Baked stuffed squid. Squid in the oven on a wire rack – Kalamarya sharas. Stuffed squid in a slow cooker

3 recipes for stuffed squid baked in the oven.

Stuffed squids in the oven with mushrooms and cheese

Hearty squid stuffed with rice, Mediterranean style

Spicy stuffed squid stuffed with fish and shrimp in oriental style

Is it possible to bake squid in the oven?

1. Delicate rolls "Sea boy"

   Squid carcasses - 5 pcs. ,
   Crab sticks 5 pcs. ,
   Carrots - 1 pc. ,
   Onion - 1 pc. ,
   Mustard - dessert spoon,
   Cheese - 200 gr,
   Mayonnaise - two tablespoons,
   Ketchup "Baltimore" - 2 tbsp. spoons.
   Vegetable oil - 2 tablespoons

   Cooking method:
   Squid carcasses, without tentacles, are cleaned of films and entrails, cut and laid out in the form of fillets. Spread a thin layer of mustard on one side of each carcass and add a little salt. You can add a little pepper to taste. Leave the fillet and start filling the rolls.
   Grate the carrots and cheese on a medium grater, cut the onion into thin half rings. First fry the onion, then the carrots in vegetable oil until golden brown, add some salt.
   Take a squid fillet, put on it a thin layer of fried carrots and onions, grated cheese and a crab stick. Wrap the squid in a roll and secure with a toothpick. Place the rolls on a greased baking sheet and make a mesh of mayonnaise and ketchup on them. Place in an oven preheated to 180-200 degrees for 10-15 minutes.

2. I tried it once and followed the recipe exactly. They turned out to be rubber, like a sole. In my opinion, the squids are allowed to spend too much time in the oven. I don’t dare to experiment anymore, it’s a pity to translate the products ((
3. Baked squid

   Scald the squid and clean it. Finely chop or chop green onions, eggs, pickled cucumber, cheese. Mix with sour cream, stuff the squid and let stand for an hour. The squid is coated with bechamel sauce and placed in a stove heated to 240 until golden brown, about 15 minutes.

   1 squid, 100 g green onions, 100 g cheese, 2 eggs, 1 cucumber, 100 g sour cream, 50 g bechamel

4. http://www.kulina.ru/articles/rec/posetiteli/vtorii_blyda/bluda_s_kalmar/ - recipes here.
5. the secret of squid in the oven. After you clean off the film, etc., you need to rub it lightly with baking soda and leave a little. then rinse well. Personally, I make the filling from rice, onions and dill. secure with a toothpick. Add a little water to the oven dish, tomato, salt, pepper and wine. cook until soft and slightly browned. (you can boil the rice a little in advance) good luck!
6. stuffed squid (Seafood dishes)

   Ingredients:
   1 kg. squid, 0.5 cups rice, 3 eggs, 100 gr. crab or shrimp
   meat, herbs, 0.5 cups of sour cream.

   Instructions:
   Prepare the squid. Boil them and cool.

   Prepare minced meat: mix boiled rice with 1 tbsp. spoon the plums. butter, shrimp or crab meat, grated boiled eggs.

   Stuff the squid carcasses with minced meat, place them in a saucepan, and pour sour cream sauce over them.

   Sour cream sauce: 1 tbsp. Fry a spoonful of flour in 1 tbsp. spoon of plums butter until golden brown, add 0.5 cups of sour cream and 0.5 cups of broth remaining after cooking the squid. Bring to a boil, add herbs.

   Place the squid covered in sauce in a hot oven for 20-30 minutes. Before serving, garnish with chopped parsley and dill.

7. 1 kg squid,
   1/2 kg potatoes,
   150 ml olives. oils,
   1 head of garlic,
   1 bunch of parsley,
   3-4 handfuls of ground crackers,
   salt, pepper, cinnamon on the tip of a knife, Provençal herbs to taste (rosemary, thyme, basil, oregano, etc.)

   1. Clean the squid from the entrails and cut into pieces. Boil the potatoes whole. On olive. fry chopped garlic in oil (several spoons), add squid, salt and pepper, add cinnamon and herbs de Provence. Simmer for 15 minutes. Then chop half the parsley and add to the squid. Simmer for another 10 minutes.

