation of red blood cells. Copper deficiency can trigger the development of anemia.
prevents the development of inflammatory processes due to selenium content.
relieves headaches because it is rich in vitamin B2 (riboflavin);
normalizes the condition of the skin, hair, nails due to the contained animal protein;
reduces the risk of heart disease due to large amounts of vitamin B12;
stabilizes blood sugar levels due to the content of vitamin B3;
reduces blood pressure due to the presence of potassium;
relaxes muscles and the nervous system due to magnesium;
strengthens the immune system thanks to zinc;
promotes the formation of healthy, strong teeth and bones, because meat is saturated with mineral phosphorus.

How to clean a squid carcass

If you bought frozen seafood, you don't need to put it straight into hot water. It is better to leave the carcasses to lie for a while at room temperature. When they become pliable, take a cutting board and a sharp knife and start peeling.

Before cooking

Press the raw carcass tightly onto the board with one hand, and carefully remove the thin film with the other. If the skin does not come off well, pour boiling water over the squid. The head and tentacles must be cut off. You can throw away the head, but the tentacles will come in handy when cooking. Remove the insides - chitinous plates that resemble cellophane. When the carcass turns white, it can be boiled, fried or baked in the oven.

After cooking

If you decide to boil the squid without preliminary cleaning, then you can get rid of the film in a few minutes. Immerse the boiled carcasses in cold water for a minute, and then carefully pull off the film by picking it up with your fingers or using a new kitchen brush with soft bristles - after a few movements it will roll into balls and come off easily.

How to properly cook squid so that it is soft

Squids cannot be kept in boiling water for more than 3 minutes, otherwise the tender meat will turn into a piece of rubber and it will be impossible to chew it. The cooking time for seafood does not depend on the form in which you cook it - peeled or with skin.

Cooking time for cleaned carcass

If you don't know how to cook peeled squid, use these tips:

pour water into the pan, wait until the liquid boils;
add salt and seasonings to boiling water;
Place the cleaned carcasses in boiling water for 2 minutes; when the meat turns white, drain the water. If you have overcooked the seafood, boil it some more, but no more than 30 minutes - during this time the meat will become soft again;
Cut the boiled carcasses into rings and serve with beer or use to make a salad.

How long to cook unpeeled squid

The process of cooking cleaned carcasses and those with film is almost identical. This option will take a little more time. Proceed like this:

defrost carcasses;
place a pan filled with water on the stove;
add salt, bay leaf, allspice to boiling water;
lower the carcasses into the water, turn off the heat, then cover the pan with a lid;
After a few minutes, remove the seafood.

How to cook delicious squid

Squid is the least expensive of all seafood, so it can be eaten much more often than shrimp or mussels. Try stuffing the carcass, making pasta or risotto with fried rings, making a salad with egg and mayonnaise, or simply baking the whole squid and serving it instead of meat.

Baked in the oven

The seafood must first be marinated: left for several hours in a mixture of lemon juice, pepper, garlic and paprika. After this, you can transfer to a wire rack and bake, pouring over the remaining marinade. The oven temperature should be 200 degrees, the process should not take more than 30 minutes.

Stewed

Stewed squids are best made with the addition of sour cream. To prepare the dish, you need to place the chopped carcasses in a hot frying pan with oil and simmer for one and a half minutes. Next, adding flour, fry the rings over high heat for 30 seconds. At the end, pour boiling water, season and simmer under a closed lid over low heat for another minute and a half.

Fried

Before frying squid, they must be boiled, then cut into strips or rings. It is recommended to dip prepared seafood in lezon (sour cream whipped with eggs, salt and spices), roll in breadcrumbs and fry in vegetable oil (or butter) or deep-fry the preparations. There is no need to overheat the product - after 5 minutes you can serve the dish.

In a slow cooker

If you like to use modern technology, adapt any recipe for a slow cooker. To cook squid, boil 2 liters of water, add seasonings, salt, and leave it to simmer for 5 minutes. After that, start lowering one carcass at a time, holding each one for 10 seconds, take it out - this time will be enough.

Squid dishes

Seafood goes well with vegetables, pasta, cereals, herbs and even some fruits. You can prepare salads or hot dishes. Vegetarians will replace meat with squid.

Egg salad

Cooking time: 1 hour 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 102 kcal.
Purpose: for a snack.
Cuisine: European.

A classic cold appetizer - a mixture of squid meat, eggs, peas and potatoes. You can do without potatoes. If you don’t like the too delicate taste of sour cream dressing, add a couple of teaspoons of mayonnaise or a little mustard to it.

Ingredients:

eggs – 2 pcs.;
salt pepper;
fresh cucumber – 1 pc.;
canned peas – 120 g;
sour cream – 1 tbsp. l.;
potatoes – 2 pcs.;
squid – 1 pc.

Cooking method:

Wrap the potatoes in foil and bake. Peel the cooled tubers and cut into cubes.
Boil eggs, cut on a grater.
Chop the squid into rings and simmer.
Turn carrots and cucumbers into thin half rings.
Mix the prepared products in a bowl, add peas.
Season the salad ingredients with sour cream, season, and mix with a spoon.

