Since squid has long been a product available in our region, along with other marine inhabitants, they have become familiar in the everyday menu. If in your arsenal of recipes ideas for the preparation of these mollusks are exhausted, then we hasten to the rescue, and tell you how to prepare a new way of stuffed squid.
Squids stuffed with shrimps
Ingredients:
For squid:
- squid carcasses - 12 pcs .;
- large shrimps - 250 g;
- scallops - 4-5 pieces;
- grated Parmesan - 1/4 of a century;
- garlic chives;
- parsley greens.
For sauce:
- bulb of medium size;
- tomatoes are large - 4-5 pcs .;
- garlic chives;
- sugar - 1 tbsp. a spoon.
Preparation
The stuffing for stuffed squid is rather exquisite, except for the squid itself, shrimps and scallops are involved in its composition, if they were not successful, replace them with an equivalent quantity of shrimp. A couple of squid carcasses are cleaned and cut together with shrimps and scallops. Using a blender, whip the seafood with garlic denticle into the paste, and after that, mix this pasta with greens and grated parmesan cheese.
The remaining ten squid carcasses are also cleaned and put into the cavity stuffing.
We take care of the sauce. Grind and pass the bulb for 3-4 minutes, add the garlic, wait for another 30 seconds, put the tomato cubes, pour the sugar and stew until the mixture becomes thick and uniform - the sauce for the stuffed squid is ready. Put the stuffed tomatoes in a boiling tomato mass and leave them under the lid for 20 minutes.
Stuffed squid can be prepared in sour cream sauce, for this, instead of tomatoes to roast garlic and onions, add a teaspoon of flour, a glass of sour cream and half a cup of cream. Immediately place the shellfish in the sauce and simmer for a similar period of time.
Squid stuffed with mushrooms and egg
Ingredients:
- large carcasses of squid (peeled) - 6 pcs .;
- olive oil - 3 tbsp. spoons;
- a bunch of green onions and dill;
- spinach leaves - 400 g;
- rice (boiled) - 150 g;
- dry white wine - 200 ml;
- eggs of chicken - 4 pcs .;
- mushrooms - 200 g;
- juice of a large lemon;
- pinch of nutmeg.
Preparation
We admit leaves of spinach in a dry frying pan, we squeeze out excess liquid. Separately fry the mushrooms and mix them with rice, add hard-boiled and crushed eggs, put the spinach. With the resulting mixture we fill the carcasses of the shellfish and quickly fry them in a hot frying pan. After a couple of minutes, pour into the pan a wine with lemon juice and a pinch of muscat. The preparation of stuffed squid will end when all the wine is evaporated.