Fifty years ago, the population of the USSR knew about squid only from the books of Jules Verne and Adamov, but today they are not prepared for food, only lazy people. And all because squid, in addition to being very tasty, also contains iron, copper, phosphorus, and other substances necessary for the body.

One of the most common dishes for cooking is . What kind of delicacy is this, and how to prepare it?

Basically, squid prepared in this way are stuffed varieties of dishes. For minced meat, onions, carrots, chicken eggs, mushrooms, rice, and bell peppers are usually used. The squids are peeled and then stuffed with sautéed vegetables. After which, the carcasses are filled with minced meat (a very tasty version of carrot and mushroom).

To fix the filling, squid carcasses are not completely filled (a small reserve), and then secured with wooden toothpicks, but do not use plastic skewers.

To prepare, squid baked in the oven, We prepare a baking sheet by placing food foil on it. Stuffed squid carcasses are laid out on it. After the carcasses are laid out on foil, they are generously greased (preferably on all sides) with a mixture of sour cream and mayonnaise.

After which, place in the oven, preheated to a temperature of about 200 degrees (maximum 220). Bake the squid in the oven for about 10 to 15 minutes until a golden crust forms. Serve squid baked in the oven, recommended hot, it is desirable that the carcasses be whole, while the squid is sprinkled with chopped herbs. To stuff carcasses, you can use a fairly wide range of fillings as minced meat: seafood, smoked meats, cabbage and even regular potatoes. In general, experiment. Bon appetit!

Seafood lovers will love these recipes.

It’s as if the squids were specially “invented” for stuffing. To prepare the most tender shellfish with any tasty filling, you don’t need to reinvent any wheels. It is enough to properly process the carcass of the sea creature, and the excellent base for the filling is completely ready. Well-known (and not so famous) chefs around the world willingly take advantage of this fact, regularly coming up with new and slightly modified old recipes for stuffed squid.

For example, my favorite thing is to bake stuffed squid carcasses in the oven. It’s simply impossible to resist the golden crust and delicate taste of shellfish prepared in this way. And I say this with all the responsibility of not being the biggest fan of seafood in general and squid in particular. So sit back and get ready for an interesting gastronomic conversation.

By the way, you can find out how to clean fresh or frozen squid from film and entrails.

The first recipe. Stuffed squids in the oven with mushrooms and cheese

Squid stuffed with mushrooms and cheese is a record-breaking dish for flavor, satiety and appetizing. Tender carcasses of sea creatures with a spicy filling will leave tasters no chance of remaining hungry or dissatisfied with the taste of seafood. Let's find out what, and most importantly, how to prepare this incomparable snack.

You will need: 3-4 fresh frozen or fresh shellfish carcasses; 150-200 g of fresh mushrooms; chicken eggs category CO – 3 pcs.; hard cheese (semi-hard cheese is also possible, but not a cheese product) – 100-130 g; 1 medium onion. Also take: 2-3 cloves of fresh garlic; about 300 ml of homemade sour cream; a small bunch of fresh herbs; vegetable (any) oil – 2 tbsp. l. + 20-30 g unsalted butter; salt and ground black pepper - a small pinch each.