Number of servings: 5 persons.
Calorie content of the dish: 346 kcal.
Purpose: for a snack.
Cuisine: European.
Difficulty of preparation: easy.

This dish is an excellent snack to go with beer. The rings will turn out even more delicious if the batter is crispy: to do this, you need to freeze distilled water, then defrost it and add it to the base while ice-cold.

Ingredients:

beer – 70 ml;
squid – 1 kg;
salt – 5 tbsp. l.;
eggs – 5 pcs.;
vegetable oil – 0.5 cups;
bay leaf – 1 pc.;
peppercorns - to taste;
flour – 2 tbsp. l.

Cooking method:

Boil water, add salt, add spices.
After boiling, add thawed squid carcasses into the bubbling liquid. Boil them for 2 minutes, remove and hold under cold water, then cut into rings.
Prepare the batter: gradually add flour to well-beaten eggs, continuing to beat the mixture. Add beer, a little salt. Beat the ingredients until the batter is liquid, like sour cream.
Heat oil in a deep frying pan.
Dip the rings one by one into the batter and place each one in the oil. Fry the pieces on both sides until golden brown, serve immediately.

In sour cream

Cooking time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Squid stewed in sour cream can replace meat dishes (such as beef stroganoff) during Lent or if you want a lighter meal.

Ingredients:

greens - to taste;
onions – 2 pcs.;
salt – 1 tsp;
sour cream – 300 ml;
squid carcasses – 4 pcs.;
seasoning for fish - to taste.

Cooking method:

Remove the insides, cartilaginous plate, remove the film.
Cut into rings or cut each carcass and chop into strips.
Chop the onions and fry until the pieces become soft and transparent.
Pour sour cream into the frying pan with the onions, boil everything, add seasoning and salt.
Add the prepared seafood to the resulting sour cream sauce and simmer for 4 minutes, remembering to stir.
Sprinkle the dish with herbs.

Rice

Cooking time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: for lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Those who eat right and prefer dietary foods will definitely appreciate rice with squid and vegetables. The main thing is to do everything step by step, otherwise the seafood will turn out tough and tasteless.

Ingredients:

onion – 1 pc.;
tomato – 1 pc.;
olive oil – 2 tbsp. l.;
red sweet pepper – 1 pc.;
water – 600 ml;
carrots – 1 pc.;
rice – 200 g;
zucchini – 300 g;
squid – 370 g;
salt - to taste;
soy sauce – 50 ml.

Cooking method:

Boil the washed rice.
Finely chop the onion and carrots and fry them in a hot frying pan with oil.
Add small pieces of zucchini, tomato and sweet pepper to fry, simmer everything together.
When the ingredients are almost ready, add squid pieces to them and leave to simmer for another 2-3 minutes.
Pour soy sauce into the pan and let simmer for three minutes.
Add rice to the prepared ingredients and mix everything well.

Stuffed carcasses

Cooking time: 1 hour 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch/dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you cook a squid carcass in the oven, stuffing it with a mixture of eggs, chicken fillet and mushrooms, you will get a festive dish. The main thing is not to keep it warm.

Ingredients:

boiled chicken fillet – 350 g;
sour cream 15% - 3 tbsp. l.;
salt pepper;
eggs – 3 pcs.;
shellfish carcasses – 10 pcs.;
onions – 2 pcs.;
fresh champignons – 400 g;
greens - to taste;
onions – 2 pcs.

Cooking method:

Cut the mushrooms into small slices of medium thickness and fry in a frying pan.
Add pre-cut onions into thin half rings to the half-cooked champignons. Season the onion-mushroom mixture, add salt, and simmer until all components are cooked.
Cut the boiled chicken breast into not too large cubes, as well as the eggs.
Pour the prepared onion-mushroom mixture into the bowl with the fillet and eggs, add chopped herbs, and pour sour cream. Try the filling, and if necessary, season or add salt - it should be completely ready and tasty.
Place the filling into the cleaned boiled carcasses.
Place the preparations on a baking sheet at a short distance from each other, otherwise they may stick together, pour sour cream on top (you can use mayonnaise if desired) and sprinkle with ground red paprika - this will make the dish brighter and more aromatic.
Place the baking sheet in the oven, which by this time has already warmed up to 180 degrees. Time it for 20 minutes and remove the finished stuffed seafood.
If desired, serve soy sauce along with the dish.

In Korean

Cooking time: 12 hours.
Number of servings: 10 persons.
Calorie content of the dish: 125 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: easy.

Korean-style spicy squid is a must-try if you like spicy foods. The amount of garlic and pepper can be changed to suit your taste.

Ingredients:

garlic – 4 cloves;
salt - to taste;
vegetable oil – 30 ml;
squid – 1 kg;
sugar – 1 tbsp. l.;
ground black front - to taste;
vinegar - 2 tbsp. l.

Cooking method:

Cut the carcasses, lower each one in turn into boiling water for 3-4 minutes.
Cut the squid into rings or strips.
Combine the oil and vinegar in a saucepan; heat the mixture, but do not boil.
Pour the oil-vinegar mixture into the meat.
Salt the preparation, add pepper and finely chopped garlic, mix everything, cool.
Cover the dishes with cling film and put them in the refrigerator overnight.