First of all, take care of the main character of our dish - His Majesty the squid. Clean it of entrails and films. Wash. Dry with a paper towel. If the mollusk is freshly frozen, then most likely you will not have to remove the tentacles and the head. This has already been done for you. All you have to do is cut off the “wings” from the “mantle” to make a neat “sock” for stuffing. For a fresh sea creature, accordingly, cut off the head along with the tentacles. And then cut off the tentacles from the head approximately along the line of the eyes. Send the squid head to the entrails and membranes, that is, to the trash. These parts of the mollusk are not used for food. Put the “cases” aside for now. Chop the “wings” and tentacles, they will go into the filling. Wash and peel the mushrooms. If “cultivated” mushrooms (champignons) are used, then there is no need to cook them. Boil wild mushrooms. Then cut into cubes, slices or simply cut into 4 pieces. Fry the mushrooms in a mixture of vegetable and butter until golden brown. Peel the onions, chop them and fry them in the oil remaining after frying the mushrooms. Boil chicken eggs, cool completely, peel and grate. Grate the cheese too. Chop the greens very finely. Pass the peeled garlic through a press. When all the products are prepared, mix them. Add 2-3 tablespoons of sour cream. Season with salt and pepper. Stir. Now is the time to remember the squid carcasses and carefully stuff them with the resulting aromatic filling. Try not to let air get inside. Secure the free edge with a toothpick. Place on a baking sheet and place in the oven. Oh yes, I almost forgot about the sauce! Season the remaining sour cream with salt and pepper and pour over the stuffed carcasses. Mayonnaise lovers can replace half the sour cream with this sauce. Then you will get a crispy crust. But I would not recommend exposing mayonnaise to extreme heat. After all, cold sauce should still remain cold. Bake squid stuffed with mushrooms in the oven. At 190-210 degrees, 30 minutes. Maybe a little longer. Before serving, remove the toothpicks and cut the appetizer into rings.

Hearty squid stuffed with rice, Mediterranean style

Residents of eastern countries realized that rice goes well with seafood and fish several thousand, or even tens of thousands of years ago. Unfortunately, I'm not very good at history, but that doesn't matter in this case. The fact remains a fact. Rice is seafood’s best “friend,” and not just as a side dish. But also as one of the ingredients for stuffing. And although these squids stuffed with rice will be in Italian, not oriental style, I couldn’t ignore this recipe with a delicious photo. And I strongly advise you not to do this.

In addition to squid carcasses, which, by the way, you will need 2-3 pieces (medium size) and half a glass of long-grain rice (glass - 200 ml), you will need a medium-sized tomato. You will also need half a glass of clean filtered water and dry white wine, Provençal herbs, salt, 2-3 tbsp. l. olive oil, a small clove of garlic.

Prepare the carcasses. Gut it, remove the film. Cut off all excess and dry (as in the previous recipe). Peel and chop the garlic. On ripe soft tomatoes (in the part where the stalk is attached), make a shallow cut crosswise. And immerse in boiling water for a couple of minutes. Then remove the skins from the tomatoes. Cut them into cubes. Pour olive oil into a saucepan or frying pan and place over medium heat. Add garlic and tomato cubes. Simmer for a few minutes, and then add washed rice to the aromatic tomato sauce. Season with salt, add Provençal herbs, cover with a lid and reduce heat to low. Prepare the rice filling for the stuffed squid for about a quarter of an hour. During this time, the rice will not be completely cooked, but we actually don’t need that.

Turn on the oven. Let it heat up to medium temperature, that is, up to 180-200 degrees. Grease a baking sheet with vegetable oil. Stuff shellfish carcasses (only “mantles”, without wings, which can also be chopped and added to the filling) with aromatic rice, cooked until half cooked. Try not to stuff the squid too tightly, because the rice increases in volume significantly when cooked. But also prevent the formation of voids with air, because squid can “arrange” a local, but still not very pleasant explosion in the oven. Carefully pinch the hole through which you stuffed the clams with several toothpicks. Mix wine with water and add salt. Place stuffed squid carcasses on a baking sheet. Fill with wine and water. The dish should be cooked to perfection in the oven for 50-60 minutes.

Spicy stuffed squid stuffed with fish and shrimp in oriental style

Oriental stuffed squid is a triumph of spicy taste and incomparable aroma. Fish and seafood are a win-win filling. And skillfully selected spices only increase the chances of this dish becoming one of your favorites.

For this recipe for stuffed squid, you will need to stock up on the following ingredients: 3 medium-sized clams, 150 g white sea fish fillet, 100 g boiled peeled shrimp, a tablespoon of soy sauce, half a bunch of fresh coriander, 2 small cloves of garlic, salt and ground white pepper (you can replace with black or a mixture of peppers).

Carry out all the necessary manipulations with the squid to prepare for stuffing. And set them aside for now, covering with a clean towel or film. This way the surface of the seafood will not become chapped. Cut the fish fillet into small cubes. Shrimp, if they are large, too. Chop the cilantro with a knife. Place all the ingredients in a blender and grind until smooth, add garlic, soy sauce, salt (be careful with it, because soy sauce also has a salty taste) and pepper. Mix well. Stuff the carcasses with fish and shrimp filling. Gently but thoroughly secure the loose ends with toothpicks. And then send it to bake in a preheated oven. The dish will be ready after 40-45 minutes of baking at 200-220 degrees. Serve oriental-style stuffed squid with your favorite sauce or fresh vegetables. Before serving, cut into circles using a sharp knife.

More filling options for stuffed squid

• Boiled rice + fried mushrooms + greens
• Boiled rice until half cooked + fried onions with carrots + garlic
• Minced meat (pork + beef) + garlic + tomato (paste or pulp of fresh tomatoes)
• Boiled chicken eggs + marinated mussels in oil + boiled rice until half cooked
• Shrimp + Chinese cabbage

And this is not a complete list. You yourself can easily come up with a delicious filling for tender squid baked in the oven. It is enough to show a little imagination and culinary ingenuity. Good luck in implementing interesting ideas!

Despite the apparent complexity of the dish, stuffed squid in the oven is surprisingly easy to prepare. At the same time, they turn out to be very tasty, and most importantly, healthy and nutritious. Often such an unusual dinner is prepared by those who want to surprise and nourish their guests and household members. In addition, this original hot dish is very popular among lovers of original recipes. After all, most people have long been tired of classic dishes: baked poultry, pork knuckle, beef steak, etc.

There is another reason why you should make stuffed squid in the oven instead of the usual holiday dinner. The fact is that seafood contains a large amount of protein, macro- and microelements. At the same time, they are completely free of fat. That is why the second course we are considering is very often prepared by those who carefully monitor not only their health, but also their figure.

Squid (stuffed) in the oven: recipes for preparing original dishes

If you want to feed your family a hearty and tasty meal or set a rich holiday table, we suggest using this recipe.

You can stuff squid with different ingredients. Some people use regular vegetables for this, some use various cereals, and some use fresh or pickled mushrooms. We decided to combine all the listed products and make a hearty dish.

So, to cook squid stuffed with rice and mushrooms, you need:

• long grain rice - approximately 170 g;
• fresh mushrooms - 350 g (it is recommended to purchase medium-sized champignons);
• large white onions - 2 pcs.;
• sunflower oil (use refined) - a little (for frying ingredients and greasing the mold);
• crushed pepper and salt - optional;
• low calorie mayonnaise - about 150 g;
• coriander, basil, dill and parsley (dried) - use to taste;
• juice of one lemon.

Preparing the filling

Before you cook stuffed squid, you need to make a flavorful filling. For this we decided to use long grain rice and fresh mushrooms. These ingredients combine well with each other and make the dish satisfying and tasty.

To prepare stuffed lean squid, sort the grain well, put it in a sieve and rinse thoroughly in warm water. At the same time, the rice is strongly kneaded with your hands so that all the dirt is removed and it becomes as transparent as possible. It is recommended to boil the cereal for filling in salted water. Bring the liquid in the pan to a boil, and then add the rice. It is advisable to cook it until half cooked. It will become completely soft in the oven. After cooking the cereal, place it in a fine sieve, rinse well in cold water and leave to drain all the liquid.

After boiling the rice, you can start processing the mushrooms. Fresh champignons are thoroughly washed, unnecessary elements are cut off, and then chopped into small cubes. Onion heads are processed exactly the same way. They are necessary to ensure that stuffed lean squids are as aromatic and tasty as possible. After processing the vegetables and fresh mushrooms, place them in a saucepan with oil and fry until golden brown. Subsequently, pepper and salt are added to the ingredients.

Finally, add the fried mushrooms and onions to the previously boiled cereal and mix well. If desired, you can additionally add dried basil, dill, parsley and coriander to the filling. They will make the dish more flavorful.

Processing frozen squids

Before cooking squid stuffed with rice and mushrooms, they should be completely defrosted. Seafood is thoroughly washed in warm water, all existing films are pulled off and boiled. The squids are dipped into the boiling liquid for only a couple of minutes. Otherwise, they will turn out “rubbery” and will be quite problematic to chew. Finally, sprinkle the finished seafood with lemon juice and leave aside for ¼ hour.

We form an unusual dish from squid carcasses

Squid stuffed with mushrooms and rice cereal turns out to be very filling and nutritious. This dish is surprisingly easy to prepare.

After the filling of champignons and cereals is ready, you should start stuffing the seafood. To do this, previously prepared minced meat is placed in boiled squid. The filled products are flavored with a small amount of mayonnaise (you can use sour cream) and placed in a deep form, greased with butter.

Heat treatment in the oven

After all the squids stuffed with mushrooms and rice grains are placed in a baking dish, it is placed in a heated cabinet. They are not baked for too long, otherwise, as we have already said, the seafood will become tough. A squid dish is considered ready to eat after all the stuffed items are slightly browned.

How to serve it at the dinner table?

As you can see, stuffed squid in the oven is prepared relatively quickly and easily. After the seafood is browned, carefully remove it from the oven and immediately transfer it to a plate. After pouring some sauce over the squids and sprinkling them with fresh herbs, they are cut into thin pieces and presented to the table. Additionally, the dish is served with a side dish of potatoes or pasta, as well as a piece of white bread. Bon appetit!

Step-by-step preparation of squid stuffed with cheese and herbs

If the taste of baked squid with rice and mushrooms does not suit you, then they can be stuffed with other products. Moreover, they are ideally combined with almost any ingredients.

What else can you use to cook squid (stuffed) in the oven? Recipes for such dishes involve the use of completely different components. The most popular of them is hard cheese. It makes baked seafood more nutritious and tender.

So, to make squid stuffed with cheese, we will need the following ingredients:

• large frozen squid - about 900 g;
• pickled spicy honey mushrooms - 150 g;
• fresh greens (parsley, green onions and dill should be used) - a large bunch;
• garlic cloves - 2 pcs.;
• sunflower oil - a little;
• large eggs - 2 pcs.;
• hard cheese - about 400 g;
• salt and crushed pepper - use at discretion;
• full-fat sour cream - approximately 150 g;
• juice of one lemon.

Making the filling

Before preparing stuffed squid, you should process all the ingredients for the filling. Pickled honey mushrooms are completely deprived of brine and then chopped into small cubes. Add grated garlic cloves and a little sunflower oil to them. Hard cheese and boiled chicken eggs are grated on a large grater and added to the mushrooms. Fresh herbs (parsley, green onions and dill) are also well washed. After grinding, it is placed in a common container. All ingredients are seasoned with spices and sour cream, and then mixed thoroughly. The end result is a very aromatic and quite viscous filling, which is immediately used for its intended purpose.

Boiling squid

As in the previous recipe, the seafood is completely defrosted before cooking. Raw squids are thoroughly washed and all unnecessary films are removed. Subsequently, the processed carcasses are immersed in very boiling water. Seafood is cooked for no more than three minutes. If you keep the squid a little longer, chewing it will be problematic. The boiled carcasses are completely cooled, and then sprinkled with lemon juice and left aside for ¼ hour.

The process of forming and baking products

Stuffed squids cook quite quickly in the oven. But before you send the products to a heated cabinet, they should be filled correctly.

The processed carcasses are opened, and then a few spoons of filling are placed in them. The filled squids are thoroughly greased with rich sour cream, wrapped in foil, placed on a baking sheet and sent to a preheated oven. Stuffed squid should be cooked at 190 degrees for ¼ hour.

Serving an unusual seafood dish to the table

After baking the squids, they are removed from the foil and laid out on a flat plate. Having flavored the seafood with some sauce and herbs, add a side dish and immediately serve it to invited guests. In this case, it is recommended to pre-cut the carcasses into thin pieces.

Ready-made squids with aromatic cheese filling are very high in calories. Under the influence of high temperature, the solid milk product melts well and its taste becomes very delicate.

Let's sum it up

The process of preparing stuffed squid at home does not require a lot of free time, special culinary skills, or rare, expensive ingredients. Despite this, this dish turns out very tasty and beautiful. Stuffed squids look very unusual and will decorate any table. This recipe should definitely be taken note by those who like to surprise and nourish their invited guests.